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Rabbit Gumbo

  • Yield: 4 servings


  • 1 small rabbit, cut into serving pieces (about 2 1/2 pounds, dressed)
  • 1 tablespoon Rustic Rub
  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 tablespoon chopped garlic
  • 3 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 3 bay leaves
  • 3 quarts water


  • Season the rabbit with the rub. Heat the oil in a cast-iron pot over medium-high heat. When the oil is hot, brown the rabbit, cooking for 3 to 4 minutes on each side. Transfer to a platter and set aside.
  • Reduce the heat to medium and add the flour. Stirring constantly for about 10 minutes, make a dark brown roux, the color of chocolate.
  • Add the onions, celery, bell peppers, and garlic. Cook, stirring constantly, for about 5 minutes, or until the vegetables are wilted. Add the salt, cayenne, black pepper, and bay leaves. Add the rabbit and cook for 1 minute. Add the water, stirring to mix well. Bring to a gentle boil and simmer, uncovered, for 1 hour, or until rabbit is tender.
  • Remove the bay leaves and serve in soup bowls.