Wild Rabbit Gumbo with Oysters
Submitted by crafty
Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
30 minThis gumbo is straight out of the Louisiana backroads, where rabbit comes from the morning hunt and oysters come from the nearest bayou.
It starts with a dark roux cooked low and slow in a cast iron pot until it’s the color of chocolate. Onions, bell pepper, and celery go in next, followed by seasoned rabbit pieces that simmer for two hours until the meat practically falls apart.
Right at the end, a pint of fresh oysters drops in just long enough for the edges to curl, adding a briny richness that makes this gumbo something truly special.
Ladle it over hot rice, sprinkle on the file, and tear off a chunk of French bread. That’s supper, cher.
Variations
- Add sliced andouille or smoked sausage along with the rabbit for extra smoky depth
- Toss in a handful of sliced okra during the last 30 minutes for a thicker pot
- Domestic rabbit works just fine if wild isn’t available
Pro Tips
- Stir the roux constantly as it darkens; a burned roux means starting over from scratch
- Season the rabbit well with salt, pepper, and a dash of hot sauce before it goes in the pot
- Add the oysters at the very end and cook them only until the edges curl; overcooked oysters turn rubbery
- File powder goes on at the table, never in the boiling pot, or it gets stringy
Ingredients
Directions
Make a roux in a black iron pot with oil and flour.
Cook slowly over low heat until dark brown, stirring occasionally.
Add onions, bell pepper and celery, cooking until wilted.
Add seasonings and 3 quarts of hot water, then add season seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender.
Add oysters, shallots and parsely.
Simmer slowly until edges of oysters begin to curl.
Serve over rice with file’ and french bread.
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