Rabbit and Sausage Gumbo

Sauté the Holy Trinity (Approx. 10 minutes)

• Once the roux is the perfect color, immediately add the chopped onion, bell pepper, and celery (the 'holy trinity'). The cool vegetables will stop the roux from cooking further.
• Stir constantly until the vegetables soften and become fragrant, about 8-10 minutes.
• Add the minced garlic and cook for one more minute, stirring continuously, until aromatic.

Build and Simmer the Gumbo (Approx. 2 hours)

• While stirring or whisking constantly, slowly pour in the warm chicken stock, one cup at a time. This gradual addition helps the roux dissolve smoothly without clumping.
• Once all the stock is incorporated, bring the mixture to a gentle boil. Return the browned rabbit and sausage to the pot.
• Stir in the remaining 1 tablespoon of Cajun seasoning, dried thyme, bay leaves, salt, black pepper, and cayenne pepper (if using).
• Reduce the heat to a low simmer. Partially cover the pot and let it cook for at least 90 minutes, stirring every 20-30 minutes to prevent sticking. The rabbit should be very tender.
• Add the sliced okra to the pot and stir. Continue to simmer, uncovered, for another 30 minutes, allowing the okra to become tender and help thicken the gumbo.

Finish and Serve (Approx. 10 minutes)

• Remove the pot from the heat. Use a ladle to skim any excess oil that has risen to the surface. Remove and discard the bay leaves.
• Optional but recommended: Carefully remove the rabbit pieces. When cool enough to handle, shred the meat from the bones. Discard the bones and return the tender meat to the gumbo.
• Taste the gumbo and adjust the seasoning with more salt or pepper as needed.
• To serve, ladle the gumbo into bowls over a generous scoop of hot cooked rice. Garnish with a sprinkle of fresh green onions and chopped parsley.