Rabbit and Sausage Gumbo

1. 1
   prep · ~10 min

   Season and brown the rabbit.

   1.Pat rabbit pieces dry with paper towels.

   2.Heat 2 tablespoons oil in a large cast-iron pot over medium-high heat.

   3.Add rabbit pieces in a single layer and brown on all sides (8-10 min total).

   4.Remove rabbit to a plate and set aside.

   TIPBrown in batches to avoid crowding the pot, which would steam the meat instead of giving it a crust.
2. 2
   fry · ~5 min

   Brown the andouille sausage.

   1.In the same pot, add sausage rounds.

   2.Cook until edges are crisp and fat is rendered (4-5 min).

   3.Remove sausage with a slotted spoon and set aside with the rabbit.

   TIPKeep the rendered sausage fat in the pot — it deepens the roux flavor.
3. 3
   fry · ~30 min

   Build the chocolate-brown roux.

   1.Reduce heat to medium. Add the remaining oil and the flour to the pot.

   2.Stir constantly with a flat-edged wooden spoon.

   3.Cook roux until it reaches the color of dark chocolate (25-30 min). Do not walk away.

   TIPA dark roux is the soul of gumbo. If you see black flecks, it's burnt — start over. Stir without pause once it turns copper.
4. 4
   saute · ~10 min

   Sauté the holy trinity.

   1.Immediately add onion, bell pepper, and celery to the hot roux.

   2.Stir vigorously — the vegetables will sizzle and stop the roux from darkening further.

   3.Cook until softened (6-8 min).

   4.Add garlic and cook 1 more minute.

   TIPThe holy trinity hitting a hot roux is one of the greatest aromas in cooking. Have them prepped and ready to go before the roux finishes.
5. 5
   simmer · ~120 min

   Simmer the gumbo with meat.

   1.Pour in the water slowly while stirring to incorporate the roux.

   2.Add bay leaves, thyme, smoked paprika, cayenne, black pepper, and salt.

   3.Return rabbit and sausage to the pot.

   4.Bring to a boil, then reduce heat to low.

   5.Cover partially and simmer until rabbit is tender and falling off the bone (1.5 to 2 hours).

   TIPSkim any foam or excess oil that rises to the surface during the first 30 minutes of simmering.
6. 6
   mix · ~10 min

   Shred the rabbit meat.

   1.Remove rabbit pieces from the pot.

   2.Pull meat off the bones, discarding skin and bones.

   3.Shred the meat into bite-sized chunks.

   4.Return shredded rabbit to the gumbo. Stir well.

   TIPUse two forks to pull the meat — it should be so tender it practically falls apart.
7. 7
   garnish · ~2 min

   Garnish with green onion and serve.

   1.Ladle gumbo into bowls over a scoop of cooked rice.

   2.Scatter sliced green onion generously on top.

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