Rabbit and Sausage Gumbo
A rich, smoky stew featuring tender rabbit and spicy andouille sausage, all brought together with a dark, nutty roux and the classic holy trinity. A true Louisiana comfort food classic.
For 6 servings
5 steps. 150 minutes total.
- 1
Brown the Meats (Approx
- a.20 minutes)
- b.Pat the rabbit pieces dry with paper towels and season them generously on all sides with 1 tablespoon of the Cajun seasoning.
- c.Heat 1/4 cup of vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat until it shimmers.
- d.Carefully place the rabbit pieces in the pot, ensuring not to overcrowd it (work in batches if necessary). Brown on all sides, about 3-4 minutes per side. Remove the browned rabbit and set aside on a plate.
- e.Add the sliced andouille sausage to the same pot. Cook, stirring occasionally, until well-browned and the fat has rendered, about 5-7 minutes. Use a slotted spoon to remove the sausage and set it aside with the rabbit.
- 2
Make the Dark Roux (Approx
- a.45-60 minutes)
- b.Reduce the heat to medium-low. Carefully pour the remaining 1 cup of oil into the pot. Once warm, gradually whisk in the 1 cup of flour until a smooth paste forms.
- c.This step requires constant attention. Cook, stirring continuously and scraping the bottom and corners of the pot with a flat-edged wooden spoon or heatproof spatula. Do not walk away.
- d.Continue this process until the roux deepens in color, passing through blonde, peanut butter, and copper stages, until it reaches a rich, dark chocolate brown and smells nutty. This can take 45-60 minutes. If you see any black specks or it smells burnt, you must discard it and start over.
- 3
Sauté the Holy Trinity (Approx
- a.10 minutes)
- b.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.
- c.Stir constantly until the vegetables soften and become fragrant, about 8-10 minutes.
- d.Add the minced garlic and cook for one more minute, stirring continuously, until aromatic.
- 4
Build and Simmer the Gumbo (Approx
- a.2 hours)
- b.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.
- c.Once all the stock is incorporated, bring the mixture to a gentle boil. Return the browned rabbit and sausage to the pot.
- d.Stir in the remaining 1 tablespoon of Cajun seasoning, dried thyme, bay leaves, salt, black pepper, and cayenne pepper (if using).
- e.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.
- f.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.
- 5
Finish and Serve (Approx
- a.10 minutes)
- b.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.
- c.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.
- d.Taste the gumbo and adjust the seasoning with more salt or pepper as needed.
- e.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The roux is the soul of the gumbo. Be patient. A low and slow approach is best to prevent burning. Have a beverage nearby and put on some music.
- 2Using a heavy-bottomed pot or Dutch oven is crucial for making the roux, as it distributes heat evenly and prevents scorching.
- 3Always use warm or hot stock to add to the roux. Cold liquid can cause the roux to seize and become lumpy.
- 4Gumbo's flavor deepens significantly overnight. If you have the time, make it a day ahead for the best taste.
- 5If you prefer not to use okra, you can use filé powder as a thickener. Stir in 1-2 tablespoons of filé powder *after* the gumbo is removed from the heat. Never boil gumbo after adding filé, as it can become stringy.
Adapt it for your goals.
Protein Swap
Replace the rabbit with 3 lbs of bone-in, skin-on chicken thighs. You can also create a seafood gumbo by adding shrimp, crab, and oysters during the last 10-15 minutes of cooking.
Smoked MeatsSmoked Meats
Add other smoked meats like tasso ham along with the andouille for an even deeper, smokier flavor profile. Add it when you brown the sausage.
Vegetarian VersionVegetarian Version
For a vegetarian gumbo (Gumbo z'Herbes), omit the meats and use a rich vegetable stock. Load it with greens like collards, mustard greens, and spinach, along with the okra and holy trinity.
Why this is on our healthy list.
High in Protein
Both rabbit and andouille sausage are excellent sources of protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Source of Vitamins and Minerals
The 'holy trinity' of onion, bell pepper, and celery, along with garlic and okra, provides a range of essential vitamins like Vitamin C and B6, as well as dietary fiber which aids in digestion.
Rich in Lean Meat
Rabbit is a very lean meat, lower in fat and cholesterol compared to other proteins like beef or pork, making it a heart-healthier choice for the main protein in this dish.
Frequently asked questions
A 1.5 cup serving of this gumbo, without rice, contains approximately 950-1000 calories. This is due to the oil and flour in the roux and the fat from the andouille sausage. Serving it with a cup of rice adds about 200 more calories.