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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
Brown the Meats (Approx. 20 minutes)
Make the Dark Roux (Approx. 45-60 minutes)

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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.
This cajun_creole recipe takes 180 minutes to prepare and yields 6 servings. At 1409.42 calories per serving with 70.75g of protein, it's a advanced recipe perfect for dinner or supper.
Sauté the Holy Trinity (Approx. 10 minutes)
Build and Simmer the Gumbo (Approx. 2 hours)
Finish and Serve (Approx. 10 minutes)
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.
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.
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.
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.
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.
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.
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.
This gumbo is a rich, hearty comfort food and is high in calories, fat, and sodium, so it's best enjoyed in moderation. However, it does provide significant protein from the rabbit and sausage, as well as vitamins and fiber from the 'holy trinity' vegetables and okra.
Unfortunately, no. A burnt roux will make the entire pot of gumbo taste bitter and acrid. There is no way to fix it. You must discard it completely, clean the pot thoroughly, and start the roux over again. It's a rite of passage for every gumbo maker!
Absolutely. Chicken and sausage gumbo is a classic. Substitute the rabbit with 3 pounds of bone-in chicken pieces, preferably thighs and legs, and follow the recipe exactly as written.
Let the gumbo cool completely, then store it in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
The 'holy trinity' is the foundation of many Cajun and Creole dishes. It consists of finely chopped onion, celery, and green bell pepper, typically in a 2:1:1 ratio, though this recipe uses a slightly different proportion.