Creole Rabbit Louisiana Style Recipes
CREOLE RABBIT (RAREBIT)
First off, there is no rabbit in this recipe. This is a take-off from the Welsh Rabbit with a New Orleans flavor. I recently moved my mother to a retirement home and this was in her recipe box. It says "For a Lenten main dish, omit the bacon and serve over fluffy rice".
Provided by mary winecoff
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon until crisp.
- Add onion and green pepper and cook until tender but not brown.
- Add tomatoes, salt, pepper and Worcestershire sauce.
- Simmer uncovered 15 minutes.
- Meanwhile melt butter, blend in flour.
- Gradually add milk and cheddar cheese.
- Cook until thickened.
- Serve over toast.
- Use cheddar sauce first and top with creole mixture.
Nutrition Facts : Calories 423.9, Fat 26.4, SaturatedFat 12.6, Cholesterol 76.9, Sodium 1167.5, Carbohydrate 32.9, Fiber 2.8, Sugar 4.7, Protein 14.3
CREOLE RABBIT - LOUISIANA STYLE
A wonderful baked rabbit recipe. Times include over night marination. Recipe can be adapted to Dutch oven cooking while camping .
Provided by Chef Shadows
Categories Rabbit
Time 10h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dry rabbit and place in bowl.
- Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar.
- Pour over rabbit, turning pieces to coat.
- Cover bowl and marinade overnight in refrigerator.
- Transfer rabbit and marinade to well-greased baking dish.
- Bake in preheated 450°F oven 1 hour.
- Combine remaining ingredients and pour over rabbit.
- Bake 30 to 45 minutes longer, until rabbit is fork-tender.
- Serve warm.
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