Rabbit Etouffee Recipes

RABBIT ETOUFFEE

Steps:

• Preheat oven to 350°F Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
• Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
• Makes 4 to 6 servings.

RABBIT ETOUFFEE WITH BAKED CHEESE GRITS RECIPE

Steps:

• Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels. Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot
• add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves
• stir 1 minute. Return rabbit and bacon to pot. Add wine
• simmer 5 minutes. Stir in broth and tomatoes
• bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates
• spoon grits alongside

BAKED CHEESE GRITS

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Bring 4 cups water, butter, and salt to boil in heavy medium saucepan. Gradually whisk in grits. Reduce heat to medium; cook until mixture thickens slightly, stirring often, about 8 minutes. Remove from heat. Add both cheeses; stir until melted. Season with pepper and more salt, if desired. Whisk milk and eggs in small bowl. Gradually whisk mixture into grits.
• Pour cheese grits into prepared dish. Bake until grits feel firm to touch in center (grits will still be soft), about 1 hour. Let stand 10 minutes and serve.

MIXED CAJUN ETOUFFEE

Steps:

• In a large hot skillet, brown the sausage quickly over high heat to seal in juices.
• Remove to medium size bowl. Go ahead and taste a piece if you want.
• Add the chicken breasts to the same pan and quickly brown both sides, cooking through. If the breasts are really thick, you may want to slice them in half or pound them so they will cook through without burning the outside.
• Remove chicken to cutting board to cool.
• Meanwhile, throw shrimp in pan and give a quick browning (no more than 45-60 seconds).
• Add browned shrimp to bowl with sausage. The shrimp doesn't tempt me as much as the sausage, but go ahead a sample a piece if you want.
• Now head back to the chicken. Should be cool enough to handle if you're careful. Either shred into bite size pieces or dice with a sharp knife.
• Add to the shrimp and sausage.
• Measure out one cup of beer and set aside.
• Pour the remaining beer over the meat mixture.
• Add chopped parsley and combine well.
• Using the same skillet that you browned your meat in, melt the butter over medium heat, scraping up the browned bits of meat.
• Whisk in flour a little at a time, stirring continuously until smooth.
• Continue cooking until roux (flour and butter mixture) is nice and browned, 10-15 minutes. Don't rush it by turning up the heat or you'll burn it.
• Add onions, celery, peppers and garlic to roux.
• Cook 4-5 minutes until crisp-tender.
• Stir in spices and cook another 5-10 minutes.
• At this point, I transfer to a bigger pot because I don't have a big enough skillet. If you need to do this, heat your bigger pot a few minutes before you add the chicken broth and beer (next step)so it's ready to go. If just using one pot, ignore this step.
• Add remaining cup of beer and chicken broth to roux/veggie mixture. Add hot sauce if desired.
• Stir well to combine, cover and simmer 10-15 minutes.
• Pour meat mixture into pot and combine well.
• Continue cooking 5-10 minutes longer.
• Serve with hot rice.