Pulled Duck and Sausage Gumbo
Ingredients
- 1 tablespoon plus 2 teaspoons salt
- 2 teaspoons dried oregano leaves
- 2 teaspoons dried thyme leaves
- 2 teaspoons chili powder
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon white pepper
Seasoning Mix
- 6 cups rabbit or chicken stock (or chicken broth)
- 3/4 cup canola oil, divided
- 1 cup all purpose flour
- 1 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/4 cup chopped celery
- 1 large fresh jalapeņo pepper, seeded and minced
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 2 large wild or domestic rabbits, cut into serving piece*s
- 1 28-ounce can chopped tomatoes
- 2 bay leaves
- Baked Rice, for serving (see recipe)
Instructions
In a small bowl, thoroughly combine seasoning mix. Season rabbit with 1 tablespoon seasoning mix; set aside. Reserve remaining seasoning mix. In a large Dutch oven or stockpot over medium-high heat, bring stock to a strong simmer. Meanwhile, in a large heavy skillet, preferably cast iron, make a roux by heating the oil over high heat until it begins to smoke. Gradually add flour, whisking carefully and vigorously after each addition until smooth. Continue whisking until the roux is the color of milk chocolate. Add the onions, bell peppers, celery and jalapeņo peppers. Cook, whisking constantly, until vegetables begin to soften, about 5 minutes. Add garlic and tomato paste. Cook, whisking constantly, an additional 5 minutes. Remove from heat. Once stock has come to a strong simmer, gradually whisk in roux mixture. Add rabbit, chopped tomatoes, bay leaves and reserved seasoning mix. Bring to a boil. Reduce heat to medium-low and simmer, partially covered, until rabbit is tender, about 1 1/2 to 2 hours. Remove rabbit from sauce and let cool slightly. Once rabbit is cool enough to handle, debone and cut meat into bite-size pieces; discard skin and bones. Return meat to pot and adjust seasonings if necessary. Serve warm over Baked Rice. Makes 6-8 servings.
*If using wild rabbits, soak the meat overnight in the refrigerator in whole milk flavored with Creole seasoning. This will help tenderize the meat and minimize the gamey flavor.