Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 rabbit, skinned, - cleaned, quartered 1 c celery, chopped 1 ts
ground red pepper 1/4 c green pepper, chopped 1/4 ts black pepper 2 c
dark brown roux 1 ts garlic powder 4 ea sweet potatoes, peeled 1 ts
white pepper 1 c onions, chopped 2 bay leaves 1/4 stick margarine 1
ts salt 2 c hot water

In a bowl, combine seasonings: set aside. Place 2 cups of boiling
water in a saucepan. Add half of the seasoning mix. Place rabbit
parts in pan; parboil on both sides until tender. The majority of the
water should be removed at this time. remove rabbit set aside. In
same saucepan, melt margarine at 400 degrees. Add vegetables,except
potatoes, saute until tender. Slowly blend in roux remaining
seasonings; mix well. Briskly saute for 5 minutes. In a lightly oiled
casserole dish, arrange rabbit parts. Circle with sweet potatoes
cover with sauce. bake at 350 degrees until rabbit is extremely
tender.

Source: The CAJUN GOURMET Afloat on the road isbn 09627946-1-9
Typos: BUD WALL
Submitted By MAHLON WALL On 12-14-94

Browse by categories