Creole Rabbit Louisiana Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREOLE RABBIT - LOUISIANA STYLE



Creole Rabbit - Louisiana Style image

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

3 lbs rabbit, cleaned
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 cup onion, chopped
3 garlic cloves, minced
2 tablespoons white vinegar
1 teaspoon browning sauce, such as Kitchen Bouquet
8 ounces canned mushrooms, drained
1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon parsley, minced
2 tablespoons green bell peppers, minced
2 tablespoons green onions, chopped
2/3 cup dry white wine

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.

GOOD NEW ORLEANS CREOLE GUMBO



Good New Orleans Creole Gumbo image

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

Steps:

  • Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  • Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

CREOLE RABBIT (RAREBIT)



Creole Rabbit (Rarebit) image

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

4 slices bacon, diced
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 cups tomatoes, chopped
1 teaspoon salt
1 dash pepper
1 teaspoon Worcestershire sauce
2 tablespoons butter
3 tablespoons flour
2/3 cup milk
2/3 cup cheddar cheese
4 -6 slices hot toast

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

More about "creole rabbit louisiana style recipes"

**SNEAK PEEK** CLASSIC CREOLE RABBIT SAUCE PIQUANT - YOUTUBE
WEB Mar 11, 2020 Full segment airing on Bayou Wild ep 80Chef John Folse joins Martha Spencer Outdoors for some classic creole & cajun cooking, this time it's rabbit sauce pi...
From youtube.com


MUSTARD-BRAISED RABBIT IS FARMHOUSE COOKING WITH RICH …
WEB Sep 19, 2022 Stir all the vegetables together for 2 minutes and then remove to a platter. Place the rabbit pieces on a platter and pat dry with paper towel. Season with salt and pepper. Dredge the pieces lightly in …
From acadianatable.com


LOUISIANA CREOLE RABBIT RECIPE
WEB Jan 28, 1996 Dry rabbit and place in bowl. Combine salt, black pepper, cayenne pepper, onion, garlic 3. Cover bowl and marinade overnight in refrigerator. Transfer rabbit and …
From recipeland.com


SEAFOOD PAN ROAST RECIPE - AN EDIBLE MOSAIC™
WEB 4 hours ago This seafood pan roast recipe starts with a base flavor of the “holy trinity” in Cajun and Creole cuisine: onion, celery, and green bell pepper cooked in butter. …
From anediblemosaic.com


LOUISIANA CASSEROLE - THE RECIPE CRITIC
WEB 5 days ago Reasons You’ll Love This Recipe. Comfort Food: If you’re craving some warm, cozy, classic comfort food, you will love this hearty Louisiana casserole. Easy to Make: …
From therecipecritic.com


JUSTIN WILSON’S RABBIT SAUCE PIQUANT - SAVEUR
WEB Oct 15, 2020 Step 2. Make the roux: Return the Dutch oven to the stove and set over medium-low heat. Add the olive oil, then whisk in the flour and cook, stirring continuously with a wooden spoon, until the ...
From saveur.com


GRILLED GARLIC AND HERB RABBIT - LOUISIANA COOKIN'
WEB Jun 6, 2017 In the work bowl of a food processor or the container of a blender, combine thyme, rosemary, garlic, oil, lemon zest and juice, and honey; process until smooth. Pour marinade over rabbit; cover and …
From louisianacookin.com


PURE AND SIMPLE: WILD RABBIT SAUCE PIQUANTE - REAL CAJUN COOKING
WEB Instructions. Season wild rabbit with salt and pepper. Using a Dutch oven, add oil and cut rabbit pieces. Brown pieces of meat well on both sides the remove meat. Lower heat to …
From realcajuncooking.com


RABBIT SAUCE PIQUANTE - LOUISIANA COOKIN
WEB Feb 22, 2024 Taste and adjust seasonings. Add reserved rabbit meat, eggs, cocktail onions, and olives to mixture, and gently stir until combined. If mixture looks too thick, add a little broth. Simmer over low heat for 30 …
From louisianacookin.com


LOUISIANA CREOLE RABBIT - BIGOVEN
WEB Jan 1, 2004 Dry rabbit and place in bowl. 2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat. 3. Cover bowl and …
From bigoven.com


DEEP FRIED CAJUN COUNTRY RABBIT - CREOLE CAJUN CHEF
WEB Jan 13, 2017 Marinate for at least 3 hours or longer (overnight is the best). When you are ready to fry, heat peanut oil to 350℉ in a stovetop fry pan. Place the flour into a gallon …
From creolecajunchef.com


LOUISIANA CREOLE RABBIT RECIPE | CDKITCHEN.COM
WEB 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 …
From cdkitchen.com


FRICASSEE OF RABBIT WITH YELLOW CORN BISCUITS - JOHN FOLSE
WEB In a one gallon black iron pot, heat oil over medium high heat. Add flour, and stirring constantly, make a brown roux. Add onions, celery, bell pepper, garlic and tomatoes. …
From jfolse.com


CHEF PAUL PRUDHOMME’S LOUISIANA KITCHEN - VINTAGE.RECIPES
WEB Peel the shrimp, rinse and drain well, and use the heads and shells to make the seafood stock; refrigerate shrimp until ready to use. Combine the seasoning mix ingredients in a …
From vintage.recipes


RABBIT (WILD OR TAME) | REALCAJUNRECIPES.COM: LA M DE MAW MAW
WEB Jun 24, 2002 Step 1. Cover rabbit with equal amounts of vinegar and water, onion, seasonings and spices. Let stand in refrigerator for 2 days. Step 2. Remove rabbit from …
From realcajunrecipes.com


CREOLE BRAISED RABBIT RECIPE (LOUISIANA SLOW-COOKED SWAMP …
WEB Creole Braised Rabbit (Swamp Rabbit)This week’s recipe comes toward the end of rabbit season here in Louisiana. This is a wonderful way to get some flavorful...
From youtube.com


RECIPESOURCE: LOUISIANA CREOLE RABBIT
WEB Aug 6, 2024 2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat. 3. Cover bowl and marinade overnight in …
From recipesource.com


A CLASSIC CAJUN-COUNTRY STEW - GARDEN & GUN
WEB Set the rabbit aside. Add onions, bell pepper, celery, and garlic to roux and sauté on medium heat until tender (about 20 minutes). Add tomato sauce, tomato paste, whole tomatoes, ripe tomatoes, and chicken stock, stirring …
From gardenandgun.com


RECIPES > MAIN DISH > HOW TO MAKE LOUISIANA CREOLE RABBIT
WEB pour over rabbit, turning pieces to coat. 3. Cover bowl and marinade overnight in refrigerator. 4. Transfer rabbit and marinade to well-greased baking dish. 5. Bake in …
From mobirecipe.com


RABBIT SAUCE PIQUANTE - GATHERINGIRL
WEB Apr 28, 2021 2. heat oil in dutch oven, cook rabbit on both sides until crisp golden brown., set aside. 3. Add garlic, onions, bell pepper, and seasonings. Sauté until slightly tender. …
From thegatheringirl.com


INSTANT POT CAJUN CREAM OF MUSHROOM SOUP - PRESSURE LUCK COOKING
WEB 5 days ago Instructions. On the Instant Pot, hit Sauté and Adjust to the More or High setting.After 3 minutes of heating, add the sausage and sauté for 3-5 minutes until …
From pressureluckcooking.com


LOUISIANA CREOLE RABBIT :: RABBIT RECIPE - RABBIT HUNTING ONLINE
WEB 2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat. 3. Cover bowl and marinade overnight in refrigerator. 4. Transfer …
From rabbithuntingonline.com


Related Search