Low Calorie Rabbit Gumbo That Is Delicious and Healthy

This low calorie rabbit gumbo is very healthy and makes a divine meal. If you want low fat and great taste make this recipe.

Fresh domestic rabbit is an especially appealing and appetizing meat that is growing in popularity. It is low in fat and has a texture that is outstanding. You only have to look to the finest restaurants to find rabbit on the menu. American Chefs know and understand how wonderful and delicious a rabbit dish tastes. European cooks have for centuries enjoyed this wonderful meat prepared many ways. French cooks have it perfected.

Cajun cooks have made rabbit gumbo for more than 100 years. This gumbo recipe reaches back to the bayous and swamp kitchens of Louisiana. It promises to be knock your socks off delicious. Plus it is a very healthy dish that is low in fat.

Rabbit is available at most specialty markets. If your supermarket does not stock it ask your butcher to get you some. There is a growing market for rabbit and the supply is increasing with the demand.

This recipe includes smoked chicken sausage which is also low in fat and especially delicious. You have got to make this.


Low Calorie Rabbit Gumbo

Ingredients

1 tablespoon cooking oil

1 pound rabbit pieces (or deboned rabbit meat)

1 pound Smoked Chicken Sausage sliced or diced

1 cup chopped onions

1 cup chopped celery

1 cup chopped green pepper


3 cloves garlic diced

2 quarts chicken stock

1-1/4 teaspoon Ragin Cajun Seasoning  (or 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper

1/2 teaspoon white pepper

1 bay leaf

1/2 cup dry roux

1/2 cup chopped green onions

2 tablespoons chopped parsley

Hot cooked brown rice


Directions

In a large heavy pot heat the oil on high heat. Add the rabbit and chicken sausage and cook for 10 minutes stirring constantly until brown. Add the onions, celery, green pepper and garlic stirring until soft. About 10 minutes.

Add the stock, dry roux, seasonings and bay leaf, stir well and cook on low for 1 hour. Stir occasionally to blend roux.

Add the green onions and parsley, cover and cook 5 more minutes.

Turn off heat and let stand for 5 minutes covered.

Serve with cooked brown rice. This is great with your favorite potato salad and toasted whole wheat bread. Serves 6.



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