Rabbit Gumbo Recipe
Rabbit Gumbo Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My husband's family has enjoyed this satisfying gumbo for many years. Bold seasonings and savory sausage slices enhance the mild meat. John doesn't do much hunting anymore, but we still enjoy this Cajun dish on cool evenings.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1/4 cup canola oil
  • 1 dressed rabbit (about 3 pounds), cut into pieces
  • 1/2 pound smoked sausage, halved and cut into 1/4-inch slices
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup sliced okra
  • Hot cooked rice

Directions

In a Dutch oven, saute onion and green pepper in oil until tender. Add rabbit and enough water to cover. Cover and simmer for 1-1/2 to 2 hours or until meat is very tender.
Add the sausage, salt, thyme, pepper and cayenne. Simmer, uncovered, for 15-20 minutes. Remove rabbit. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Stir in okra; bring to a boil. Serve in bowls over rice. Yield: 4-6 servings.
Originally published as Rabbit Gumbo in Taste of Home December/January 2000, p37

Nutritional Facts

1-1/2 cups: 452 calories, 29g fat (8g saturated fat), 126mg cholesterol, 866mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 41g protein.

  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1/4 cup canola oil
  • 1 dressed rabbit (about 3 pounds), cut into pieces
  • 1/2 pound smoked sausage, halved and cut into 1/4-inch slices
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup sliced okra
  • Hot cooked rice
  1. In a Dutch oven, saute onion and green pepper in oil until tender. Add rabbit and enough water to cover. Cover and simmer for 1-1/2 to 2 hours or until meat is very tender.
  2. Add the sausage, salt, thyme, pepper and cayenne. Simmer, uncovered, for 15-20 minutes. Remove rabbit. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Stir in okra; bring to a boil. Serve in bowls over rice. Yield: 4-6 servings.
Originally published as Rabbit Gumbo in Taste of Home December/January 2000, p37

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Reviews forRabbit Gumbo

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MY REVIEW
contese User ID: 5634020 221409
Reviewed Feb. 26, 2015

"A big hit. It was gone in no time"

MY REVIEW
Robbiecd User ID: 6992678 75598
Reviewed Nov. 25, 2012

"I've made this recipe with rabbit and squirrel, depending on my luck hunting. It's always a big hit with the family and friends brave, and fortunate enough to try it."

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