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| 1 | Rabbit; about 3 pounds, dressed, cut into serving pieces |
| 1 Esslöffel | Rustic Rub |
| 1 Tasse | Emeril's Rustic Brown Roux |
| 2 Tasse | onions chopped |
| 2 Tasse | celery chopped |
| 1 Tasse | bell peppers chopped |
| 1 Esslöffel | garlic chopped |
| 1 Esslöffel | shallots chopped |
| 3 Teelöffel | salt |
| 1/4 Teelöffel | cayenne pepper |
| 1/4 Teelöffel | black pepper |
| 3 | bay leaves |
| 1/2 x ca. 450 g | Andouille sausage; cut into 1/2-inch links |
| 2 Tasse | Sliced assorted wild mushrooms |
| 3 ca. 1 Liter | water |
| 3 Tasse | Cooked long-grain rice; warm |
| 2 Esslöffel | parsley chopped |
| | Essence |
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Season the rabbit with the Rustic Rub. In a large pot, heat the oil, over high heat. When the pan is smoking hot, brown the rabbit, about 3 to 4 minutes on each side. Remove to a platter and set aside. Reduce heat to medium, add the brown roux. Add the onions, celery, bell peppers, shallots, and garlic. Cook for about 5 minutes, stirring constantly until vegetables are wilted. Add the salt, cayenne, black pepper, and bay leaves. Add the rabbit, andouille sausage, and wild mushrooms, and cook for 2 minutes. Add the water, stirring to mix well. Bring to a boil and reduce heat to a simmer. Simmer for 1 hour or until the rabbit is tender. To assemble, ladle the gumbo into an over-sized bowl and top with the rice. Garnish with chopped parsley.
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