Creole Rabbit Louisiana Style
Dive into the vibrant flavors of the South with this Creole Rabbit Louisiana Style recipe! Juicy, tender rabbit pieces are seasoned with a bold blend of cayenne, paprika, and black pepper, then seared to golden perfection before simmering in a rich tomato-based sauce infused with the "holy trinity" of Creole cooking—onion, bell pepper, and celery. Accentuated by garlic, thyme, and a touch of Worcestershire and hot sauce, this dish marries hearty comfort with irresistible zest. Served over fluffy white rice and garnished with fresh parsley and green onions, it’s a true tribute to Louisiana’s culinary heritage. Perfect for adventurous home cooks, this one-pot wonder brings a taste of southern tradition to your table!
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Recipe Information
Ingredients
- 2 lbs Rabbit (cut into pieces)
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Cayenne pepper
- 1 tsp Paprika
- 0.25 cup Flour
- 3 tbsp Vegetable oil
- 1 medium Onion (chopped)
- 1 medium Green bell pepper (chopped)
- 2 medium Celery stalks (chopped)
- 4 large Garlic cloves (minced)
- 3 tbsp Tomato paste
- 14 oz Diced tomatoes (canned, with juice)
- 2 cups Chicken broth
- 1 tbsp Worcestershire sauce
- 0.5 tsp Hot sauce
- 2 Bay leaves
- 1 tsp Fresh thyme (chopped)
- 4 cups Cooked white rice
- 2 tbsp Chopped parsley (for garnish)
- 2 Green onions (sliced, for garnish)
Instructions
Season the rabbit pieces with salt, black pepper, cayenne pepper, and paprika. Lightly dust them with flour to create a thin coating.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the rabbit pieces in batches until golden brown on all sides. Remove the rabbit from the skillet and set aside.
In the same skillet, add the chopped onion, bell pepper, and celery. Sauté for 5–7 minutes until the vegetables are soft and translucent.
Add the garlic and sauté for another minute until fragrant.
Stir in the tomato paste and cook for 1–2 minutes to develop its flavor.
Add the diced tomatoes, chicken broth, Worcestershire sauce, and hot sauce to the skillet. Stir well to combine.
Toss in the bay leaves and thyme. Bring the mixture to a simmer.
Return the seared rabbit pieces to the skillet, nestling them into the sauce. Cover the skillet and reduce the heat to low. Simmer for 75–90 minutes, or until the rabbit is tender and cooked through.
Discard the bay leaves and adjust the seasoning with additional salt or hot sauce as needed.
Serve the Creole rabbit over cooked white rice. Garnish with chopped parsley and sliced green onions.
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 6512 mg | 283% | |
| Total Carbohydrate | 268.5 g | 98% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 32.1 g | ||
| Protein | 265.2 g | 530% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 5526 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
