Rabbit Etouffee
Delight in the soulful flavors of classic Cajun cuisine with this Rabbit Étouffée recipe, a comforting dish that’s as rich in tradition as it is in taste. Tender pieces of seasoned rabbit simmer gently in a velvety, golden-brown roux infused with the aromatic “trinity” of onion, bell pepper, and celery. The sauce is further elevated with layers of garlic, thyme, and paprika, along with a touch of heat from cayenne pepper, making every bite a vibrant celebration of bold, Louisiana-inspired flavors. Perfectly balanced with a hint of acidity from diced tomatoes and served over fluffy, hot rice, this hearty étouffée is topped with fresh parsley and green onions for a pop of brightness. Whether you're looking to showcase a unique protein or savor an authentically Southern experience, this Rabbit Étouffée is a show-stopping dish that’s sure to impress. Ideal for gatherings, family dinners, or special occasions, it brings a taste of the bayou straight to your table.
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Recipe Information
Ingredients
- 2 lbs rabbit (cut into pieces)
- 1.5 tsp salt
- 1 tsp black pepper
- 0.5 tsp cayenne pepper
- 0.5 cup all-purpose flour
- 0.5 cup vegetable oil
- 1 large yellow onion (finely chopped)
- 1 medium green bell pepper (finely chopped)
- 3 celery stalks (finely chopped)
- 4 garlic cloves (minced)
- 4 cups chicken stock
- 1 14-ounce can diced tomatoes (with juice)
- 2 bay leaves
- 1 tsp paprika
- 0.5 tsp dried thyme
- 3 green onions (chopped)
- 2 tbsp fresh parsley (chopped)
- 4 cups hot cooked rice
Instructions
Season the rabbit pieces with 1 teaspoon of salt, 1 teaspoon of black pepper, and 0.5 teaspoon of cayenne pepper. Set aside.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Whisk in the flour to make a roux. Cook, stirring constantly, for about 10-12 minutes, or until the roux turns a deep golden brown color.
Add the chopped onion, green bell pepper, and celery to the roux. Stir well and cook for 4-5 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Gradually add the chicken stock, stirring constantly to avoid lumps. Add the diced tomatoes (with juice), bay leaves, paprika, dried thyme, and the remaining 0.5 teaspoon of salt. Bring the mixture to a simmer.
Add the seasoned rabbit pieces to the pot, making sure they are mostly submerged in the sauce. Cover the pot and let it simmer over low heat for 60-75 minutes, or until the rabbit is tender and fully cooked. Stir occasionally and scrape the bottom to prevent sticking.
Taste and adjust seasoning with more salt or cayenne pepper if needed. If the sauce is too thick, you can add a bit more chicken stock to reach your desired consistency.
Stir in the green onions and chopped parsley right before serving.
Serve the rabbit étouffée over hot cooked rice and garnish with additional parsley if desired.
Nutrition Facts
Calories |
4134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 4764 mg | 207% | |
| Total Carbohydrate | 290.3 g | 106% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 27.7 g | ||
| Protein | 312.8 g | 626% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 5259 mg | 112% | |
*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.
