Rabbit, Andouille, and Root Vegetable Etouffee

Name: Rabbit, Andouille, and Root Vegetable Etouffee
Yield: 1 servings
Ingredients: 8 ounces pancetta; 12 ounces andouille sausage sliced; 3 pounds rabbits; 6 pieces chicken thighs; 1 cup roux dark brown Stovetop, recipe follows; 1 1/2 cups red onion chopped; 1 cup yellow onion chopped; 1 cup fennel chopped; 1 cup chopped green bell pepper; 4 shallots cut into quarters; 2 tablespoons minced garlic; 4 cups chicken broth; 3/4 cup beer amber; 1 tablespoon kosher salt; 1 tablespoon ground black pepper; 4 sprigs fresh thyme; 2 bay leaves; 1 cup parsnip peeled and chopped; 16 ounces carrots miniature rainbow, cut in half; 15 ounces crushed tomatoes drained; jasmine rice Cooked; fresh parsley Garnish: chopped; 7 tablespoons vegetable oil or butter; 11 tablespoons all purpose flour

LOUISIANA COOKIN'

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Ingredients

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SERVINGS:

8 ounces pancetta

12 ounces andouille sausage (sliced)

3 pounds rabbits

6 pieces chicken thighs

1 cup roux (dark brown Stovetop, recipe follows)

1 1/2 cups red onion (chopped)

1 cup yellow onion (chopped)

1 cup fennel (chopped)

1 cup chopped green bell pepper

4 shallots (cut into quarters)

2 tablespoons minced garlic

4 cups chicken broth

3/4 cup beer (amber)

1 tablespoon kosher salt

1 tablespoon ground black pepper

4 sprigs fresh thyme

2 bay leaves

1 cup parsnip (peeled and chopped)

16 ounces carrots (miniature rainbow, cut in half)

15 ounces crushed tomatoes (drained)

jasmine rice (Cooked)

fresh parsley (Garnish: chopped)

7 tablespoons vegetable oil (or butter)

11 tablespoons all purpose flour

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Rabbit, Andouille, and Root Vegetable Etouffee

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