Rabbit, Andouille, and Root Vegetable Etouffee

LOUISIANA COOKIN'
24Ingredients
Seconds

Ingredients

US|METRIC
  • 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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