Etouffee is spicy and delicious Cajun stew traditionally made with crawfish, vegetables and a dark roux. This version uses rabbit Etouffee is usually served over rice. The word comes from the French étouffer, which means to smother.
- 8 Tbsp unsalted butter
- 2 Tbsp all-purpoe flour
- 1 cup onion, diced
- 3 celery stalked, diced
- 1 green pepper, diced
- 3 garlic cloves, minced
- 1 (14oz) can diced tomatoes
- 2 bay leaves
- 1/4 tsp cayenne
- 2 fresh thyme sprigs
- 1 cup dry red wine
- 3 cup poultry stock
- 3 Tbsp fresh parsley, chopped
- 2-3 lb rabbits
- 8 oz bacon, chopped
- 2 cups prepared Isreali cous cous or rice
Preheat the oven to 350 degrees.
In a large pot over medium-high heat, cook the bacon until the fat has rendered off and the bacon is crispy. Remove the bacon with a slotted spoon and reserve. Season the rabbits with salt and pepper and sear the rabbts, until golden browm, in the pot with the reserved bacon fat. Remove the rabbits and set aside.
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until you make a dark roux, about 5-7 minutes. Add the onions, celery, pepper and garlic and continue to cook, stirring, for 10 minutes. Add the tomatoes to the pot and seaons with the bay leaves, cayenne, thyme and salt and pepper to taste. Cook the roux for 3-4 minutes, than whisk in the stock and red wine.
Bring the mixture to a boil, and reduce to a simmer. Reduce the etouffee for 30 minutes. Add the rabbits and bacon. Cover the pot with a lid and move into the oven. Cook the etouffee for an hour, until therabbits are very tender.
Remove the bay leaves and thyme stems. Remove the rabbit and pull the meat from the bones. Spoon the etouffee over Isreali cous cous and top with the pulled rabbit. Garnish with chopped parsley
