Rabbit Gumbo



1 1/2 cups lard

1 tablespoon chopped garlic

1 1/2 cups sifted all-purpose flour

4 cups water

2 cups chopped onions

1/2 cup chopped celery

Louisiana hot sauce to taste or 1 teaspoon cayenne pepper

1 cup chopped green bell pepper

1 cup chopped celery

2 cups dry white wine

1 pound andouille or smoked sausage

One rabbit, cut into pieces



In a large pot, heat the lard over medium heat. Add the flour and stir

constantly to make a very dark roux, about the color of mahogany wood.

Add the onions, celery, and bell peppers and cook, stirring constantly,

until the vegetables are tender. Add the remaining ingredients and

cook, covered, until rabbit is tender, about 1 1/2 to 2 hours.

Serve over rice.



Rick McDaniel

This Rabbit Gumbo Is A Traditional Cajun recipe.

Recipe Source: Sunday Dinner Newsletter