Smoked Rabbit & Sausage Gumbo with Stuffed Cornbread

Smoky.Ribs's picture

Jun. 12, 2014

I cooked this gumbo on Sunday, December 23rd, 2012 at my oldest son's place for our family Christmas Eve dinner. I show a few tips in this video that may help a few of you in your cooking endeavours. I hope you enjoy the video, and for those of you that have never ate rabbit!, well, it taste just like chicken! Seriously, it does, and soooo good in a gumbo like this one! I know a lot of my YouTube friends do a lot of pulled pork, so please try this stuffed cornbread recipe. It is amazing to say the least. The Tango Twist Shout was excellent on the rabbit!

Ingredients

For boston butt
Boston butt 3 1/2 Pound , trimmed
Rub 6 Tablespoon (Sweet and Smoky)
For rabbit
Rabbit 2 , pulled
Kosher salt To Taste
Pepper To Taste
Seasoning blend 2 Tablespoon (Tango Joe)
For other ingredients
Garlic sausages 4
Andouille sausage 3
For gumbo
Vegetable oil 1 Cup (16 tbs)
All purpose flour 1 Cup (16 tbs)
Onions 2 , chopped finely
Bell pepper 1 , chopped finely
Celery stalk 4 , chopped finely.
Canned stewed tomatoes 12 Ounce , chopped
Water 6 Cup (96 tbs) (Or More As Desired)
Beef bouillon cubes 4
Creole seasoning 1 1/2 Tablespoon (Saltfree)
For cornbread
Corn bread mix 1 1/2 Cup (24 tbs) (Martha white buttermilk corn meal mix)
Jalapeno 1 Large , diced
Pepperjack cheese 4 Ounce , shredded

Directions

GETTING READY

1. Spread mustard all over the boston butt and set it aside. Coat the pork with rub all around.

2. Season a pulled rabbit with salt and pepper and Tango Joe's seasoning.

3. Preheat the grill.

 

MAKING

For Meat

4. Place seasoned boston butt on the grill. Also, place the rabbits on the grill.

5. Grill the sausages on the grill as well.

6. Pull the rabbit when the internal meat temperature reaches about 160 F. Carve out the meat and keep it aside. Pull off the sausages and chop them as well. Throw in the fat trimmings in the grill and let it create a different sort of smoke for the boston butt, continue cooking the boston butt.

7. Check on the boston butt, take it off heat when the internal meat temperature comes to about 195 F. Wrap it in an aluminium foil and let it rest for an hour. Pull the pork with help of some shredding tool or fork. Keep it aside for the cornbread.

 

For Gumbo

8. Meanwhile, heat vegetable oil in a cast iron skillet, drop in all purpose flour, mix. Season with salt and freshly ground black pepper and cook at low heat until the roux turns brown, stirring constantly such that lumps don't form.

9. When the color of the roux is almost like the color of dark chocolate (about an hour), pour in the contents in a separator and separate the roux from the oil. Pour the roux back in the pan and continue stirring at low heat.

10. Add onions, bell pepper and celery in the pan, continue to stir and let them cook until the vegetables start to release their flavor. Drop in chopped garlic, cook for another minute. Drop the contents in a gumbo pot.

11. Pour a couple of cups of water and stir continously until the roux is well incorporated and no lumps are formed. Put the heat back on and continue to add more water with constant stirring until the desired consistency is obtained. Add stewed tomatoes and baked okra. 

12. Bring the contents of gumbo to boil, add bay leaves, thyme and creole seasoning. Drop in beef bouillion cubes, stir to dissolve them well. Let everything simmer, stir constantly. Close the lid and let the gumbo cook for about 2 hours. 

13. Add all the rabbit and sausages and let it cook for another 40 minutes.  Turn the heat off and let the gumbo come to room temperature. Set it in the refrigerator overnight.

14. Take out your gumbo from the refrigerator the following day, scoop out excess fat, if any from the top. Heat it back again.

 

For Cornbread

15.  Mix cornbread mix with water, add in jalapeno, pepper jack cheese and 6 ounces of pulled pork together.

16. Spray a non-stick skillet, drop in the cornbread mix contents on to the skillet. Bake at 450 F for 7 to 8 minutes.

 

SERVING

17. Slice the cornbread and serve it with gumbo and rice.

 

 

Recipe Summary

Difficulty Level: Medium
Servings: 10

Nutrition Facts

Serving size

Calories 1329Calories from Fat 615

 % Daily Value*

Total Fat 69 g106.2%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol

Sodium 1724 mg71.83%

Total Carbohydrates 42 g14%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 131 g262%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet