Best 5 Cajun Style Stuffed Rabbit Legs Recipes

ZUCCHINI STUFFED WITH SAUSAGE

Steps:

• Trim off the ends of each zucchini. Cut the center portions of each zucchini into two two-inch lengths. Cut the remaining ends into half-inch rounds.
• Using a knife or potato scoop, hollow out the centers of each two-inch length of zucchini. The hollowed-out portions should be just large enough to hold one small link sausage, reserve the hollowed-out pulp.
• Roll the link sausages in the cayenne pepper.
• Heat the oil in a skillet and add the sausages. Cook, turning often, until browned and cooked through. Sprinkle with anise, coating them evenly.
• Stuff one sausage inside each piece of zucchini. Put the stuffed pieces back into the skillet. Add the small rounds and hollowed-out pulp.
• Combine the three-quarters cup of water, turmeric, cumin, paprika and salt. Pour it over the zucchini. Cook, turning the zucchini pieces, about five minutes. Cover closely and continue cooking 30 minutes. Turn the pieces often in the cooking liquid so that they cook evenly. If, as the zucchini cook, the water becomes too little, add up to half a cup more. When ready, the zucchini should be very tender and the sauce cooked down to about one-third cup. Serve hot or cold.

DEEP-FRIED WHITING

Steps:

• Rinse the whiting. Drain but do not pat dry.
• Heat the oil in a deep fryer to 375 degrees.
• Season the flour with salt and pepper. Put the whiting in the flour, and stir so that each piece is liberally coated. Shake off excess flour. Drop a third of the whiting into the oil, and cook about 5 minutes, until the fish is crisp. Drain on paper towels.
• Repeat with the remaining whiting.
• Serve with lemon wedges or lemon halves.

DEEP-FRIED RABBIT

Steps:

• Put the rabbit pieces in a mixing bowl and add the milk, salt, 1 teaspoon of the pepper and Tabasco. Refrigerate until ready to cook.
• Drain the rabbit pieces but do not pat dry. Put the flour and the remaining 2 teaspoons of pepper in a brown paper bag and add the rabbit pieces. Shake well to coat thoroughly. Shake each piece to remove excess flour.
• Heat the oil in skillet or deep-fryer to 375 degrees. Add the rabbit pieces, one at a time, to the oil. Cook until the pieces are crisp and well-browned. Drain.

CREOLE RABBIT - LOUISIANA STYLE

Steps:

• Dry rabbit and place in bowl.
• Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar.
• Pour over rabbit, turning pieces to coat.
• Cover bowl and marinade overnight in refrigerator.
• Transfer rabbit and marinade to well-greased baking dish.
• Bake in preheated 450°F oven 1 hour.
• Combine remaining ingredients and pour over rabbit.
• Bake 30 to 45 minutes longer, until rabbit is fork-tender.
• Serve warm.

SEASONING SAUCE

Steps:

• Mix all the ingredients together until well blended. Stir before using.