Best 5 Creole Rabbit Louisiana Style Recipes

CREOLE RABBIT (RAREBIT)

Steps:

• Cook bacon until crisp.
• Add onion and green pepper and cook until tender but not brown.
• Add tomatoes, salt, pepper and Worcestershire sauce.
• Simmer uncovered 15 minutes.
• Meanwhile melt butter, blend in flour.
• Gradually add milk and cheddar cheese.
• Cook until thickened.
• Serve over toast.
• Use cheddar sauce first and top with creole mixture.

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.

HOT TAMALES (LOUISIANA STYLE)

Steps:

• Run onions, celery, garlic, and bell pepper through your food processor until they are finely minced.
• In a very large bowl, combine ground meat, minced veggies, chili powder, cayenne pepper, and salt. Mix together thoroughly using your hands. Add in the rotel, 1 cup of corn meal, and 1 can of tomato sauce; mix again. (You need to mix the wet ingredients in separately from the spices so that the spices don't all clump together in one spot.)
• Lay out your papers beside two baking sheets or trays. Add 1 cup of cornmeal to one baking sheet, to roll the tamales in (the other one is to stack completed tamales on.)
• Pinch off some of the meat mixture, and form into a ping pong sized ball. Roll it in the cornmeal, coating it as thick as you can. Place in the center of a tamale paper on one side, and roll. The ball should squish into a log, leaving an inch of the wrapper empty on either end. Press down the top of both empty ends, and fold the two sides of the ends in before folding them under the tamale.
• Repeat with the remainder of the meat mixture. After a few, you get the feel of how much meat it will take to fill the wrapper up enough. We got 75 tamales out of one batch, it depends on how big you make them.
• In a large dutch oven, pour in the 1/2 cup oil and 1 can tomato sauce. Cover with a layer of tamales, then a can of sauce, and a sprinkle of chili powder, repeating until you run out of tamales. Fill the pan with water until the tamales are just covered.
• Bring to a boil, lower the heat and simmer 2 - 2 1/2 hours till done, adding water if necessary.

CAJUN-STYLE STUFFED RABBIT LEGS

Steps:

• Using small knife or boning knife, starting at top of each thigh bone, cut meat from bone, pushing and scraping as necessary, down to the leg bone. Cut off and reserve thigh bones. Leave leg bone intact and attached to boned thigh.
• Place pieces in a flat dish and sprinkle with 4 tablespoons each of chopped onion and celery, carrot rounds, syrup, 2 tablespoons wine, basil, tarragon, thyme, 1/8 teaspoon cayenne and salt. Blend well and set aside to marinate, preferably overnight in refrigerator.
• Meanwhile, heat oven to 450 degrees.
• Place reserved rabbit bones in one layer in a small skillet and place in oven. Bake until well browned, 30 to 40 minutes. Remove from oven but do not turn off oven. Add remaining 8 tablespoons of wine and the water and bring to boil on top of stove. Cook, stirring occasionally, about 20 minutes, or until liquid is reduced to about 1/2 cup. Discard bones and set sauce aside.
• Put crab meat in a bowl. Heat butter in a small skillet and add remaining 2 tablespoons each of onion and celery, along with sweet pepper and garlic. Cook briefly, stirring, and add to crab meat. Add mustard, remaining 1/8 teaspoon cayenne, sherry, lemon juice, bread crumbs, cream, salt and pepper to taste. Blend well with fingers.
• Open up thigh cavity of each leg and fill with equal portions of crab mixture. Press around top of thigh to compact the filling. Arrange stuffed legs in one layer in a baking dish. Bake in oven 30 minutes.
• To serve, cut each thigh crosswise into four pieces of equal size. Serve with the reheated sherry sauce spooned over.

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.