A Little Cajun to Celebrate Mardi Gras

March 7, 2011

Smothered Rabbit

Yesterday, I decided we were way overdue for a rabbit dinner. Rabbit is one of my favorite meats, probably because I don’t get it very often. Since we’re coming up on the Mardi Gras grand finale, I decided to pull out a Cajun recipe from Chef Paul Prudhomme’s Louisiana Kitchen, Smothered Rabbit. The recipe was très simple – pan fry the rabbit, make a dark rous with the leftover oil and flour, add a bit of celery and onion, and mix it all into a boiling pot of stock. So off to the store I went to pick up the vegetables, along with a little TurboDog and Dixie beers to round out the perfect Cajun meal.

On the way back from the store, I decided instead of serving this with white rice or mashed potatoes as suggested, I would whip up a bit of dirty rice instead, which was out – of – this – world! (more…)

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