Image by Southern Foodways Alliance via FlickrSeafood Gumbo
From: Chef Forest Dillemuth
1 lb Louisiana crawfish tails
1 rabbit (store-bought will work)
1 duck breast (trim any fat and again, store-bought will work)
1 lb Andouille sausage
1/2 lb boneless buffalo stew meat
1 lb shrimp
3 cloves garlic, chopped fine
1/4 cup chopped parsley
1 tsp ground thyme
1 tsp salt
1 Tbsp oregano
1 chopped purple onion
2 bell peppers (1 red and 1 yellow)
2 gallons water
2 Tbsp of roux mix
1 tsp filé powder
2 cups white rice
1 Tbsp olive oil
Bring two gallons of water to boil. Add 1 clove of chopped garlic, parsley, thyme, oregano and salt to water. Once boiling place whole rabbit and boil slowly (until meat is soft and tender). Once rabbit is boiled pull from pot, let cool, remove all meat from bone and set aside. Also pull out 4 cups of water from the stock and set aside.
In new pot add olive oil and heat. Once heated add remaining garlic, onion and bell pepper and sauté until vegetables are tender. Now add sausage, duck, buffalo, shrimp and crawfish and sauté until cooked. Then add 2 tablespoons of roux mix and 1 teaspoon of filé into pot and sauté at high heat for 2-3 minutes. Add remaining stock from rabbit and cook on medium heat for 45 minutes to 1 hour.
To cook the rice take the 4 cups of stock you set aside and place into small pot. Bring to boil and add 2 cups of rice. Stir and then reduce to low heat. Cover and let simmer for 20-25 minutes or until thoroughly cooked.