Creole Rabbit Fricassee

Creole Rabbit Fricassee ingredients

• 1 Rabbit
• 0.5 cup All-purpose flour
• 1 tbsp Creole seasoning
• 0.25 cup Vegetable oil
• 1 large Yellow onion
• 2 stalks Celery
• 1 medium Green bell pepper
• 4 cloves Garlic
• 4 cups Chicken or rabbit broth
• 14.5 oz Diced tomatoes
• 2 Bay leaves
• 1 tsp Dried thyme
• 0.5 tsp Hot sauce
• 0.25 cup Fresh parsley
• 2 tbsp Green onions
• to taste Salt
• to taste Black pepper
• for serving Cooked white rice or grits

How to make Creole Rabbit Fricassee

1. Prepare the rabbit: Pat the rabbit pieces thoroughly dry with paper towels to ensure a good sear. In a shallow dish, combine 1/2 cup all-purpose flour and 1 tbsp Creole seasoning. Dredge each rabbit piece thoroughly in the flour mixture, shaking off any excess.
2. Brown the rabbit: Heat 1/4 cup vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the floured rabbit pieces in batches, without overcrowding the pot, and brown them deeply on all sides, about 4-5 minutes per side. Remove the browned rabbit and set it aside.
3. Sauté vegetables: Reduce the heat to medium. Add 1 large chopped yellow onion, 2 chopped celery stalks, and 1 medium chopped green bell pepper to the pot, adding a splash more oil if needed. Sauté for 8-10 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the vegetables are softened and translucent.
4. Add aromatics: Stir in 4 cloves minced garlic and 1 tsp dried thyme. Cook for 1 minute more, stirring constantly, until the garlic becomes fragrant.
5. Build the sauce: Gradually whisk in 4 cups chicken or rabbit broth, ensuring no lumps form. Stir in the 14.5 oz can of undrained diced tomatoes, 2 bay leaves, and 1/2 tsp hot sauce. Bring the mixture to a gentle simmer, stirring well.
6. Simmer the fricassee: Return the browned rabbit pieces to the pot. Ensure the rabbit is mostly submerged in the liquid; if not, add a little more broth or water. Reduce the heat to low, cover the pot, and simmer for 1 hour to 1 hour 15 minutes, or until the rabbit is fork-tender and easily pulls from the bone.
7. Check tenderness and thicken: Check the rabbit for tenderness. If it's not falling off the bone, continue to simmer, checking every 15 minutes. Once tender, remove the lid and increase the heat slightly to allow the sauce to thicken to your desired consistency, if necessary, cooking for an additional 5-10 minutes.
8. Season and finish: Remove and discard the bay leaves. Taste the fricassee and adjust seasoning with salt and black pepper as needed. The flavors should be well-balanced and rich.
9. Serve: Ladle the hot Creole Rabbit Fricassee generously over warm, cooked white rice or creamy grits. Garnish with 1/4 cup chopped fresh parsley and 2 tbsp sliced green onions before serving immediately.

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