Best 3 Creole Rabbit Louisiana Style Recipes
Embark on a culinary expedition to the vibrant state of Louisiana, where we uncover the secrets to preparing the delectable Creole Rabbit dish. Dive into the rich history and cultural influences that have shaped this unique dish, exploring the balance of flavors and textures that make it a beloved favorite among food enthusiasts. From selecting the perfect rabbit and marinating it with a blend of aromatic spices to creating the flavorful sauce that captures the essence of Creole cuisine, we guide you through the steps to crafting an unforgettable meal. Unveil the culinary treasures that await as we delve into the depths of this exceptional dish.
Let's cook with our recipes!
LOUISIANA SHRIMP CREOLE II
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
Provided by Katrina Berry
Categories Seafood Shellfish Shrimp
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
- Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g
CREOLE RABBIT - LOUISIANA STYLE
A wonderful baked rabbit recipe. Times include over night marination. Recipe can be adapted to Dutch oven cooking while camping .
Provided by Chef Shadows
Categories Rabbit
Time 10h
Yield 4 serving(s)
Number Of Ingredients 14
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.
RABBIT TENDERLOIN WITH SAUTEED SPINACH AND CREOLE MUSTARD SAUCE
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store.
Provided by Molly53
Categories Rabbit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the mustard sauce: Bring the cream to a boil in a small saucepan over medium heat; whisk in the mustard and sour cream and simmer for 5 minutes; keep warm.
- Mix the flour with 1 teaspoon of the seasoning.
- Season each tenderloin evenly with the remaining 4 teaspoons of seasoning.
- Heat the oil to 360F in a large skillet.
- Coat each tenderloin with the seasoned flour and fry until golden, about two minutes on each side.
- Remove from pan and drain on absorbent paper.
- Add butter and sesame seeds; let seeds brown for about ten seconds.
- Add spinach and vegetable seasoning and cook until wilted, about two minutes.
- Add stock and cook for an additional minute.
- To serve, place 1/4 cup of warm mustard sauce on each of four plates.
- Divide the spinach evenly on each plate.
- Make four or five small slices in each tenderloin and place each over a bed of spinach.
- Serve with Rabbit Sausage Recipe #404348 (if you wish to reduce the time and preparation, omit the sausage).
Nutrition Facts : Calories 751.6, Fat 68.2, SaturatedFat 21.2, Cholesterol 84.3, Sodium 295.3, Carbohydrate 30.3, Fiber 3.4, Sugar 1.4, Protein 8.2
Tips:
- Choose a younger rabbit for a more tender dish. Older rabbits can still be used, but they may require a longer cooking time.
- Brown the rabbit meat well before stewing it. This will help to develop flavor and prevent the meat from becoming dry and tough.
- Use a combination of spices and herbs to flavor the stew. Common choices include garlic, onion, celery, green bell pepper, paprika, thyme, and bay leaves.
- Simmer the stew for at least 1 hour, or until the rabbit meat is fall-off-the-bone tender.
- Serve the stew over rice, mashed potatoes, or noodles.
Conclusion:
Creole Rabbit Louisiana Style is a flavorful and hearty stew that is perfect for a cold winter day. The combination of tender rabbit meat, aromatic spices, and rich broth makes this dish a true comfort food. Whether you are a seasoned cook or a beginner, this recipe is sure to be a success. So gather your ingredients, grab your cooking pot, and let's get started!
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