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Old 07-15-2017, 11:58 AM   #1
txpitdog
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Default Rabbit + andouille

What to do, what to do? It'll be something good though! Got a 2lb rabbit and a pound of thick andouille.

Could grill both and cut it all up and just pick at it like an appetizer.

Jambalaya would be pretty awesome

I think smothered rabbit with some potatoes and chunks of sausage would be dang good.

Too many to choose! Any suggestions?
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Old 07-15-2017, 12:18 PM   #2
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https://www.youtube.com/watch?v=xpohsQTApvo
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Old 07-15-2017, 01:46 PM   #3
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Ayeeeeeeee!!! Smothered over rice, no pototoes, just good seasoing!

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Old 07-15-2017, 02:45 PM   #4
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Rabbit and Anouille Sauce Piquante

http://www.jfolse.com/recipes/game/rabbit03.htm
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Old 07-15-2017, 04:06 PM   #5
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Default Rabbit + andouille

Well, still not entirely sure what is gonna happen but here goes nuthin. I think it will be some kind of smothered rabbit and sausage gravy over rice or maybe biscuits abomination that tastes good but really isn't anything specific


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Old 07-15-2017, 04:46 PM   #6
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Just about got the prep done. Gonna use the andouille to make the grease to brown the rabbit in. Then sautée down the trinity in the grease and fat from the sausage and rabbit. Then add the imposters and see where we go from there.

Time for beer #2 on this fine monsoon of a day.
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Old 07-15-2017, 05:06 PM   #7
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Old 07-15-2017, 05:12 PM   #8
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Old 07-15-2017, 05:21 PM   #9
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Got the base for the gravy started
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Old 07-15-2017, 05:33 PM   #10
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Meh, why the heck not!
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Old 07-15-2017, 05:48 PM   #11
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OK.......I'm paying attention
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Old 07-15-2017, 06:00 PM   #12
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Looks good so far
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Old 07-15-2017, 06:04 PM   #13
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Quote:
Originally Posted by Bayouboy View Post
Quote:
Originally Posted by Landrover View Post
Ayeeeeeeee!!! Smothered over rice, no pototoes, just good seasoing!

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Quote:
Originally Posted by hopedale View Post
Rabbit and Anouille Sauce Piquante

http://www.jfolse.com/recipes/game/rabbit03.htm
Yep, yep and yep. LOL

Looking good Txpit
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Old 07-15-2017, 06:07 PM   #14
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Ok, so what I've got here is a no flour roux rabbit and andouille sausage gumbo with potatoes. LOL. I'm going to add milk at the end and reduce it a little more to get it more like a cream gravy. In theory the yellow potatoes that my son peeled and diced will cook until they fall apart and act as the thickener.

Who knows! Smells good so far!


PS - if you take andouille sausage out of the casing, cube it, and fry the living **** out of it, it becomes Cajun spicy bacon!
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Old 07-15-2017, 06:17 PM   #15
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Can't remember. Do you add parsley at the end of the cook and use green onion as garnish or the other way around? At beer #5 I don't really care but figured I'd ask


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Old 07-15-2017, 06:22 PM   #16
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That looks delicious!

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Old 07-15-2017, 06:29 PM   #17
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Quote:
Originally Posted by txpitdog View Post
Can't remember. Do you add parsley at the end of the cook and use green onion as garnish or the other way around? At beer #5 I don't really care but figured I'd ask


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At beer #6, it won't make much difference.

Good beer your drink-n there.
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Old 07-15-2017, 06:29 PM   #18
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Let's see what happens. Potatoes are on the verge of falling apart.
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Old 07-15-2017, 06:55 PM   #19
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Well, I done the best I could do. Had to do it outside on my burner on account the people we bought the house from put in one of those stupid glass top stoves or cooktops or whatevs. Gotta get me an outdoor two-burner gas stove or one of those 4 burner griddles.

Anyway, it's time to destroy!

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Old 07-15-2017, 07:05 PM   #20
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Looks good. Next time leave the taters out. Go straight season, cajun holy grail, and meat in your gravy.
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Old 07-15-2017, 07:11 PM   #21
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Looks awesome brother

Only thing I would have changed, added diced carrots and removed potatoes
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Old 07-15-2017, 07:19 PM   #22
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Came out great! My kids deboned their rabbit (that hadn't already fallen apart) and made little rabbit/gravy/biscuit sammiches.

I didn't think of carrots. Will have to try that and maybe cut the amount of potatoes in half next time. Was a little thicker than expected but so dang good as far as unplanned experiments go I will be a rabbit shootin' fool from here on out!
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Old 07-16-2017, 08:42 AM   #23
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Love rabbit or squirrel in a nice dark gravy served over rice with a side of cornbread and a littly Crystal hot sauce.

I never pass up a chance to put either in the freezer.
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Old 07-17-2017, 08:15 PM   #24
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Quote:
Originally Posted by Bayouboy View Post
Love rabbit or squirrel in a nice dark gravy served over rice with a side of cornbread and a littly Crystal hot sauce.

I never pass up a chance to put either in the freezer.
Crystal Hot Sauce!!!
The best ever produced on God's great southern range!!!

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Old 07-17-2017, 11:37 PM   #25
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Quote:
Originally Posted by Landrover View Post
Crystal Hot Sauce!!!
The best ever produced on God's great southern range!!!

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Agreed!!!
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Old 07-14-2018, 07:23 PM   #26
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Holy macaroni, we’s on the 365th day since I made this the first time! So here goes again. Taking some suggestions from the comments last time, ignoring others, but mainly just making it up as I go. Andouille is browning and got my trinity base set to go.

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Old 07-14-2018, 07:24 PM   #27
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One rabbit from Best Stop, marinaded and ready to go




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Old 07-14-2018, 07:27 PM   #28
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Makes my mouth water
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Old 07-14-2018, 07:28 PM   #29
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Looks great!


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Old 07-14-2018, 07:38 PM   #30
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Two potatoes that will cook until dissolved as thickener. I know some said not to, but imma try it again. Adding carrots this go round.




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Old 07-14-2018, 07:41 PM   #31
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Hey hey!




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Old 07-14-2018, 07:44 PM   #32
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In she go




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Old 07-14-2018, 08:23 PM   #33
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We’re gonna be eating a late dinner tonight, but it’ll be worth the wait




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Old 07-14-2018, 09:22 PM   #34
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Oh man, way better than last time. Carrots were an excellent addition. Fewer potatoes also good. Whole St Arnold’s Santos made it good too, but otherwise the whole big pot is seasoned only by the andouille and the little bit of marinade in the rabbit.



That creole stuff out the box last night was dang good, but this here is the real deal. Y’all gotta make it.
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Old 07-14-2018, 09:34 PM   #35
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Homerun!!!!!!
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