Bring to a boil, then turn the heat to low, cover, and simmer until the rabbit is very tender, about 2 hours. Increase heat to medium, then stir in the wine, lemon juice, Worcestershire, garlic, and bitters.Stir in the scallions, add the reserved rabbit pieces, then cover and continue cooking, 30 minutes more. Slowly add seasoned chicken and pan-fry until slightly brown. Wash the skillet you used to prepare roux. Cover and cook, stirring and scraping the bottom occasionally, until vegetables are softened, about 1 hour. Cook on medium heat for about 1 hour, stirring every 10 to 15 minutes Turn down heat, and add green onions and parsley. Add flour, cook slowly until brown, stirring constantly. Cook onion, onion tops, and green pepper until golden brown in remaining oil. Beth says it truly is a great, rich tasting sauce on its own Ingredients. It also does make a wonderful sauce for lasagna. Next, stir in the tomato sauce, then add the onions, bell pepper, and celery. Directions Cut chicken into bite size pieces, brown lightly in oil in large Dutch oven (Magnalite or black iron). Rich tomato sauce base that may be used for spaghetti meatballs, chicken or seafood and sauce piquant. Add the olive oil, then whisk in the flour and cook, stirring continuously with a wooden spoon, until the roux is a rich, chocolate-brown color, about 1 hour. Make the roux: Return the Dutch oven to the stove and set over medium-low heat.Transfer the meat to a platter and set aside. Working in batches, add the rabbit to the pot and cook, turning with tongs occasionally, until browned all over, 11 minutes per batch. In a large Dutch oven, over medium-high heat, cook the bacon fat or canola oil until smoking. Season the rabbit pieces with salt and black pepper.This prevents the rice from getting soggy.Hint: For saving leftovers, store the rice and the sauce in seperate containers.Just before serving, add chopped parsley to taste, season with salt and red pepper to taste.Add chicken to pot cook until browned on all sides, about 10 minutes. Remove tasso using a slotted spoon, and let drain on paper towels. When, almost finished, add mushroom steak sauce and tomato sauce, stirring in while scraping. Brown meat in batches, place to the side. Add tasso cook until browned, about 8 minutes. Recipe: Traditional Cajun Sauce Piquante 1. In a large cast-iron Dutch oven, heat oil over medium-high heat. Stir occasionally, Sauce should be thickened. Sprinkle 2 teaspoons Cajun Seasoning and salt all over chicken pieces.Place the lid on the pot, reduce heat and simmer for 45-50 minutes.Cover the chicken with water, bring to a boil.Chicken mixture can be transferred to a larger pot at this point.CAREFULLY and slowly, add the chicken stock.Stir to coat the chicken with the roux mixture.Add Garlic, stir to mix, and add the chicken.Carefully add the onions, celery and Bell pepper.With a wooden spoon, stir constantly and thouroughly, until the flour mixture reached an even chocolate color, about 15 minutes (black flecks means it's burned and will be bitter.
Add salt last minute if marinated) Make a dark roux- In a heavy iron skillet (prefer cast-iron), heat the vegetable oil over medium heat. Season the chicken with salt and pepper to taste (The chicken can be marinated in olive oil and black pepper overnight.
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