Rabbit Étouffée with Baked Cheese Grits

Name: Rabbit Étouffée with Baked Cheese Grits
Yield: 4 to 6 Servings
Ingredients: 8 ounces bacon, chopped; 2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs; 1 tablespoon butter; 1 large red onion, chopped; 2 carrots, peeled, chopped; 2 celery stalks, chopped; 6 garlic cloves, chopped; 6 large fresh thyme sprigs; 2 bay leaves; 2 cups dry red wine; 3 cups low-salt chicken broth; 2 cups canned crushed tomatoes with added puree; Baked Cheese Grits (click for recipe)

By Jacques Imo s Cafe in New Orleans LAPhotographer Pornchai Mittongtare

August 31, 2005

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Recipe notes