Creole Rabbit Rarebit Best Recipes

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CREOLE RABBIT (RAREBIT)

2008-11-06



Creole Rabbit (Rarebit) image

First off, there is no rabbit in this recipe. This is a take-off from the Welsh Rabbit with a New Orleans flavor. I recently moved my mother to a retirement home and this was in her recipe box. It says "For a Lenten main dish, omit the bacon and serve over fluffy rice".

Provided by mary winecoff

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients:

  • 4 slices bacon, diced
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 2 cups tomatoes, chopped
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2/3 cup milk
  • 2/3 cup cheddar cheese
  • 4 -6 slices hot toast

Steps:

  • Cook bacon until crisp.
  • Add onion and green pepper and cook until tender but not brown.
  • Add tomatoes, salt, pepper and Worcestershire sauce.
  • Simmer uncovered 15 minutes.
  • Meanwhile melt butter, blend in flour.
  • Gradually add milk and cheddar cheese.
  • Cook until thickened.
  • Serve over toast.
  • Use cheddar sauce first and top with creole mixture.

Nutrition Facts : Calories 423.9, Fat 26.4, SaturatedFat 12.6, Cholesterol 76.9, Sodium 1167.5, Carbohydrate 32.9, Fiber 2.8, Sugar 4.7, Protein 14.3

CREOLE RABBIT - LOUISIANA STYLE

2022-10-06



Creole Rabbit - Louisiana Style image

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

Ingredients:

  • 3 lbs rabbit, cleaned
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons white vinegar
  • 1 teaspoon browning sauce, such as Kitchen Bouquet
  • 8 ounces canned mushrooms, drained
  • 1 tablespoon butter or 1 tablespoon margarine, melted
  • 1 tablespoon parsley, minced
  • 2 tablespoons green bell peppers, minced
  • 2 tablespoons green onions, chopped
  • 2/3 cup dry white wine

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.

EMERIL'S NEW ORLEANS-STYLE WELSH RABBIT

2022-10-06



Emeril's New Orleans-Style Welsh Rabbit image

Provided by Emeril Lagasse

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2/3 cup dark beer, such as Abita Turbodog
  • 4 ounces sharp English cheddar cheese, grated
  • 4 ounces Caerphilly cheese*, grated (See Cook's Note)
  • 1 1/2 teaspoons Essence, recipe follows
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dry English mustard
  • 1 pint raw oysters
  • 12 (1/2-inch thick) slices French bread, toasted
  • 6 slices crispy-cooked bacon, crumbled
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Steps:

  • In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy. Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters.
  • In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence.
  • To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

MEXICAN " RABBIT" RAREBIT

2022-10-06



Mexican

Even Rednecks can appreciate other cultures. This recipe came from my Gourmet Foods class at good ole Western KY U. One of the other "country folk" in the class said (and I quote),"I'd rather have my rabbit fried with gravy and biscuit." The teacher never heard him. I still haven't figured out if he was trying to be funny or he was being serious. Anyway, this could be served with chips if the bread has turned into a penicillin lab. And the best part is, everything you need is probably in your pantry or fridge. All times are estimates, as I never watch the clock.

Provided by Redneck Epicurean

Categories     Sauces

Time 30m

Yield 1 batch

Number Of Ingredients 8

Ingredients:

  • 1/2 tablespoon butter
  • 2 cups shredded cheddar cheese
  • 1 egg
  • 1 1/2 cups mexicorn
  • 1/2 teaspoon salt
  • 1/2 cup rotel tomatoes with jalapeno peppers (see note below)
  • 1/2 cup breadcrumbs
  • 6 slices buttered toast (or bag of chips)

Steps:

  • NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot!
  • Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and sauté until transparent. If not, skip this step.
  • Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted.
  • Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs.
  • Allow the mixture to heat through and serve with toast or chips.

Nutrition Facts : Calories 2221.2, Fat 105.1, SaturatedFat 57.4, Cholesterol 588.4, Sodium 5935.9, Carbohydrate 225.2, Fiber 8, Sugar 9.2, Protein 101.9

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