Creole Rabbit Rarebit Best Recipes

CREOLE RABBIT (RAREBIT)

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.

CREOLE RABBIT - LOUISIANA STYLE

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

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

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.