Best Grilled Rabbit Sausage Over Stewed White Beans Recipes

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CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE



Creole-Style White Beans and Andouille Sausage over Rice image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 ham hock, skinned and scored
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 bay leaves
3 sprigs fresh thyme
1 tablespoon minced garlic
1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted over, soaked overnight and drained* (See Cook's Note)
8 to 10 cups chicken stock or water
Salt
Cayenne pepper, to taste
1 pound andouille or other smoked pork sausage, cut into 2-inch lengths
Cooked white rice, for serving
Louisiana red hot sauce, for serving

Steps:

  • Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
  • Pass the hot sauce at the table for guests to use at their own discretion.

GRILLED RABBIT AND VEGETABLES



Grilled Rabbit and Vegetables image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 (3 to 4 pound) rabbit, cut into 8 pieces
Fine sea salt and freshly ground white pepper
1/2 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 bunch thyme
1 bunch rosemary
2 tomatoes, halved
1 eggplant, sliced crosswise into 1/2-inch-thick pieces
2 round zucchini, sliced on a bias into 1/2-inch thickness (you can substitute regular zucchini)

Steps:

  • Prepare a grill or heat up a grill pan. If available, place a piece of slate on the grill and heat for at least 5 minutes.
  • Meanwhile, place the rabbit on a platter and season with salt and pepper. Drizzle 3 tablespoons of olive oil over and scatter garlic slices from 3 cloves, 8 sprigs of thyme and 4 sprigs of rosemary (halved to make 8). Allow it to marinate while the grill is heating.
  • When the slate is hot, place the rabbit pieces on the slate. Cook on each side until the rabbit is nicely seared and cooked through, about 5 to 7 minutes per side. Remove the garlic cloves and discard if they begin to burn, they will give a harsh flavor to the rabbit.
  • Season the vegetables with salt and pepper and drizzle with olive oil. Halfway into cooking the rabbit, place the vegetables on the slate and place a sprig of thyme and rosemary and a few slices of garlic on each. Cook on each side until nicely browned and softened, about 2 to 3 minutes per side. Serve hot or room temperature.

GRILLED GROUPER AND STEWED WHITE BEANS WITH ARUGULA AND TOMATOES



Grilled Grouper and Stewed White Beans with Arugula and Tomatoes image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 3 to 4 servings

Number Of Ingredients 11

8 ounces applewood-smoked bacon strips
1 small yellow onion, diced
3 pounds dried white beans
1/4 cup high-quality chicken stock or broth
3 tablespoon salt
3 tablespoon black pepper
1 cup diced tomatoes
2 cups arugula
Three to four fresh 6-ounce grouper fillets or like fish
1 to 2 tablespoons olive oil
Sea salt and pepper

Steps:

  • For the beans with arugula and tomatoes: Slice the bacon strips into 4 even pieces and cook in a large stock pot over medium-high heat until brown and starting to get crispy. Add the onion and stir, making sure to scrape the bottom of pot. Cook until the onion is soft, about 5 minutes. Add the beans, chicken stock, 8 cups of water, salt and pepper. Bring to a boil, then lower the heat to medium-low and simmer. Stir the beans frequently and check the water level: If they start looking dry add a little more water. When the beans no longer float, after about an hour, reduce the heat to low. Continue cooking until the beans are soft, 25 to 30 minutes more.
  • For the grilled fish: Heat a grill or heavy grill pan over medium-high heat. If using a grill, coat the fish with the oil, season with salt and pepper and add to the grill using tongs to adjust the fish and prevent sticking. If using a grill pan, season the fish with salt and pepper and add the oil to the grill pan (if the oil begins to smoke, reduce the heat slightly). Cook the fish until white on all sides and edges and firm to the touch, 3 to 4 minutes per side.
  • Just before serving, add the tomatoes and arugula to the beans and stir in to heat the tomatoes and wilt the arugula, just a few minutes. Serve with the fish.

STEWED RABBIT



Stewed Rabbit image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 11

2 rabbits
2 tablespoons cooking oil
2 tablespoons all-purpose flour
1 clove garlic, chopped
1 herb bouquet, chopped
1 large onion, finely chopped
1/2 cup mushrooms, chopped
1 cup wine
1 cup boiling water
Kosher salt and freshly ground black pepper
Serving suggestions: rice or mashed potatoes

Steps:

  • Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
  • Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
  • Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.

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