Lyman's rabbit sauce piquant.:
RABBIT SAUCE PIQUANT
2 rabbits, cut up as to fry (about 3 lbs. each)
3 cups onion, chopped medium fine
2 cups bell pepper, chopped medium fine
2 cups celery, chopped medium fine
1 can Ro-tel diced tomatoes with chilies
1 can diced tomatoes
2 8 oz cans tomato sauce
2 tbs minced garlic
5 bay leaves
1 lb. mushrooms, cut in half vertically
1/2 tsp allspice (optional), but I like it.
1/2 cup oil
1 cup flour (divided)
Tony Chachere’s to taste (or any Cajun or Creole seasoning)
black pepper to taste
juice of 1 lemon
Dredge rabbits in flour and brown in vegetable oil. Pour off oil in measuring cup and add enough oil to return to ½ cup. Make medium dark roux with ½ cup of the remaining oil and ½ cup of flour. Add onions, celery and bell pepper, brown 20-30 minutes (it’s a lot of veggie) or until vegetables are well wilted. Add Rotel tomatoes, diced tomatoes, tomato sauce, lemon juice, bay leaves, garlic and 2 tablespoons of seasoning; simmer 20 minutes. Add rabbit and simmer covered for 1 hour, stirring occasionally to keep from sticking. Check for seasoning and add to taste; black pepper too, if you wish. Add mushrooms and continue simmering until rabbit is tender.
Serve over rice.
(Charlie is not the only vain boy in this house.)