Rabbit (Or Chicken) Jambalaya

Recipe Ingredients

1
2		Bay leaves
1 teaspoon	5ml	Salt
1 teaspoon	5ml	White pepper
1 teaspoon	5ml	Garlic powder
1/2 teaspoon	2.5ml	Ground red pepper
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Ground red sandalwood - (optional)
1		Rabbit or chick - (about 3-lb)
4 tablespoons	60ml	Margarine
1 1/2 cups	93g / 3.3oz	Finely chopped onions
1 1/2 cups	165g / 5.8oz	Finely chopped celery
1 1/2 cups	219g / 7.7oz	Finely chopped green peppers
1/2 teaspoon	2.5ml	Tabasco sauce
1 2/3 cups	243g / 8.6oz	Chopped tasso or smoked ham
3/4 cup	177ml	Canned tomato sauce
2 cups	320g / 11oz	Uncooked rice
3 cups	711ml	Rabbit or chicken stock

Recipe Instructions

Cut meat away from rabbit or chicken bones and chop into 1/4-inch pieces; use scraps, bones, and giblets (excluding the liver) to make the stock. Refrigerate meat until ready to use.

Combine the seasoning mix ingredients in a small bowl and set aside. Melt the margarine in a 4-quart saucepan. Add 3/4 cup each of the onions, celery, and bell peppers, then stir in the seasoning mix, Tabasco, and tasso.

Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. Add the remaining 3/4 cup each of onions, celery, and bell peppers. Cook about 5 minutes, stirring occasionally.

Add the tomato sauce and simmer about 5 minutes, stirring constantly. Add the rabbit and cook over high heat for 15 minutes, stirring occasionally. Stir in the rice, mixing well.

Reduce heat and simmer for about 12 minutes. Add the stock. Bring the mixture to a boil; reduce heat and simmer covered over very low heat until rice is tender but still firm, about 15 minutes.

To serve, mold rice in an 8-ounc e cup. Place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

Makes 4 main-dish or 8 appetizer servings.

Source:
Cajun Country Recipes

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