 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Creole & Cajun, Entrees, Game, Jams & Jellies, Meats, Poultry, Southern] -> [Rabbit (or chicken) jambalaya Recipe] |
Rabbit (or chicken) jambalaya
|
| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Creole & Cajun, Entrees, Game, Jams & Jellies, Meats, Poultry, Southern |
Rating: |
no rating. |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | SEASONING: | | 2
| | Whole bay leaves | | 1
| tsp | Salt | | 1
| tsp | White pepper | | 1
| tsp | Garlic powder | | 1/2
| tsp | Ground red pepper | | 1/4
| tsp | Black pepper | | 1/4
| tsp | Ground red sandalwood (OPT) | | | MAIN INGREDIENTS: | | 1
| | (about 3-lb) rabbit OR | | | -chicken | | 4
| tbsp | Margarine | | 1 1/2
| cup | Finely chopped onions | | 1 1/2
| cup | Finely chopped celery | | 1 1/2
| cup | Finely chopped green peppers | | 1/2
| tsp | Tabasco sauce | | 1 2/3
| cup | Chopped tasso or smoked ham | | 3/4
| cup | Canned tomato sauce | | 2
| cup | Uncooked rice, preferrably | | | -converted | | 3
| cup | Rabbit or chicken stock |
|
Procedures:
| 1 | Cut meat away from rabbit or chicken bones and chop into ?inch pieces; use scraps, bones, and giblets (excluding the liver) to make the stock. | | 2 | Refrigerate meat until ready to use. | | 3 | Combine the seasoning mix ingredients in a small bowl and set aside. | | 4 | Melt the margarine in a 4-quart saucepan. | | 5 | Add ?cup each of the onions, celery, and bell peppers, then stir in the seasoning mix, tabasco, and tasso. | | 6 | Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. | | 7 | Add the remaining ?cup each of onions, celery, and bell peppers. | | 8 | Cook about 5 minutes, stirring occasionally. | | 9 | Add the tomato sauce and simmer about 5 minutes, stirring constantly. | | 10 | Add the rabbit and cook over high heat for 15 minutes, stirring occasionally. | | 11 | Stir in the rice, mixing well. | | 12 | Reduce heat and simmer for about 12 minutes. | | 13 | Add the stock. | | 14 | 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. | | 15 | To serve, mold rice in an 8-ounce cup. | | 16 | Place 2 cups on each serving plate for a main course or 1 cup for an appetizer. | | 17 | Makes 4 main-dish or 8 appetizer servings |
|
|
| Rate this Recipe!
|
| Rabbit (or chicken) jambalaya Reviews |
| Rating: no rating. 0 reviews |
-------------------------------------------------------------------------------------------------------
|
|
|
|
|
|
|
|
|
