Rabbit (or chicken) jambalaya
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Rabbit (or chicken) jambalaya
  Rabbit    Chicken    Cajun    Appetizers    Poultry  
Last updated 6/12/2012 1:19:39 AM. Recipe ID 51088. Report a problem with this recipe.
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      Title: Rabbit (or chicken) jambalaya
 Categories: Cajun, Main dish, Appetizers, Meats, Poultry
      Yield: 1 Servings
      2    Whole bay leaves
      1 ts Salt
      1 ts White pepper
      1 ts Garlic powder
    1/2 ts Ground red pepper
    1/4 ts Black pepper
    1/4 ts Ground red sandalwood (OPT)
      1    (about 3-lb) rabbit OR
      4 tb Margarine
  1 1/2 c  Finely chopped onions
  1 1/2 c  Finely chopped celery
  1 1/2 c  Finely chopped green peppers
    1/2 ts Tabasco sauce
  1 2/3 c  Chopped tasso or smoked ham
    3/4 c  Canned tomato sauce
      2 c  Uncooked rice, preferrably
      3 c  Rabbit or chicken stock
  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-ounce 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

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Recipe ID 51088 (Apr 03, 2005)

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