Poule d'eau jambalaya
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Smoked sausage, sliced |
| 2 | pounds | Rabbit, deboned & cubed |
| 1 | each | Garlic head, chopped |
| 3 | pounds | Onions, chopped |
| 1 | can | Tomatoes, blended, Ro-Tel |
| ½ | each | Worcestershire sauce, bottle |
| 1 | can | Mushrooms, button |
| 6 | eaches | Celery stalks, chopped |
| 1 | each | Shallots, bunch, chopped |
| 3 | eaches | Bell peppers, chopped |
| 1 | x | Salt |
| 6 | eaches | Bay leaves |
| 3 | eaches | Parsley, fresh/chopped/sprig |
| 3 | pounds | Rice, raw |
Directions
Brown sausage in a black iron pot (10 Qt min) over medium heat for 10 minutes. Remove and put aside. Add rabbit to residual juices in pot and cook uncovered over medium heat until well browned. Add onions and garlic, cook covered until onions become transparent. Add Ro-Tel, Pickapepper and mushrooms (incl. juice) and cook covered over low heat for ½ hour. Add celery, shallots, bell pepper and salt to taste, and cook covered over low heat for 20 minutes. Now add as much hot water as necessary to achieve consistency of stew. Turn heat to high. When boiling (rolling), add bay leaves, parsley, rice and sausage, mix well. Cook uncovered on high until liquid reduced to level of rice. Cover and cook low for ½ hr. Turn mix, continue to done. Recipe date: 12/07/74