Poule d'eau jambalaya

Yield: 1 servings

Measure 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

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

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