Creole rabbit jambalaya

1 servings

Ingredients

Quantity Ingredient
2 whole bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic powder
½ teaspoon ground red pepper
¼ teaspoon black pepper
¼ teaspoon ground red sandalwood (opt)
1 (about 3-lb) rabbit or chicken
4 tablespoons margarine
1½ cup finely chopped onions
1½ cup finely chopped celery
1½ cup finely chopped green peppers
½ teaspoon tabasco sauce
1⅔ cup chopped tasso or smoked ham
¾ cup canned tomato sauce
2 cups uncooked rice, preferably converted
3 cups rabbit or chicken stock

Directions

SEASONING

MAIN INGREDIENTS

Cut meat away from rabbit or chicken bones and chop into ¼-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 ¾ 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 ¾ 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 servings.

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