Title: Poule D'eau Jambalaya - Rabbit
Categories: Game
Yield: 1 Servings
| 2 | lb | Smoked sausage, sliced |
| 2 | lb | Rabbit, deboned & cubed |
| 1 | | Garlic head, chopped |
| 3 | lb | Onions, chopped |
| 1 | cn | Tomatoes, blended, Ro-Tel |
| 1/2 | | Worcestershire sauce, bottle |
| 6 | | Celery stalks, chopped |
| 1 | | Shallots, bunch, chopped |
| 3 | | Bell peppers, chopped |
| | | Salt |
| 6 | | Bay leaves |
| 3 | | Parsley, |
fresh/chopped/sprig 1 cn Mushrooms, button 3 lb
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
1/2 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 1/2 hr. Turn mix, continue to done.