Rabbit Jambalaya Recipe

Name: Rabbit Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each bay leaves; 1 teaspoon salt; 1 teaspoon white pepper; 1 teaspoon garlic powder; 1/2 teaspoon red pepper flakes ground; 1/4 teaspoon black pepper; 3 pounds rabbit; 4 tablespoons margarine; 1 1/2 cups onions chopped; 1 1/2 cups celery chopped; 1 1/2 cups green bell peppers chopped; 1/2 teaspoon red hot pepper sauce; 3/4 cup tomato sauce; 2 cups rice; 3 cups chicken broth

Servings: persons

2 each bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes ground
1/4 teaspoon black pepper
3 pounds rabbit
4 tablespoons margarine
1 1/2 cups onions chopped
1 1/2 cups celery chopped
1 1/2 cups green bell peppers chopped
1/2 teaspoon red hot pepper sauce
3/4 cup tomato sauce
2 cups rice
3 cups chicken broth

1
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.
2
Refrigerate meat until ready to use.
3
Combine the seasoning mix ingredients in a small bowl and set aside.
4
Melt the margarine in a 4-quart saucepan.
5
Add 3/4 cup each of the onions, celery, and bell peppers, then stir in the seasoning mix, Tabasco, and tasso.
6
Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly.
7
Add the remaining 3/4 cup each of onions, celery, and bell peppers.
8
Cook about 5 minutes, stirring occasionally.
9
Add the tomato sauce and simmer about 5 minutes, stirring constantly.
10
Add the rabbit and cook over high heat for 15 minutes, stirring occasionally.
11
Stir in the rice, mixing well.
12
Reduce heat and simmer for about 12 minutes.
13
Add the stock.
14
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.
15
To serve, mold rice in an 8-ounce cup.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 each bay leaves, 1 teaspoon salt, 1 teaspoon white pepper, 1 teaspoon garlic powder, and more.

Yes, Rabbit Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rabbit Jambalaya

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