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                          POULE D'EAU JAMBALAYA

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Smoked sausage, sliced
   2       lb           Rabbit, deboned & cubed
   1       ea           Garlic head, chopped
   3       lb           Onions, chopped
   1       cn           Tomatoes, blended, Ro-Tel
     1/2   ea           Worcestershire sauce, bottle
   1       cn           Mushrooms, button
   6       ea           Celery stalks, chopped
   1       ea           Shallots, bunch, chopped
   3       ea           Bell peppers, chopped
   1       x            Salt
   6       ea           Bay leaves
   3       ea           Parsley, fresh/chopped/sprig
   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. Recipe date: 12/07/74
 


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