Poule D'Eau Jambalaya
- 2 pounds smoked sausage
- 2 pounds rabbit deboned & cubed
- 1 each garlic chopped
- 3 pounds onions chopped
- 1 can tomatoes blended
- 1/2 each worcestershire sauce bottle
- 1 can mushrooms button
- 6 each celery stalks
- 1 each shallots bunch,
- 3 each sweet bell peppers
- 1 x salt
- 6 each bay leaves
- 3 each parsley sprigs fresh, chopped
- 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 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.
sausage, garlic, onions, tomatoes, worcestershire sauce, mushrooms button, celery stalks, shallots, sweet bell peppers, salt, bay leaves, parsley sprigs fresh, rice
Taken from recipeland.com/recipe/v/poule-deau-jambalaya-32791 (may not work)