Rabbit (Or Chicken) Jambalaya

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Title: RABBIT (OR CHICKEN) JAMBALAYA
Categories: Cajun, Main dish, Appetizers, Meats, Poultry
Yield: 1 servings

SEASONING: 4 tb Margarine
2 Whole bay leaves 1 1/2 c Finely chopped onions
1 ts Salt 1 1/2 c Finely chopped celery
1 ts White pepper 1 1/2 c Finely chopped green
peppers
1 ts Garlic powder 1/2 ts Tabasco sauce
1/2 ts Ground red pepper 1 2/3 c Chopped tasso or smoked
ham
1/4 ts Black pepper 3/4 c Canned tomato sauce
1/4 ts Ground red sandalwood (OPT) 2 c Uncooked rice,=
preferrably
MAIN INGREDIENTS: -converted
1 (about 3-lb) rabbit OR 3 c Rabbit or chicken stock
-chicken

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.
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 3/4 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 3/4
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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