*  Exported from  MasterCook  *
 
                           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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