Rabbit Jambalaya

Course : Cajun
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1 teaspoon hot sauce -- to taste
2 teaspoons salt
1/2 cup white dry wine
1 cup water or stock -- (rabbit or chicken)
1 cup uncooked rice -- washed
2 tablespoons green onions -- chopped
4 tablespoons parsley -- chopped
1/2 medium green pepper -- chopped
3 tablespoons oil
2 cloves garlic
3 stalks celery -- chopped
2 large onions -- chopped
1 teaspoon salt -- red pepper, and flour
1 medium rabbit

Preparation / Directions:

Cut rabbit into serving pieces and dredge in flour seasoned with salt and red pepper. Sauté in oil until brown; remove from skillet. Sauté onions, celery, garlic, green pepper and parsley in oil until wilted. Put rabbit back into skillet; cover. Cook slowly about 30 minutes or until rabbit is tender. Add rice, stock and wine. Add salt and hot sauce; cook slowly about 30 minutes or until rice is cooked. Source: Louisian Conservationist - Jan/Feb, 1995

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