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Rabbit Jambalaya


Course : Cajun
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Ingredients:


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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