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WELCOME TO RECIPESOURCE! RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. July 22, 2024 RecipeSource : Ethnic Recipes : North & South American Recipes : Cajun Recipes : Rabbit (Or Chicken) Jambalaya * Burger Recipes * Potato Salad Recipes * Dip & Spreads Recipes Search for Recipes: Search entire site Search just this area Advanced Search Browse by region: * Africa & Middle East * Armenian * Egyptian * Ethiopian * Lebanese * Moroccan * Persian * Turkish * Other African * Other Middle Eastern * * Asia & Pacific Ocean * Australian * Burmese * Chinese * Filipino * Hawaiian * Indian & Pakistani * Indonesian * Japanese * Korean * New Zealand * Singaporean * Tahitian * Thai * Tibetan * Vietnamese * Europe * Austrian * Basque * Belgian * British * Croatian * Czech * Danish * Dutch * Finnish * French * German * Greek * Hungarian * Icelandic * Irish * Italian * Norwegian * Polish * Portuguese * Rumanian * Russian * Scandinavian * Scottish * Serbian * Spanish * Swedish * Swiss * Ukrainian * Welsh * * North & South America * Argentinian * Brazilian * Cajun * Canadian * Caribbean * Colombian * Eskimo * Mexican * Native American * Peruvian * Venezuelan * * Non-regional * Jewish Browse by type: * Main Dishes * Breakfast Dishes * Burgers * Casseroles * Crockpot Cooking * Dinner Pies * Eggs * Fish & Seafood * Meat * Pasta * Pizza * Poultry * Sandwiches * Soups & Stuff * Chili * Soups * Stews * Stocks * Baked Goods * Bagels * Biscuits * Breads * Buns * Desserts & Sweets * Muffins * Pastries * Rolls * Scones * * Fruits, Grains & Vegetables * Bean Salads * Beans & Grains * Fruits * Fruit Salads * Pasta Salads * Pickles * Pilafs * Polenta * Potato Salads * Rice * Salads * Stuffed Vegetables * Stuffing * Vegetables * * On the Side * Beverages * Butter * Cheese * Chutneys * Condiments * Dressings * Jams & Jellies * Marinades * Oils * Pesto * Preserves * Puddings * Relishes * Rubs * Salsas * Sauces * Spices * Vinegar * Sweets & Desserts * Brownies * Cakes * Candy * Cheesecakes * Chocolate * Cobblers * Cookies * Frozen Yogurts * Mousses * Pies * Sherbets * Sorbets * Tarts * Trifles * Frostings * Frozen Desserts * Other Baked Desserts * Other Desserts * Snacks & Appetizers * Appetizers * Dips & Spreads * Snacks * Holiday Foods * Easter * Halloween * Thanksgiving * Christmas * Other Holidays * Restricted & Special Diets * Baby Food * Diabetic * Gluten Free * Vegetarian * Miscellaneous & Other * Beauty Products * Bizzare * Camping * Canning/Preserving * Copycat * Crafts * Dutch Ovens * Food Humor * Gift Ideas * Hints * Kids * Medieval * Microwave * Mixes * Pet Food/Treats Other info: * About Us * Frequently Asked Questions * Privacy Policy * Site Map * Site News * Submit a Recipe Other Sources: Related Books & Products from Amazon.COM ---------- Recipe via Meal-Master (tm) v8.02 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. ----- Plain Text Version of This Recipe for Printing or Saving Copyright ©1995-2000 SOAR. ©2001-2021 RecipeSource. All Rights Reserved. All trademarks are the property of their respective owners.