Rabbit Jambalaya

Recipe Ingredients

1 cup	237ml	Rabbit (medium)
		Salt - red pepper, and flour
2		Onions - chopped (large)
3		Celery - chopped
2		Garlic - chopped
3 tablespoons	45ml	Oil
1/2		Green pepper - chopped
4 tablespoons	60ml	Parsley - chopped
2 tablespoons	30ml	Green onions - chopped
1 cup	160g / 5.6oz	Uncooked rice - washed
1 cup	237ml	Water or stock - (rabbit or
		Chicken
1/2 cup	118ml	White dry wine
2 teaspoons	10ml	Salt
		Hot sauce - to taste

Recipe Instructions

Cut rabbit into serving pieces and dredge in flour seasoned with salt and red pepper.

Saute in oil until brown; remove from skillet. Saute 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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