Poule D'Eau Jambalaya
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 Mush...
Ingredients
- 2lbsmoked sausage, sliced
- 2lbrabbit, deboned & cubed
- 1ea garlic head, chopped
- 3lbonions, chopped
- 1can tomatoes, blended, ro-tel
- 1/2ea worcestershire sauce, bottle
- 1can mushrooms, button
- 6ea celery stalks, chopped
Directions
- 1
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 e
- 2
Remove and put aside
- 3
Add rabbit to residual juices in pot and cook uncovered over medium heat until well browned
- 4
Add onions and garlic, cook covered until onions become transparent
- 5
Add Ro-Tel, Pickapepper and mushrooms (incl
- 6
juice) and cook covered over low heat for 1/2 hour
- 7
Add celery, shallots, bell pepper and salt to taste, and cook covered over low heat for 20 minutes
- 8
Now add as much hot water as necessary to achieve consistency of stew