Rabbit Jambalaya
2 Medium Rabbits
2 Andouille (Cajun Sausage) cut in bite sized pieces
Salt and red pepper
3 tbsp Veg Oil
1 medium tomato chopped
2 Onions, large, chopped
3 Celery stalks, chopped
1 Garlic clove, chopped
1/4 Bell pepper, chopped
4 tbsp Parsley, chopped
2 cup Uncooked rice, washed
1 cup Water
1/2 cup White Wine
2 tbsp Salt
Cut rabbit into serving pieces and season well with salt and pepper
Saute rabbit in skillet with oil until browned
Remove from skillet.
Saute onions, celery, garlic, bell pepper and parsley in oil until wilted.
Return rabbit pieces in skillet
Cover and cook slowly about 20 minutes or until rabbit is tender.
Add rice, water, tomato, wine and Andouille sausage
Stir thoroughly.
Add salt.
Lower heat and simmer for about 30 minutes or until rice is cooked.
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