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This Cajun breakfast features Smoked sausage, sliced, Rabbit, deboned & cubed, Garlic head. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Poule D’Eau Jambalaya
Description
This Cajun breakfast features Smoked sausage, sliced, Rabbit, deboned & cubed, Garlic head. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Brown sausage in a black iron pot (10 Qt min) over medium heat for 10 minutes.
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Remove and put aside.
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Add rabbit to residual juices in pot and cook uncovered over medium heat until well browned.
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Add onions and garlic, cook covered until onions become transparent.
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Add Ro-Tel, Pickapepper and mushrooms (incl.
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juice) and cook covered over low heat for 1/2 hour.
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Add celery, shallots, bell pepper and salt to taste, and cook covered over low heat for 20 minutes.
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Now add as much hot water as necessary to achieve consistency of stew.
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Turn heat to high.
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When boiling (rolling), add bay leaves, parsley, rice and sausage, mix well.
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Cook uncovered on high until liquid reduced to level of rice.
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Cover and cook low for 1/2 hr.
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Turn mix, continue to done
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1862.2kcal
- % Daily Value *
- Total Fat 66.7g103%
- Saturated Fat 20.5g103%
- Cholesterol 118.0mg40%
- Sodium 100344.2mg4182%
- Total Carbohydrate 269.4g90%
- Dietary Fiber 53.2g213%
- Sugars 25.9g
- Protein 77.5g155%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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