This hearty jambalaya combines tender rabbit or chicken with smoked tasso ham, creating a deep, savory flavor profile. The “holy trinity” of onions, celery, and bell peppers is caramelized slowly to build a rich base, enhanced by tomato sauce and a kick of Tabasco. The rice absorbs the stock and seasonings, resulting in a cohesive, satisfying meal. Perfect for a rustic weeknight dinner or a weekend gathering, this dish offers the authentic comfort of Cajun cooking with a manageable prep time. It’s a robust, one-pot wonder that delivers bold heat and smoky depth in every bite.
Rabbit (Or Chicken) Jambalaya
Description
This hearty jambalaya combines tender rabbit or chicken with smoked tasso ham, creating a deep, savory flavor profile. The "holy trinity" of onions, celery, and bell peppers is caramelized slowly to build a rich base, enhanced by tomato sauce and a kick of Tabasco. The rice absorbs the stock and seasonings, resulting in a cohesive, satisfying meal. Perfect for a rustic weeknight dinner or a weekend gathering, this dish offers the authentic comfort of Cajun cooking with a manageable prep time. It's a robust, one-pot wonder that delivers bold heat and smoky depth in every bite.Directions
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Debone the rabbit or chicken, cutting the meat into 1/4-inch pieces. Set aside.
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Use the bones, scraps, and giblets (excluding liver) to make 3 cups of stock, or use store-bought stock.
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In a small bowl, combine salt, white pepper, garlic powder, ground red pepper, black pepper, and bay leaves. Set aside.
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Melt the margarine in a large 4-quart saucepan or Dutch oven over medium-high heat.
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Add half of the onions, celery, and bell peppers to the pan. Stir in the seasoning mix, Tabasco, and tasso ham.
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Cook over high heat, stirring constantly, until the onions are dark brown and caramelized, about 20 minutes.
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Add the remaining onions, celery, and bell peppers. Cook for 5 minutes, stirring occasionally.
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Stir in the tomato sauce and simmer for 5 minutes, stirring constantly.
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Add the rabbit or chicken pieces. Cook over high heat for 15 minutes, stirring occasionally, to sear the meat.
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Stir in the uncooked rice, ensuring it is well-coated with the vegetables and spices.
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Pour in the stock and bring the mixture to a boil.
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Reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
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Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 243.6kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.0g5%
- Cholesterol 0.2mg1%
- Sodium 4890.2mg204%
- Total Carbohydrate 58.2g20%
- Dietary Fiber 20.2g81%
- Sugars 0.2g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
jambalaya, cajun, rabbit, chicken, tasso, rice, smoked, spicy, one-pot, comfort-food, bayou, spices
