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Poule D’Eau Jambalaya

Poule d'EAU Jambalaya recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1862.2
Dietary: Gluten-free
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
  • 2 pound Smoked sausage, sliced
  • 2 pound Rabbit, deboned & cubed
  • 1 ea Garlic head, chopped
  • 3 pound Onions, chopped
  • 1 can Tomatoes, blended, Ro-Tel
  • 1/2 ea Worcestershire sauce, bottle
  • 1 can Mushrooms, button
  • 6 ea Celery stalks, chopped
  • 1 ea Shallots, bunch, chopped
  • 3 ea Bell peppers, chopped
  • 1 Salt
  • 6 ea Bay leaves
  • 3 ea Parsley, fresh/chopped/sprig
  • 3 pound Rice, raw
Directions
  1. 1
    Brown sausage in a black iron pot (10 Qt min) over medium heat for 10 minutes.
  2. 2
    Remove and put aside.
  3. 3
    Add rabbit to residual juices in pot and cook uncovered over medium heat until well browned.
  4. 4
    Add onions and garlic, cook covered until onions become transparent.
  5. 5
    Add Ro-Tel, Pickapepper and mushrooms (incl.
  6. 6
    juice) and cook covered over low heat for 1/2 hour.
  7. 7
    Add celery, shallots, bell pepper and salt to taste, and cook covered over low heat for 20 minutes.
  8. 8
    Now add as much hot water as necessary to achieve consistency of stew.
  9. 9
    Turn heat to high.
  10. 10
    When boiling (rolling), add bay leaves, parsley, rice and sausage, mix well.
  11. 11
    Cook uncovered on high until liquid reduced to level of rice.
  12. 12
    Cover and cook low for 1/2 hr.
  13. 13
    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.

Keywords: bay, bell, blended, boiling, bottle, breakfast, bunch, button, cajun, celery, chopped, cubed, deau, deboned, freshchoppedsprig, garlic, head, jambalaya, leaves, mushrooms
Read it online: https://www.chefs-mate.com/recipe/poule-deau-jambalaya/