|
|
I've adapted this recipe from an easy rice cooker Pork Jambalaya recipe I've had for a long time. I've also used crawfish in place of the pork. You can use any combination your imagination can come up with.
1 lb. Rabbit Fillets (cut in ½" pieces)
1 lb. Smoked Sausage (cut in ½" pieces)
1 c. Onion (chopped)
½ c. Bell Pepper (chopped)
½ c. Celery (chopped)
½ c. Green Onion Chopped
1 can Chicken Broth
½ c. margarine (melted)
2 c. Raw Rice (Long Grain)
Tabasco Sauce
Tony Chachere's Seasoning
Season the rabbit with Tony's & a little Tabasco. Heat a skillet with 1 tablespoon oil, add rabbit and sausage. Cook until nicely browned.
Now remember, I told you this was easy. Put ALL the ingredients into the rice cooker and mix it up real good. Taste to see if you need to add any more seasoning. Put on the lid and press the buttons.
After it has cooked for about 20 minutes, remove the lid and stir it up one more time. Replace the lid and let it cook until the dinger goes off, then let it sit for at least 30 minute or so.
NOTE: Not all rice cookers are created equal. After it dings, check the jambalaya to see if the rice is cooked or if there is still liquid in it that has not been absorbed. If this is the case, push the cook button down again and let it cook a little longer. |
|
|
