How To make Rabbit (Or Chicken) Jambalaya
SEASONING: 2 Whole bay leaves
1 ts Salt
1 ts White pepper
1 ts Garlic powder
1/2 ts Ground red pepper
1/4 ts Black pepper
1/4 ts Ground red sandalwood (OPT)
MAIN INGREDIENTS: 1 (about 3-lb) rabbit OR
-chicken 4 tb Margarine
1 1/2 c Finely chopped onions
1 1/2 c Finely chopped celery
1 1/2 c Finely chopped green peppers
1/2 ts Tabasco sauce
1 2/3 c Chopped tasso or smoked ham
3/4 c Canned tomato sauce
2 c Uncooked rice, preferrably
-converted 3 c Rabbit or chicken stock
Cut meat away from rabbit or chicken bones and chop into 1/4-inch pieces; use scraps, bones, and giblets (excluding the liver) to make the stock. Refrigerate meat until ready to use. Combine the seasoning mix ingredients in a small bowl and set aside. Melt the margarine in a 4-quart saucepan. Add 3/4 cup each of the onions, celery, and bell peppers, then stir in the seasoning mix, Tabasco, and tasso. Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. Add the remaining 3/4 cup each of onions, celery, and bell peppers. Cook about 5 minutes, stirring occasionally. Add the tomato sauce and simmer about 5 minutes, stirring constantly. Add the rabbit and cook over high heat for 15 minutes, stirring occasionally. Stir in the rice, mixing well. Reduce heat and simmer for about 12 minutes. Add the stock. Bring the mixture to a boil; reduce heat and simmer covered over very low heat until rice is tender but still firm, about 15 minutes. To serve, mold rice in an 8-ounce cup. Place 2 cups on each serving plate for a main course or 1 cup for an appetizer.
Makes 4 main-dish or 8 appetizer servings.
How To make Rabbit (Or Chicken) Jambalaya's Videos
Rabbit Jambalaya! Cooking with Rabbit Meat.
When you raise rabbits for meat, after a while, you begin to struggle with how to cook it in different ways. Rabbit Jambalaya is an EXCELLENT and TASTY way to prepare rabbit meat. This crockpot recipe is great for homesteaders who grow most of their own food, because the ingredients are common in most gardens. Not only is this an EASY RECIPE, it is our family's absolute FAVORITE rabbit recipe.
Exact measurements for this recipe can be found in our RABBIT COOKBOOK which include our family's 25 favorite rabbit recipes. See the links below for further details.
To see the products we use and recommend from Amazon visit our Amazon Store at:
Etsy Shop
Also check out our Etsy Store for handmade items from the homestead:
Our new rabbit cookbook can be found here:
Printed Copy:
Amazon Kindle Version:
****** Subscribe ******
Don't forget to subscribe now so you don't miss a single video in our journey from city dwellers to becoming more self sufficient in the country all while living a simple debt free life!
******Help Support the Homestead*******
****** Connect with Us! We'd Love to get to know you! ******
Blog: LivingTraditionsHomestead.com
Facebook: facebook.com/livingtraditionshomestead
Instagram: instagram.com/living_traditions
Twitter: twitter.com/LTHomestead
Pinterest:
****** Email Us ******
info@livingtraditionshomestead.com
Send Snail Mail to:
Living Traditions Homestead
PO Box 323
Ava, MO 65608
****** About Living Traditions Homestead ******
Living Traditions Homestead is all about living a simple and sustainable way of life. We believe the world has gotten too “busy” and that people are missing out on many of the true blessings this world has to offer. We started as a small urban homestead in Gilbert, AZ and after the city grew up around us, decided it was time leave corporate America and take a big leap of faith by moving our family to the Missouri Ozarks.
We put out 5 new videos every week! Tuesday through Saturday. We hope you will become part of our homestead family by subscribing to our channel and watching as we transition from city dwellers to full time homesteaders!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Jambalaya Recipe
This is my Jambalaya Recipe. I cooked this and it was all gone the same day. Just tastes amazing! So flavorful! Recipe In The Description (Click Show More For Links To The Items Used In The Video)
LIMITED TIME OFFER: Get 5 FREE stocks valued up to $8,300 by opening & funding a #Webull brokerage account! Get started
Get The Pot Here:
Get The Burner Here:
Get The Upgraded Burner Head Here:
Get The Paddle Here:
Get The Jambalaya Seasoning Here:
Ingredients:
6 cups of long grain mahatma rice
12 cups of broth/water
6 lbs of Jambalaya meat(Boston butt or temple meat)
1 pack of John Morrell Hardwood Smoked bacon
3 lbs of Veron smoked sausage
3 lbs of chicken thighs
12 medium onions chopped fine
Leblanc's Creole Seasoning to taste
Garlic powder to taste
First thing first...
Start with a half of pack of hardwood smoked bacon. Cook bacon down until it's crispy. Take the bacon out and leave bacon grease in the pot.
Next put the seasoned jambalaya meat in the hot bacon grease. Be sure the jambalaya meat is seasoned really good with Tony's because it's going to help with the graton at the bottom of the pot.
Brown the pork meat down really well. Let the meat fry until it starts to stick, then stir. Do that over and over again, it sticks then stir, repeat. Sometimes a little water is needed to cool off the bacon grease. The meat debris that sticks to the bottom of the pot (the graton) will dictate your color of the rice/jamb.
After the pork is browned down remove completely from the pot.
Next brown down the 3 lbs of seasoned chicken. Season chicken really good with Tony's. Brown chicken down same way as you did the pork meat. Once chicken is cooked take it out the pot.
Now throw in 3 lbs of Veron's smoked sausage. Cut the sausage about 1/4 inch thick. Don't overcook the sausage, Just mildly brown it down, because overcooking will cook all of the taste out of the sausage. After I cook the sausage a little I remove from the pot.
Drain the grease out of the pot at this time but dont lose the graton. Then I add my onions with a splash of stock and cook for about five mins without the lid. This is when you scrape the bottom of the pot getting all the brown graton from the pork and chicken. After 5 mins have passed place the lid on the pot and sweat the onions for about five mins. Then take the lid off and continue scraping the bottom of the pot. You want to get all those goodies off the bottom. This is when the color of the jambalaya starts to reveal it darkness. The browner the meat was cooked the darker the onions will be.
After the onions or cooked down add all the meat back into the pot and mix well. Cook/boil all the remaining water/moisture out of the meat/onion mixture at this time so the water measurements will be accurate.
At this time I add my broth/water. For this size Jamb I go with the standard 2 to 1 ratio of water to rice. So 6 cups of rice needs 12 cups broth/water.
After it comes to a rolling boil I start tasting the water. I like it a tad bit salty cause the rice will absorb the saltiness. I use Tony Chachere's, garlic powder to get the water seasoned.
Skim the remaining grease off the top.
After I get the taste like I want and its on a hard rolling boil i'll add the rice. Never add rice until the water is boiling! I let it come back to a boil until the rice starts to expand. This is a very important time relevant to the popping of the rice. I let the rice get noticeably bigger/expanded before I cut heat and cover. You can tell is getting ready when the rice is thickening by stirring your spoon in the mixture. As it thickens it will get noticeably harder to stir. This can be achieved on a HARD boil and it is critical to the rice popping correctly.
After the rice has started to expand and is where I think its ready to cover I cut back on my heat to 20% and cover. Do not lift the lid for any reason for 25 min. If your lid does not seal really tight wrap a rag or towel around the lid seal. Be careful of the burner below if this is done. This will seal a pot off really well.
I let this cook for about 25 minutes for this size and then lift the lid and roll the rice. Don't stir. Roll it from bottom to top at 4 different spots. Re-cover and cut heat off.
Let sit for another 15 minutes and then un-cover and eat.
Don't Forget to Like, Comment and Subscribe!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
..::Contact Info::..
Email: cajuncoonasscooking@gmail.com
Intagram:
Twitter:
Facebook:
Snapchat: kajunkravings
-~-~~-~~~-~~-~-
Please watch: Tuna! Pan Seared Blackfin Tuna
-~-~~-~~~-~~-~-
cajun fried chicken, rabbit n Sausage Jambalaya!
Fried Rabbit with them White Beans!
Come along today for part two of the rabbit! Fried rabbit with them ole white beans dude! That High Performance was gettin it dude! #louisiana #cajun #cajuncooking #cajunfood #swamp #bayou #comfortfood #foodyoutube
Cajun Rabbit Jambalaya | 케이준 토끼 잠발라야 | Jambalaya Cajun au Lapin
#Cajun #Jambalaya #Rabbit
This is my version of Cajun Jambalaya made with rabbit meat. Cajun Jambalaya is a classic dish of Louisiana cuisine that has more spicy and rich flavour than its Créole cousin. It can be made with any kind of game meat, combined with sausage like andouille and holy trinity with lots of garlic. Unfortunately I couldn't get andouille sausage, but chorizo worked great with this dish :)
P.S. I forgot to mention the temperature in the oven, and it's 260°F!
＊Ingredients＊
4 rabbit legs
2 chorizo
sausages2 onions
4 stalks of celery
1 yellow bell pepper
1 red bell pepper
2 jalapeno peppers
2 bulbs of garlic
5 cups of long grain rice
1 cup of flour
green onion
unsalted butter
chicken stock
grapeseed oil
water
salt & pepper
오늘 소개할 음식은 미국 루이지애나의 향토요리인 케이준 잠발라야입니다. 저는 토끼고기를 사용했습니다만, 닭이나 칠면조가 가장 대중적으로 사용되며, 현지에서는 사냥으로 잡은 야생동물과 해물 또한 즐겨 사용해 만든다는 특징이 있습니다. 케이준 잠발라야는 뉴올리언스의 크레올 잠발라야에서 파생된 요리이며, 그 뿌리는 스페인의 파에야라고 하죠. 케이준 스타일은 크레올 잠발라야보다 향신료가 많이 들어가 보다 강렬한 맛이 나며, 삼위일체라고 불리우는 양파, 샐러리, 파프리카 조합이 빠지지 않고 들어갑니다. 소시지의 경우 프랑스의 훈제 소시지인 andouille 소시지가 들어가야 정석이지만, 저는 아쉽게도 구하지 못해 초리소로 대신하였고, 다행히도 상당히 어울리는 맛이었습니다 :)
P.S. 미처 영상에는 써놓지 않았는데, 오븐에 넣고 조리하는 온도는 180°C 입니다.
＊재료＊
토끼다리 4개
초리소 소시지 2개
양파 2개
샐러리 대 4쪽
노란 파프리카 1개
빨간 파프리카 1개
할라페뇨 고추 2개
마늘 2통
장립종 쌀 5컵
밀가루 1컵
파
무염버터
치킨스톡
포도씨유
물
소금 & 후추
Hurts So Good Blues - Unicorn Heads
Panama Hat - Audionautix
The BEST JAMBALAYA RECIPE EVER! Chicken, Sausage, and Shrimp Jambalaya
This easy jambalaya recipe is full of chicken, sausage, shrimp, and bacon. The one pot meal is quick and delicious!
Ingredients
2 cup long grain rice
4 cups low sodium chicken broth
2 slices bacon
8 oz cajun andouille sausage
1 1/2 lb boneless skinless chicken breast
8 oz medium shrimp
1 medium tomato diced
2 tbsp tomato paste
green bell pepper
onion
1 celery stalk
1 jalapeño
1 tsp chicken bouillon
Creole seasoning to taste ( use like salt)
Salt free cajun blend: 1 tsp paprika, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp mixed herbs, 1/4 tsp dried basil