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Ингредиенты
- 2 whl bay leaves
- 1 tsp Salt
- 1 tsp White pepper
- 1 tsp Garlic pwdr
- 1/2 tsp Grnd red pepper
- 1/4 tsp Black pepper
- 1/4 tsp Grnd red sandalwood (OPT)
- 1 x (about 3-lb) rabbit Or possibly chicken
- 4 Tbsp. Margarine
- 1Â 1/2 c. Finely minced onions
- 1Â 1/2 c. Finely minced celery
- 1Â 1/2 c. Finely minced green peppers
- 1/2 tsp Tabasco sauce
- 1Â 2/3 c. Minced tasso or possibly smoked ham
- 3/4 c. Canned tomato sauce
- 2 c. Uncooked rice, preferrably converted
- 3 c. Rabbit or possibly chicken stock
Инструкции
- Cut meat away from rabbit or possibly chicken bones and chop into 1/4-inch pcs; use scraps, bones, and giblets (excluding the liver) to make the stock.
- Chill meat till ready to use. Combine the seasoning mix ingredients in a small bowl and set aside. Heat the margarine in a 4-qt saucepan.
- Add in 3/4 c. each of the onions, celery, and bell peppers, then stir in the seasoning mix, Tabasco, and tasso. Cook over high heat till onions are dark brown, about 20 min, stirring constantly. Add in the remaining 3/4 c. each of onions, celery, and bell peppers. Cook about 5 min, stirring occasionally. Add in the tomato sauce and simmer about 5 min, stirring constantly. Add in the rabbit and cook over high heat for 15 min, stirring occasionally. Stir in the rice, mixing well. Reduce heat and simmer for about 12 min. Add in the stock. Bring the mix to a boil; reduce heat and simmer covered over very low heat till rice is tender but still hard, about 15 min. To serve, mold rice in an 8-oz c.. Place 2 c. on each serving plate for a main course or possibly 1 c. for an appetizer.
- Makes 4 main-dish or possibly 8 appetizer servings.
