Recipe - Rabbit (Or Chicken) Jambalaya

SEASONING:
2 Whole bay leaves
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Garlic powder
One half teaspoon Ground red pepper
One fourth teaspoon Black pepper
One fourth teaspoon Ground red sandalwood (OPT)
MAIN INGREDIENTS:
1 (about 3lb) rabbit OR
chicken
4 tablespoon Margarine
1 One half cup Finely chopped onions
1 One half cup Finely chopped celery
1 One half cup Finely chopped green peppers
One half teaspoon Tabasco sauce
1 2/3 cup Chopped tasso or smoked ham
Three fourths cup Canned tomato sauce
2 cup Uncooked rice, preferrably
converted
3 cup Rabbit or chicken stock

Cut meat away from rabbit or chicken bones and chop into 1/4inch 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 4quart saucepan.
Add Three fourths 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 8ounce cup. Place
2 cups on each serving plate for a main course or 1 cup for an appetizer.
Makes 4 maindish or 8 appetizer servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini