Poule D'Eau Jambalaya
Submitted by barbiee
Poule D’Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 min“Poule d’eau” is Cajun French for the common moorhen, a marsh bird traditionally hunted in Louisiana bayou country. This jambalaya swaps in rabbit for the game bird but keeps every bit of that swamp-country soul. Smoked sausage browns first in a big black iron pot, then the rabbit gets a deep sear in those rendered juices.
This is a serious pot of food. Three pounds of onions, three pounds of rice, the full holy trinity of celery, bell pepper, and onion, plus Ro-Tel tomatoes and Pickapepper sauce for layered heat. The rice cooks directly in the stew liquid, absorbing all that smoky, spicy, meaty flavor as it steams.
The key to good jambalaya is the liquid-to-rice ratio. Add hot water until you’ve got a loose stew consistency, bring it to a rolling boil, then add the rice. Cook uncovered until the liquid drops to the rice level, then cover and go low.
Pro Tips
- A 10-quart black iron pot is a must for a batch this size. The heavy bottom distributes heat evenly and prevents scorching on the bottom
- Brown the rabbit thoroughly. Good color on the meat builds the flavor base for the entire pot
- Don’t stir the rice once you cover the pot. Stirring releases starch and makes the jambalaya gummy instead of fluffy
- The mushroom juice from the can is flavor, not waste. Pour it all in
Variations
- Chicken swap: Bone-in chicken thighs work if rabbit isn’t available. Brown them the same way
- Spicier: Add andouille sausage instead of regular smoked sausage, or stir in extra hot sauce at the table
- Duck jambalaya: True poule d’eau style. Use wild duck or domestic duck legs for a richer, gamier version
Ingredients
Directions
Brown sausage in a black iron pot (10 Qt min) over medium heat for 10 minutes.
Remove and put aside. Add rabbit to residual juices in pot and cook uncovered over medium heat until well browned. Add onions and garlic, cook covered until onions become transparent. Add Ro-Tel, Pickapepper and mushrooms (incl. juice) and cook covered over low heat for ½ hour. Add celery, shallots, bell pepper and salt to taste, and cook covered over low heat for 20 minutes. Now add as much hot water as necessary to achieve consistency of stew. Turn heat to high. When boiling (rolling), add bay leaves, parsley, rice and sausage, mix well. Cook uncovered on high until liquid reduced to level of rice. Cover and cook low for ½ hr. Turn mix, continue to done.
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