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Poule D'Eau Jambalaya

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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 servings

PREP

10 min

COOK

30 min

READY

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

2 907.2
POUNDS G SMOKED SAUSAGE
2 907.2
POUNDS G RABBIT
deboned & cubed
1 1
EACH EACH GARLIC
chopped
3 1.4
POUNDS KG ONIONS
chopped
1 1
CAN CAN TOMATOES
blended *
½ 0.5
EACH EACH WORCESTERSHIRE SAUCE
bottle *
1 1
CAN CAN MUSHROOMS
button *
6 6
STALKS EACH CELERY
1 1
EACH EACH SHALLOT
bunch, *
3 3
EACH EACH SWEET BELL PEPPER
1
X SALT
to taste *
6 6
EACH BAY LEAVES *
3 3
EACH EACH PARSLEY SPRIG
fresh, chopped *
3 1.4
POUNDS KG RICE
raw

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1337g (47.2 oz)
Amount per Serving
Calories 2781 30% from fat
 % Daily Value *
Total Fat 94g 145%
Saturated Fat 32g 161%
Trans Fat 0g
Cholesterol 350mg 117%
Sodium 3571mg 149%
Total Carbohydrate 107g 107%
Dietary Fiber 12g 50%
Sugars g
Protein 299g
Vitamin A 12% Vitamin C 481%
Calcium 33% Iron 68%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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