Yes! We’re going all in on Rabbit Sausage Jambalaya today!!
New Orleans is a city that dances to the rhythm of its own drum. From the soulful melodies of jazz to the vibrant energy of Bourbon Street, every corner of this city tells a story. But for me, the true heart of New Orleans lies in its food. On I move along in my recent trip at the heart of New Orleans, I had the pleasure of dining at Coop’s Place, a beloved local haunt known for its authentic Creole cuisine. Nestled in the French Quarter, Coop’s Place exudes a rustic charm that invites you to sit down, relax, and savor the flavors of Louisiana.
As I stepped into Coop’s Place, the aroma of spices and smoked meats greeted me, promising a culinary adventure. The dimly lit interior, adorned with eclectic decor, set the perfect backdrop for a cozy meal. I settled into a corner table and eagerly awaited the dish that had brought me here: their famous Rabbit Sausage Jambalaya.
The Rabbit Sausage Jambalaya arrived in a small blow (Cup Of Jambalaya), its vibrant colors and enticing scent making my mouth water. Each bite was a symphony of flavors – the tender rabbit, the spicy smoked Tasso, and the rich, tomatoey rice all coming together in perfect harmony. It was a dish that spoke of tradition, of long afternoons spent simmering pots on the stove, and of a culture that knows how to celebrate life through food.
Inspired by this unforgettable meal, I knew I had to recreate it at home. Below is my take on Coop’s Place’s Rabbit and Sausage Jambalaya, a recipe that captures the essence of New Orleans and brings a taste of the French Quarter to your kitchen.
Now, what is Jambalaya anyways?
Jambalaya is a savory rice dish of mixed origins that developed in the U.S. state of Louisiana apparently with African, Spanish, and French influences, consisting mainly of meat or seafood (or both) and vegetables mixed with rice and spices.
WIKIPEDIA.org
In other words, Jambalaya is a classic dish that hails from Louisiana, blending the culinary influences of Spanish, French, and West African cuisines. It’s a one-pot wonder that typically includes a combination of meats (such as sausage, chicken, and seafood), vegetables, and rice, all cooked together with a rich blend of spices. The dish is known for its robust flavors and versatility, making it a staple in both Cajun and Creole cooking.
There are two main types of jambalaya: Cajun (brown jambalaya) and Creole (red jambalaya), each with its own unique characteristics and ingredients. Whether you’re preparing it for a family dinner or a festive gathering, jambalaya captures the spirit of New Orleans cuisine and brings a taste of the South to your table.
Chef’s Notes – Rabbit Sausage Jambalaya
Flavor Enhancements
- For an Extra Kick: Add a few dashes of hot sauce before serving to enhance the flavors and add a bit of heat.
- Seasoning Adjustments: Taste the jambalaya as it cooks and adjust the seasoning as needed. The flavors will develop and intensify over time, so add salt and spices gradually.
- Tomato Paste: Cooking the tomato paste until it turns a deep red color intensifies its flavor and adds a rich, umami depth to the jambalaya.
Serving Suggestions
- Serving Suggestions: Serve with a side of crusty French bread and a simple green salad for a complete meal that balances the rich flavors of the jambalaya.
- Garnishing: Garnish with fresh parsley or green onions for a pop of color and added freshness. A squeeze of lemon juice can also brighten up the flavors.
Ingredient Variations
- Protein Variations: Feel free to experiment with different proteins like duck or alligator for a unique twist. Chicken or shrimp also work well as substitutes for rabbit.
- Vegetable Variations: Use red bell pepper instead of green for a sweeter flavor. You can also add other vegetables like okra or corn for additional texture and taste.
Cooking Techniques
- Rice Texture: For a fluffier rice texture, rinse the rice under cold water until the water runs clear before adding it to the pot. This removes excess starch.
- Deglazing Tip: When deglazing the pot with chicken broth, make sure to scrape up all the browned bits from the bottom. These bits add depth and richness to the dish.
- Low and Slow: Cook the jambalaya on low-medium heat to prevent the rice from burning or sticking to the bottom of the pot. Stir occasionally to ensure even cooking.
Rabbit & Sausage Jambalaya
Dive into the heart of New Orleans with this authentic Rabbit & Sausage Jambalaya! This Creole classic combines tender rabbit, spicy sausage, and a medley of fresh vegetables, all simmered in a rich tomato and chicken stock base. Perfect for a cozy dinner or a festive gathering, this dish is bursting with flavors that will transport you straight to the French Quarter. Try it today and bring a taste of Louisiana to your kitchen!
4
servings30
minutes45
minutes650
kcal10
minutes1
hour25
minutesKeep the screen of your device on
Ingredients
- Meats
1 lb rabbit meat, cubed (or any combination of poultry or fish)
1 lb spicy smoked sausage (such as andouille), sliced diagonally
- Vegetables
1 large yellow onion, finely chopped
1 green bell pepper, diced
4 cloves garlic, minced
4 stalks celery, chopped
- Tomato Base
3 cans tomato paste (6 oz each)
1 can diced tomatoes (28 oz)
- Liquids
8 cups homemade chicken broth
- Seasonings
Creole seasoning blend to taste (or mix of cayenne pepper, black pepper, white pepper, oregano, thyme)
2 bay leaves
Salt to taste
- Grains
4 cups uncooked long-grain white rice
- Alternative Ingredients
Meats: Substitute chicken or shrimp for rabbit.
Vegetables: Use red bell pepper instead of green for a sweeter flavor.
Seasonings: Use a store-bought Cajun seasoning blend if Creole seasoning is unavailable.
Grains: Substitute brown rice or quinoa for a healthier option.
Directions
- Preparing the Meat – In a large skillet over medium heat, brown the cubed rabbit meat seasoned with salt and pepper for about 5-7 minutes. Remove and set aside.
- Cooking the Sausage – In the same skillet, brown the sliced smoked sausage until crispy around the edges for about 5 minutes. Drain excess fat and set aside.
- Sautéing Vegetables – In a large Dutch oven, heat some oil over medium heat. Add the chopped onion, bell pepper, garlic, and celery. Sauté until the onions become translucent, about 8 minutes.
- Tomato Paste and Deglazing – Stir in the tomato paste and cook until it turns a deep red color, about 5 minutes. Deglaze the pot with 2 cups of chicken broth, scraping up any browned bits from the bottom.
- Combining Ingredients – Add the diced tomatoes, Creole seasoning blend, bay leaves, and salt to taste. Stir well and let it simmer for about 10 minutes.
- Adding Meats and Rice – Return the browned rabbit meat and sausage to the pot. Pour in the remaining chicken broth and bring to a boil. Stir in the uncooked rice thoroughly.
- Cooking Jambalaya – Reduce heat to low-medium and cover the pot. Let it cook for about 20-25 minutes or until the rice has absorbed all the liquid and is tender.
- Final Touches – Check seasoning and adjust if necessary. Let the jambalaya rest uncovered for about 10 minutes to thicken up slightly.
Equipment
- Chef’s Knife
- Cutting Board
- Dutch Oven
- measuring cups and spoons
- Mixing Bowls
Nutrition Facts
- Calories: 650kcal
- Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 100mg
- Sodium: 1200mg
- Potassium: 900mg
- Carbohydrates: 75g
- Fiber: 5g
- Sugar: 8g
- Protein: 35g
- Vitamin A: 20IU
- Vitamin C: 50mg
- Calcium: 10mg
- Iron: 25mg
FAQ – Rabbit Sausage Jambalaya
What is the trinity in jambalaya?
The trinity in jambalaya refers to a mix of three essential vegetables: onions, bell peppers, and celery. This combination forms the flavor base for many Cajun and Creole dishes, including jambalaya.
What is the secret to a good jambalaya?
The secret to a good jambalaya lies in building layers of flavor. This includes properly browning the meat, deglazing the pot to capture all the browned bits, and cooking the tomato paste until it deepens in color. Also, using high-quality ingredients like homemade chicken broth and fresh vegetables can make a significant difference.
What’s the difference between Cajun jambalaya and Creole jambalaya?
Cajun jambalaya, also known as u0022brown jambalaya,u0022 typically does not include tomatoes and gets its color from browned meat and bits at the bottom of the pot. Creole jambalaya, or u0022red jambalaya,u0022 includes tomatoes, giving it a reddish hue. Both versions use the trinity of vegetables and a combination of meats and seafood.
What is jambalaya sausage made of?
Jambalaya sausage is usually made of smoked pork sausage, such as andouille or kielbasa. These sausages add a smoky, spicy flavor to the dish and are a staple in traditional jambalaya recipes.
How do I store leftover jambalaya?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if needed to keep it moist.
Can I use different proteins in jambalaya?
Absolutely! Feel free to experiment with different proteins like duck, alligator, chicken, or shrimp for a unique twist on traditional jambalaya.
What type of rice should I use for jambalaya?
Long-grain white rice is commonly used for jambalaya because it holds up well during cooking and absorbs flavors without becoming mushy.
How do I prevent the rice from sticking to the bottom of the pot?
Cook the jambalaya on low-medium heat and stir occasionally to ensure even cooking. Using a heavy-bottomed Dutch oven can also help distribute heat more evenly, preventing the rice from burning or sticking.
