Rabbit Jambalaya

To steal a phrase from the intrepid hunter Elmer Fudd, this week "Be vewy, vewy quiet, I'm hunting wabbits." Here are a couiple of ways to prepare those wascawwy wabbits.

4 tablespoons butter

1 1/2 cups finely chopped onions, divided

1 1/2 cups finely chopped celery, divided

1 1/2 cups finely chopped bell pepper, divided

2 tablespoons Creole seasoning

1/2 teaspoon hot sauce

1 2/3 cups chopped tasso

3/4 cup tomato sauce

2 pounds rabbit, cut in 1/4-inch pieces

2 cups uncooked rice

3 cups chicken stock

Garlish: fresh chopped parsley.

Melt the butter in a 4-quart saucepan. Add 3/4 cup each of the onions, celery, and bell pepper; Stir in the Creole seasoning, hot sauce, and tasso. Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. Add the remaining 3/4 cup each of onion, celery, and bell pepper. 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 a very low heat until rice is tender but still firm, about 15 minutes.

To serve, mold rice in an 8-ounce cup. Place 2 cups on each serving plate for main course or 1 cup for an appetizer. Garnish with fresh parsley.

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