Rabbit & Sausage Jambalaya Recipe

Season proteins

Pat rabbit and chicken pieces dry with paper towels. Season both with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp Creole seasoning (reserve remaining Creole seasoning for later).

Heat a large heavy-bottomed Dutch oven or wide skillet over medium-high heat. Add 1 tbs vegetable oil and 1 tbs butter. When hot and shimmering, add the rabbit in a single layer (do not overcrowd). Brown on all sides, about 3–4 minutes per side, until golden but not cooked through. Transfer browned rabbit to a plate.

Add the sausage slices to the hot pan and brown for 2–3 minutes until edges are caramelized. Transfer to the plate with rabbit. If pan looks dry, add remaining 1 tbs oil.

Add chicken pieces to the pan in a single layer and brown 3–4 minutes until golden (they will finish cooking later). Transfer chicken to the plate with rabbit and sausage.

Reduce heat to medium. Add a splash of oil if the pan is dry. Add diced onion, green bell pepper and celery to the pan. Sweat the vegetables, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add minced garlic and cook 30–60 seconds until fragrant, taking care not to burn. Stir in tomato paste and cook 1–2 minutes to deepen the flavor.

Pour in optional white wine (1 tbs) to deglaze, scraping browned bits from the bottom with a wooden spoon. Let the wine reduce by half (about 1 minute).

Add canned diced tomatoes with their juice and stir to combine. Add the remaining Creole seasoning, smoked paprika, thyme, oregano, bay leaf, Worcestershire sauce, hot sauce and remaining 1/2 tsp salt if needed. Stir and bring to a gentle simmer.

Return browned rabbit, chicken and sausage to the pot, nestling pieces into the tomato mixture. Pour in 3 cups chicken stock and bring to a simmer.

Stir in rinsed long-grain rice, making sure rice is evenly distributed and submerged. Adjust heat so the mixture is at a low simmer. Cover with a tight-fitting lid and cook undisturbed for 18–20 minutes, or until rice is tender and has absorbed most of the liquid. Avoid stirring frequently to prevent gummy rice.

Check for doneness: if rice is tender but liquid remains, continue cooking uncovered 2–4 minutes. If rice is done but proteins need more time, cover and simmer gently until proteins reach safe internal temperature (rabbit and chicken should be 165°F/74°C).

Once rice and proteins are cooked, remove pot from heat. Discard bay leaf. Gently fluff jambalaya with a fork to combine rice and meats without breaking pieces.

Taste and adjust seasoning with additional salt, pepper or hot sauce as desired. Stir in sliced green onions and chopped parsley.

Spoon jambalaya into bowls. Garnish with extra parsley, green onion and a lemon wedge on the side for squeezing, if using. Serve hot.