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From Cece's kitchen · big pot energy

Rabbit, Chicken, Andouille, Shrimp & Red Okra Jambalaya

The “better than Coops” batch

Red-wine-braised rabbit, chicken, andouille, shrimp, browned red okra, tomatoes, fresh market peppers, and a deliberately mild homemade Cajun/Creole seasoning blend. The strained rabbit braising liquid becomes the cooking liquid for the rice.

Yield
About 8 generous servings
Total time
About 2–2½ hours
Best pot
Large heavy stockpot
Make-ahead
Rabbit can be done 1 day early

First, make the jar

Mild Cajun / Creole Seasoning Blend

Makes about 1½ cups

Store airtight in a cool, dark cabinet. Best flavor is within 6–12 months. This blend is intentionally unsalted so the andouille, stock, and final seasoning stay controllable.

Keep the base gentle. Half a teaspoon of cayenne in the entire jar keeps the blend mild. Put hot sauce on the table instead of pushing more heat into the whole pot.

Part one

Red-Wine Cajun-Braised Rabbit

A wide braiser is ideal

Do this the day before if convenient. A wide braiser helps with browning and keeps the braising liquid relatively shallow.

  1. Heat the oven

    Preheat to 400°F.

  2. Brown the rabbit

    Pat the rabbit dry. Season with kosher salt and 1 tablespoon of the seasoning blend. Heat oil in the braiser over medium-high heat and brown the rabbit well, about 3–4 minutes per side. Transfer to a plate.

  3. Build the braise

    Leave about 2 tablespoons fat in the pan. Add onion, celery, and orange bell pepper and cook 4–5 minutes. Add the garlic for the final 30 seconds.

  4. Deglaze

    Add the red wine and scrape up the browned bits. Simmer until the wine is reduced by roughly half.

  5. Braise

    Return rabbit to the pan. Add enough chicken stock to come about halfway to two-thirds up the meat (up to about 4 cups). Cover and braise about 1 hour, until the meat pulls easily from the bone.

  6. Shred and save the liquid

    Remove the rabbit and cool until easy to handle. Pick the meat from the bones and shred it. Strain the braising liquid and discard the solids. Refrigerate the meat and liquid separately if making ahead.

Part two · the main event

The Jambalaya

Brown in layers, then let the rice be

  1. Brown the okra

    Heat a thin slick of oil in a large heavy-bottomed stockpot over medium-high heat. Cook the sliced okra 5–7 minutes, letting it pick up browned edges. Remove and reserve.

  2. Brown the andouille

    Add the sausage to the same pot and cook until well browned, about 5 minutes. Remove it, leaving the rendered fat behind.

  3. Brown the chicken

    Season the chicken with about 1 tablespoon of the seasoning blend and a restrained amount of salt. Brown in batches so it sears instead of steaming. Leave the centers slightly underdone; the chicken finishes later. Remove and reserve.

  4. Cook the trinity-plus

    Add onion, celery, banana pepper, and red sweet pepper. Cook 7–10 minutes, scraping up the fond, until softened. Add 1 teaspoon garlic granules and the remaining 1½ tablespoons seasoning blend; cook 30–60 seconds, just until fragrant.

  5. Cook down the tomatoes

    Add the full 28-ounce can of diced tomatoes with their juices and the bay leaves. Cook uncovered 8–10 minutes, until the mixture looks thick and saucy rather than soupy.

  6. Add rice and rabbit stock

    Stir in 2½ cups long-grain rice and cook about 1 minute. Add the browned andouille and 2½ cups strained rabbit braising liquid. Bring just to a boil, stir once thoroughly, reduce to low, and cover.

  7. Cook without fussing with it

    Cook covered about 20 minutes. Avoid repeated stirring; this is jambalaya, not risotto.

  8. Finish with the good stuff

    Taste a few grains. When the rice is almost tender but still slightly firm, gently fold in the browned chicken, shredded rabbit, and browned okra. Scatter the shrimp over the top, cover, and continue cooking until the shrimp are opaque and cooked through; the timing will vary with their size. Make sure the shrimp and chicken are cooked through and the rice is tender before turning off the heat. If the rice is still firm and the pot looks dry, add ¼ cup hot stock and give it a few more minutes.

  9. Rest and finish

    Turn off the heat and leave the pot covered for 10 minutes. Remove bay leaves, fluff gently, and only then adjust salt and pepper. Finish with scallions and/or parsley and a squeeze of lemon. Serve hot sauce at the table for anyone who wants more heat.

Future-you says thank you

Storage & Reheating

Leftovers were part of the plan

Cool and store

  • Portion into shallow containers instead of cooling the full stockpot.
  • Refrigerate promptly and use within 3–4 days.
  • Freeze in 1–2 serving containers for best quality within 2–3 months.
  • Thaw overnight in the refrigerator for the best texture.
Microwave · best for one serving

Add 1–2 tablespoons water or stock, cover loosely, and heat for 1 minute. Stir, then continue in 30–60 second bursts until steaming hot. Rest 1 minute.

Stovetop · best texture for a few servings

Add 1–2 tablespoons water or stock per serving. Cover and warm over low to medium-low heat, stirring gently every few minutes. Add another splash if the rice seems dry.

Oven · best for a larger container

Heat the oven to 325°F. Cover the baking dish, add a few tablespoons of stock or water, and bake 15–25 minutes, stirring once halfway through.

However you reheat it, bring the center to 165°F.

Freezer move: Freeze meal-sized portions now instead of reheating and cooling the same large batch repeatedly. Future-you gets homemade rabbit-andouille jambalaya on a no-cooking night.