Rabbit Jambalaya

Cajun Kentucky-style!

• 1 rabbit (cut up, about 3 pounds)
• 1 teaspoon paprika
• 3 tablespoons vegetable oil
• 2 to 3 cups low-sodium chicken broth
• 1 cup diced onion
• 1 cup diced bell pepper
• 2 stalks celery, diced
• 2 cloves garlic, minced
• ½ pound Andouille or Polish sausage, thinly sliced
• 2 cans (14.5 ounces each) no-salt-added diced tomatoes
• 1 cup, uncooked long grain rice
• 2 teaspoons dried thyme
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon hot pepper sauce, if desired

Rub the rabbit pieces with paprika. Heat oil in a large skillet, add rabbit, and brown on all sides. Add 2 cups of chicken broth and bring to a boil. Cover skillet, reduce heat, and simmer for 2 hours or until the internal temperature of the rabbit reaches 165 degrees Fahrenheit. Add more chicken broth, if needed. Remove rabbit from skillet. When cool enough to handle, remove the bones from the meat. Add remaining chicken broth to skillet. Return rabbit meat to skillet and stir in remaining ingredients. Return to a boil. Cover, reduce heat, and simmer for 20 minutes. Remove from heat and allow to rest, covered, for five minutes. Fluff with a fork and serve.