Rabbit sauce piquant from Chef Paul Prudhomme's Louisiana Kitchen (page 141) by Paul Prudhomme

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basic cooked rice; Chicken and seafood jambalaya; Chicken and tasso jambalaya; Poorman's jambalaya; Rabbit (or chicken) jambalaya

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for rabbit stock.

  • msmmlee on May 21, 2021

    I made this today but had boneless chicken breast and rabbit sausage, not a whole rabbit, so I used what I had and it still came out great! I chopped chicken breast and rabbit sausage into smaller pieces and used chicken stock. I will be making this again. This recipe will work with chicken and maybe even shrimp which I think I'll try sometime. Chef Paul Prudhomme's recipes never disappoint.

  • msmmlee on May 21, 2021

    I made this today but had boneless chicken breast and rabbit sausage, not a whole rabbit, so I used what I had and it still came out great! I chopped chicken breast and rabbit sausage into smaller pieces and used chicken stock. I will be making this again. This recipe will work with chicken and maybe even shrimp which I think I'll try sometime. Chef Paul Prudhomme's recipes never disappoint.

  • TrishaCP on April 07, 2014

    Really flavorful recipe! Prudhomme's version of piquant relies on heavy spicing to cut the gaminess from the rabbit. Like all of his recipes, I cut down on the heat quite a bit- just 1/4 tsp cayenne, one jalapeño, and a few dashes of hot sauce. I think chicken thighs could be used here to good effect.

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