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Veal jambalaya

Veal jambalaya
Main Ingredient: Beef Veal

Course: Jams and jellies Various Main Dishes

Cuisine: Southern Creole and Cajun

Yield:

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Veal jambalaya ingredients

  • 1 1⁄2 c Cooked rice
  • 2 T Pareve margarine
  • 3 c Cooked veal, cut 1" cubes
  • 3 Shallots, chopped
  • 1 sli Pimento
  • 2 Hard cooked eggs, chopped
  • 1 Bouillon cube
  • 1 c Boiling water
  • 2 Egg yolks
  • 1 c Nondairy creamer
  • 1 t Salt
  • 1⁄4 t white pepper

Cooking Veal jambalaya

1. Dissolve bouillon cube in water.
2. Heat margarine in skillet and saute shallots until soft; add veal and rice.
3. Stiri until thoroughly heated; then add pimento, hard-cooked eggs, and bouillon.
4. Cook for 5 min. on low heat, stirring gently to blend.
5. Mixi nondairy creamer with egg yolks, salt, and pepper until well blended.
6. Add to veal and stir until mixture thickens.


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