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Veal Jambalaya: Date Added: 21 Nov 2009
Listed in: Veal

1 1/2 cup cooked rice
2 tablespoon pareve margarine
3 cup cooked veal, cut 1 cubes
3 shallots, chopped
1 slice pimento
2 hard cooked eggs, chopped
1 bouillon cube
1 cup boiling water
2 egg yolks
1 cup nondairy creamer
1 teaspoon salt
1/4 teaspoon white pepper

Cooking Instructions

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

Yield: 6 servings

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