Veal Jambalaya
| Yield: | 6 Servings |
| Categories: | Cajun, Main Dishes, Meats, Kosher |
| 1 1/2 | c | Cooked rice |
| 2 | tb | Pareve margarine |
| 3 | c | Cooked veal, cut 1" cubes |
| 3 | Shallots, chopped | |
| 1 | sl | Pimento |
| 2 | Hard cooked eggs, chopped | |
| 1 | Bouillon cube | |
| 1 | c | Boiling water |
| 2 | Egg yolks | |
| 1 | c | Nondairy creamer |
| 1 | ts | Salt |
| 1/4 | ts | White pepper |
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