Title: Veal Jambalaya
Categories: Kosher, Cajun, Meats, Main dish
Yield: 6 Servings

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

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini