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Veal Jambalaya

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      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.
 
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