Rabbit jambalaya tips

We had rabbits growing up, for food not pets. I've been missing my mom's rabbit jambalaya for almost 2 decades. Recently found that my local Chinese grocery is carrying whole frozen rabbit now (fully prepped). Now, theirs appear to be adult rabbits, while we always culled the young ones. Anybody got tips on how to precook them? We always did some precooking before shredding the meat and adding it back to the pot towards the end of the cooking of the other ingredients. My mom stopped cooking years ago and has trouble remembering what she used to do. I've got her fave jambalaya recipe, a River Roads recipe for chicken and sausage jambalaya that she adapted without putting notes in the cookbook. Just don't want dry, tough rabbit. Many thanks y'all.