Jumballaya, A Spanish Creole Dish

Ingredients:

• One pound of rice,
• One cold roast chicken or the remnants of a turkey,
• One slice of ham,
• One tablespoon of lard,
• One pint of hot water,
• One or two spoonfuls of cooked tomatoes,

Directions:

1. Wash the rice and soak it for an hour.
2. Cut up the chicken or turkey and ham.
3. Fry the meat in the lard.
4. Stir in the rice.
5. Add a pint of hot water while stirring.
6. Cover the pot and set it where it can cook slowly, until the rice is nearly dry.
7. Add one or two spoonfuls of cooked tomatoes.
8. Add oysters, shrimp, or sausage for variety.

— Mrs. Eustis, Mere

Source — Cooking in Old Creole Days

Prepared by Marlie Giardina

Louisiana Anthology 

June 1, 2018