Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Cold roasted chicken (or the remnants of a turkey and a slice of ham)
• Tablespoon of lard
• Pint of hot water
• Optional: Cooked oysters or shrimp

Directions

1. Wash one pound of rice, and soak it for an hour.
2. Cut up a cold roast chicken or the remnants of a turkey and a slice of ham.
3. Fry the meat in a tablespoon of lard.
4. Stir in the rice, and add slowly, while stirring in a pint of hot water.
5. Cover your pot, and set it to cook slowly.
6. Optional: Add cooked oysters or shrimp to enhance the dish.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018