Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Roast chicken
• Slice of ham
• Tablespoon of lard
• One or two spoonfuls of cooked tomatoes
• Optional: oysters, shrimp, turkey, or sausage

Directions

1. Wash and soak pound of rice.
2. Cut up cold roast chicken and the slice of ham.
3. Add the chicken and ham into a pot, along with the spoonful of lard to fry.  Optional: add the cut up oysters, shrimp, turkey, or sausage at this time as well.
4. Stir in the rice while adding a pint of hot water.
5. Cover pot and let cook slowly until rice is almost dry.
6. Once rice is nearly dry, add one or two spoonfuls of cooked tomatoes upon your choosing.

Source — Creole Cookery Book
Prepared by Caleb Reese
Louisiana Anthology
February 11, 2020