Jambalaya of Fowls and Rice

Ingredients

• One fowl
• One cup of raw rice
• One slice of minced ham
• Pepper
• Salt

Directions

1. Cut up and stew fowl.
2. When half done, add rice and ham
3. Add pepper and salt
4. Let all cook together until rice swells and absorbs all gravy of stewed chicken
5. Serve in a deep dish

Source — La Cuisine Creole
Prepared by Leslie McLemore
Louisiana Anthology
March 13, 2020