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

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

Sweet Potatoes

Ingredients

• Two or three platefuls of sweet potatoes

Directions

1. Bake two or three platefuls of sweet potatoes until soft.
2. Peel and put them on a tin sheet.
3. Return them to the pot.
4. Bake them again for half an hour.
5. Serve them up hot.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Sweet Potatoes

Ingredients

• Two or three platefuls of sweet potatoes

Directions

1. Bake two or three platefuls of sweet potatoes until soft.
2. Peel and put them on a tin sheet.
3. Return them to the pot.
4. Bake them again for half an hour.
5. Serve them up hot.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Baked Shrimps

Ingredients

• Biscuits, pounded and beat
• Shrimps, boiled and picked
• Stewed tomatoes
• Little butter
• Salt
• Pepper

Directions

1. Butter well a deep dish.
2. Place a thick layer of pounded biscuits and boiled shrimps.
3. Add a layer of stewed tomatoes, with little butter, pepper, and salt.
4. Add a thinner layer of beat biscuits and another of shrimps.
5. Repeat until 3 or 4 layers of both are put in the dish and the top layer is biscuits.
6. Bake until quite brown.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Baked Shrimps

Ingredients

• Biscuits, pounded and beat
• Shrimps, boiled and picked
• Stewed tomatoes
• Little butter
• Salt
• Pepper

Directions

1. Butter well a deep dish.
2. Place a thick layer of pounded biscuits and boiled shrimps.
3. Add a layer of stewed tomatoes, with little butter, pepper, and salt.
4. Add a thinner layer of beat biscuits and another of shrimps.
5. Repeat until 3 or 4 layers of both are put in the dish and the top layer is biscuits.
6. Bake until quite brown.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Fried Oysters 19

Ingredients

• Oysters
• Eggs
• Nutmeg
• Grated bread
• Mace 
• Salt

Directions

1.  Choose the largest and finest oysters
2.  Beat the yolks of 3 or 4 eggs
3.  Mix with them grated bread and a small quantity of grated nutmeg, mace, and a little salt
4. Having stirred this batter well, dip the oysters into it
5. Fry them in lard, till they are of a light brown color
6. Take care not to do them too much.
7. Serve them up hot

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018