Rice and Creole Jambalaya

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Rice, which is extensively cultivated in Louisiana, is one of the staple articles of food in some of the Southern States, and is served as frequently as potatoes in this country, as an accompaniment to meat, poultry and game. Among the most typical rice dishes of New Orleans are the famous Creole Jambalayas, of Spanish origin and very reminiscent of the Spanish Paella, although in the Creole version meat and fish are not mixed. In a well-made Jambalaya the rice should be boiled in such a way that each grain is detached and the rice free of moisture, as in rice served with curry. There are many different recipes for Jambalayas, and there was much rivalry in the old days among the coloured cooks in New Orleans as to who could prepare the best Jambalaya. The following recipe for Jambalaya with Chaurices (see for these sausages) is a traditional one, handed down from generation to generation in one of the well-known aristocratic families of New Orleans.