Jambalaya Aux Congris

Jambalaya with Dried Peas

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 breakfast cupful of rice
  • ½ lb. of salt pork
  • 1 pint of dried peas
  • 1 large onion, pepper
  • ½ a chilli pepper.


Boil the rice as in the preceding recipe. Soak the dried peas in cold water overnight. Put them in a saucepan and cover with cold water, bring to the boil, add the pork, cut in 2 inch lengths, and the finely chopped onion. Simmer gently till the peas are tender and the water has almost completely evaporated. Then add the rice, mix well, add the chopped chilli pepper, cook for 5 minutes and serve very hot. On fast days, the salt meat is omitted and a little butter is added before serving.