Jambalaya of Fowls and Rice

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Cut up and stew a fowl; when half done, add a cup of raw rice, a slice of ham minced, and pepper and salt; let all cook together until the rice swells and absorbs all the gravy of the stewed chicken, but it must not be allowed to get hard or dry. Serve in a deep dish. Southern children are very fond of this; it is said to be an Indian dish, and very wholesome as well as palatable; it can be made of many things.