Jambalaya au Congri

Jambalaya au Congri

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Rice
  • A Pint of Cowpeas
  • A Large Onion
  • ½ Pound of Salt Meat
  • A Square Inch of Ham


Chop the salt meat, after washing, into dice, and mince the ham. Boil the Cowpeas and the salt meat and ham together. Add the onion, minced very fine. Boil the Rice according to recipe for Boiled Rice. After the Peas and the Rice are cooked, pour the Rice into the pot of Peas, which must not be dry, but very moist. Mix well. Let all simmer for five minutes, and then serve hot. On Fridays and fast days the Creoles boil the Peas in water, adding a tablespoonful of butter, but no meat. It is again buttered according to individual taste at table. The Jambalaya, however, is much nicer when made with the meat.