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Jambalaya of Fowls and Rice

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: La cuisine creole (1885).

Source and licence

From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by curated dish list: jambalaya (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut up and stew a fowl;
  2. when half done, add a cup of raw rice, a slice of ham minced, and pepper and salt;
  3. 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.
  4. Serve in a deep dish.
  5. Southern children are very fond of this;
  6. it is said to be an Indian dish, and very wholesome as well as palatable;
  7. it can be made of many things.