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Archive recipe

Jambalaya of Fowls and Rice

A fowl, raw rice, and ham cooked together until the rice absorbs the seasoned broth.

Lafcadio Hearn’s La Cuisine Creole (1885), as catalogued by Open Recipe Archive. The archive recipe is concise and leaves the fowl’s initial stew to the cook’s judgment.

Ingredients

The dish

1 of 4 items checked

Jambalaya of Fowls and Rice

archive.org

1 of 4 items checked · 3 aisles

Meat & Poultry

Pantry / Durable

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Spices & Seasoning

Cooking Instructions

  1. Cut up the fowl and stew it in water until partly cooked. Keep enough broth in the pot to cook the rice.

  2. Add the raw rice and minced ham. Season with salt and pepper.

  3. Cook gently until the rice has swelled and absorbed the gravy, but is still tender and moist.

  4. Serve hot in a deep dish.

Adapted from Open Recipe Archive · La Cuisine Creole (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)

Appears in: The Louisiana Creole table