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1904 - Cooking in Old Creole Days

Jumballaya A La Creole

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1904 - Cooking in Old Creole Days
Jumballaya A La Creole

Add to a cupful of rice, which has boiled five minutes, a rich brown chicken fricassee,
put it in a saucepan, not closely covered, let it dry slowly, turn with a fork.
The Carolinians make different perlous prepared in the same way by
adding cooked tomatoes and butter.
Green peas with a little butter is delicious.
Okra and tomatoes fried together and added to rice.
Oysters a little fried in butter.
Hopping John is made in the same way with small pieces of fried ham,
fried sausages, to which you add some cow peas that have been partially boiled.
Season highly.
The St. Domingo Congris is like the Hopping John.


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