1904 - Cooking in Old Creole Days

Jumballaya a Spanish Creole Dish

DDV CULINARY

Wash one pound of rice and soak it an hour.
Cut up a cold roast chicken, or the remnants of a turkey,
and a slice of ham, and fry them in a tablespoonful of lard.
Stir in the rice, and add slowly while stirring in, a pint of hot water.
Cover your pot, and set where it can cook slowly, until the rice is nearly dry.
One or two spoonfuls of cooked tomatoes give it a very good taste.
Jumballaya is very nice made with oysters, shrimps or sausages.

--MME. EUSTIS, MERE.