1885 - La Cuisine Creole

Jambalaya of Fowls and Rice

DDV CULINARY

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