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CREOLE JAMBALAYA

List of Ingredients




CREOLE JAMBALAYA

Wash a pound of rice and soak in cold water for two hours. Cut up a roasted cold chicken or the remnants of turkey and a slice of ham. Cook the above in butter and add the rice which has been well dried and cook it until it has attained a straw color. Stir the meat slowly and add a pint of water (hot) or chicken broth if available. Season with salt, pepper, thyme, bay leaf and a little saffron if desired. Cover the pot and set on slow fire and allow to cook until the rice has given up all of the moisture.



Recipe



This recipe comes from Natchez. Mrs. Carpenter, mistress of Dunlieth, was matriarch of a family of ladies. Every year they would all float down to New Orleans and stay a few weeks at the St. Charles hotel; socialize and eat. When they returned to Natchez Mrs. Carpenter would reproduce the things they enjoyed in New Orleans-this recipe is from a lady who was taught to cook by Mrs. Carpenter.