Jambalaya

Ingredients

• 1 tbsp. flour
• 1 tbsp. lard, melted
• 2 medium onions, chopped
• 2 buds garlic, chopped
• 1 green pepper, chopped
• 1 6 oz. can tomato paste
• 1 lb. shrimp, peeled and deveined
• 1 lb. cooked ham, chopped
• 1 10 oz. can tomatoes
• 4 cups water
• salt and pepper
• dash of Tabasco
• thyme
• Worcestershire sauce
• 1 cup raw rice
• chopped parsley

Method

1. 1

   Make a roux by stirring flour into lard and browning lightly.

2. 2

   Add onions, garlic, green pepper and tomato paste and cook for a few minutes.

3. 3

   Add shrimp, ham, tomatoes, water and seasonings to taste.

4. 4

   Let simmer, covered, about 10 minutes.

5. 5

   Add rice, replace cover and boil until rice is done, about 20 minutes.

6. 6

   Do not stir or rice will be gummy.

7. 7

   To serve, sprinkle with parsley.

8. 8

   This may be prepared early in the day, put in a casserole and refrigerated.

9. 9

   Reheat for about 30 minutes in a 350° oven just before serving.

10. 10

    Makes 6 to 8 servings.

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 7. The excerpt below is the record exactly as published.

Jambalaya 1 tbsp. flour 1 10 oz. can tomatoes 1 tbsp. lard, melted 4 cups water 2 medium onions, chopped salt and pepper 2 buds garlic, chopped dash of Tabasco 1 green pepper, chopped thyme 1 6 oz. can tomato paste Worcestershire sauce 1 lb. shrimp, peeled and deveined 1 cup raw rice 1 lb. cooked ham, chopped chopped parsley

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