Cajun/Creoledinner

Jambalaya

Name: Jambalaya
Cuisine: Cajun/Creole
Ingredients: 2 Tb. fat; 2 C. canned tomatoes; 1 large onion, minced; 2 C. liquid, water or broth; 1 clove garlic, minced; 1 C. washed rice; 2 sprigs parsley, minced; 2 stalks celery, minced; 2 C. peeled shrimp, cut; 2 T. salt or more; % T. white pepper

From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915

Garlic cannot be dispensed with.

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 15. The excerpt below is the record exactly as published.

Jambalaya. 2 Tb. fat 2 C. canned tomatoes 1 large onion, minced 2 C. liquid, water or broth 1 clove garlic, minced 1 C. washed rice 2 sprigs parsley, minced 2 T. salt or more 2 stalks celery, minced % T. white pepper 2 C. peeled shrimp, cut

Cook this with the app: pantry check, scaling, and the assistant.