Cajun/Creoledinner

Jambalaya

Name: Jambalaya
Cuisine: Cajun/Creole
Ingredients: Boil rice and set aside; Chop ham in small pieces; add onions; and parsley chopped fine; tomatoes; and shrimps; season to suit taste

From The Federation cook book, 1910

Recipe by Miss Alice Griffin, Berkeley.

Presented as published in 1910. 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 The Federation cook book (1910) by Bertha L. Turner, page 4. The excerpt below is the record exactly as published.

Jambalaya Boil rice and set aside. Chop ham in small pieces and fry, add onions and parsley chopped fine, tomatoes and shrimps ; season to suit taste

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