Jambalayah (a Creole Dish)

Ingredients

• 1 1/2 cups cold chicken, veal or mutton
• 1 cup boiled rice
• 2 large stalks celery
• 1/2 green pepper
• 1 large onion
• 1 1/2 cups stewed tomatoes
• salt and pepper
• buttered crumbs

Method

1. 1

   Mix together the chicken, rice and tomatoes, and allow them to cook for ten minutes.

2. 2

   Then chop and add the onion, green pepper and celery.

3. 3

   Turn the mixture into a baking dish and cover with buttered crumbs.

4. 4

   Bake for one hour in a moderate oven (350° F.).

5. 5

   Serve very hot.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 12. The excerpt below is the record exactly as published.

Jambalayah (a Creole Dish) I1 2 cups cold chicken, veal or mutton 1 cup boiled rice 2 large stalks celery l/2 green pepper 1 large onion m cups stewed tomatoes salt and pepper buttered crumbs

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