Oyster Jambalaya

Ingredients

• one tablespoon butter
• two tablespoons catsup
• two slices of chopped bacon
• three dozen oysters
• three cups boiled rice
• salt to taste
• pepper to taste

Method

1. 1

   Melt butter in a frying pan, add catsup and bacon, cook briefly.

2. 2

   Add oysters, cook for 5 minutes until plumped, then stir in rice.

3. 3

   Season with salt and pepper, cover, and let sit in a warm place for 20 minutes before serving.

Nutrition per serving

As published

This recipe was extracted from Natchez recipes (1900), page 15. The excerpt below is the record exactly as published.

pepper to taste. When mixture has cooled a little add two well beaten eggs. Stuff into shell or ramekins, sprinkle with bread crumbs and a dot of butter and put in top of oven, about 350 degrees, until they are puffed and slightly brown. Mrs. Howard Pritchartt CREOLE SHRIMP Boil in salt water, for fifteen minutes, one pound fresh shrimp; then de- shell and clean them. Fiy^ about five thin slices of salt meat (which have been washed and dried ) in your skillet ( aluminum preferred ) ; keep turning them until they are crisp and brown. Add to grease one medium onion, two or three sprigs of parsley, one very small green pepper, one piece of celery. Fry all until tender, then add one-half tablespoon flour and brown (be careful not to brown any of this). Add one small can tomatoes and one can Del- Monte tomato sauce (not paste); one tablespoon of V/orcestershire sauce, hot stuff and salt to taste. Remember the shrimp and salt meat had added salt ( that is some ) so be careful. Cook slowly for about one hour; about ten or fifteen minutes before semng add the shrimp. Serve with rice. Mrs. Morrell Feltns 24 -SHELL F IS H- STUFFED CRABS One-half poim-d white crab meat (fresh); two eggs; one piece (not stalk) of celer\'; one medium size onion; small piece bell pepper, two sprigs parslex'; toast in oven until hard four slices of bread. Saute^ in butter, onion, parsley, celery and pepper (all cut fine) until tender. Roll out your toast until very fine and divide in two parts; one part put into bowl, also break in two eggs; add your saute’d mixture, put in your crab meat, (which you have thoroughly picked over); put back in skillet and cook for a few minutes; let cool, then add one tablespoon of mayonnaise, one teaspoon Worcestershire sauce, salt and hot stuff to taste; put in shells, sprinkle with the rest of your crumbs and bake until brown. Mrs. Morrell Feltus TUNA FISH LOAF Two cups canned peas drained, one can flaked tuna fish, three pieces cel- er>' cut fine, one small onion cut fine, one pound pimiento cut fine. Cook celer>% onion in small amount of fat until tender, not brown. Add peas to tuna, then add to onion and celery^ add pimiento. Dough Two cups sifted flour, six teaspoons baking powder, one-half teaspoon salt, five le-sel tablespoons shortening, enough milk to mix above ingredients. Roll dough one-eighth inch thick and pour tuna fish mixture on dough. Roll like jelly roll, slice into rounds making eight slices. Lay cut side up on baking pan. Bake in 350 degree oven 25 minutes. Serve with cheese sauce. SAUCE: Blend three tablespoons flour with two tablespoons melted but- ter, add two cups milk and one-fourth pound cheese. CRAB MEAT AU GRATIN Four tablespoons butter, two large onions minced, four tablespoons flour, one-half teaspoon salt, one and one-fourth cups evaporated milk, dash of nut- meg, one-half cup bread crumbs, three-fourths cup water, two tablespoons minced green pepper, one and one-half cups crab meat, one tablespoon minced pimiento, one cup grated cheese, one-half teaspoon red pepper. Melt butter in double boiler. Cook onion and green pepper in butter (do not brown). Stir in flour, salt, milk and water to cooking onion and green pepper until mixture thickens. Add crab meat, pimiento and nutmeg to creamed mixture and fill buttered ramikins. Sprinkle tops with cheese, the bread cnimbs and dot with butter and bake in oven until brown. Mrs. Hall Ratcliffe, Ferridaij, La. 25 --SHELL FISH OYSTER JAAABOLAYA Melt one tablespoon butter in frying pan and add two tablespoons catsup and two slices of chopped bacon. Cook a ’few minutes and add three dozen oysters, cook five minutes or until plumped, then stir in three cups boiled rice

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