Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
516
Calories
38g
Protein
16g
Fat
54g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Lard | 1 tbsp (12.8g) | 115 |
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 sprigs parsley
- 3 sprigs thyme
- 3 cups head rice
- two dozen large shrimps
- 4 garlic
- 2 dozen large oysters
- 2 spoons lard
- pepper
- salt
Directions
1
Two dozen large shrimps ; i slice ham (diced) ; 4 garlic ; 8 sprigs parsley ; i small can tomatoes ; 2 dozen large oysters ; i onion ; 3 sprigs thyme ; 3 cups head rice. Chop all seasoning very fine ; put in saucepan 2 spoons lard, ham, shrimp and seasoning to brown, then add oysters and liquor, rice, coloring pepper, salt and pepper to taste; cover rice 2 inches of water; cook till dry and rice is done.
2
Mrs. (E. J.) Eleanor G. Graham.
By New Orleans Federation of Clubs ·
Recipe sourced from
internet_archive