A more substantial entree, and one which makes a pleasing change from Italian Risotto, is Creole Jum-balaya.


1 breakfast-cupful of Patna rice, 1/2 a lb. of sausages (preferably the midget ones), 1/2 a lb. of tomatoes, 1 large onion, salt, pepper and cayenne, butter.


Cook the rice as directed on page 145. Cut the sausages in 2 or 3 pieces, and fry in hot butter. Shred the onion and fry also in butter till well browned. Also fry the tomatoes, which should be quartered. Melt 1 tablespoon of butter in a frying-pan, add the rice, and all the ingredients, mix well with a wooden spoon, pour the butter in which the other ingredients were cooked over the whole, season highly with salt, pepper and cayenne, cover the frying-pan with a dish and simmer very gently for three-quarters of an hour. Serve very hot.