1 no ingredients
Directions
3 lb stewing chicken
1 lg onion
4 shallots -- or green onins
20 stems parsley
2 cloves garlic -- more w/out
: sausage
1/2 md green pepper
4 bay leaves
1 tb flour
1/2 tb oil or chicken fat -- for
: roux
1 lb andouille sausage -- or ham
1 pt oysters -- with liquid
: salt and pepper
: file powder
Cut up chicken and season with salt and pepper. Fry chicken until
brown, in its own fat, in a black iron pot. Place in soup pot. Cut up
seasonings . Pour off fat from pot. Smother seasonings and take out
by rinsing with small amount of water, putting in soup pot with b
rice.
Recipe By : DDMmom/AOL
Servings: 8 servings
Artis' Chicken Gumbo Recipe brought to you by Recipe Ideas
Categories: Chicken; Gumbo; Poultry; Soup
The History of Recipes
Written recipes as an idea can be traced way back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, generally, these early records were just very simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to food historians is a collection of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius assembled a few documents which described recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs for example basil, mint and dill. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the East, such as basil and rosemary. These new spices and herbs caused an explosion in books on cooking, some of which are kept safe in private cookery archives. The revolution that is television brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Artis' Chicken Gumbo recipe.
