2 cup uncooked long grain rice
1/2 cup margarine -- melted
1/2 cup vegetable cooking oil
2 cup onions -- chopped
1 bell pepper -- chopped
4 cloves garlic -- minced
6 cup meat: either chicken or
1 shrimp or
1 oysters or crawfish or salt
1 meat
1 or sausage
1/2 cup whole tomato -- squeezed
3 cup chicken broth
1 tbsp worcestershire sauce
4 tbsp louisiana hot sauce
1 tbsp kitchen bouquet
3 tsp salt
1 tsp cayenne pepper
1/4 stick sweet cream butter --
1 melted
1/2 cup green onions -- sliced
4 tbsp parsley -- minced
Directions
In a 5 quart cast iron Dutch oven, mix rice and melted margarine
together thorougly, making sure all rice is coated. In a 12 inch
heavy aluminum skillet, heat the cooking oil over high heat and Saute
the onions, bell pepper and garlic until they start to brown. Drop in
meats and fry them along with the seasonings. Mix the meats and
Sauteed vegetables into the raw rice, and toss in the remaining
ingredients, except the green onions and parsley. Pour in the butter
and mix everything together until well blended. Cover the Dutch oven
tightly and bake at 375 for 45 minutes. Toss in green onions and
parsley, stir the jambalaya to mix all the ingredients, cover the pot
and continue to bake for another 15 minutes or until the rice is
tender and flaky. Festival: Louisiana Oyster Festival; July 14-16,
1995.
Recipe By : Cajun Country Recipes
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
Servings: 1 servings
Baked Black Pot Jambalaya Recipe brought to you by Recipe Ideas
Categories: Cajun; Dutch Oven
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into the far past, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, generally, these ancient records were just very simple hieroglyphic or cunieform recipes for food preparation.
Progressing into Roman times around 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. Additionally, he tells us how the ancient Romans made use of a good variety of spices, including a few you will know for example basil, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like coriander, basil and rosemary. These new spices and herbs prompted an eruption in recipe manuscripts, most of which are kept safe in private libraries. By the advent of the twentieth century, cooking publications were greatly in demand as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Baked Black Pot Jambalaya recipe.
