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
Written recipes as an idea can be tracked far back into the far past, in fact as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these early cookbooks were just very basic pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few scripts describing recipes prepared by the Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and desserts, something we still use today. He also recounts how the ancient chefs made use of a wide range of aromatic flavours, including many that are still in use today such as bay, rue and dill. As our culinary historical trip moves to more modern times there were a couple of interesting books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of meals served to the wealthy. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices like basil and coriander. The introduction of these new foods and spices led to an explosion in books on cooking, most of which still exist in academic collections. Over the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to offer the most exotic banquets, and consequentially the best chefs and their recipe collections could command a high salary. Nevertheless, it was during the 19th century that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording popular recipes of the day. By the arrival of the twentieth century, cookery books were in great demand, due to better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Baked Black Pot Jambalaya recipe.
