Cajun Country Supper Recipe

Ingredients

1 tbsp vegetable oil
1 large onion, chopped
1 large green pepper, chopped
1 stalk celery, thinly sliced
1 clove garlic, minced
1/2 to 1 teaspoon tabasco pepper sauce
1/4 tsp each dried oregano and thyme leaves
3 cup idaho frozen hash brown potatoes
1/2 lb kielbasa sausage (smoked polish sau, sage), cut into
1/2 lb frozen peeled shrimp (rinse off any, frost)
1 can (16 ounces) whole tomatoes in juice, , chopped, well d
1 can (8 ounces) tomato sauce chopped par, sley


Directions

In 3-quart microwave-safe casserole combine oil, onion, green pepper,
celery, garlic, Tabasco sauce, oregano and thyme Cover loosely with
plastic wrap; cook on High 6 to 8 minutes or until just tender,
stirring once. Stir in potatoes, kielbasa, shrimp, chopped tomatoes
and tomato sauce. Re-cover; cook on High 10 to 12 minutes or until
shrimp is cooked, stirring once. Garnish with parsley.

Makes 4 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994


Servings: 1 servings

 

 

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Categories: Cajun


The History of Recipes

We are able to track the history of written recipes back into antiquity, in fact as far back as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.

As we move on, there are some interesting books dating from the 1300s ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books have no connection with the indian curry that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the nobility of that time.

By the advent of the 20th century, cooking books were greatly in demand mostly due to more people being able to read, more spare time and having more money.

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We hope you enjoy this Cajun Country Supper recipe.

 


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