1 chicken, any size
6 eggs
2 cup oysters
1 large onion, chopped
1/2 cup chopped parsley
1 salt and pepper to taste
3 smoked sausage links
2 1/2 cup peeled shrimp
1 1/2 tbsp file
1/2 cup green onions, chopped
1 qt water
Directions
No cooking oil is needed; chicken fat will melt. Pre heat large
pot over medium heat for 5 minutes. Add cut up chicken and fry abt.
10 min. Add onion and let chicken and onion brown together. When
browned, add green onions and parsley. Let cook abt. 15 min. Don't
stir chicken too much. Add sausage, shrimp and oysters. Let cook 10
min. and add water. Let mixture come to a boil for 15 min. Break raw
eggs, 1 at a time, in boiling mixture in separate places in your pot.
Continue to cook for 10 minutes. Do not stir during this time. Add
file. Stir and turn heat off. Add salt and pepper to taste. Serves 10
to 12.
Servings: 10 servings
Cajun Gumbo Recipe brought to you by Recipe Ideas
Categories: Cajun; Gumbo; Soup
The History of Recipes
Written cooking instructions as an idea can be found far back into the distant past, certainly as far into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these old cookbooks were just very simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in 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 those who drank it feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius created a few scripts describing recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius tells us how the Roman cooks were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs like bay, fennel and parsley. Moving our culinary historical trip onwards, we find a couple of interesting recipe books dating from the 14th Century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the curry that appears on menues today, but instead accounts of the types of meals enjoyed by the upper classes of that time. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an explosion in manuscripts on food, some of which are now in private libraries. Over the next few hundred years, the families of Europe competed with each other to lay on the most exotic banquets, and as a consequence, cooks and their recipes were highly sought after. Even so, it was during the 19th century that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes to help cooks of their time. When we get to the 1900s, cookbooks were in high demand, due to more people being able to read, more free time and being a little richer. The arrival of TV gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Cajun Gumbo recipe.
