1 lge. onion, chopped
1/2 green pepper, chopped
1 clove garlic, chopped
2 tbsp veg. oil
2 tbsp flour
1 can stewed tomatoes (15 oz.)
1 can tomato paste (6 oz.)
2 tsp salt
1 bay leaf
1/2 tsp chili powder
1/2 tsp basil leaves
1 lb trout fillets
1 package frozen sliced okra part thaw
1/2 lb redfish fillets
3 cup water
1 tbsp worcestershire sauce
3 cup hot cooked rice
Directions
Saute vegs. slightly in oil in dutch oven. Stir in
flour; blend well. Add remaining ingreds. except fish,
okra and rice. Simmer covered for 30 min. Remove bay
leaf. Add fish and okra. Cover and simmer additional
10 min., or until okra is tender. Serve in soup bowls
or plates over hot rice.
Recipe may be easily doubled. Freezes well. Better
next day.
Servings: 8 servings
Kosher Creole Seafood Gumbo Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Fish; Gumbo; Jewish; Seafood
The History of Recipes
Written recipes as an idea can be found far back into ancient history, at least as far into history as pharonic Egypt, and quite possibly further than that. However, generally, these early recipes were just basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to academics are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. During the time of the Romans a man called Apicius assembled some documents which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. This early Roman chef informs us how the early Romans used many herbs, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. Moving our culinary historical trip onwards, there are two interesting cookery books which appeared in the fourteenth century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian food that is popular today, but rather descriptions of the types of meals on the menus of the upper classes of the period. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from the holy land, including coriander, parsley, and basil. These new foods and spices prompted a surge in recipe manuscripts, many of which still exist in academic collections. When we get to the 20th century, recipe publications were increasing in popularity mostly as a result of better eduction, more leisure time and having more disposable income. The arrival of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Kosher Creole Seafood Gumbo recipe.
