Kosher Creole Seafood Gumbo Recipe

Ingredients

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

We are able to trace the history of `recipes` far back into the far past, in fact as far as the Egypt of the Pharoahs, and quite possibly further than that. However, in the main part, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.

The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful.

As we move into The time of the romans around 25BC a roman called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also informs us how the Roman chefs were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and parsley.

As we move on, we find two books published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that we all know today, but rather accounts of the types of meals on the menus of the rich and wealthy people of those days.

Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from Arab countries, including basil and coriander. These new herbs and spices caused a surge in recipe publications, most of which are now in private cookery archives.

During the next few centuries, the powerful and rich strove to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording the recipes of their peers.

By the advent of the 20th century, cookbooks are starting to become popular as a result of more people being able to read, more leisure time and being a little richer.

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We hope you enjoy this Kosher Creole Seafood Gumbo recipe.

 


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