1 cup chopped onion
1 cup chopped green pepper
6 green onions, sliced
1/2 cup cooking oil
1/2 cup all-purpose flour
3 cup water
1 can cajun-style stewed tomatoes 14 1/2, ounces
2 cup chopped peeled tomatoes
1 can tomato paste (6-oz.)
2 package frozen whole kernal corn (16 oz. ea, ch)
3 cup cubed cooked ham
1 1/2 lb fully cooked smoked sausage sliced
1/8 tsp cayenne pepper or to taste
1 salt to taste
1 hot pepper sauce to taste
Directions
In a large kettle or Dutch oven, saute onion, green pepper and green
onions in oil until tender, about 5 minutes. Add flour and cook until
bubbly. Add water, stewed tomatoes and chopped tomatoes and tomato
paste; mix well. Stir in the corn, ham, sausage, cayenne pepper, salt
and hot pepper sauce. Bring to a boil, stirring frequently. Reduce
heat; simmer, uncovered for 1 hour, stirring occasionally.
Servings: 12 servings
Cajun Corn Soup Recipe brought to you by Recipe Ideas
Categories: Cajun; Corn; Dutch Oven; Soup
The History of Recipes
We can follow the history of written recipes back into the distant past, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these old records were just very basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in The time of the romans around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, entrees and afters, something that is very familiar to us today. Aspicius also informs us how the ancient Romans used many different spices and herbs, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Later, there are a couple of books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian food that appears on menues today, but rather accounts of the types of meals prepared for the rich people of that period. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices created an eruption in recipe publications, some of which still exist in private cookery archives. By the advent of the twentieth century, recipe publications are highly popular mostly due to higher levels of literacy, people having increased free time and a general increase in wealth. The introduction of the TV brought us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Cajun Corn Soup recipe.
