2 lb sausage cut 1/4 in. thick
1 lb boneless chicken
1 1/2 large onions
1 bell pepper
4 cloves garlic
5 cup water
3 tbsp salt
1/2 tsp cayenne pepper
3 bay leaves
6 oz tomato paste
1 lb peeled shrimp
3 cup raw rice
Directions
Saute sausage, chicken, onions, bell pepper and garlic until sausage
and chicken are browned. Add the water, salt, cayenne, bay leaf and
tomato paste. Bring to a boil with the lid on. When water boils add
the shrimp and the raw rice. Stir and lower fire. Let rice simmer,
stirring every five minutes until rice is cooked. Yield: 6-8 servings.
Servings: 8 servings
Cajun Jambalaya Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
We can follow the history of `recipes` far back into ancient history, in truth as far back into recorded history as early Egypt, and possibly even further than that. However, generally, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in the Sumerian language describing the baking 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 wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the ancient Romans made use of many different herbs and spices, including a few you will know such as thyme, rue and asafoetida. Later on, there were a couple of interesting cookery books which were published in the 14th Century : a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that appears on menues today, but rather descriptions of the types of meals on the tables of the nobility of the period. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new foods and spices led to an explosion in recipe books, some of which still exist in academic collections. By the time we get to the 20th century, cookery books were increasing in popularity mostly as a result of increased literacy, more free time and being a little richer. |
We hope you enjoy this Cajun Jambalaya recipe.
