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
Recipes as an idea can be traced far back into the distant past, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. However, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to historians is a collection of stone tablets in the Sumerian language which show 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 tried it feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient chefs used many different spices, including many that are still in use today for example bay, mint and dill. As our culinary historical trip moves to more modern times there were a couple of interesting books which appeared in the 1300s : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the curry that is served today, but rather descriptions of the types of meals prepared for the nobility of the period. In the 15th century, people returning from the crusades brought us many foods and herbs from the holy lands, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices created an eruption in manuscripts on food, the majority of which still exist in academic collections. Over the next few centuries, the rich and powerful families of Europe competed with each other to serve up the most exotic meals, and consequentially chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and recording recipes of the day. By the arrival of the twentieth century, cookery publications are in high demand, mostly as a result of better eduction, increased leisure time and having more money. The introduction of television brings us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Cajun Jambalaya recipe.
