1 lb chicken gizzards -- finely
1 chopped
1 lb chicken livers -- finely
1 chopped
1/4 cup squeeze parkay margarine
1 1/2 cup onion -- finely chopped
1/2 cup celery -- finely chopped
1/4 cup green pepper -- chopped
2 garlic cloves -- minced
2 tsp salt
1 tsp pepper
1/8 tsp ground red pepper
3 cup hot cooked minute rice
1/2 cup chopped parsley
Directions
Brown meat in margarine in large skillet. Add onion, celery, green
pepper, garlic and seasonings, mix well. Cover. Cook, stirring
occasionally, over medium heat until vegetables are tender. Add rice
and parsley, mix lightly. Serve immediately.
Recipe By : Vicky Morgan
Servings: 8 servings
Cajun "Dirty" Rice Recipe brought to you by Recipe Ideas
Categories: Cajun; Rice; Vegetable
The History of Recipes
Food historians have proved the existance of recipes far back into antiquity, certainly as far as ancient Egypt, and possibly even further. Interesting though that is, mostly, these ancient cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to academics is a collection of tablets in ancient 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 having made those who drank it feel exhilarated. During the time of the Roman Empire a roman called Apicius wrote some scripts detailing recipes prepared by wealthy Romans. In his works, he recounts how the meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient Romans made use of a good variety of aromatic flavors, including some that we all recognise such as thyme, mint and asafoetida. Over the following few hundred years, the powerful and wealthy houses competed to lay on the most exotic meals, and as a result chefs and their recipe collections were much in demand. However, it was during the 1800s that fine cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording popular recipes of the day. By the arrival of the 20th century, cook books are highly popular mostly due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Cajun _Dirty_ Rice recipe.
