1 each chicken, about 2 lb
1 1/2 lb fresh okra
1 each onion, large and chopped
2 tbsp flour
1 salt/pepper to tatse
16 oz sausage, smoked link
1 each fresh tomatoe, or 16 oz can
2 tbsp shortening or oil
3 qt water
Directions
Cut up chicken, remove skin if ya like. Dredge the chicken with
flour salt and pepper. Fry the chicken until brown. Slice up a pound
of the link sausage... for a hotter sausage, try the Louisiana
'Andouie', if available. After the chicken is browned, place sausage
in the same skilett... use a heavy iron one. Brown the sausage, on
both sides. Save the grease from chicken and sausage.
Fry the tomatoe, onion and okra in about 2 T shortening or oil,
until they become tender.
Make a roux with 2 ts oil and 2 ts flour, stir and brown over a
medium-low heat until the roux is as dark as possible without burning
it. Do not burn the roux... just make it real dark.
Place chicken and sausage in the roux, stir a bit. Then place all
ingredients into a heavy, deep iron pan, add water and cook about 2
hours. Cook slow, add water if needed. The okra will thicken the
gumbo as it cooks.
Servings: 8 servings
Chicken & Sausage Gumbo Recipe brought to you by Recipe Ideas
Categories: Chicken; Gumbo; Meat; Poultry; Sausage
The History of Recipes
Historians have traced the existance of recipes back into ancient history, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just primitive pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As our culinary historical trip moves on a few more years we have a couple of books which were published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of food on the menues of the rich people of that period. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the East, including coriander, parsley, and basil. The introduction of these new herbs and spices created an eruption in manuscripts on cooking, most of which are kept safe in private collections. Over the following few hundred years, the rich families of the West strove to serve the most extravagent meals, and as a result the best cooks and their recipes were highly sought after. Even so, it wasn`t until the 19th century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes common in their social group. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken & Sausage Gumbo recipe.
