1 no ingredients
Directions
1 c vegetable oil
1 c flour
1 1/2 c chopped onion
1 c chopped celery
1 c chopped bell peppers
1 lb smoked sausage, such as
: Andouille or
: Kielbasa, cut crosswise into
1/2 -inch slic
1 1/2 ts salt
1/4 ts cayenne
3 bay leaves
6 c water
1 lb boneless chicken meat -- cut
: into 1" chunks
1 ts Rustic Rub
2 TB chopped parsley
1/2 c chopped green onions
1 TB file powder
Combine the oil and flour in a large cast-iron or enameled cast-iron
Dutch oven over medium heat. Stirring slowly and constantly for 20 to
25 minutes, make a dark brown roux, the color of chocolate. Add the
onions, celery, and bell peppers and continue to stir for 4 to 5
minutes, or until wilted. Add the sausage, salt, cayenne, and bay
leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir
until the roux mixture and water are well combined. Bring to a boil,
then reduce heat to medium-low. Cook, uncovered, stirring
occasionally, for 1 hour.
Season the chicken with the rub and add to the pot. Simmer for 2
hours. Skim off any fat that rises to the surface. Remove from the
heat. Stir in the parsley, green onions, and file powder. Remove the
bay leaves and serve in deep bowls.
Recipe By : COOKING LIVE SHOW #CL8733
From: "Jon And Angele Freeman"
Servings: 4 servings
Chicken & Smoked Sausage Gumbo Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Gumbo; Meat; Poultry
The History of Recipes
Written recipes as an idea can be traced far back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, early records were just very basic hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in Sumerian which describe 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 wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. He also describes how the early Romans were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs like thyme, mint and parsley. Moving on, there are two recipe books which appeared in the fourteenth century - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are not about the spicy food that is popular today, but instead recipes for the types of meals on the menus of the rich and wealthy people of that period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices created a torrent in books on cooking, many of which are now in private collections. By the time we get to the twentieth century, recipe publications are highly popular mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. Like it or not, the introduction of TV brought us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chicken & Smoked Sausage Gumbo recipe.
