1 3-pound chicken, cut up
1 salt and pepper
2 tbsp shortening
2 tbsp flour
1 lb smoked sausage
2 medium onions, minced
3 cup peeled diced tomatoes
1 green pepper, minced
1 clove garlic, minced
3 cup water
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp hot pepper sauce
2 cup rice
3 green onions, minced
3 tbsp minced parsley
Directions
Season chicken with salt and pepper. In a Dutch oven, brown chicken
pieces in shortening on all sides. Remove chicken; add flour and stir
until light brown. Add sausage which has been parboiled for 15
minutes, drained and sliced. Stir in chicken, onions, tomatoes,
green pepper and garlic. Cook, stirring constantly, for 10 minutes.
Add water, salt, pepper and hot sauce. Bring to a boil; add rice.
When mixture comes to a boil again, stir thoroughly to combine all
ingredients. Cover and simmer 30 to 45 minutes or until rice is
tender. Add green onions and parsley; stir lightly with a fork.
Cover for 5 minutes longer to heat thoroughly. Yield: 8 servings.
Servings: 8 servings
Chicken Jambalaya Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry
The History of Recipes
It is quite possible to prove the history of recipes far back into the far past, in fact as far as early Egypt, and maybe further still. However, mostly, these early recipes were just very basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to academics are some stone tablets in ancient Sumerian which show the making 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 exhilarated. During Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and dessert, something we still use today. Additionally, he informs us how the chefs of Roman times used many aromatic flavors, including some familiar names for example basil, mint and asafoetida. As our culinary historical trip moves on a few more years there are a couple of cookery books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of food enjoyed by the rich people of those days. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including spices like parsley and basil. These new foods and spices led to an outbreak in publications on food, many of which are now in private libraries. By the arrival of the 1900s, cooking books were highly popular due to more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Chicken Jambalaya recipe.
