Ingredients
2 cup uncooked long-grain rice
1/2 lb mushrooms,cooked,chopped,or
1 can chopped mushrooms (4 oz.)
1 liquid from mushrooms.
1/2 cup chopped bell pepper
1/2 lb kosher smoked sausage
1 freshly chopped parsley
2 onions, chopped
1 1/2 sticks margarine, pareve
1 cup celery, chopped
3 chicken livers
3 chicken gizzards
2 cup clear chicken broth
1 cup water
1 pepper to taste.
Directions
Boil gizzards until tender (abt. 30-35 min.); broil
livers until brown; and saute sausage until slightly
brown. Drain meats and dice. Saute onions in heavy
iron skillet until light brown. Add bell pepper,
celery, and mushrooms and cook until onions are
transparent. Add remaining ingredients except
sausage. Cover and cook on low heat 40 minutes,
stirring often. Add sausage and place in 2-qt. chafing
dish. Garnish with parsley.
Servings: 6 servings
Kosher Cajun Dirty Rice Recipe brought to you by Recipe Ideas
Categories: Cajun; Jewish; Rice; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into the distant past, in truth as far as the early Egyptians, and maybe further still. In practice though, these, old cook books were just basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to historians are a few clay tablets in the Sumerian language 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 those who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, something we still use today. Additionally, he tells us how the ancient Romans used many different herbs, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. As we move on, there are two interesting cookery books dating from the 14th Century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of food prepared for the rich people of those days. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the East, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an eruption in recipe publications, most of which are now in private collections. During the next few centuries, the powerful families of Wesstern Europe tried to lay on the most exotic banquets, and as a result the best cooks and their collection of recipes were greatly in demand. However, it was during the 19th century that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, recipe publications were in great demand, mostly as a result of better eduction, more leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Kosher Cajun Dirty Rice recipe.
