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
It is quite possible to track the history of transcribed cooking instructions far back into ancient history, in fact as far into history as the ancient Egyptians, and maybe even further. In practice though, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a series of tablets in ancient Sumerian which describe the making 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`. Progressing into The time of the romans around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius also tells us how the ancient cooks were skilled in the use of many herbs, including many that are still in use today like bay, mint and parsley. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the Middle-East, including spices such as basil and coriander. These new culinary innovations prompted an eruption in recipe manuscripts, most of which are kept safe in academic collections. During the following few centuries, the rich and powerful families of the West strove to serve up the most exotic meals, and as a result chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and recording recipes to help cooks of their time. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Kosher Cajun Dirty Rice recipe.
