Ingredients
1 cup oil
1 cup flour
1 bell pepper, chopped
3 celery stalk, chopped
3 garlic clove, minced
2 onion, chopped
1 chicken, cut up
1 lb smoked sausage or andouille
1 1/2 qt ; water, boiling
2 bay leaf
1 pt oysters
1 salt
1 pepper
1 rice, cooked
Directions
Make a dark roux wtih oil and flour. Add bell pepper, celery, garlic,
green onions, and onions. Saute until tender. Add chicken and brown.
Add sausage, boiling water, and bay leaves. Let simmer 1 hour. Remove
chicken from bones. Add chicken meat, salt, pepper, and oysters.
Cook 10 minutes more. Serve over rice.
--- per Ellen Cleary
Servings: 10 servings
Chicken Sausage Oyster Gumbo Recipe brought to you by Recipe Ideas
Categories: Chicken; Fish; Gumbo; Meat; Poultry
The History of Recipes
Experts have tracked the existance of recipes way back into ancient history, at least as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these early cook books were just basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are some stone tablets in the Sumerian language which show 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 people feel wonderful. As we move into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by the Romans. He describes how the meals were divided into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius also recounts how the cooks of Roman times were skilled in the use of many aromatic flavours, including some that we all recognise for example bay, fennel and asafoetida. Closer to modern times, there are a couple of books which date from the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of meals prepared for the wealthy. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices such as basil and coriander. The introduction of these new tastes caused an eruption in books on cookery, many of which are now in private collections. By the time we get to the twentieth century, recipe publications are starting to become popular mostly due to more people being able to read, more spare time and having more money to spend. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access 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 Oyster Gumbo recipe.
