Ingredients
1 1/2 lb chicken wings
2/3 cup green bell pepper,chopped
1 lb ground beef
3/4 cup chicken broth
1 tsp thyme
1/8 tsp cayenne pepper
2/3 cup lima beans
1 steamed rice
3 each bacon slices,coarsly chopped
2/3 cup celery,chopped
1 can tomatoes,broken up(28oz)
3/4 tsp salt
1/2 tsp allspice,ground
1/8 tsp black pepper
2/3 cup corn kernels
Directions
1. Remove and discard wing tips; reserve remaining wings.
2. In large skillet, cook bacon until browned; remove with slotted
spoon and reserve.
3. Add chicken wings; brown on all sides and remove with slotted
spoon.
4. Add bell pepper and celery; saute until crisp-tender, about 3
minutes.
5. Add beef; cook, stirring to crumble, until browned.
6. Drain off fat; add tomatoes, chicken broth, thyme, allspice,
cayenne and black peppers and chicken.
7. Simmer, covered, until chicken is almost tender, about 15 minutes.
8. Add lima beans and corn; cimmer, covered, until chicken and
vegetables are tender, about 5 minutes.
9. Sprinkle with bacon and serve over steamed rice.
Servings: 6 servings
Chicken Wings Gumbo Style Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Chicken Wing; Gumbo; Poultry
The History of Recipes
We are able to follow the history of written recipes way back into distant history, at least as far into history as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these early records were just very basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a collection of stone tablets in ancient 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 making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a few documents detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius tells us how the ancient cooks used many different herbs and spices, including a few you will know like bay, fennel and dill. As we move on, there were two recipe books which were published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that appears on menues today, but rather recipes for the types of food on the tables of the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, such as basil and coriander. These new spices and herbs prompted an increase in manuscripts on food, some of which are now in private collections. By the time we get to the 1900s, cookery publications were in great demand, mostly as a result of higher levels of literacy, more free time and having more money to spend. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Chicken Wings Gumbo Style recipe.
