Ingredients
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 garlic cloves, minced
2 tbsp butter or margarine
2 cup cubed fully cooked ham
1 can tomatoes with liquid, cut up (28 o, z.)
1 can condensed beef broth (10 1/2-oz.)
1 cup uncooked long grain white rice
1 cup water
1 tsp sugar
1 tsp dried thyme
1/2 tsp chili powder
1/4 tsp pepper
1 1/2 lb fresh or frozen uncooked shrimp, pe, eled & deveined
1 tbsp chopped fresh parsley
Directions
In a Dutch oven, saute onion, celery, green pepper and garlic in
butter until tender. Add next 9 ingredients; bring to a boil. Reduce
heat; cover and simmer until rice is tender, about 25 minutes. Add
shrimp and parsley; simmer uncovered, until shrimp are cooked, 7-10
minutes.
Source: Country magazine (Aug. 1993)
Servings: 8 servings
Prize-Winning Creole Jambalaya Recipe brought to you by Recipe Ideas
Categories: Dutch Oven
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into history, in fact as far as the Egyptians, and maybe further still. Having said that, generally, these early records were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history are a few stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few scripts describing recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a very modern way of dining. Aspicius also describes how the ancient chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs like basil, rue and dill. Moving our culinary historical trip onwards, there are a couple of interesting books which were published in the 1300s ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian curry that we all know today, but instead accounts of the types of food served to the rich and wealthy people of those days. In the 15th century, knights returning from the crusades brought us many foods and herbs from the East, including spices such as basil and coriander. The introduction of these new herbs and spices created a surge in books on cookery, the majority of which are kept safe in private cookery archives. Over the next few hundred years, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a result chefs and their recipe collections increased in prestige. Even so, it was during the 1800s that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and publishing recipes to help cooks of their time. When we get to the 1900s, recipe publications are in great demand, mostly as a result of increased literacy, leisure time and a general increase in wealth. The arrival of TV brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Prize Winning Creole Jambalaya recipe.
