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
Recipes as an idea can be traced way back into distant history, at least as far into history as the early Egyptians, and potentially, even further back. In practice though, mostly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts is a series of ancient tablets in 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 having made people feel exhilarated and blissful. During the time of the Romans a roman called Apicius assembled a few documents detailing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and desserts, something that is very familiar to us today. He also recounts how the cooks of his times used many spices, including a few that will be familiar to modern cooks for example thyme, mint and dill. Over the next few hundred years, the upper-class families of Wesstern Europe competed to offer the best banquets, and consequentially the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes of the day. The arrival of TV brings us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Prize Winning Creole Jambalaya recipe.
