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cooking.nytimes.com
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
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This Chicken Noodle Casserole is sure to hit the spot, especially if you’re looking to feed a family, satisfy that comfort food craving, or have leftovers to last the week. No canned cream of anything in this casserole. It’s from scratch and 100 percent delicious.
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Get Queso Fundido with Charred Poblanos and Sides Recipe from Food Network
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Get Crispy Fish and Taro 'Chips' With Guava Dipping Sauce Recipe from Food Network
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Get One-Pot Creamy Ranch Chicken Succotash Recipe from Food Network
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This is a tradition here in the South. Add anything you like to this basic recipe!
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Get Cabot Seriously Sharp Shrimp Focaccia Recipe from Food Network