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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 is a tradition here in the South. Add anything you like to this basic recipe!
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A tasty crab cake recipe made with crumbled cornbread. Lemon and caper mayonnaise is spooned on top of each cake.
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So much prettier than guacamole, this frozen treat is composed of tiny crystals of potent tomato ice paired with a crisp chopped salad.