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  2. Making gumbo for Mardi Gras? One New Orleans chef says ... - AOL

    www.aol.com/lifestyle/making-gumbo-mardi-gras...

    He shares the recipe below. Chicken and Andouille Gumbo. Courtesy of chef Eric Cook at Gris-Gris (Photo: Randy Schmidt Photography) Serves: 6-8. Cooking time: 3 1/2 to 4 hours. Ingredients:

  3. The Difference Between Étouffée And Gumbo - AOL

    www.aol.com/difference-between-touffe-e-gumbo...

    Gumbo is another staple in Louisiana Creole cuisine, known for its hearty and complex flavors. The dish starts with a roux similar to étouffée, but it can vary in color from blonde to dark brown ...

  4. Here are the 9 most popular, traditional holiday dishes in ...

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    The nine most popular traditional Thanksgiving meals in Louisiana are gumbo, cornbread dressing, sweet potato pie, andouille or boudin, corn and crab bisque, Spinach Madeleine, oyster dressing ...

  5. Chicken-and-Okra Gumbo Recipe - AOL

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  6. Cuisine of New Orleans - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_New_Orleans

    Gumbo—a stew of meat and/or shellfish, with celery, bell peppers, onions, and a stock made with either okra, filé powder, or roux [28] [29] [30] Hot sausage; Jambalaya—a dish of rice and meat (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Creole spices [31]

  7. Let the good times roll with chicken gumbo and praline bacon

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  8. List of foods of the Southern United States - Wikipedia

    en.wikipedia.org/wiki/List_of_foods_of_the...

    Étouffée – a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice; Gumbo – made with seafood or meat and okra; a Cajun/Creole delicacy; Hoppin' John; Low-country boil – any of several varieties Frogmore stew – made with sausage, corn, crabs, and shrimp; popular in coastal South Carolina; Seafood muddle

  9. Cuisine of the Southern United States - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_the_Southern...

    On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon & Schuster, 2004. ISBN 0-7432-4917-8. The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1950. ISBN 0-9607854-5-0. Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American ...

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