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  2. Roadkill cuisine - Wikipedia

    en.wikipedia.org/wiki/Roadkill_cuisine

    Thomas K. Squier, a former Special Forces survival school instructor, argues that wild meat is free of the steroids and additives found in commercial meat, and is an economical source of protein. His book The wild and free cookbook includes a section devoted to locating, evaluating, preparing and cooking roadkill. [14] Not all sources are serious.

  3. Louisiana Creole cuisine - Wikipedia

    en.wikipedia.org/wiki/Louisiana_Creole_cuisine

    Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.

  4. 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]

  5. Category:Wild game dishes - Wikipedia

    en.wikipedia.org/wiki/Category:Wild_game_dishes

    This page was last edited on 3 September 2020, at 07:57 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

  6. Antoine's - Wikipedia

    en.wikipedia.org/wiki/Antoine's

    Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana.It is one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. [2]

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  8. John Folse - Wikipedia

    en.wikipedia.org/wiki/John_Folse

    Louisiana Sampler (1996), a collection of recipes from Louisiana Fairs & Festivals; Hot Beignets & Warm Boudoirs (1999), a guide to Louisiana bed-and-breakfast inns and their recipes; The Encyclopedia of Cajun & Creole Cuisine (2004) After the Hunt-Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery (2007) Folse also co-authored:

  9. Entire Louisiana town evacuated amid 'unprecedented' wildfires

    www.aol.com/entire-louisiana-town-evacuated-amid...

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