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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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Get Italian Roast Beef Recipe from Food Network
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Get Parker's Beef Stew Recipe from Food Network
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Get Spring Lamb Stew Recipe from Food Network
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Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad.
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Get Salmon Keftethes (Cakes) Recipe from Food Network
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Get Grilled Lobster with Lime Butter and Mango Salsa Recipe from Food Network