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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 Mushroom Tart Recipe from Food Network
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Get Queso Fundido with Charred Poblanos and Sides Recipe from Food Network
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Get Roast Pork Loin with Applesauce Recipe from Food Network
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Get Green Bean Casserole with Homemade Mushroom Gravy Recipe from Food Network
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Turkey, celery, onion, and herbs in a creamy sauce.
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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 Mangalitsa Brat Burger Recipe from Food Network
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Get Peanut Butter-Chocolate Chip-Bacon Cookies Recipe from Food Network
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Grab-and-go oatmeal and chia breakfast cups! Top them with yogurt, fresh fruit, and nuts to make a satisfying meal. Easy to make vegan or gluten-free.