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Gumbos, jambalayas, soups and stews exemplify the bold, improvisational nature of Louisiana cooking, an anything-goes approach born and nourished in its bayous. Shrimp, venison, even 'gator--if it flies, swims, slithers, or scuttles, it has found its way into the pot. You'll learn the secrets of building the perfect stew from the roux up, and savor 75 homespun recipes from one of the French Quarter's most famous restaurants.
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