New-york/21 recipes

This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Bring some spice into your kitchen with this dish that will have you ready for a siesta when you're done!

Yum.

Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.

Seafood Gumbo From the New Basic's Cookbook recipe

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Cools in fridge for bout 2 hrs

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