Her mom wanted to get a job, so they could have a better home, than a tent in the woods

Each cook controls the amount of spice in the food they prepare so all cajun food won't taste exactly alike. However, the classic Cajun foods include hot spices because over the generations, the people preparing them enjoy the flavor.

My personal taste has me sprinkling file over the top of my gumbo...not cooking with it.

The sassafras (file) does it's work as the Gumbo cools, so add after cooking. 1/2 tsp per quart should be sufficient to thicken and flavor gumbo or soup.

As there are some variants of jambalaya that contain alcohols, I would say yes, jambalaya can accidentally catch fire. If one would want to intentionally set jambalaya ablaze, they could always add a splash of liquor atop the jambalaya. However, this should only be done by an educated chef, in a controlled environment with a fire extinguisher at the ready. Setting fire to food for the purposes of visual wonder, should only be done by professionals.

some caterpillars will chew the leaves, but nothing too bad

First

Second

Third

Fourth

Fifth

His only friend died while gangs where chasing Slake.

.Moved to subway.

Sells Newspaper, illegally.

Two regular customers that are the people who care for Slake, the cleaning lady gave him clothes, and the man with the turban scares him but makes feel good about himself.

The waitress gives him extra food for free which keeps him less hungry, she works at the diner.

Sixth

Gets a new job at the diner, sweeping and is payed with food. This leads him to save up for things he wants.

these are the ones i know!

I wouldn't eat it. It sat too long in the danger zone of 40˚F - 140˚F. CDC, USDA et al recommend that food be left out no more than 2 hours.

There are better ways to cool food. 1. break it up into small batches 2. put the pan containing the food into a cold water bath to quickly cool it. 3. if it's a small quantity, put it directly into the fridge or the freezer.

Gumbo originated in New Orleans, Louisiana and was created by the French, but enhanced by contributions of several cultures. These cultures included the Cajuns (first known as the Canadian immigrants), the French, Choctaw tribesmen, African-Americans, Spaniards, Italians, and Germans. The dish itself is based on the French soup known as bouillabaisse. However, the dish's name is from the French interpretation of the West African name of okra.

Gumbo is the word for "okra" in several African languages - quite fitting as okra is a key ingredient in the dish, Gumbo. It is used as a thickener in this stew and is thought to hgave been brought over by creole and African slaves.

That's about four bowls.

This food should only be stored in the refrigerator for just a day or two. Especially if there is shellfish in the dish. Freezing this food is a better way to store it safely.

Gumbo can be bitter if you burn the roux. Gumbo should be slow cooked all day to allow the spices and vegetable flavors to meld. The juice may taste bitter at first but will improve over time and after you add you main ingredients, i.e., seafood or chicken and sausage, etc. Do not add file' to the pot. Add it after it is served. A little bit goes a long way. Too much file' will make the gumbo groppy.

In order to make Cajun jambalaya you must have olive oil, boneless/skinless chicken breasts cut into small chunks, kielbasa (also cut), onion powder, black pepper, chopped celery, chopped onion, chopped garlic, cayenne pepper, salt to taste, uncooked white rice, chicken stock, bay leaves, Worcestershire sauce, and hot pepper sauce. There are several different recipes for how to combine those ingredients.

The woman who sang the classic Hank Williams song "Jambalaya (On the Bayou)" was Brenda Lee. She was an American singer and musician who rose to fame in the late 1950s and early 1960s. Brenda Lee became a major star in the early \'60s with her biggest hit being "I\'m Sorry" in 1960. She also had success with other singles such as "Rockin\' Around the Christmas Tree Sweet Nothin\'s and Fool #1."

In 1962 Brenda Lee released her version of "Jambalaya (On the Bayou)" which became an instant hit and has gone on to become one of the most popular versions of the song ever. The single peaked at #4 on the Billboard Hot 100 and was certified Gold by the Recording Industry Association of America.

According to Wikipedia; jambalaya comes from the French/Creoles of Louisiana, USA.

The US Food Code recommends that potentially hazardous food be cooled from 140°F to 70°F within 2 hours, then further chilled to 40°F within another 4 hours. So after 2 hours, the food should either be reheated to 165°F or placed in the fridge to cool further.

Bonnie Sheridan.

Gumbo is a soup or stew made in Louisiana that can be made with a Roux which is flour and grease browned together and then when you get it as dark as you want it, then you add water or broth. You always have the trinity which is onion, bell pepper, and celery sauteed in it, and you add tomatoes. Okra is optional. Then, depending on what kind of gumbo you are making you add seafood, duck, chicken, alligator, sausage, or any combination of things, and cook it several hours and traditionally it is served over rice or you can have it as a delicious soup.

file powder is usually added at the last minute before serving or left to be added separately by person in their bowl.... if file powder is added to early into your gumbo it may become "stringy" and lets say separate in a way.... extra tip when adding roux to stock make sure one of them is warm while the other is in room temp and mix lil by lil..... so it wont clump...... chefboimanny

yes the best book u will Love it!

Guacamole turns brown and does so very quickly. It needs to be eaten usually within a few hours after it's made before it starts turning brown. Covering it with lettuce or squeezing lime juice on top helps preserve it a little longer.

BELL PEPPER. ONION, CELERY (are they the same as in Oriental cooking : Chilli, ginger & garlic ?) No, the "trinity" is usually different in each culture. It refers to the 3 most commonly used ingredients in the region. The Cajun trinity is made up of bell pepper, onion, and celery. Some Cajuns add garlic and would then refer to it as the "holy trinity."