• 2 - 3 large onions, chopped 2 cloves garlic, chopped 1 c. green onions, chopped 1/4 c. parsley, finely chopped 2 green bell peppers, chopped 6 or so stalks of celery, chopped Chicken broth Cayenne pepper Salt (optional) Chicken or turkey, (cooked & chopped or shredded or raw, chopped) (4 lbs.? - not sure of amount, just judge by looks and how meaty you want it) Chicken or turkey, (cooked & chopped or shredded or raw, chopped) (4 lbs.? - not sure of amount, just judge by looks and how meaty you want it) Andouille Sausage (or smoked sausage of some kind) (4 to 6 links, depending on size), sliced in 1/4 in. pieces File seasoning Rice

1. Saute onions, peppers and celery (in Louisiana, this is known as the Holy Trinity) in a tablespoon or so of oil.
2. Mix some dry roux in with a little broth to get a smooth paste or gravy without lumps, then add to pot.
3. Start with just 1/2 c. dry roux and add as needed while cooking if it needs more heft.
4. Add rest of broth, plus chicken or turkey. Season with cayenne pepper and salt, if desired.
5. Bring to boil, then simmer for an hour or so.
6. Add chicken or turkey and simmer another hour or so.
7. Add sausage, green onions and parsley.
8. Season again as needed.
9. Cook another 20 minutes or so. Serve over cooked rice.
10. Sprinkle file seasoning on individual bowls and serve with French bread, salad and a beer.(Gumbo is like a soup with rice in it. It is not like jambalaya which is primarily a rice dish with meat and spices and some broth)

Andree Larose was born December 8, 1956. She was the first of seven children born in six and half years to a large Catholic, Cajun family. Their Cajun family is "generous and have a joi de vivre"; a majority of the family are in helping professions. Her father was a traveling salesman, so her mother, Lorraine, was left with the seven children quite often. Lorraine was a teacher and a mother and still found time to cook. Her cooking was for family and for giving to the community as a way of being generous. As an adult now, Andree gives gumbo to her neighbors and friends.

Andree's family is very in touch with their Cajun heritage. Cajuns in Louisiana today come from the Acadians in Canada. The French settlers lived in the Nova Scotia area where they refused to swear allegiance to the British. Thus, the Acadians were exiled in 1763 under the Treaty of Paris. Many settled in Louisiana where their culture developed into the Cajun culture, including their unique Cajun-French dialect. Living near the Gulf of Mexico, shrimping and crabbing was and still is a popular profession. These foods and foods found in the swamps and bayous like duck, rabbit, and turkey became the cornerstones of the Cajun diet. They created dishes like crawfish etouffee, gumbo, and jambalaya.

Andree's mother made all of these foods and more, especially for family gatherings. Andree says, "food is both a joy and a curse. Food-good, homemade, especially Cajun food is part of family celebrations and gatherings. It's what we do, based on mom's example, for people, when there is a death in a friend's family or a happy occasion. So in a way food is associated with love. We are also a bit food dysfunctional in the sense that many of us are overweight." Even so, she still loves her family heritage and food. "I loved boiled shrimp and crabs and have fond memories of that meal especially at my grandfather's and grandmother's house--we would spread newspaper on the table and sit and talk and laugh for over an hour or two, cause you eat slow when peeling shrimp or cracking crabs."

Gumbo is one of her favorite dishes. It is a soup-like food with meat, such as sausage, shrimp, and turkey. It also had vegetables and Cajun spices. It is then mixed with rice and served with French bread. It takes all day to make, especially the roux, which is a mixture of flour and oil.

Andree learned to cook from watching her mother, aunts, and grandmother. However, she has made a few changes. After she mastered cooking gumbo and other Cajun dishes, she changed the recipes to make them more low-fat and healthier. She wants to pass down her food traditions to her children but with a healthier look to the food of her family.