and managed a bit of gold and green (but no purple) in the serving pieces.
Everything turned out really good! We enjoyed crawfish dip with toasted baguette rounds...
Gumbo and French bread...
The gumbo was really good with a mixture of chicken, andouille sausage, shrimp and crawfish.
The recipe was from the New Orleans Cooking School that Charles and I attended during our last trip to New Orleans. Harriet, our teacher, definitely taught me how to make a good gumbo!!And to complete the meal, king cake cupcakes...
Delicious!!
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