TOWN TALK with Colette Lottinger

By Colette Lottinger

January 17, 2007 at 11:30 am  | Mobile Reader | Pring this storyPrint 

I finished reading the new Charlotte LaRue novel by mystery author Barbara Colley. She’s right on the money with Scrub-a-Dub Dead.

It was a hard-to-put-down read. It is also refreshing to have familiar references and restaurants in New Orleans as the background of her stories featuring the maid, LaRue, who ends up solving the murders. Colley finishes off this one with a recipe for:

Chicken and Andouille Gumbo

1/3 cup oil; 1/3 cup flour; 2 cups chopped onion; 1 cup chopped celery; 1/2 cup chopped bell pepper; 1/2 cup chopped green onion; 1 raw chicken, cut in pieces; 1 lb. andouille sliced; 1/2 tsp. garlic powder; 1 Tablespoon salt; 1/2 tsp. black pepper; 1/2 tsp. cayenne pepper; 11/2 quarts hot water; File’

Method:
1. In a pot, heat oil and stir in flour, until creamy and caramel colored. 2. Chop vegetables. 3. Cook on medium heat until vegetables are tender. 4. Add remaining ingredients and simmer 1 1/2 hours. 5. Serve over rice 6. Add file’. 7. Serves 6-8.

Allen Lottinger Jr. reports from New Orleans that his daughters have new schoolmates - Brad Pitt and Angelina Jolie’s kids while they make a film.

Sheila Rachal said she spotted Gov. Kathleen Blanco in the Boutte Walgreen’s pharmacy with bodyguards.




View other articles written By Colette Lottinger

featured merchant

Advanced Air
Advanced Air Advanced Air is state licensed and locally owned and operated. We provide prompt, courteous service and are available 24 hours for St. Charles and surrounding parishes. Call us day or night for all your a/c and heating needs!

‘The Nutcracker’ paved way for 20 years of ballet productions
‘The Nutcracker’ paved way for 20 years of ballet productions
- 548 views
For the past two decades the River Region Ballet has brought a brilliant array of arts together for a season of stage shows that are presented each year.