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.

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