Chicken and Hot Sausage File Gumbo, Sauce Piquante, and Sausage, Ham, and Chicken Jambalaya have been dietary staples in New Orleans homes for generations. In La Bouche Creole II, the recipes listed above, as well as many others not included in the first book, are gathered for the first time.The authors even manage to inject an ugly, rough artichoke with la bouche Creole, which roughly translates as "the Creole taste." By following the simple recipe for Leon's Stuffed Artichokes, anyone can transform this lowly vegetable into a delicious dish.During their thirty-four years of marriage, the lives of Leon and June Soniat largely revolved around cooking. In addition to cooking for their big family, they both attended and taught cooking classes. The late Mr. Soniat, a fifth-generation Creole, wrote a weekly food column for the New Orleans Times-Picayune/States-Item and hosted both a local radio show and a nationally syndicated television series. Mrs. Soniat resides in New Orleans and continues to give cooking demonstrations.
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