| http://www.w3.org/ns/prov#value | - One of the most creative Louisiana dishes I???ve run across was the brainchild of chef Chris Kerageorgiou of La Provence restaurant in Lacombe. (Leave it to a French chef.) His dark Creole gumbo was often made with tiny quail, each one stuffed with a rice dressing such as jambalaya or dirty rice.
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