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Thanks Linda

- The crawdad mounds in your front yard have over taken the grass.

- You greet people with "Howzyamomma'an'dem?" and hear back "Dey fine!"

- Every so often, you have waterfront property.

- When giving directions you use words like "uptown," "downtown," "backatown," "riverside," "lakeside," "other side of the bayou" or "other side of the levee."

- When you refer to a geographical location "way up North," you are referring to places like Shreveport, Little Rock or Memphis, "where it gets real cold."

- You've ever had Community Coffee.

- You can pronounce Tchoupitoulas but can't spell it. (also, Thibideaux, Opelousas, Ponchartrain, Ouachita, Atchafalaya)

- You don't worry when you see ships riding higher in the river than the top of your house.

- You judge a po-boy by the number of napkins used. (Amen!)

- The waitress at your local sandwich shop tells you a fried oyster po-boy "dressed" is healthier than a Caesar salad.

- You know the definition of "dressed."

- You can eat Popeye's, Haydel's and Zapp's for lunch and wash it down with Barq's and several Abitas, without losing it all on your stoop.

- The four seasons in your year are: crawfish, shrimp, crab, and King Cake.

- You "wrench" your hands in the sink with an onion bar to get the crawfish smell off.

- You're not afraid when someone wants to "ax you something."

- You don't learn until high school that Mardi Gras is not a national holiday.

- You don't realize until high school what a "county" is.

- You believe that purple, green and gold look good together (and you will even eat things those colors).

- You go to buy a new winter coat (what most people would refer to as a windbreaker) and throw your arms up in the air to make sure it allows enough room to catch Mardi Gras beads.

- Your last name isn't pronounced the way it's spelled.

- You know what a nutria rat is but you still pick it to represent your baseball team.

- You have spent a summer afternoon on the Lake Pontchartrain seawall catching blue crabs.

- You describe a color as "K&B Purple."

- You like your rice and politics dirty.

- You pronounce the largest city in the state as "Nawlins."

- A friend gets in trouble for roaches in his car and you wonder if it was palmettos or those little ones that go after the French Fries that fell under the seat.

- You know those big roaches can fly, but you're able to sleep at night anyway.

- You assume everyone has mosquito swarms in their backyard.

- You realize the rainforest is less humid than Louisiana

Thibodeaux: Boudreaux, did you get the parrot I sent you for your birthday?

Boudreaux: Yes, it was good!

Thibodeaux: You ate the bird!

Boudreaux: Of Course I ate it.

Thibodeaux: That bird spoke five different languages!

Boudreaux: Then he should have said something.

1 cup long grain rice

2 large onions

3 stalks celery

1 large bell pepper

1 can sliced mushrooms

1 can beef broth

1 can tomato sauce

1 can Rotel tomatoes (optional)

1/4 lb butter seasoning to taste

Seafood - all or one of 1 lb crawfish, 1 lb shrimp, 1 cup crabmeat, 1 container oysters.

Using food processor, chop onions, celery, bell pepper. Place in rice cooker. Add rice, mushrooms, broth, tomato sauce and seasonings. Add desired seafood or substitute sausage or ground beef. Slice butter on top of ingredients and cover. Turn on rice cooker.

Dressing may be served with onion soup, shrimp salad and fresh bread.

1 chicken fryer - cut up - remove skin

1 onion - chopped

2 celery stalks - chopped

1/2 bell pepper - chopped

2 cloves garlic - minced

2 cups uncooked rice - washed well to remove extra starch

1 tsp Kitchen Bouquet

Cook chicken, onions, celery, bell pepper, and garlic until chicken is done. Remove as much chicken bones and skin as possible. Add Kitchen Bouquet. Add in rice and put in enough water to completely cover rice 1/2 inch over. Add seasons to taste. Cook low heat covered for 35 to 45 minutes. Stir once halfway through cooking.

Chicken Jambalaya I

One 4 lb chicken, cut up

1/3 cup salad oil

2 tbs margarine

2 cups chopped onions

1/2 cup chopped celery

1/2 cup chopped green pepper

1 tbs steak sauce

1/2 tbs red pepper

4 cups hot water

1/2 cup chopped parsley

1/2 cup chopped green onion

2 cups raw rice

2 tsp salt

2 tbs kitchen Bouquet

Lightly sprinkle chicken with salt and pepper. Brown in oil and margarine in a deep sauce pan. Remove chicken, add onion, celery and green pepper. Cook until soft in oil. Stir in steak sauce, pepper and Kitchen Bouquet, add chicken. Cover. Simmer until chicken is almost tender. Add remaining ingredients, bring to a boil. Lower heat. cover and simmer until rice is cooked.

2 lg. tbsp. oil

3 lge tbsp. flour

2 lg. onions, chopped

2 cup okra, chopped

2 tbsp. oil

1 can tomatoes

3 pods garlic, minced

2 qt. water

Salt, Black and red pepper

1/2 cup parsley, finely chopped

1/2 cup green onion tops, finely chopped

2 lb. shrimp

1/2 pint oysters

1 can crabmeat

Several whole crabs, cleaned and their claws

Make roux of oil and flour, stirring constantly until dark brown. Add shrimp to roux and cook for a few minutes longer, then add water and salt and pepper. Combine shrimp-roux mixture with okra and simmer for about 30 minutes. Add oysters, crabmeat and whole crabs and simmer until crabs are cooked. Add parsley and green onions and simmer another 15 to 20 minutes. Serve over rice and let each person add fresh file to their taste.