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IN THE FIRST YEAR OF THE THIRD CENTURY....

[[image - black & white photograph of Mahalia Jackson]]
[[caption]] Mahalia Jackson, "Queen of Gospel Singers," was also born in New Orleans and carried the music of the Black church into the major concert halls of the world. [[/caption]]

[[image - black & white photograph of balconies in the French Quarter of New Orleans]]
[[caption]] Lack ironwork on balconies in the French Quarter of New Orleans has become a trademark of the area. Black artisans are credited with producing much of New Orleans' metal ornamentation which has charmed connoisseurs for generations. [[/caption]]

[[image - black & white photograph of Louis Armstrong]]
[[caption]] Jazz great Louis Armstrong, a native of New Orleans, enjoyed a long reign as trumpeter nonpareil and unofficial "Ambassador of Good Will" for the United States abroad. [[/caption]]

[[image - black & white photograph of Cajun Dirty Rice]]
CAJUN "DIRTY" RICE
1 lb. chicken gizzards, finely chopped
1 lb. chicken livers, finely chopped
1/4 cup Squeeze Parkay margarine
1-1/2 cups finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon pepper
1/8 teaspoon cayenne
3 cups hot cooked rice
1/2 cup chopped parsley

Brown meat in margarine in large skillet. Add onion, celery, green pepper, garlic and seasonings; mix well. Cover; cook over medium heat, stirring occasionally until vegetables are tender. Add rice and parsley; mix lightly. Garnish with parsley, if desired. Serve immediately. 8 servings.

Chopped chicken giblets tossed with the rice give this popular Cajun dish a brown—or "dirty"—look, hence the name. Dirty rice is highly seasoned with garlic, cayenne, and lots of pepper. Serve it as an accompaniment to poultry and meat or as a luncheon entree. For those who wish a more fiery taste, pass the Tabasco sauce.

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