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Cajun cooking 101
Andouille sausage cooks in a skillet before being added to a roux made of butter, onions, bell peppers, celery and garlic during a gumbo cooking class held by the 81st Force Support Squadron’s Single Airman Program Feb. 26, 2015, at the Mississippi Gulf Coast Community College, Perkinston, Miss. Traditionally served with andouille sausage and shrimp, gumbo’s versatility allows almost any meat to be added or substituted to the stew. (U.S. Air Force photo by Airman 1st Class Duncan McElroy)

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Photo by: Airman st Class Duncan McElroy |  VIRIN: 150226-F-PJ703-003.JPG