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Cajun cooking 101
Chicken thighs brown in a skillet 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-PJ703-002.JPG