So, fresh seafood, from local bayous and lakes, chicken (they were running around the homestead somewhere), guinea fowl (not uncommon in Louisiana), t...ese meats formed the basis of most gumbos. Add to this some smoky Cajun sausage. You hear a lot of talk about andouille sausage these days.As far as Grandma was concerned, sausage was sausage: pork, salt and pepper and other spices, smoked dark and hard, and it would keep forever. Vegetables consisted of onions, both yellow onions and the green. This was not helping me break the monotony but at least I was busy and making some money too on my teaching job.This particular day, I was assigned the senior class. I was supposed to show them a video on the social issues, they were supposed to take notes, with a paragraph or so for their understanding of the issues, in their own words, being discussed. After the videos as the students got busy to finalize their report to hand over to me; I sat down with a book, I had with me; off and on. More

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