from the cookbook, "Feasts for Every Season"
"An American Dinner for the Fourth of July"
King Salmon stuffed with oysters (omitted)
Avocado and Orange salad
New Orleans style Chicken and Shrimp Gumbo
with White Rice
Blueberry Grunt with blue cheese and whipped cream
and a fancy Orange Brulot for dessert (served out of an orange!)
Preparation and food photos: