Gumbo Yaya's Catering Menu

Total Page：16

File Type：pdf, Size：1020Kb

Gumbo YaYa’s Catering Menu www.gumboyayas.com 1-877-66GUMBO or 904-223-0202 14333 Beach Blvd. Suite 101 Jacksonville, FL 32250 Minimum order $69.00 Only To-Go Orders (24 hr. notice on most items) We accept Cash, Visa, MasterCard, Discover, and Amex…..no checks. Monday thru Saturday 11 a.m. – 9 p.m. Sunday Noon – 8 p.m. Specialties & Entrees: Quart-(serves) Gallon-(serves) Seafood Gumbo – It’s seafood and it’s gumbo ----- nothing else to say but SPECIAL. $19.00 (4-6) $69.00 (16-24) Chicken & Sausage Gumbo – Guess what’s in it. And it’s SPECIAL too. $19.00 (4-6) $69.00 (16-24) White Beans & Rice – White beans slow cooked with Chicken Jalapeno sausage crumbles. $19.00 (4-6) $69.00 (16-24) Red Beans & Rice – Red beans with Cajun Smoked sausage and Grandma’s roux. $19.00 (4-6) $69.00 (16-24) Shrimp Etouffee – shrimp sautéed in a creamy butter roux. $19.00 (4-6) $69.00 (16-24) Jambalaya – Seasoned rice with Cajun sausage and a medley of peppers. $17.00 (4-6) $59.00 (16-24) Mac & Cheese - no explanation needed. (Every kids favorite) $9.00 (4-6) $29.00 (16-24) Seafood Quiche – Shrimp and crabmeat baked in a pie with eggs, cheese. (serves 4-6) $20.00 per 9” pie Crawfish Pie – Crawfish tails in a pie with peppers, onions, celery and more. $30.00 per 9” pie Stuffed Chickens / Ducks / Turduckens – ask your server what flavors are in stock please inquire Café Du Monde Coffee – by the can $10.00 Beignets Mix – by the box $5.00 Muffuletta Bread or French Bread Loaf $3.00 Olive Salad – you know what this is – sold by the pint. $8.00 The Famous New Orleans Muffuletta: (muff-uh-LOT-uh) Whole This unique bread and olive salad is made special from New Orleans. Born in a city where the food is as diverse as the people and their culture, this rich and flavorful sandwich delights and surprises all who taste it. The olive salad is combined with Genoa salami, hard salami, sweet ham, provolone and mozzarella cheeses. (Try it baked) $16.95 Desserts: Jack Daniel’s Bread Pudding – Spiced bread pudding made with a real Jack Daniel’s sauce. (serves 24 to 30) $49.00 per pan Hammond’s delight – fresh pineapple and cherry cobbler covered with a crunchy butter crust. (serves 18 to 24) $29.00 per pan Red Velvet Cheesecake – 2 layers of red velvet cake with cheesecake and chocolate center. $49.00 per cake Gambino’s Kingcakes – traditional cinnamon, Cream cheese or Apple. please inquire Laissez Le Bon Temps Rouler! (Let the Good Times Roll) .

Copy Link

Recommended publications

Soup Du Jour Cup -4- Bowl -7- Gumbo Du Jour Cup -4
Spicy Chicken Soup du Jour cup -4- bowl -7- Fried chicken breast topped with Pepper Jack cheese, sriracha paste, Gumbo du jour cup -4- bowl -7- bacon, and spicy Aioli served on ciabatta bun with hand cut fries -12- Chicken Wings Regular Burger 6 for $8 / 12 for $12 2 thin patties on brioche bun with hand cut fries -8- (Naked / BBQ / Honey-Sriracha / Buffalo) Add cheese +.50 Dressed+1.50 (cheese,lettuce,tomato,ketchup, mustard) Cajun Fried Mushrooms Cajun fried mushrooms served with spicy Aioli for dipping -11- Cote Burger 2 thin patties layered with American cheese and caramelized onions Dirty Fries on top of lettuce, tomatoes, and creole Aioli Hand cut fries topped with red onions, jalapenos, and served on a brioche bun with hand cut fries -12- Cochon de Lait and broiled with cheddar cheese -10 (add gravy +2) BBQ Bacon Burger 2 thin patties topped with house BBQ sauce and Applewood smoked Spinach, & Artichoke Dip bacon broiled with Cheddar cheese and dressed with pickle and Traditionally prepared spinach and artichoke dip, mustard served on a Brioche bun with hand cut fries --13- served with fried pasta strips -11- A1 Steakhouse Burger Fried Green Tomatoes & Blackened Shrimp House ground filet and ribeye pieces, hand pattied, topped with fried Fresh green tomatoes fried golden brown, topped with blackened shrimp over Steen’s cane syrup reduction onion strings, Applewood smoked bacon, and Pepper Jack cheese and finished with house Remoulade -13- dressed with garlic Aioli served on a Brioche bun with hand cut fries -13- House Salad Lettuce,
[Show full text]
Sides Boiled Favorites Gumbo, Salad & More Gulf Oysters Appetizers
ONLINE ORDERING AVAILABLE WWW.REELCAJUNSEAFOOD.COM @reelcajunseafood /reelcajunseafood Appetizers Gumbo, Salad & More RC SAMPLER 20 Ranch, Italian, Thousand Island, Honey Mustard & Raspberry Vinaigrette Cajun egg rolls, shrimp rolls, boudain Add pistolette roll + 1 balls, pot stickers, and fried pickles. CHICKEN & SAUSAGE GUMBO CRAWFISH ÉTOUFFÉE POTSTICKERS 8 Served with potato salad. Small 5.95 | Large 10.95 Small 5.95 | Large 10.95 REEL CAJUN LINGUINE 13.95 FRIED ALLIGATOR 11 SEAFOOD GUMBO Linguine pasta tossed in our creamy Alfredo Served with potato salad. sauce, then topped with blackened shrimp, SHRIMP ROLLS 7 Small 6.95 | Large 12.95 house sauce and scallions. SHRIMP SALAD 13.95 BLACKENED CHICKEN GOOD TIMES FRIES 8 Served grilled or blackened with LINGUINE 11.95 fresh spring mix, grape tomatoes, Linguine pasta tossed in our creamy Alfredo CRAB CAKES (2) 12 shredded cheese and garlic croutons. sauce and topped with a blackened chicken breast. GRILLED CHICKEN SALAD 12.95 CAJUN EGGROLLS 8 Freshly prepared spring mix tossed with GARLIC NOODLES Cajun pecans, dried cranberries and WITH SHRIMP 12.95 BOUDAIN BALLS 9 crumbled goat cheese. Sautéed pasta tossed with garlic butter, SHAKEN BEEF SALAD 13.95 grilled shrimp, and green onions. SEARED AHI TUNA 11 House marinated sirloin sautéed with STUFFED BAKED POTATO 7.95 onions over spring mix, grape tomatoes, Freshly baked potato stuffed with fried, green onions and garlic croutons. grilled or blackened shrimp, butter, sour FRIED CHEESE 6 cream, cheese and green onions. Make it a gator tater + 2 CALAMARI FRIES 7 SWEET POTATO FRIES 7 Boiled Favorites FRIED PICKLES 6 All boiled seafood is MARKET PRICE and is subject to change, please ask server for details.
[Show full text]
Voodoo Gumbo
Appetizers Bucky’s Specialties Fried Seafood Sandwiches Happy Hour Sandwiches served with french fries Fried Green Tomatoes- Catfish Pontchartrain- Chicken & Waffles- Fried Catfish Fillets- Blackened or fried Catfish topped with The best Belgian waffle ever made topped Chicken Fried Steak Sandwich- Specials Hand battered and fried to perfection.......8.25 2 hand battered American catfish fillets crawfish in my amazing signature sauce and with real butter and served with maple syrup. cooked to perfection. Served with French fries Hand battered top round steak served on Hours:Tuesday - Friday 4-7 served over white rice...........................18.50 and jalapeno hushpuppies.......................13.50 Brioche with Lettuce, tomato and side of Boudin Balls- With 3 chicken tenders Lunch portion.....................................14.50 or 3 large chicken wings...........................13.50 cream gravy.............................................12.50 Thursday All Day Braised pork, rice, spices and herbs battered With chicken & veggies.......................13.50 Fried Jumbo Shrimp- and fried to perfection...............................8.25 Memphis Chicken & 6 butterflied Gulf Shrimp hand battered in Bucky’s Burger- $3 domestic bottles Atchafalaya- our signature saltine batter and fried to Jalapeno Waffle- Ground Brisket and Chuck cooked to order Cajun Chips and Queso- Blackened or fried Catfish topped with perfection. Served with French fries and Memphis dipped chicken with Jalapeno Corn served on Brioche Bread with lettuce, mayo $4 import
[Show full text]
DAT Good Stuff Po-Boy's Boudin Boils Fries Combeauxs
Boudin B'z Boudin Ballz 5.99 rice, pork, chicken, garlic, poblano pepper, rolled, hand battered & deep fried & drizzled w/ breaux sauce DAT good stuff total of (3) ballz stuffed w/ pepper jack cheese (PJC) 6.75 ChIcKeN & AnDoUiLlE SaUsAgE GuMbO 9.99 dark roux, white rice, chicken & andouille sausage, garnished w/ green onyon' Smoked Boudin BREAD FOR DIPPIN' +1.00 Links 3.50 each ShRiMp PlAtTa 12.50 traditional hickory smoked boudin link (7) breaux battered gulf shrimp w/ cajun seasoned fries and breaux sauce for dippin' ReD BeAnS & RiCe 7.99 Fries white rice, red beans, diced andouille sausage, garnished w/ green onyon' Slap Ya Daddy CrAwFiSh ÉtOuFfÉe 13.50 Fries 5.50 blonde roux, white rice, crawfish tails sautéed in the cajun holy trinity, garnished garlic, parmesan, breaux sauce, green with green onyon onion garnish BREAD FOR DIPPIN' +1.00 Slap Ya Daddy SmOtHeReD CaT-DaDdY 14.99 breaux battered catfish on a bed of long and fancy white rice smothered w/ "Harder" Fries 10.50 crawfish étouffée and garnished with green onyon' (SYD) fries topped with crawfish EXTRA CATFISH FILET +2.75 étouffée, our house made signature slaw & garnished w/ green onion Combeauxs The Dirty "Berty" 12.50 SeAfOoD DiNnEr CoMbEaUx 13.99 (SYD) fries topped w/ crawfish (2) breaux battered catfish, (4) gulf shrimp, w/ cajun seasoned fries, our house étouffée, red beans, chicken & signature slaw w/ tarter & breaux sauce for dippin' andouille sausage (from gumbo) & garnished w/ green onion CaT-PaPpY PlAtTa 10.99 (2) breaux battered catfish, w/ cajun seasoned fries,
[Show full text]
Cajun ~ Creole Cooking
CAJUN ~ CREOLE COOKING The French Cajuns fled British rule in the 18th century because of religious persecution and settled in bayous. They lived and cooked off the land, creating one-pot dishes such as gumbo, jambalaya and e’touffe’e. New Orleanians of European heritage, adapted classic French cooking with creations like baked fish in papillot (paper) and oysters Rockefeller. A Cajun gumbo is thickened with a dark roux and file’ powder whereas a Creole gumbo is thickened with okra and tomatoes. This is just one of the differences that Acadians argue over when it comes to traditional foods. The next few pages will describe traditional Cajun cuisine. Ándouille (ahn-do-ee) is a smoked sausage stuffed with cubed lean pork and flavored with Dirty rice is left-over rice that is pan-fried and vinegar, garlic red pepper and salt. This spicy sauteed with green peppers, onion, celery, stock, sausage is usually used in gumbo. liver, giblets and other ingredients. Beignet (ben-yea) are delicious sweet donuts that Étoufée (ay-too-fay) is a tangy tomato-based are square-shaped and minus the hole. They are sauce which usually smothers shrimp or crawfish. lavishly sprinkled with powder sugar. Filé powder (fee-lay) is ground dried sassafras Boudin (boo-dan) is the name for blood sausage. leaves and was first used by Native Americans. It It is a hot, spicy pork mixture with onions, is most popular for flavoring or thickening cooked rice and herbs. gumbo. File’ becomes stringy when boiled so should be added after the gumbo is finished Chickory (chick-ory) is an herb.
[Show full text]
LARRY AVERY French Market Foods—Lake Charles, LA
LARRY AVERY French Market Foods—Lake Charles, LA *** Date: September 10, 2007 Location: French Market Foods—Lake Charles, LA Interviewer: Sara Roahen Length: 39 minutes Project: Southern Boudin/Gumbo Trail 2 [Begin Larry Avery-Boudin/Gumbo Interview] 00:00:00 Sara Roahen: This is Sara Roahen with the Southern Foodways Alliance. It’s Monday, September 10, 2007. I’m in Lake Charles, Louisiana, at French Market Foods and I’m sitting here with Mr. Larry Avery. Could I get you to pronounce your first name yourself and tell me your birth date? 00:00:22 Larry Avery: Larry Avery, and my birthday is January 10, 1952. 00:00:26 SR: And what is your position here at French Market Foods? 00:00:31 LA: President and CEO. 00:00:32 SR: And how—what is your history with the company? How long have you been here? 00:00:38 © Southern Foodways Alliance www.southernfoodways.com 3 LA: Well I’m—I am the owner also, so we started the company in, back in 1999. We—by putting small food companies together, and now we’ve created a much larger food company. That was the basis for French Market Foods. 00:00:57 SR: And your—most of your product is sold under Tony Chachere’s? 00:01:05 LA: That’s correct. We did a licensing arrangement with Tony Chachere in 2003 where everything that we manufacture gets branded the Tony Chachere name. It’s worked very well for both companies. 00:01:20 SR: So—so I was pronouncing it wrong.
[Show full text]
The Cultural Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking
Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking Corey David Hotard Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Social and Behavioral Sciences Commons Recommended Citation Hotard, Corey David, "Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking" (2015). LSU Doctoral Dissertations. 1493. https://digitalcommons.lsu.edu/gradschool_dissertations/1493 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. JUST THROW IT IN THE POT! THE CULTURAL GEOGRAPHY OF HIDDEN LANDSCAPES AND MASKED PERFORMANCES IN SOUTH LOUISIANA GUMBO COOKING A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography and Anthropology by Corey David Hotard BA, Louisiana State University, 1999 MA, Louisiana State University, 2003 December 2015 Dedicated to those who left before me: Dr. Thomas Eubanks, Lester Landry, Dr. Miles Richardson, Augie Fragala and Jamie Lapeyrouse Cox ii ACKNOWLEDGEMENTS If it takes a village to raise a child, it takes a city to complete a dissertation! The first people that deserve acknowledgements are definitely my parents.
[Show full text]
Signature Deli
The Party Planning Order Form Date Needed:___________ Day Of The Week___________ Time Needed____________Order Taken By_____________ Customer Name___________________________________ Des Allemands 985-758-6160 Customer Phone Number____________________________ Fax: 985-758-6188 Signature Deli Appetizers: Finger Sandwich Box Tray 60-70ct Deviled Egg Tray $19.99 ___ 75 pc $31.99 $35.99 80ct Pizza Roll Tray $16.99 ___ 50 pc $18.99 $24.99 25ct Mini Egg Roll Tray $19.99 ___ 25 pc $12.99 25ct Mini Meat Pies $19.99 25ct Mini Crawfish Meat Pies $21.99 Meat: Cocktail Crawfish Pistolette 75¢ each ___ Ham ___ Chicken Salad 5 lbs Meatballs w/Gravy $24.99 ___ Turkey ___ Asst (4) 4 lbs Lil Smokies in BBQ Sauce $22.99 ___ Roast Beef Crawfish Cornbread Muffins 50¢ each 6 lbs Crawfish Queso/Chips $52.99 Bread: 30ct Seafood Kickers $31.99 ___ White ___ Plain 30pc Fried Catfish/Tartar Sauce $34.99 ___ Wheat ___ Mayo 50ct Mini Boudin Balls $26.99 ___ Combo ___ Butter 2 lbs Shrimp Dip on Bed of Lettuce $26.99 with Crackers Does Customer Want Cheese? Y or N 2 lbs Crawfish Dip on Bed of Lettuce $26.99 Does Customer Want Wheat Bread? Y or N with Crackers add $3.00 for cheese, $2.00 for with out crust, 2 lbs Chicken Salad on Bed of Lettuce $15.99 or $2.00 for wheat bread with Crackers 3 lbs Mixed Salad Tray $39.99 Sandwiches (Crawfish, Shrimp, Chicken w/Crackers) Shrimp Salad Finger Sandwich Tray 50ct $29.99 Sampler Tray (8ct Each) $24.99 Small Pistolette Sandwich Box 25ct $24.99 (Eggrolls, Party wings, Mini Meat Pies) Small Pistolette Sandwich Tray 25ct $29.99
[Show full text]
Children and Food
VOLUMEVOLUME XVI, XXIII, NUMBER NUMBER 4 1 FALL WINTER 2000 2007 Quarterly Publication of the Culinary Historians of Ann Arbor Children and Food Cover of a 1945 promotional booklet from the Corn Products Company, makers of Karo corn syrup Longone Center for American Culinary Research (William L. Clements Library, University of Michigan) REPAST VOLUME XXIII, NUMBER 1 WINTER 2007 (www.newworldtea.com) in 2004. Tea proper is made FALL PROGRAMS EXPLORE from the leaves or buds of a plant indigenous to China and India. The speakers reviewed the global history of ICONS IN AMERICAN, ASIAN, tea, starting with its earliest use as a medicinal tonic made from wild tea leaves (tea was not cultivated until the 3rd AND RGENTINE OOD Century CE in China). They passed around an example of A F a finely crafted Asian baked brick of tea leaves, of the type used as currency in Silk Road trade with the Turks The first Culinary Historians meeting of the Fall was beginning before 476. The Tang Dynasty (618-906) was held on Sept. 17 at the University of Michigan’s Clements the golden age of tea, when it was subtly flavored with Library in conjunction with the exhibit “Patriotic Fare: flower blossoms and was associated with elaborate Bunker Hill Pickles, Abe Lincoln Tomatoes, Washington ceremonies. The baking of tea leaves to produce black Crisps and Uncle Sam Apples”. In an illustrated lecture, (oxidized) or Oolong (partly oxidized) tea was invented in curator Jan Longone noted that beginning about 1850, the Ming China (1368-1644). In the early 1600’s, tea became use of historical and patriotic imagery by the American food a major trade item by caravan and ship; powerful Dutch, business soared.
[Show full text]
Bergeron's Cooking Instructions
Bergeron’s Cooking Instructions Boilable Bag Items – Boil a pot of water. While you are waiting for the water to come to a boil run the bag under cold water. When the water comes to a boil drop the bag in the boiling water handles up. Boil on high for about 15minutes. When fully heated, turn off the stove and carefully remove the bag from the pot and cut open and serve. Shrimp and Corn Soup Crawfish Etouffee Shrimp Etouffee Seafood Gumbo Chicken and Sausage Gumbo Red Bean Gumbo Red Beans Chicken Stew Beef and Vegetable Soup Corn Machoux Jambalaya Pastalaya Rice Dressing BBQ Baked Beans Black-eyed Peas Stuffed Deboned Chickens – Place chicken in pan. Add ½ cup of water to pan. Bake in oven, covered at 350 degrees for 2 hours. Uncover and continue baking for 45 minutes until golden brown. Remove netting and enjoy! Stuffed Deboned Chicken with Boudin Stuffed Deboned Chicken with Cornbread Stuffed Deboned Chicken with Shrimp and Rice Stuffed Deboned Chicken with Crawfish and Rice Stuffed Deboned Chicken with Broccoli and Rice Stuffed Deboned Chicken with Broccoli and Cheese Stuffed Deboned Chicken with Seafood Stuffed Chicken Breast (All) – Thaw and Cook for 1 hour covered at 350 degrees. After one hour you may cook uncovered to brown. Stuffed Bell Peppers (All) – Thaw and cook for 1 hour on 350 degrees. Uncover and cook for 30 minutes. Stuffed Pork Tenderloins (All) – Thaw and Cook for 1 hour on 350 degrees. Uncover and cook for 30 minutes. Casseroles – All Larges cook frozen for 1 1/2 hour and 45 minutes covered and all small and medium casseroles for 1 hour and 45 minutes covered.
[Show full text]
10:00Am-2:00Pm Sundays Closed Pick up Location 535 S. Clark St
Party Platters- Available with 24 hour notice Entrées- Available with 24 hour notice Brie En Croute (V)…………………………..………………………...…25-30 serving-$85 Shrimp and Grits………………………………...……………………….serves 18-20- $95 Baked Brie, Pecan Praline Filling in Puff Pastry, Toasted Breads Gulf Shrimp, Peppers, Onions, Garlic and Smoked Tomato, Served with Creamy Grits. 6 ounce serving portions Artisan Cheeses (V)…………………………………..………...……...25-30 serving- $135 Chicken and Shrimp…………………………………...………………...serves 18-20- $80 Chef’s Selection of Artisan Cheeses with Fruit Chutney, Toasted Breads Grilled Marinated Chicken Breast, Topped with Jumbo Grilled Gulf Shrimp, Fresh Spinach & Tomato Garlic Lemon Butter. 6 ounce serving portions Caprese Skewers (V)……………………………………..……...………….50 pieces- $63 Cherry Tomatoes, Basil Leaves, Mozzarella, Kalamata Olives Stewed Chicken and Mushroom…………………………….….………..6-8 serving- $45 Homemade Artichoke Balls (V)……………………………………………50 pieces- $42 Includes Rice Italian Crumbs, Romano Cheese Chicken Enchilada Casserole………………………..………….……...Half- $45, Full- $85 Assorted Deviled Eggs…………………………………………...…………50 pieces- $50 Pimento Cheese, Traditional & Seasonal Jambalaya with Chicken and Sausage…………………………….…..Half- $45, Full- $85 Caribbean Chicken………………………………………….....……….18-20 serving- $65 Jambalaya with Chicken, Sausage and Shrimp………………..….…..Half- $55, Full- $95 4 ounce serving of Marinated Chicken, Grilled Pineapple, Spicy Peanut Sauce Hot Roast Beef Debris……………………………………………………...…………..$75 Smoked Salmon………………………………………………..……...25-30 serving- $150
[Show full text]
Private Party/Meeting Room* Come As You Are and Enjoy
UNCLE MICK’S HOT SAUCE Per Bottle: 7.95 Uncle Mick’s Tee Shirts Sm, Med, Lg, XLg $19.95 2XL & 3XL $22.95 Uncle Mick’s Caps Denim, Tan or Olive Green $16.95 Gift Certificates *Any Amount* Come as you are and enjoy our authentic Cajun Cuisine in our friendly, family atmosphere—where you’re À la, au, and aux—French terms meaning served in a certain style. These words can also be translated as “with” or “in”. only one bite away from the Bayou! Andouille—A highly seasoned, hard, smoked sausage, made by the French Acadians especially for use in gumbo. HOURS Au Gratin—A dish covered in bread crumbs, butter and cheese, then browned. 136 West Main Street Monday 11:00-2:00 CLOSED Boudin—A highly seasoned sausage Acadians make of pork and rice. Prattville, Alabama36067 Étoufée—Stewed or braised. Usually crawfish or shrimp cooked slowly with Tuesday 11:00-2:00 5:00-7:30 Historic Downtown Prattville vegetables. (Next to Hancock Bank) Wednesday 11:00-2:00 5:00-7:30 Filé—A kind of powder make from sassafras leaves, it is added to gumbo just before serving to thicken the liquid. Thursday 11:00-2:00 5:00-7:30 Tel (334) 361-1020 Gumbo—A Creole dish similar to a soup or stew and served over rice. Some Friday 11:00-2:00 5:00-8:30 sources say that the word gumbo comes from the African word okra, which is frequently used as a thickener for the dish. Others tell that the Saturday 11:00-2:00 5:00-8:30 CARRY-OUT AVAILABLE Choc-taw work “konbo,” meaning “sassafras,” is the origin of the name.
[Show full text]