Oh, you would’ve hated my unit. I was a sniper in the 3rd Recon/5th Battalion. Not only did we all carry personal small bottles of McIlhenny’s, we even had special belt holders that went on out duty belts to hold them in. I still have a few of the mini bottles we were issued. I understand they are collector items now. That was the only way to make a can of C-rats edible in the field.
I went to Chef School (Scottsdale Culinary Institute) after I got out of the Corps, on the old GI Bill (where they just payed for everything).
Ok, here’s the recipes I used when I interned at K-Pauls in New Orleans for world-class jambalaya. Actually, this is an adaption of the recipe that was the 1978 World Championship winner, prepared by Chef “Dee” Gautreau, from Gautreau’s Cajun Catering in Gonzales, La. Warning: this is the real brown-colored Opaloussa-style that cajuns eat, rather than the Creole-style, red tomato-based New Orleans style they serve to tourists.
One hen, cut into serving pieces (I use 3- 4 lbs of deboned chicken meat, cut into bite sized pieces. Just bake some leg/thigh quarters and debone them when cooked, then follow the rest of the recipe. It’s just as good and less messy to
eat)
2 lbs. Andoulle or smoked sausage, cut in
diagonal 1/2" thick round slices.
3 cups long grain rice (Zatarans)
1/4 cup oil
3 med onions chopped fine
6 cups water, or chicken broth
1 tbsp salt
2-1/2 tsp garlic powder
1 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup celery, chopped
1 tsp mixed ground pepper (black,
white and red, or just black if desired)
1 tsp cayenne (optional)
2 tbsp McIlhenny’s Tabasco Sauce (only
McIlhenny’s, not Bullseye, Lousiana or
those other imposters)
In a large soup pot, fry the chicken in the oil until nicely browned. Remove the chicken, leaving the oil, and set aside. Add onions to the pot and fry until golden brown. Return the chicken to the pot and add 6 cups water or chicken broth. Add the remaining ingredients, except the rice, and simmer covered until the veggies are tender. If necesary, add water to maintain the level in the pot. Add rice and simmer for 15 minutes uncovered. Turn rice (not stir) gently and simmer for 15 more minutes covered or until rice is tender. Turn off the fire, turn the rice once more and let it sit, covered, for 10 minutes before serving. Serve with cornbread or biscuits. Makes about 6-8 huge servings.
Jambalaya is at it’s best when it is highly seasoned, so don’t be shy with the red pepper. When adding salt, the water should taste a little too salty, because the rice will absorb a lot of the salt. There are few things worse than bland Cajun Food!
Bon Appeitite, and Semper Fi!
[This message has been edited by Gigmaster (edited 09 January 2006).]
[This message has been edited by Gigmaster (edited 09 January 2006).]
[This message has been edited by Gigmaster (edited 09 January 2006).]
