After a couple of hours as a PC Software Technician...I got my stuff to work.
Here it is...
LunchBox's "Big-Three Jambalaya"...a Texiana mix of Cajun staples, Tex-Mex flare, and OCD...which has 3 letters..."O" is the 15th letter (divisible by 3), "C" is the 3rd letter (obviously divisible by 3), and "D" which is the 4th letter, but the word "disorder" has 8 letters in it...so 4+8 = 12...which is divisible by...3; 12/3 = 4, which is the letter "D", so it all comes back around and we're all good.
Oh...uhhmmm...alright then. I promise I'm relatively normal.
Here is is...done. In the last hour, I added long grain rice, simmer for about 20 minutes, then remove the pot from heat. Easy enough, but you gotta stir it every5-10 minutes so the rice cooks, and doesn't stick.
I also whipped up some "Cajun-Crackers"...thin sliced potatoes lightly fried in a mix of peanut oil/butter, seasoned with a mix of Tony's and Blackened seasoning...with the requisite onions, and for our dining pleasure...I got a fully ripe, red serrano. Scoop a little Big-Three into the "Tater-Cracker", and go to heaven for a bit.
...and a little something special to those of you rolling your eyes at us Texans...we can "feel" it...
I was almost done eatin'...and had to toss this in...
Ingredients in compliance with THP Code 12-TD-BB' sections 1-4:
Bayou Battle...
Pick at least one main ingredient:
1. Catfish
2. Gator (or croc, for Aussies)
3. Shellfish (
crawfish, shrimp,
blue crab, or oysters only)
4. Pork (andouille,
tasso, or chaurice only)
5. Poultry (
chicken, turkey,
or duck only)
(You must limit the protein ingredients to the above and not add additional meat, fish, etc.)
Pick at least two additional ingredients:
1. Okra
2. Corn
3. Rice
4. Tomatoes
5. Pecans <
does Pecan-wood smoke count? I mean, technically, molecules from the Pecan species entered the food>
(You may also add whatever else you want as long as you pick two, and do not add additional meat, fish, etc. except what is listed in section 1.)
Pick at least one Cajun/Creole staple:
1. Roux
2. Trinity (green bell peppers, onion, celery)
3. Crab/Shrimp/Crawfish boil (spices)
4. Creole Mustard <
well...it probably ended up that way>
5. Filé Powder
Pick at least one cooking method:
1. Grill/Smoke
2. Fry (
deep or sauté)
3. Étouffée
4. Boil
5. Stew
Mandatory ingredients:
Cayenne pepper, and one hotter pepper (in any form).
Chile List: Jalapeno, Serrano, Cayenne, ***Scotch Bonnet (home dried and ground)*** <the "hotter pepper">
