Here is Gerard Shillow's signing day interview regarding Louisiana Tech. Skip to the 3:51 mark. Gotta say I like this kid!
http://www.youtube.com/watch?v=krj8OBYCGCY
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Here is Gerard Shillow's signing day interview regarding Louisiana Tech. Skip to the 3:51 mark. Gotta say I like this kid!
http://www.youtube.com/watch?v=krj8OBYCGCY
He sounds like a good kid.Originally Posted by DogsWin
seems like an intelligent kid. Gotta like that.
Looks like a big kid. Gotta like that!
Holy crap, that guys impressive (to talk to at least).
I LOVE a young man that says Yessir and Nosir. Welcome to Louisiana Tech, Gerard!
I noticed that also. This young man will make a great interview on TV.
"Get bigger and get stronger and help Louisiana Tech."
YOU GOTTA LOVE these kinds of recruiting signees.
Impressive young man.
Louisiana Tech University
Flagship of the University of Louisiana System
"You gonna learn how to make some cajun jambalaya?"
Haha
I made some today at work that would make him slap his grandma. Not kidding!! Co-workers almost swooned! I should give Gerard my recipe!
BAYOU MAGIC make a great seasoning package for it.
:icon_wink:
I make my own Bayou Magic! :icon_wink:
Uh...feel free to share that recipe with a good ole boy form Texas......
I didn't mean to highjack the thread!
Dawgmatic's Jambalaya
1 lb smoked sausage sliced (I like Savoie's)
4 boneless skinless chicken breasts, cubed
1 cup vegetable oil
1 medium onion, chopped
1 cup green onions chopped
1 cup celery chopped
1 cup parsley chopped (I don't use that much cause I'm not wild about parsley)
1 can diced tomatoes
1 bay leaf
1 tbsp creole seasoning (like Tony's)
1 tsp cayenne pepper (to taste)
2 cups long grain rice
1 carton chicken broth
In a heavy frying pan (I use my big black skillet) fry sausage and drain on paper towels. Cook the chicken in the sausage drippings (like you are stir frying it) and drain. In a large heavy pot saute the vegetables in the vegetable oil for several minutes. Add the uncooked rice, the broth, the sausage, the chicken, the tomatoes and all seasonings. Simmer over medium heat for 10 minutes, stirring occasionally, then cover and continue cooking until the rice is done.
If you want to add shrimp or crawfish just add them after almost all the liquid is absorbed.
This recipe has never failed me! I use zatarain's rice which comes out perfect every time. Never sticks or gets gummy.
TWMS
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