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Started By
Message
1
Posted on 9/5/17 at 8:50 am to TreeDawg
So sorry for you Tree. I didn't know him personally but judging from those that did, it is my loss. Sounds like he left behind a wonderful legacy...something we all would be so lucky to do.
RIP Gee.
RIP Gee.
Posted on 9/5/17 at 8:51 am to Darla Hood
Posted on 9/5/17 at 9:05 am to Stadium Rat
Thank you for posting those pics bro. That pic of he and I were from the LSU/NC game in Atlanta. We were enjoying the sights of "Dragon Con", 4AM, drinking Jack Daniels and negotiating tickets to a Strip Bar....... 
Posted on 9/5/17 at 9:28 am to TreeDawg
quote:
Thank you all for the kind words for as good a friend as anyone could ever wish for. KajunGee was Gary Leblanc, we grew up in Red Oaks subdivision in BR, went to Belaire HS. Our parents still live a block apart and his house is on the same street as my parents. If you want to get an idea of who this man really was, just go find his Facebook page. My name is Tim Parrott and I don't mind you finding mine as well if you wish to find out more. I will post his obits as soon as I know. He and I did cook many a black pot of goodness together over the years, including that very 1st TD Tailgate Party. This little "Foodie Family" made him so happy to be a part of (me too). I suck at posting pics, please do so as you find them. I am certain he would approve. Still grieving hard y'all.........
Man, so sorry for your loss.
Posted on 9/5/17 at 9:29 am to TreeDawg
quote:
Thank you for posting those pics bro. That pic of he and I
Just how I pictured y'all in my head. Some good ol' baws enjoying life
Posted on 9/5/17 at 9:32 am to LSUZombie
quote:
Just how I pictured y'all in my head. Some good ol' baws enjoying life
Man, the times we had........thanks bro.
Posted on 9/5/17 at 9:34 am to Stadium Rat
Thanks for posting that, SR.
ETA: I hit submit by accident. Y'all look like really true friends, Tree. Great pic. Wish I had a chance to know him IRL, though seen his posts.
ETA: I hit submit by accident. Y'all look like really true friends, Tree. Great pic. Wish I had a chance to know him IRL, though seen his posts.
This post was edited on 9/5/17 at 9:40 am
Posted on 9/5/17 at 9:51 am to Captain Lafitte
A Couple of Kajungee's recipes from the TD Recipe book:
Kajungee's Pork Tenderloin Medallions with Fig glaze
1 pork tenderloin trimmed and cut into 1” medallions
1/4 cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4 cup flour
1 Tbs minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine
Procedure
1 In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
Source: Kajungee
Jambalaya for 100
This should feed about 95, better have some sides if ya got 100
15 gallon pot
10 lbs Andouille or smoked sausage
12 to 14 lbs Boston butt cut up into bite sized pieces
12 lbs boneless chicken thighs and breast
10 lbs onions - chopped
3 lbs lg bell peppers - chopped
2 bunch celery - chopped
10 cloves garlic chopped
3 bunch green onions - chopped
40 cups long grain rice (about 18 lbs)
80 cups water or chicken stock
Your Favorite Cajun Seasoning - salt, pepper, red pepper, garlic powder
Vegetable Oil (for browning)
Source: Kajungee
Kajungee's Pork Tenderloin Medallions with Fig glaze
1 pork tenderloin trimmed and cut into 1” medallions
1/4 cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4 cup flour
1 Tbs minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine
Procedure
1 In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
Source: Kajungee
Jambalaya for 100
This should feed about 95, better have some sides if ya got 100
15 gallon pot
10 lbs Andouille or smoked sausage
12 to 14 lbs Boston butt cut up into bite sized pieces
12 lbs boneless chicken thighs and breast
10 lbs onions - chopped
3 lbs lg bell peppers - chopped
2 bunch celery - chopped
10 cloves garlic chopped
3 bunch green onions - chopped
40 cups long grain rice (about 18 lbs)
80 cups water or chicken stock
Your Favorite Cajun Seasoning - salt, pepper, red pepper, garlic powder
Vegetable Oil (for browning)
Source: Kajungee
Posted on 9/5/17 at 11:34 am to Stadium Rat
oh my god i had no idea that KG was gary...
gary and i worked together for a decade while he was at TES, and then doyle. matter of fact i have a job starting next week that gary was the PM on
motherfrick
i did get a call this weekend that gary had passed.
been in a funk since then, he was a special person that impacted my life well more than he was aware of
godspeed gary leblanc, you were one of a kind
gary and i worked together for a decade while he was at TES, and then doyle. matter of fact i have a job starting next week that gary was the PM on
motherfrick
i did get a call this weekend that gary had passed.
been in a funk since then, he was a special person that impacted my life well more than he was aware of
godspeed gary leblanc, you were one of a kind
Posted on 9/5/17 at 12:46 pm to cgrand
quote:
i worked together for a decade while he was at TES, and then doyle.
Our electrical careers started together over 35 years ago and we had offices a couple doors apart at Doyle.
quote:
he was a special person that impacted my life well more than he was aware of
He had that affect on people for sure. Introduce yourself when you get a chance.
Posted on 9/5/17 at 12:55 pm to TreeDawg
chris grand at grand construction
please share my condolences there
i talked to red at TES this morning he's pretty broken up as you can imagine
please share my condolences there
i talked to red at TES this morning he's pretty broken up as you can imagine
Posted on 9/5/17 at 12:58 pm to cgrand
Gotcha, Thanks man, will pass that along. I will reach out to Red also......
Posted on 9/5/17 at 1:17 pm to TreeDawg
RIP Gee, always enjoyed your posting.
Hang tough TDawg...
Hang tough TDawg...
Posted on 9/5/17 at 1:22 pm to Stadium Rat
Rip kg
One of the food board greats
One of the food board greats
Posted on 9/5/17 at 6:11 pm to TreeDawg
Tree y'all grew up with those Prestridge boys I believe. I knew Jeff and Harry.
Posted on 9/5/17 at 6:46 pm to TreeDawg
quote:
RIP KajunGee
My condolences.
Posted on 9/5/17 at 7:10 pm to pochejp
RIP
Posted on 9/5/17 at 7:25 pm to TreeDawg
Cheers to you, Kajun Have fun in the next great adventure. May your family and friends be well in this world.
Have fun in the next great adventure. May your family and friends be well in this world. Posted on 9/5/17 at 8:04 pm to pochejp
quote:The respect between you two was obvious.
pochejp
RIP KajunGee
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