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My Index to Finnegans Wake

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Click here to access my index to Finnegans Wake

A Windows 7 compiled help verison is here so that you can access the index offline.

The original 1990s version of the compiled help file is here

Last Updated on Thursday, 06 January 2011 14:09

Gluten-free (seafood) Jambalaya

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(basic) Ingredients:

1 ib crawfish meat

1 package frozen okra (thawed)

1 medium onion

4 cloved garlic

2 cans diced tomatoes or 4 medium to large fresh tomatoes diced

1 qt of vegetable stock (make sure to get gluten free)

4 cups of your favorite rice (I like wild rice, but you can use any rice certified gluten free)

6 tb butter



Cajun seasoning (Tony Chachere's is probably easiest to get, but if you are in Chicago or near a computer, check out the ones from

kosher salt (if you are using a salt-free cajun seasoning)

freshly cracked black pepper

cayenne pepper



Cook the rice according to the directions for your particular rice. Sautee the onion in the butter. Microwave entire garlic bulb in a paper towel for about 30 seconds. After rice is done absorbing water (this may take 30 minutes or so depending on the rice you have selected), add the onion and butter to the rice, all the seafood and the garlic.  You can either run the garlic through a garlic press or just dice it up.  Add the thawed okra and seasonings.  Return the jambalaya to a simmer and simmer for at least 30 minutes to bring the temperature to a consistent level for all ingredients.  Add water during this process and more seasonings to get the desired wet to dry ratio.  The more water you add, the more seasonings you are going to want to add.  Be sure and taste after the spices have blended and adjust.  This recipe will make about 12 - 16 servings.


Replace butter with olive oil. Use Costco's seafood medley to add additional shrimp / muscles and calimari. Add additional tomato sauce. Add diced jalapenos or bell pepper.

I use crawfish meat similar to the following which you can find in most grocery stores or seafood shops:

And my favorite option:  serve on top of warm corn tortillas as a taco.

Last Updated on Monday, 16 April 2018 18:13

Gluten-free Mushroom & Sausage tacos

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6 Medium size porabellas

1/2 lb sliced shitakes

6 Sausages (Bratwurst, Chicken Sausage, etc)

1/4 of a large Vidaia Onion

White Corn Tortillas

4 oz of Smoked Mozzarella cheese

[Rice side dish]

2 cups Basmati rice

Fresh Cilantro

Taco directions:

Heat the grill (charcoal only...if you are going to cook with gas, quit reading and go buy a charcoal grill) to about 300 F.   Place the sausages and portabellas to the side of the coals. Place a saute pan directly above the coals. Add about 1/4 cup of premium olive oil, the slices of onion and the shitakes in the saute pan.

As things are complete their cooking process, take them off of the coals and sit to the side to cool and rest.  Most likely the onions and shitakes will complete first, then the sausages (especially if you get ones that are pre-cooked).

Let the meat and mushrooms cool enough to handle, and then dice them up. Warm the tortillas then place in a basket and cover with a towel (do this on the grill if possible, otherwise you could do it in a microwave).  Place the saute pan back onto the grill and add the diced mushrooms and sausage to reheat as needed.  Once everything is done, place the saute pan on a heat proof pad on your table and let people spoon out the warm mixture onto their tortillas.  The mozzarella should be sliced thinly or crumbled so that it can be placed onto the tacos.  I usually put the cheeze on first and then the meat/fungi/vegetable mixture second so that it will melt the cheese.  You'll love how the smoked moz tastes with the portabellas.

Side dish:

Cook the rice according to the directions (will take about 30 minutes for basmti rice and you will need about 2x the liquid as the amount of rice). Once cooked, remove from heat. Cut up some of the cilantro and mix with the rice. Feel free to add a little of the mushroom to the rice if desired.  I usually boil the water before I even light the coals for the grill.  I usually cook the rice about 25 minutes and then let it sit for the rest of the grilling process above. If you cover the rice the entire time, the rice will still be plenty hot once the main dish is ready.

Note: If you don't want to have  tacos, you can easily change this into an appetizer.  You will need large portabellas caps instead of mediums.  You will also need only one sauasge per 2 portabella caps. I usually find that one person can eat a whole cap--but they can also easily be shared. Once the sasage and caps are done take them off the grill.  Dice up the sausage but not the caps.  You are going to put the diced sausage onto the caps and then place thinly sliced mozzarella over the top.  Return to the grill and let the cheese melt and then you are done. 


Last Updated on Friday, 19 August 2016 18:26

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