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Corporate Newsletter Recipes: Tony Guidry
New addition to our recipes page! Pineapple Fudge from Yvonne Sandoval.
See links to the left for Holiday Safety Tips from Safety Management Systems, BEFORE you try out Tony's Fried Turkey recipe!
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TONY GUIDRY, EMT-PARAMEDIC, aka “Pastalaya Prince” - Employed: 19 years
- Stationed: St. James Parish
- Residence: Thibodaux
- Hobbies: Cooking, collecting cast iron and Magnalite cookware
Download recipes for a few of Tony's holiday favorites:
| A familiar face around Thibodaux, Tony has cooked for more than a dozen benefits over the past year. Paramedic Tony Guidry, aka “Cajun Iron Chef,” developed his love for cooking at “the camp.” Tony grew up with his father and uncles cooking whatever was caught during hunting season. As a first-time chef at the age of 16, Tony prepared a Lapine (rabbit) Sauce Piquante. Years later, he now travels with burner and at least 25 pounds of rice or pasta, depending on whether he is making his famous Jambalaya or Pastalaya.
In October, Tony’s Blue Dog Crew took first place at a cancer benefit fundraiser even though his burner blew out and he got started an hour and a half late.
Tony’s most memorable benefit was for fellow paramedic “Chopper” Trahan, who was diagnosed with cancer not long after he returned from serving overseas in the military. “I was so proud to be a part of that, and will remember Chopper always,” Tony said. “The support from other medics and the community was off the charts.”
The Susan G. Komen Race for the Cure benefit is an ongoing tradition for Tony and his Chackbay Fire Department team, who have been participating for five years now. They are asked to come back even though their Pastalaya gets disqualified from the Jambalaya contest every year for not using rice. Still, it is the most requested dish.
Tony also placed in the ParamedicCooks.com contest with his famous Jamba-Sketti Pastalaya. He is best known at Acadian for this recipe and receives requests for it continuously. “I got totally obsessed with the Jambalaya that Harley Gros, with the Lafourche Sheriff’s Office, cooked for our daughter’s backyard wedding,” Tony explained. “Somewhere during trying to perfect mine to be half as good as his, I came up with the Pastalaya and it has been a big hit locally ever since.” View full version of the December 2011 Nouvelle. |
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