2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

National Champions

NCAA Baseball Championships:



DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Cajun Cabbage Rolls

Catfish CourtbouillonThe finished product.

1 large head of cabbage
1½ pound ground meet (I use a combination of beef, pork & veal sold as "meatloaf mix.")
4 garlic cloves, minced
1 onion, finely chopped
½ large green bell pepper, finely chopped
1 (12-ounce) can stewed tomatoes
1 (6-ounce) can tomato paste

1 cup uncooked rice
Tony Chachere's Seasoning
Salt, pepper (black and cayenne) to taste
Green Onions, chopped
½ cup heavy Cream


Preheat oven to 350° F. Core the head of cabbage and place it in a large pot of boiling water, base side down. Remove each leaf as it loosens with a fork or slotted spoon and place on paper towels to drain.

The Sauce:
In a sauce pot, sauté half of the onions, peppers and garlic in a little butter until the onions are translucent (a couple of minutes). Add the stewed tomatoes, tomato paste, salt, and pepper and let simmer for about 15 minutes or until stewed tomatoes begin to break up. Mix in about a half cup of heavy cream and continue cooking for another 5 minutes or so.

The Ground Meat Mixture:
In a separate pan, begin browning your ground meat (after seasoning it generously with Tony Chachere's, of course). Once it is nearly brown, drain some of the grease (leaving a tablespoon or two to keep it moist) and add the other half of the onions, bell peppers, and garlic. Continue cooking until meat is brown and vegetables are wilted. Remove from heat and allow to cool. Next, mix in the uncooked rice and about a third of the sauce.

The Rest:
Pour a little bit of the sauce into a 9x13 baking dish (just enough to cover the bottom). Spoon a little of the ground meat mixture into an individual leaf and roll it up like a cigar (mine come out about the size of a traditional egg roll.). Place the cabbage roll in the baking dish and repeat the process until all dish is filled. Pour the remaining sauce on top of the rolls. (See pic.) Pour two cups of salted water (about 2 teaspoons of salt) all around the rolls, sprinkle a few chopped green onions on top, and then cover the dish tightly with aluminum foil and bake at 350 degrees for about an hour or until the rice is cooked.


Ç’est tout. Bon appétit!

Scott Long







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