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Below are links to my Thomas Pynchon concordances for Gravity's Rainbow and Against the Day

Concordance of Characters in Thomas Pynchon's Against the Day
Concordance of Characters in Thomas Pynhon's Gravity's Rainbow

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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

10  Chicken Tenders (~2 packages from Costco) OR 4 Chicken Breasts
1 large Vidalia Onion
2  Jalapeno Peppers
2 cups Whole Grain Rice (gluten free)
2 cans Dark Red Kidney Beans
2 cans Light Red Kidney Beans
1 can Garbonzo Beans
3 cloves Roasted (microwaved) Garlic
2 can  Tomato Sauce

1 Tsp Salt
1 tsp Pepper
2 tsp Creole Seasoning
1 tsp Red Pepper Flakes
1 tsp Chili Powder
1 tsb Bridgeport Seasoning (optional)
1 tsp Lake Shore Drive Seasoning (optional)

Directions:
Rinse beans under cold water. Place into a large pan and bring to a boil. Boil for 3 minutes. Let stand for 1+ hours. This will ensure that the beans are very tender.

When you are ready to cook the rest of the chili, bring a pan of water to a boil. Place Chicken Tenders in the water and boil for 10 - 15 minutes until done. Take out of the water and let stand.

Add the Rice and Seasonings to the chili beans and bring to a boil again. Once at a boil, turn down the heat and simmer for 20 minutes. I usually perform this step at the same time I am boiling the chicken.

Dice the onion and jalapeno and saute in olive oil until tender. Dice the garlic.  Once done, transfer the onion, garlic and jalapeno to the pot with the beans.

Once the chicken has cooled, shred by hand and put into the pot with the rest of the ingredients. Add the 2 cans of tomato sauce and simmer for a few minutes until the temperature you desire is reached.

Feel free to alter the amounts and types of seasonings as desired. Makes about 12 servings.

Ingredients:

1 lb cajun sausage (or cajun bratwurst)

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 chicken 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

Seasonings:

Cajun seasoning (Tony Chachere's preferred)

kosher salt

freshly cracked black pepper

cayenne pepper

Instructions

Boil cajun sausage in enough water to slightly cover them.  Reserve cooking water and add enough extra to cook the rice. Sautee the onion in the butter. Microwave entire garlic bulb in a paper towel for about 30 seconds. After the cajun sausage has cooled, remove the casing and dice it up.  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 meats 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 recepe will make about 12 - 16 servings.

Options:

Replace butter with olive oil. Add ham or shrimp. 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.