Gary Pundt's favorite Cajun cookbook is pretty worn and tattered.
It's the third printing of "Pirate's Pantry: Treasured Recipes of Southwest Louisiana" by the Junior League of Lake Charles, and he's had it since he moved here 30 years ago.
Pundt, a captain with the Green Valley Fire District, is a product of Louisiana and Southern Arizona.
He grew up in Lake Charles, where his father's side of the family is from. And he spent summers with his maternal grandparents in Patagonia.
"I feel at home in both places," he says.
That's evident in the kitchen, where a passion for good, spicy food runs in the family.
Firefighters who have been around awhile remember when Pundt's parents used to visit. "My parents would come out in their RV at least once a year and bring me a load of boudin, andouille sausage, crawfish tails and Community Coffee."
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They'd park behind his station and invite the entire department for a home-cooked meal straight out of South Louisiana.
"I remember his mom's cooking — it was delicious," said fire inspector Greg Hernandez after Pundt invited him to drop by the station recently for some Cajun favorites.
Pundt made crawfish pies after Caliente asked him to suggest a crowd-pleasing recipe.
"I can't remember anyone having crawfish pie and not liking it," he said, and offered up the recipe at right, which is quick, easy and delicious.
Then, inspired by the lyrics of Hank Williams' "Jambalaya" (Jambalaya and a crawfish pie and file gumbo/'Cause tonight I'm gonna see my ma cher amio/Pick guitar, fill fruit jar and be gay-o/Son of a gun, we'll have big fun on the bayou), Pundt threw together a Cajun spread — right down to the beignets — and invited all the Green Valley crews to drop by.
"Excellent," Hernandez said as he savored his first bite. "Just don't tell your mom."
Pundt also fielded a few questions via e-mail:
What kind of food did you grow up around? Any favorites?
"I had the best of two worlds, Sonora Mexican fare with fresh homemade tortillas and tamales that my mother would make and Cajun cooking by my dad. My mom has stepped up to the plate after almost 50 years of living in Louisiana and can cook with the best of them.
"In Louisiana, rice and a roux-based sauce was served with almost every meal. My favorite food is still gumbo but boudin is a close second."
Do you have a favorite Mardi Gras tradition?
"The krew parties and parades."
What brought you to Tucson?
"I moved to Patagonia in 1978 after four years in the Navy. I always knew I would live here."
How did you adjust to Arizona cuisine?
"Second nature."
Do you do much of the cooking at home and at the station?
"I love to cook, firefighters love to eat — it works for everyone. I do most of the cooking at home (I have more time than my wife) and at work."
Have you ever served beignets for breakfast at the station?
"Yes, but not often. It's a treat."
What's your favorite type of food these days?
"I'm eating a lot of fresh fish these days. My wife and I have a boat in San Carlos and have rediscovered how good fresh fish is."
What are three things you always have in your refrigerator that others may not?
"Boudin, crawfish tails and real andouille sausage."
Tell us about the crawfish pie.
"Louisiana has a tradition of festivals for every occasion. There will be a fortunate few who read this that know of Breaux Bridge, La., and the Crawfish Festival. Anything made with crawfish was there, and the pies were my favorite."
Why do you think it's not more well-known (outside the song)?
"In Louisiana there is a favorite saying: 'You call it bait, We call it dinner.'"
What will you be doing on Super Bowl Sunday?
"I'm headed to San Carlos/ Guaymas for carnaval and fishing. I will be watching the game at the Marina Cantina.
Giants or Patriots?
"Patriots."
Gary Pundt's Crawfish Pie
1 large white onion finely chopped
1 bell pepper chopped
2 stalks of celery chopped
2 cloves of garlic finely chopped
1 stick of butter
1 pound frozen peeled crawfish tails
1 can of cream of chicken soup
Salt and pepper
2 pie crusts (9-inch)
In a pot, sauté the onion, pepper, celery and garlic in butter.
Add the crawfish and let simmer for five minutes.
Add the soup and season to taste.
Lower the heat, cover and let simmer for 20 minutes. Allow mixture to cool. Spoon into pie crust, slit the top and bake at 375 degrees for 30 minutes or until crust is browned. Let the pie rest a few minutes before serving
