Seven thousand soldiers in Afghanistan are getting ready for a Louisiana Throwdown.
Red Beans and Rice. Crawfish Etoufee. Creole Jambalaya and bread pudding. These are just a few of the items on the menu. All courtesy of Renowned Louisiana Chef John Folse.
"It's just like mama makes for them so you know we'll be their mama for one day over there and they'll enjoy it," Chef Folse says.
Chef Folse along with his friend fellow chef Charles Carroll of Houston are coordinating the project. The feast will be served on Thursday, June 6 to soldiers in Kandahar and on the front lines.
Chef Folse prepared all the food at his plant in Donaldsonville.
"We donated all the food and went to our vendors and asked if they would contribute," Chef Folse says. "So the Louisiana Seafood Promotion and Marketing board helped out with all the seafood."
This is the second year for the event which is called Operation Honoring our Troops. The first trip was in 2011. The idea came about after Folse fed the troops in Fort Hood, Texas.
He says it's a lifechanging experience.