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Ryan Lee Waldron
Works at Neel-Schaffer Inc.
Attends University of New Orleans
Lives in New Orleans, LA
230 followers|304,706 views
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Ryan Lee Waldron

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After sampling a certain cocktail of fairly recent origins in this city, that became quite popular quite popular, I was instantly smitten. The tropical combination of lime juice, rum, and the "secret ingredient" blended toge...
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Ryan Lee Waldron

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Cold Crab Claws are great on a hot southern summer night!
Make this marinade 48 hours in advance of serving. Ingredients 1 cup chopped green onions — tops and bottoms 1 cup chopped celery — stalks and leaves 4 pods garlic, chopped (note that it’s pods, not cloves) 1 cup chopped pars...
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Ryan Lee Waldron

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It's up to you; do you want to do this the Hard Way or the Easy Way? That's What I thought Ingredients 2 sticks softened salted butter 1 Bottle of Kraft Zesty Italian Dressing 4 bay leaves, crushed fine 1 up to 5 lb. shrimp ...
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Ryan Lee Waldron

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Cajun Quesadillas
Ingredients Crawfish, Shrimp, Andouille, or any combination thereof. Flour Tortillas Pepper Jack Cheese (Grated) Corn Jambalaya (I just make the Zatarains box) Instructions Heat a non-stick skillet, Place a tortilla on the skillet. Place grated cheese on th...
Ingredients Crawfish, Shrimp, Andouille, or any combination thereof. Flour Tortillas Pepper Jack Cheese (Grated) Corn Jambalaya (I just make the Zatarains box) Instructions Heat a non-stick skillet, Place a tortilla on t...
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Ryan Lee Waldron

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It's up to you; do you want to do this the Hard Way or the Easy Way? That's What I thought Ingredients 2 sticks butter 1 Bottle of Kraft Zesty Italian Dressing 4 bay leaves, crushed fine 1 up to 5 lb. shrimp (head-on) 1/4 cu...
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Have him in circles
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Ryan Lee Waldron

Shared publicly  - 
 
After sampling a certain cocktail of fairly recent origins in this city, that became quite popular quite popular, I was instantly smitten. The tropical combination of lime juice, rum, and the "secret ingredient" blended toge...
1
Add a comment...

Ryan Lee Waldron

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New Orleans Swizzle
After sampling a certain cocktail of fairly recent origins in this city, that became quite popular quite popular,  I was instantly smitten. The tropical
combination of lime juice, rum, and the "secret ingredient" blended
together so intimately that was thus...
After sampling a certain cocktail of fairly recent origins in this city, that became quite popular quite popular, I was instantly smitten. The tropical combination of lime juice, rum, and the "secret ingredient" blended toge...
1
Add a comment...

Ryan Lee Waldron

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Marinated Crab Claws
Make this marinade 48 hours in advance of serving. Ingredients 1 cup chopped green onions — tops and bottoms 1 cup chopped celery — stalks and leaves 4 pods garlic, chopped (note that it’s pods, not cloves) 1 cup chopped parsley 2 cups spanish olive oil (ye...
Make this marinade 48 hours in advance of serving. Ingredients 1 cup chopped green onions — tops and bottoms 1 cup chopped celery — stalks and leaves 4 pods garlic, chopped (note that it’s pods, not cloves) 1 cup chopped pars...
1
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Ryan Lee Waldron

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Ingredients Crawfish, Shrimp, Andouille, or any combination thereof. Flour Tortillas Pepper Jack Cheese (Grated) Corn Jambalaya (I just make the Zatarains box) Instructions Heat a non-stick skillet, Place a tortilla on t...
1
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Ryan Lee Waldron

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Ingredients needed: 1/4 cup plus 2 tablespoons unsalted butter 4 cups water 1 teaspoon salt 1 cup Carolina or Alabama stone ground grits 1 large egg 1/3 cup heavy cream 1 teaspoon freshly ground black pepper 1 teaspoon fresh ...
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Ryan Lee Waldron

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Gruyere Grits
Ingredients needed: 1/4 cup plus 2 tablespoons unsalted butter 4 cups water
1 teaspoon salt 1 cup Carolina or Alabama stone ground grits 1 large egg 1/3 cup heavy cream 1 teaspoon freshly ground black pepper 1 teaspoon fresh thyme 1.25 cup grated Gruyere ch...
Ingredients needed: 1/4 cup plus 2 tablespoons unsalted butter 4 cups water 1 teaspoon salt 1 cup Carolina or Alabama stone ground grits 1 large egg 1/3 cup heavy cream 1 teaspoon freshly ground black pepper 1 teaspoon fresh ...
1
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People
Have him in circles
230 people
Captain Italian's profile photo
Will Barlett's profile photo
DJ DIZZI's profile photo
Tom Kambur's profile photo
olasky rich's profile photo
Christina Persand's profile photo
Amanda Hawkins's profile photo
Emma Dubinina's profile photo
Gabriel Perez's profile photo
Work
Occupation
Coastal Engineer
Employment
  • Neel-Schaffer Inc.
    Coastal Engineer, 2015 - present
  • URS Corp.
    Water Resources Engineer, 2008 - 2014
  • LSU Dept. of Civil & Environmental Engineering
    Graduate Assistant, 2006 - 2008
  • Pelican Computer
    Computer Technician, 2002 - 2005
  • RPW Inc.
    Assistant Environmental Scientist, 2001 - 2008
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
New Orleans, LA
Previously
Baton Rouge, LA - River Ridge, LA
Story
Tagline
Coastal Engineer
Introduction
I am a Professional Engineer (Coastal/Water Resources Engineering) who lives in 100+ year old house in Uptown New Orleans with my lovely wife and my predictable old bird dog.
Bragging rights
Worked on a 50,000 cfs sediment diversion from the Mississippi River
Education
  • University of New Orleans
    Coastal Engineering, 2008 - present
  • Louisiana State University
    Civil Engineering, 2005 - 2009
  • Tulane University
    Physics, 2003 - 2005
  • Loyola University
    Physics, 2001 - 2002
  • Jesuit High School
    1996 - 2001
Basic Information
Gender
Male
Relationship
Married
Other names
Ryan Lee Waldron
Ryan Lee Waldron's +1's are the things they like, agree with, or want to recommend.
New Orleans Swizzle
nolarecipes.blogspot.com

After sampling a certain cocktail of fairly recent origins in this city, that became quite popular quite popular, I was instantly smitten. T

Gruyere Grits
nolarecipes.blogspot.com

Ingredients 1/4 cup plus 2 tablespoons unsalted butter 4 cups water 1 teaspoon salt 1 cup Carolina or Alabama stone ground grits 1 large egg

Certificate Program Seeks To Ready Workforce For ‘Water Sector’ | Greate...
gnoinc.org

Staving off coastal land loss in Louisiana will take lots of money and lots of manpower. In just the next four years, GNO Inc. expects up to

Planter's Punch
nolarecipes.blogspot.com

1 (750-ml) bottle amber/gold rum - I like Mount Gay or Appelton 1 (6-oz.) can frozen lemonade concentrate 1 (6-oz.) can frozen orange juice

The Sazerac
nolarecipes.blogspot.com

Ingredients 2 oz. of Bulleit brand (if you can't find Bulleit, go with Old Overholt) Rye Whiskey 1 teaspoon real simple syrup (see recipe be

Milk Punch
nolarecipes.blogspot.com

Ingredients 750 mL bottle Brandy or Bourbon (I use Brandy) 3 quarts half and half 1/3 cup melepone Mexican vanilla 2 cups powdered sugar Ins

Ouefs Côté de Fleuve
nolarecipes.blogspot.com

I made eggs benedict the other night, with intentions beyond my normal replacing of the canadian bacon in traditional eggs benedict with and

Shrimp Creole (using fresh Creole Tomatoes)
nolarecipes.blogspot.com

New Orleans during the summer time is a truly awful thing. But with it, comes two positively amazing things: Seafood and Creole Tomatoes. I

Poultry Andouille Gumbo
nolarecipes.blogspot.com

I apologize if this recipe doesn't make the most sense. It is ever changing (improving hopefully) and I find that maybe it is best if I am n

Crabmeat Ravigote
nolarecipes.blogspot.com

For the first Friday in Lent I had a hankerin' to try to make Crabmeat Ravigote (or Crabmeat Maison as it is called at Galatoire's). I tried

Chicken Bon Dude
nolarecipes.blogspot.com

So it seemed a few years back that everyone and their mothers was blogging about the classic Creole dish, Chicken Bon Femme. All this talk a

Creole Summer Salad
nolarecipes.blogspot.com

With the Chicken Bon Dude, I served a salad. The night before serving I sliced Avocado, Vidalia Onion, and Cucumber and placed them to marin

Shrimp & Grits
nolarecipes.blogspot.com

Shrimp and Grits, a dish that reeks of the south originates from the Low Country of South Carolina. Being as Grits AND Shrimp are both all o

SHRIMP RÉMOULADE
nolarecipes.blogspot.com

Remoulade is a New Orleanian sauce that shares a name, and little else with the French sauce, Remoulade. The Louisianian version is a Creole

ÉTOUFFÉE
nolarecipes.blogspot.com

My Lovely Wife came home late the other evening from a work sponsored crawfish boil. With her came a couple of pounds of crawfish - "They we

PIMENTO CHEESE
nolarecipes.blogspot.com

Butcher, the wonderful little sandwich shop and butcher associated with Cochon, makes some absolutely killer Pimento Cheese. I happened to r

PECAN PIE
nolarecipes.blogspot.com

Since it's the time of year when pecan pies tend to pop up, I figured I'd share my recipe with y'all: Ingredients § 1.5 cup coarsely chopped

Big Charity could become big civic complex
www.wwltv.com

The Landrieu Administration is asking state lawmakers to contribute some of the money needed to put the old Charity Hospital building in New

Agreement will allow nonprofit to seek lessee for St. Roch Market
theneworleansadvocate.com

With a $3.7 million renovation of the historic St. Roch Market under way, the city is clearing the way for the once-bustling market to retur

No burritos on the ‘interior Mexican’ menu at New Orleans’ Casa Borrega
theneworleansadvocate.com

Is a burrito Mexican food? It certainly wasn’t considered so in Hugo Montero’s childhood home in Mexico City.“That’s food from the north,” s