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Campfire Outfitter
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Campfire Outfitter
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Nice. Whatever happened to that guy? I used to like to watch his show. Died back in '01 at age 87.
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Campfire Tracker
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Campfire Tracker
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Enjoyed watching his cooking shows.
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Joined: Dec 2013
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,189 |
Nice. Whatever happened to that guy? I used to like to watch his show. Died back in '01 at age 87. Dayam. That long ago? I am getting old. I do remember his garr-un-tee line. And yes, I think he basically started every freaking recipe with a roux. But, that was back when I wanted to be the best ragin Cajun cook around, so that was right up my alley.
Last edited by local_dirt; 08/30/15.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Ranger
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Campfire Ranger
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Everything he made on the show looked so easy to do and delicious!
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Joined: Dec 2002
Posts: 3,936
Campfire Tracker
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Campfire Tracker
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Here's the hard copy of his recipe: I used to get a kick out of him also.
Justin Wilson's Cajon Chicken Gumbo Recipe:
Ingredients Nutrition
Servings 8 Units US
3⁄4 cup olive oil
1 1⁄2 cups flour
1 cup onion, chopped
1 teaspoon minced garlic
2 cups cut up andouille sausages
2 -3 lbs chicken, cut into small size parts, including gizzards
2 1⁄2 tablespoons Worcestershire sauce
1 1⁄2 teaspoons louisiana hot sauce
2 1⁄2 teaspoons salt
4 cups water
4 cups sauterne white wine
file powder
Directions
1. "Firs', you gotta make-a-roux, you know dat".
2. In a cast iron dutch oven, combine oil and flour on MED heat. Stir the mixture constantly and slowly until it browns.
3. "You cook dat til you tink, dat's gonna burn, but dat's not what it did, see y'gots to cook dat til it's like Dutch chocolate, y'see?".
4. When the roux reaches it's proper, aforementioned color, you add the onion. Once that onion has cooked clear looking, add your garlic, and whisk in 4 cups of water.
5. Next you stir in the worcestershire and hot sauce, and add your andouille sausage.
6. Now it's time to add your chicken. "I put the pieces I like most of all, which is all the shicken, and the part what go over de fence last, I like dat.".
7. Add your 4 cups of Sauterne wine, and 2.5 teaspoons of salt. Stir all this together and your gumbo is completed,.
8. except for the cooking.
9. " What you did with dis, now you cook dis today, an don' serve it today, no. You put it in you icebox tonight, an tomorrow, bring it to a boil an let it simmer for about an hour, an den eat dat, cause it taste more batter den, hoooo, it always does.".
10. Whether you can wait until the next day or not, cook it a long time until the chicken is ready to fall off the bone.
11. Serve it with hot cooked rice and offer �le powder to you guests.
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Joined: Dec 2013
Posts: 44,189
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,189 |
He was smooth, wasn't he? Everything just kinda magically came together at the end.
Aggie, thanks for that! I'm saving that one now.
Last edited by local_dirt; 08/31/15.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: Feb 2002
Posts: 18,666
Campfire Ranger
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OP
Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
Here's the hard copy of his recipe: I used to get a kick out of him also.
Justin Wilson's Cajon Chicken Gumbo Recipe:
Ingredients Nutrition
Servings 8 Units US
3⁄4 cup olive oil
1 1⁄2 cups flour
1 cup onion, chopped
1 teaspoon minced garlic
2 cups cut up andouille sausages
2 -3 lbs chicken, cut into small size parts, including gizzards
2 1⁄2 tablespoons Worcestershire sauce
1 1⁄2 teaspoons louisiana hot sauce
2 1⁄2 teaspoons salt
4 cups water
4 cups sauterne white wine
file powder
Directions
1. "Firs', you gotta make-a-roux, you know dat".
2. In a cast iron dutch oven, combine oil and flour on MED heat. Stir the mixture constantly and slowly until it browns.
3. "You cook dat til you tink, dat's gonna burn, but dat's not what it did, see y'gots to cook dat til it's like Dutch chocolate, y'see?".
4. When the roux reaches it's proper, aforementioned color, you add the onion. Once that onion has cooked clear looking, add your garlic, and whisk in 4 cups of water.
5. Next you stir in the worcestershire and hot sauce, and add your andouille sausage.
6. Now it's time to add your chicken. "I put the pieces I like most of all, which is all the shicken, and the part what go over de fence last, I like dat.".
7. Add your 4 cups of Sauterne wine, and 2.5 teaspoons of salt. Stir all this together and your gumbo is completed,.
8. except for the cooking.
9. " What you did with dis, now you cook dis today, an don' serve it today, no. You put it in you icebox tonight, an tomorrow, bring it to a boil an let it simmer for about an hour, an den eat dat, cause it taste more batter den, hoooo, it always does.".
10. Whether you can wait until the next day or not, cook it a long time until the chicken is ready to fall off the bone.
11. Serve it with hot cooked rice and offer �le powder to you guests. Thank you for that...
![[Linked Image from i.imgur.com]](https://i.imgur.com/m0zk1a7.jpg)
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Joined: Dec 2002
Posts: 3,936
Campfire Tracker
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Campfire Tracker
Joined: Dec 2002
Posts: 3,936 |
I didnt have anything better to do and I liked the ole guy alot. Nice to see his smiling face and great attitude again, we need more of that nowadays in our society.
I also managed to find his Jambalaya Recipe, enjoy:
JUSTIN'S JAMBALAYA
Ingredients
3/4 c evoo (extra virgin olive oil)
3 clove crushed garlic
4 c par boiled rice
4 c water
4 c chicken stock
2 large grn. bell peppers diced
1 large ylw. onion diced
3 bunch green onion, sliced
2 lb andouille sausage, sliced
2 lb white or dark meat chicken, diced
1/2 lb shelled & deviened shrimps
1 1/8 bunch parsley, chop'd
1-2 tsp cayenne pepper, depending on your desired level of hot
Directions
1 In large dutch oven pot, add EVOO on Medium Heat
2 add Garlic, get hot
add all veggies, except Parsley
soften veggies
3 add sausage & chicken, saute til almost done
add shrimps
4 stir all til well mixed
Add Rice & cayenne pepper
mix well again
5 Add all liquid
Bring to a Boil
Add parsley
6 stir occasionally
after rapid boil for 5 mins.
Cover w/ tight fitting lid turn down to low simmer
for 45 mins.
7 DO NOT LIFT LID
DO NOT PEEK
PATIENCE IS A VIRTUE
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Campfire Ranger
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OP
Campfire Ranger
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Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
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Damn! I agree with mathman again.
Just use canola, or butter.... yet, bacon grease.
+15, hair, no tats!
Sean
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Joined: Jun 2004
Posts: 44,817
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,817 |
What old Justin doesn't tell you is getting a roux that dark without burning even a tiny speck of it can be a pain in the ass. I cheat and let Kary's make the roux. ![[Linked Image]](http://karysroux.com/wp-content/uploads/2014/01/karyroux1-274x182.jpg)
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Joined: Feb 2002
Posts: 18,666
Campfire Ranger
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Campfire Ranger
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Joined: Aug 2002
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Campfire Ranger
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Campfire Ranger
Joined: Aug 2002
Posts: 19,106 |
What old Justin doesn't tell you is getting a roux that dark without burning even a tiny speck of it can be a pain in the ass. Oh, but he did if you watched enough of his shows. He had a spoon that was wore down into an angle shape from stirring the roux. I have one of his cook books around here somewhere. miles
Look out for number 1, don't step in number 2.
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Joined: Dec 2013
Posts: 44,189
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
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What old Justin doesn't tell you is getting a roux that dark without burning even a tiny speck of it can be a pain in the ass. I cheat and let Kary's make the roux. I don't remember ever seeing it look hard to him. 
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: Aug 2002
Posts: 19,106
Campfire Ranger
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Campfire Ranger
Joined: Aug 2002
Posts: 19,106 |
I don't remember ever seeing it look hard to him. Remember that he was drinking out of the cooking wine bottle and in no hurry. He always said to cook with whatever you liked to drink. miles
Look out for number 1, don't step in number 2.
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Joined: Aug 2002
Posts: 19,106
Campfire Ranger
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Campfire Ranger
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Posts: 19,106 |
After the roux is past a medium brown, youve got to stir the roux constantly to keep it from burning. If you do burn the roux, throw it out, wash the pot and start over. The way I make a roux it takes from 45 minutes to more than one hour before it gets dark as I like it. miles
Look out for number 1, don't step in number 2.
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Joined: Feb 2002
Posts: 18,666
Campfire Ranger
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OP
Campfire Ranger
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Posts: 18,666 |
I don't remember ever seeing it look hard to him. Remember that he was drinking out of the cooking wine bottle and in no hurry. He always said to cook with whatever you liked to drink. miles he also said take your time and don't hurry...meanwhile, enjoying an adult beverage
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Joined: Feb 2002
Posts: 18,666
Campfire Ranger
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OP
Campfire Ranger
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After the roux is past a medium brown, youve got to stir the roux constantly to keep it from burning. If you do burn the roux, throw it out, wash the pot and start over. The way I make a roux it takes from 45 minutes to more than one hour before it gets dark as I like it. miles Thanks for that link, it's great...
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Joined: Feb 2002
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Campfire Ranger
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Campfire Ranger
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What old Justin doesn't tell you is getting a roux that dark without burning even a tiny speck of it can be a pain in the ass. I cheat and let Kary's make the roux. faux roux
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Joined: Jun 2004
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
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What old Justin doesn't tell you is getting a roux that dark without burning even a tiny speck of it can be a pain in the ass. I cheat and let Kary's make the roux. I don't remember ever seeing it look hard to him. That's because his show wasn't long enough to show it done.
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