[video:youtube]eK4umRMJlrs[/video]

Nice. Whatever happened to that guy? I used to like to watch his show.

he passed on several years back.

He looked pretty old when that video was done...not sure of the year. I loved watching.

I think he was preserved in a vat of roux

i saw him at the base theater at keesler afb when i was in tech school in 81. he did a funny show and then came down and hung out with all of us for a while. i had never heard of him until that day but went because it was something to do. he was a nice, down to earth guy. several years later he had a cooking show on tv and it was pretty good. his big line was "I garr un tee". that and everything he made started with a roux.

his manner of speech was a riot

I wouldn't use olive oil.

noticed that, also...never heard of it...probably wasn't EVOO, this was back in the days when EVOO was not a designer ingredient, was expensive, and honestly, I think it is seldom used by the Italians. I bet this recipe comes out fine with the household variety OO...easy enough to give it a try.

I wouldn't use any olive oil to make gumbo roux.

No need to give it a try, it's been done around here, and I recommend against.

I'm gonna' use 30W motor oil and margarine in honor of both y'all!

i'm sure you meant to say motor 'ole'

regardless, i'm gonna try olive 'ole' and see how it turns out

HA!

I will say that equal parts butter and (olive) oil do prevent the butter from burning, which it will normally do unless clarified.

But then all you Michelin star chefs know that!!

which is why you should switch to oleo

dunno what dat is

Chefs who drive on Michelin tires.

k, weird...but how you knew i run Michelin tires escapes me

kitchen drones

When he used a lot of onions, he'd always wipe his nose with his kitchen towel and say "his nose was gettin' athletic!

If you just have to do it, then use the lightest stuff you can find.

Olive oil adds a twang that just doesn't belong in the taste of gumbo.

Died back in '01 at age 87.

Enjoyed watching his cooking shows.

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.

Everything he made on the show looked so easy to do and delicious!

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.

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.

Thank you for that...

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

Oh, man...

Damn! I agree with mathman again.

Just use canola, or butter.... yet, bacon grease.








+15, hair, no tats!

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.

and the truth comes out

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

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

roux miles

he also said take your time and don't hurry...meanwhile, enjoying an adult beverage

Thanks for that link, it's great...

faux roux

That's because his show wasn't long enough to show it done.

Roux is flour and a fat, like oil, butter, whatever. That's what is in the jar.

Margarine is faux butter, oleo boy.

Yes, it's true I use a real Louisiana product made of the correct ingredients by people who do it quite well.

kanga roux

Hops in yo mouf!

I'm a strained bacon grease guy for my roux. I figure it takes about two frosty mugs of beer to make a roux. Since Doecamper went gluten free the flour is a little more sensitive on the scorch so I really don't get past milk chocolate in color.

I've always just dumped the napalm over my trinity to cook that before adding the meats and stock once it's cooled a bit. Roux hitting trinity is the odor I wish I could bottle to teach the world to smile.

Now I just need a goose or two to cooperate over the next 24 hours or else tomorrow's is gonna be nothing but chicken, shrimps, and andouille for protein. Well, except for the swampgrass.

GE

Oh, yes...

The world is a much better place with bacon grease.

A section of my frig is its dedicated shrine.

I sure miss Justin Wilson. What a character!

Qu'est-ce un grand cuisinier! Dieu bénisse Justin Wilson.