I stumbled upon a video of his tv show.
"You know why de shicken cross de road, haaah? Really, to run away from dem Cajuns, I tell you dat right now, cause Cajun will eat mos’ any-ting, an dey love to cook shicken."
Cooking time is approximate since he says to "cook it a long time"…Id say 2 hours or more
Total time: 3 hours 15 minutes
Prep time: 1 hours 15 minutes
Cook time: 2 hours
Yield: 8 serving(s)
Ingredients:
| 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 |
Steps:
- "Firs’, you gotta make-a-roux, you know dat".
- In a cast iron dutch oven, combine oil and flour on MED heat. Stir the mixture constantly and slowly until it browns.
- "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?".
- 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.
- Next you stir in the worcestershire and hot sauce, and add your andouille sausage.
- 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.".
- Add your 4 cups of Sauterne wine, and 2.5 teaspoons of salt. Stir all this together and your gumbo is completed,.
- except for the cooking.
- " 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.".
- 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.
- Serve it with hot cooked rice and offer �le powder to you guests.
Nutrition Facts:
Calories 617.3, Fat 37.6, Saturated Fat 7.7, Cholesterol 85, Sodium 892.6, Carbohydrate 24, Fiber 1, Sugar 2.6, Protein 23.8
These are absolutely the greatest and go great with fried fish. This recipe is from the late Justin Wilson
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 6-8 serving(s)
Ingredients:
| 1 cup cornmeal |
| 1/2 cup flour |
| 1 teaspoon baking powder |
| 1 teaspoon salt |
| 1/2 teaspoon baking soda |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon onion salt |
| 1 egg, beaten |
| 1/4-1/2 cup finely chopped green onion (including the green part) |
| 3/4-1 cup buttermilk (add slowly so you don’t get the batter too runny.) |
| vegetable oil (for frying) |
Steps:
- Combine all dry ingredients.
- Add egg, buttermilk and onions.
- Mix well.
- Drop in deep hot oil by spoonsful and brown on all sides.
Nutrition Facts:
Calories 138.9, Fat 1.9, Saturated Fat 0.6, Cholesterol 32.2, Sodium 605.3, Carbohydrate 25.9, Fiber 1.9, Sugar 1.8, Protein 4.9