Now a "roux" is an oil and flour base that's made first. More about making a roux can be found here:http://www.realcajunrecipes.com/recipes/cajun/roux/44.rcr

He mentions what sounds to be "sotern" wine. I'm not familiar with the term as a name of a wine. It could be some French chardonnay or something. It's very likely he's simply saying "southern" given his heavy cajun accent.

Andouille is just a name of cajun sausage. To make an authentically tasting cajun dish, you'll need sausage as close to this as possible. More about the difference can be read here: http://www.gumbopages.com/food/andouille.html

I wish I could post my recipe for my nuclear hot curry chicken. I use habaneros But I'm cooking this one ^ tonight.

That is one dark roux! Justin was something special. I wish I had actually been cooking when he was around. I need to dig around for more old clips, I've been craving some good Jambalaya.

hey swampgirl
the wine he's reffering to is "Sauterne". It's a french sweet wine, usually served with desserts or as an apetizer.

Andouille is great , but that video is sooo vintage it hardly looks apetizing, i mean, look at those 70's colors!

Thankyou, chibouki. It's so funny you think it's unappetizing because of the retro-iness of the colors. If you lived in the south (of U.S.), you'd quickly realize that some of the best places to get great food are in old places.

I was telling someone yesterday of the best place to get ribs in the area of SC I grew up in

Picture an old given up gas station w/ the filling tanks removed. The asphalt parking lot is cracked and grass grows through. The back was converted into a kitchen with a large grill/oven thing, but other than that it looks like a derelict gas station. Oh, there is a small sign stuck up on the window that says "House Of Ribs"
This place was featured on some Southern Living show on cable. They didn't change a thing for the show either! haha..just went through his process of preparing ribs. Good ribs! (Florence, SC)

You're right swampgirl,
I should be ashamed to judge food only by the looks... Actually, most of the best eats i've had where in semi-derelict places like you described.

Perhapse i've been traumatized by that old "blossom yellow" saucepan I inherited from my mother... and that I threw out last week after 30 years of good services ?

Lived in Lafayette (La-fy-ette) for five years. Best friends Cajun. Learned how to cook a roux from Jeanette Trahan...looked just like Justin's. Lovely!
I think he missed the celery though. She always put it in hers. Also, we did cook the chicken in the roux before adding the water...just a little. Yum!
I watched this so I could remember how to do it...it's been years!

I would LOVE to know someone that's an authentic cajun cook. About the only folks I know that can cook old southern food now are pretty old.

Who's passing this knowledge down?

*promote

Promoting this video back to the front page; last published Wednesday, June 20th, 2007 9:06pm PDT - promote requested by twiddles.

>> ^swampgirl:
I would LOVE to know someone that's an authentic cajun cook. About the only folks I know that can cook old southern food now are pretty old.
Who's passing this knowledge down?

Go down Bayou Lafourche or Bayou Terrebonne and everyone can cook like that. I can make a mean chicken gumbo myself. BTW, half the people in my family have his accent.

wonderfully *long

This video has been flagged as being at least 10 minutes in length - declared long by jonny.