I GARON-TEE!!!

Aiiii-yeeeeee! :D

OMG!! I remember that guy!!! How funny!

his shows...is he still alive ??

:cry:

I have three of his books

and I love that book :D

drinkable, and he'd pour a generous amount in the pot, and a glass down him!

I scoff at Justin Wilson. The rest of us Cajuns think he's a big phony.

On Edit: Stereotypical Cajun dialect. He did not impress me.

:thumbsdown:

My opinion, as an entrepreneur who has sold truckloade of boudain to Cajuns differs from yours. Justin Wilson lived all his life among the Cajuns of Louisiana, and has been one of the greatest spokesman, entertainers, and educators of their way of life for over half a century.

in Lafayette, LA. I am Cajun. :) And it's spelled boudin. :hi:

Not to start a fight, just an observation among my people re: Justin Wilson. And he's from eastern La. (Roseland, LA.) kinda out of the Acadiana region. :)

Bou·dain, a variant of boudin. Whatever Justin Wilson did, he sold more cajun cookbooks and records than anyone extant.

But the foods he cooked were authentic, and that's what counts. His accent was way overblown and primarily for show. I know a ton of people with stronger cajun accents than my own, but NONE of them sound like that.

great site

I still call onions that, due to his massive influence! :D

why would ANYONE want to watch such a slovenly person's cooking show?!

check this thread to see someone post similar sentiments, except they were serious:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=105&topic_id=3488348&mesg_id=3488348

somethin' wrong with 'im."

The ole boy surely died happy :D

"He spell it P-H-I...D.E.A.U.X" :rofl:

That was the first time I ever heard Justin - I was hooked.

I never missed his shows. He cracked me up.

*in the early 80's that is.

Did you hear the one about Boudreaux and Thibodeaux?


Ooooooo-eeeeeeeee!

He always cooked recipes that looked like they would feed about 30 people in those big pots of his. That said, the food sure looked good.

A lot of cajun recipes are some sort of sauce over some rice. I was confused as a child because I'd sleep over at friends' houses and their parents would offer me some beef stew, and I'd wonder where the heck the rice was. All stews, to me, had to have rice. It's almost as big a staple to us as it is to the Japanese.

Now, as far as the big pots are concerned, you could cook a pot of jambalaya one day, and eat on it for the next few. And since a dish like jambalaya (yeah, it's creole, so sue me) was originally made from leftover meats (I'll still take whatever leftover chicken or pork or beef I have from the fridge and add it to the pot), you could save money that way too. To change it up, you could make a small pot of white beans with ham hock and whatever else and pour em over your jambalaya to change up the experience a bit.

My damn mouth is watering!!!!

:hi:

welcome to DU, by the way

HEY EVERYONE -- PARTY AT NED'S!!!! :D

Break out the really really big pots! :party: