Louisiana Cajun cooking
1914–2001 · United States
Justin Wilson was born in Roseland, Louisiana, in 1914 and worked for years as a safety engineer before a cooking appearance on a Baton Rouge television station turned into a new career. He was a natural storyteller with a heavy Cajun accent that he cheerfully exaggerated for effect.
He published The Justin Wilson Cookbook in 1965 and became a familiar national television presence, cooking gumbo, jambalaya, and étouffée while telling jokes and stories. His cooking was generous and unfussy, built on a dark roux, the Cajun trinity, and plenty of rice.
He died in 2001, having done as much as anyone to make Louisiana cooking part of the American mainstream.
A dark roux-based Louisiana gumbo with sausage, chicken, the holy trinity, and a little filé.
Rice cooked with sausage, chicken, and tomatoes in a single pot, seasoned with Cajun spice.
Crawfish tails smothered in a buttery roux sauce with onions and peppers, served over rice.
A Cajun supper in Louisiana · 1983 · Louisiana