Justin Wilson Oysters and Crabs

[Music] hello now I'm Justin Wilson oh no it has been 25 years since my first cooking school ran on television I think you'll be happy to find that dishes I cooked back then work just as well today for one thing I've always preferred cooking with olive oil which tastes good he's low in cholesterol and is not greedy some time my recipe called for olive oil in the bottom of the pan that's the head flavor and it's good for you cooking trends may change every few years but since folks discovered how delicious Cajun dishes are something we've known in south Louisiana for a very long time Cajun cooking has taken its rightful place among classic American cooking traditions nothing could be more traditional in Cajun kitchens than oyster chowder and barbecued crabs made from fresh seafood caught in the Gulf of Mexico that's what you're going to see on today's show four Mississippi educational TV have you enjoys soccer and wine that needs just a little bit of salt you gotta admit that for the a oh wait a minute you know I forgot the most important thing yeah I'm glad for you to see me I guarantee you know always like to start these things off with the story we're chopping up the various thing we're gonna put into one of the dishes we gonna cook today it made me think about these two friends when we would live down there or Prairie they're now near where I live about nine mile from where I live and if they both got a garden if they planting in cahoots with each other you know that's just to get up you know that's a partnership Kahoot and they were just getting ready to plant it one time and it started to rain like it been raining around here you know for the last few day and it rained it raining it rained and they got one plow Mueller to use between them you need to look at their own mule out there standing on end that rain and one of them say you know we all have a stable for them you because you know you're gonna catch pneumonia something out there and we got a good mule you trained the plow is hard to get you say yeah you know that's the truth we better did you got some old scrap lumber say yeah I got some to say soonest operating let's make a or stable and put him on that a barn so the way did they stop raining to go out there and they built one of them how you called stable of star watershed and everything and they go get them on mule one of them say I'll go get him so he got his rope and the wind got and put him on that mule neck brought him up there thought it took him in that stable and they built the door reload and home you start to go and hit in years on that doors you only back over here five what is he looking at you know some we're gonna have to trim that mules here that door just to do they're too long to go in them door I don't say you know you rat you got a straight razor oye Gogi I've got some axle grease and we'll trim them here right now when he go get his straight razor and I don't go get his axle reading he brought it back there and you get your mule and one of them got that mule about a year biting on trying to make him stay steer and one of nephew you walk up you see what y'all trying to do that I always say this mule deers are too long for them door to going down we're gonna trim it here a little bit so we can go in down and if you see a weight judgment all you got did you dig a little hole he would thank you very much and he walk off you get out of here shoot down your honker say you know that's a good boy you've been to Mississippi State now for four years and they don't taught him you got to dig off you don't you ain't got to dig no hold it from New Year's I'll guarantee today we're gonna cook our staccato and barbeque crab that's what we're gonna did the first thing I'm gonna did he show you something about crab a lot of people don't know these sort of things about crab but being reared up down and subtle is ya no way I'm a fraud was kidding you know they're going there we found out all kind of thing about crab that's two crab one of them - Femi a crab that's if he made and one is a male crab that's a mere crab I'm gonna take these over that to the sink let me the difference is you see the boat look the same on the top let me show you Bulova same on that side you see that but we turned him crab over and it different that's a female that's a man right there and we'll show you how we clean that - over here to the sink and get that dead rat quick like take them knife so I won't have to get my hand to scratch up like indeed then a hole off there and think that's crab fat there it's good we're not going to use it I mean it's a shame to have to wait these clock we don't use them and what we're gonna did now - you know we just kind of took them claw and we clean that is DeLong the longer the crab they called the dead man you could eat that - it wouldn't hurt you but it doesn't have as good a flavor the rest of the crab we take that off then we take the Fila when the crab are like this we froze these crab instead of boil them a little bit you can kill them either way we take them feeling off when we don't want a lot none that meat so we twist them a little bit so we don't lost any to meet what's in the crab because that meat kind of hard to get in on a crab you know that no we got that that ones most clean we take this out and we're gonna rinse it off just at least a little bit that's one crab I don't clean no use of me cleaning - you can throw it out to clean that but what I'm gonna do is just chop this down the middle and I'm gonna use that one cook him - yeah her own team go cooking then we put him on there like that and we mix up a little something in the paper bag sack well we got cheer now you notice I got too bad that's because they get a little of juice on that from them crab and it go through the sang we don't want to did that let me tell you about the involved with you crab I try to find out that recipe I know for three years in Lafayette I'd go to the man's place not eating him crab and I'd say I'd love to see you cooked him crab no no no that's a house secret we're not gonna show you that so what I did I said my friend what you need to do it have a few drink with me he had a few drink with me much the cost me a fortune must have cost me at least $3,000 to get him drunk enough full time to get the recipe and then when I got the recipe it's so simple he's barbecued nut and he ain't got no fire I want to see him see where they they started the fire wouldn't show me none but when I finally got that all it is is just what I'm gonna show you that's chili powder half a cup of chili powder put her in there real good back off so you don't get the sneeze on that that's a half a cup of flour sometimes you may want to put a little more flour but that's enough then I'm gonna put one teaspoon full of cayenne pepper it sounds like a lot but it's not too much that's all i'ma put two I'm not gonna put no more than that 1 teaspoon 1 teaspoon full of garlic powder that's the strange taste you don't know what it is put that on now now this is where he got me he had smoked salt but a half a teaspoon full of smoked salt that's all it took but it did a little 6 crap but we gonna cook that now and then of course you've got to put some salt on that too in seafood take a lot of salt we got a half a teaspoon for them and put a teaspoon full and a half and that 1 teaspoon full you don't believe me imma show you one teaspoon for a rat they're gonna put another half that's a half I believe myself so I put it in there now I'm gonna shove this up you get up real good for the gut so I'm having to put you're gonna put this out of the way so I don't spear nut and want to get this in faster going now what I'm dude I just get this what I got shook up good we'll use that color that it looks being nice and brown they're real good color on that now we're gonna put them crab on it we put them all in there at one time we got enough and we shook them up good on this she's a little dampness there and if you get the too damp the bag but you got to bagging I've heard nothing at all any some at all put them on now put your old bowl out of my way dry my hand a little bit don't won't get them too full of chili powder and everything else you know she'll come up shove me along with it just leave a little bit then I've got this at three hundred and sixty degrees need sugar just a neat little bit more got him I have a goal doesn't take them long to cook no be there just right three sixty three sixty five but be sure that hot put them in there and watch you hand but that grease is hot you burn you buy the frying pretty good more to have most enough in there I took a look on that to see I got most enough not quite another we've got to put some more what about trio or two more in there in a let them cook you see shook up right sugar that's enough in there any but I got to go watch that chili powder and hot pepper off my hand woo I want to tell you that get hot and you rub you eyeball with that on your hand is just too bad you scratch your bowl that'll burn you get off of that real quick no now what we gonna did and get my hand right at ease a little bit you're gonna go back over there and fix them ostrich all right now we got some of everything fixed right here ready to go move just a little bit that way put this year and put this up here too so got everything at the same place where I need it all at one time now right chair got a pan up a pot what I'm gonna make this horse to charter I want to tell you something no you don't seen them crab dance cooking the last time I cooked him read it had it had a good time with doing football season and I love the game of football I really do in fact that coach did one year and that's all we can say about that and I've seen a lot of football fans in my lifetime I really have I've been to practically every major stadium in the United States and ever a lot of minor ones - and I've seen a lot of football fans every state has them at their favorite college in university but I want to tell you something the most rabid pang the mole devoted fan the most devout the most hydrophobic football fan in the world here's a Louisiana Cajun who lived on the Mississippi River between Baton Rouge in New Orleans and the bayous of south Louisiana who followed the Tigers of air us in battle they believed in no Tigers so much they bet on the replayer guarantee and they broke us a couple of times - or what you know now I'm gonna put in this pan right here 1/2 a cup of olive oil that's 4 ounces of olive oil put that on down it sounds good going out that bottle they are guarantee and then into this cooking ring I'm gonna put some on y'all that just one couple those twin beds and vention fruit in a cup of celery chopped real good crying already that's good now I got some parsonage we'll put on that well let that cook just to release a little bit I got two McCoy's done before putting the garlic now this these are potato this is a cup of potato but I've been fudging a little bit I got some are to think they got to cook tuna tender before you put them into the into this chowder now I got to get this around what a cheney Potter got to me I'll guarantee you I'm going to cook these onion and these Cerie until they clear you can see true it won't be long doing that two of tell you that for sure while I'm doing I better take a look at these crab the most done they are most done what I did I let them drain at least a little bit and I'm gonna put them like this and put the rest of them in there to cook be just right just exactly right come on down that's good that smells so good you know the best thing in the world you can do if you want you're gonna get somebody hungry just fry some onions and bacon in your house you're here and didn't don't feed them you never spoke with you again get on t look hotter hold see there that is what you call being a safety man got it let it drain a little bit you see that little handle on there was up too far and that's what made that thing do that and that's bad put them on that on paper towel to drain and then we're gonna haul off there and put some more on here to cook my shame a little bit more to be sure they are at smear letting tell is doing all right over there go ahead on get that in there neither fry while I'm finishing that oyster chowder that's your the part a strong air one more and it lost him put that down on the way they wanted to look at that real good I've got to wash that off my hand hmm get to you I'll tell you one thing you do like the Cajun told me to clear you sciences up you here now now go ahead and remind if I want to I'm not gonna get them hurt too bad with him hot pepper chili powder okay and we're most ready to do the rest of this hope yep that's clear that's very getting clear on you're clear what I'm talking about clears you can see true now what I got to did it put the rest of this stuff together what I got you before I do I've got a little juice there I can put my garlic on there that's a tablespoon full of garlic chopped up real fine got them running that around in there with it others you now if you don't got a little juice your garlic or get hard you can do you don't want that to happen no now what we're gonna dig you'll never guess what that is softer and wine one cup or so turn one we'll put that in right here with this juice that I got right here of the oyster that's good then I'm gonna put one tablespoon full of soy sauce you know this is the base for all Worcestershire sauce is this right Cheers and I want to tell you it's good got that there we'll put one teaspoon full of Louisiana Hot Sauce if you're gonna use Tabasco sauce it's made from Tabasco pepper this is made from cayenne pepper you use a half a teaspoonful if it's a little bit harder when we sure get all of that then I'm gonna put two teaspoon full of salt on this that two teaspoon and I'm gonna stir this because I don't want it to burn no you don't want that to happen looking good looking just ball how you called that means just good yeah my goodness alive yeah it smell good boy but I'll tell you one thing I want you to know that that chili powder got me now got it and this right here is the juice from the oysters and I washed them some more and some oysters and I put that in there it looked like it's dirty but it not the nut but with juice from oysters plugged in soy sauce now I've got a little more left in here I want to be sure put that to the right here I got some potato you see them table we'll put them in there Rhett now I don't want to miss no no all them potato cook we're gonna put that gonna bring all this to a boil all this we gonna bring to a boil we don't put the moister now you know don't put the moisture in there a lot of people saying when you make artists to and things like that do I'll just put Thornton and cook just a few minutes no this is gonna cook six hour the moist ain't never gonna bar guarantee is gonna be good too when I make all just do a cook it overnight but I just let it simmer I know I don't ever put I'll just put them in there like this like I think they're supposed to go come on down bar which you got this bowl and I got to take these crab off too because they both did not quiet now they are guaranteed you notice I got that thing down anyway the thing not gonna did that to me like it did let those drain just at least a little bit there I'm gonna put them over here with the rest of the man that smell good with that myself BBQ tray they love barbecue too don't they turn this off so we won't burn somebody now this is just about to come gonna step to a boil but while I'm here I might just as well mix up a little something I sometimes put in you know when I make a seafood sauce I make all my own mustard things like that to put in this is dry mustard all that is and it's hot when you put it with something else it's hot yeah and what I use half half of all I use a whole jar that it's half mustard you see that one's got on there in powdered horseradish you talk about clear you Sciences up this will did it you don't have to go to no doctor for that you just get to it this horseradish in something and you cry and your sciences will clear up and somebody think you lost you best friend and all that stuff Oh guarantee now I'm gonna mix these dry ingredient real good so that they will will mix up good when I put the other ingredient on that the only other ingredient I got here I use wine benning vinegar you would call it not knowing no better you know we put that mix up the dry and videos good now how'd you get this mixed up you put it in a jar and covered you got to keep it covered and see how pretty that's turn into something out there but it's hard the way there you see that that's getting real change in color we put the wine vinegar gonna change color some more but you've got to mix this up good so that you can have a even mix you when you put the juice on it now we put the juice but take this over there in case I get enough juice without ship Chuck Chuck Chuck Chuck Chuck Chuck Chuck Chuck it I don't want to show the cart and see if that's enough no that's not enough be within the bet that's not enough now what you do is when you make a red sauce you take you catch up and things like that and you put a little T's in it to your own taste and this is hot hot hot you keep it in your refrigerator would you top on it all the time and you want to make it where it's a kind of like a cream sauce because as it gets older and gets drier didn't quite enough juice on there yet now this would be enough juice I know not quite not at ease we've closed this back up the water knocked it over on somebody down there and we're gonna mix that up there you go that's mixed we're gonna put that in a jar put the lid on it and keep it in you icebox now I got to put the oyster on this don't forgot the oysters you stay in your charter because it doesn't blow yourself to a boil you put that down on a simmer stir them in there good put the lid on it didn't forget about it for six hour now it just happened that I had some cook already ain't that nice oh that's sorry and it's good yeah no I'll take this over here to the table put it there like that that's a barbecue crab fix already like a bring knows I got to they ready to put them right there like that turn your oven off red quick now they're that over there there's stir this at least a little bit put someone in oyster chowder on this who you talk about good no guarantee that's good one sit right down here and eat just a little bit of that with a little garlic bread and a little wine yes you talk all about and put a cup of them crab over here this warm hot put a little wine on this high that I teach others been cooking six hour let me taste that see if it came out all right I mean oh what truth oh just fine mmm you know an air us would have the plane that girls school in South Bend had to call Notre Dame a bunch of us Cajun got to get him would update to and I never will forgot we were riding on the bus we had a bunch of cater from lunch in Gramercy in Paulina and convent and this is the true story and this grad big Cajun on the way out there held up two tickets on the button see I got my ticket guarantee oh I said you brought you old lady he know you know understood this game like me I say who you brought hang and told nobody I didn't brought nobody eat two tickets for me I say what in the world you're gonna need with two tickets you see I'm going up nim game and I'm a year like hell but him talking here line no the one name you ain't gonna start a fight with me and I'm gonna fight him and they're gonna throw me out of that stadium I need each other ticket to get back in and I'll guarantee [Applause] [Music]

Channel: CAJUN IN THE CITY

Views: 859,119

Rating: 4.8893018 out of 5

Keywords: Justin Wilson (Chef), Cajun cooking, Crab (Animal)

Id: iTRwdzZA05o

Length: 27min 43sec (1663 seconds)

Published: Thu Sep 18 2014