ANNA MONICA / L’Observateur / March 25, 2000

If it’s cooking for a crowd, get Al Villeret to do it! Where some would absolutely cringe at the thought, Al thrives on cooking “big,” like for 50 to 500 people or more. The real truth, though, is that everyone in the Villerethouse cooks.

Janel, with whom Al celebrated his 18 years of marriage this week, and sons Donnie Donley and Jared all skirmish for space in the kitchen at times. Janelwould rather they get out of her kitchen, where she does plenty cooking, and into Al’s kitchen in back which is well equipped. In it Al has his big iron pots inone spot and what Janel calls his “little cooking pots” in another.

With Doug Lambert of Reserve, Jerry Pfister of Norco and Al, PAL’s Black Iron Cooking was formed, using derivatives of their names. They have cookedat Andouille festivals and at the Multi-Cultural Festival in Edgard and have plans to do more in the future.

Al has also cooked big gumbos for political campaigns and recalled one where he used 20 gallons of liquid and it took two and one half hours to make a dry roux.

“You could swim in that pot, it was so big,” Janel exclaimed. The pot held 40pounds of deboned chicken,20 pounds of deboned smoked turkey, 15 pounds of regular turkey necks, 15 pounds of smoked turkey necks, 10 pounds of andouille and 10 pounds of sausage. Al started it at 7:30 a.m. and thecooking was complete at 2 p.m.A really special red bean gumbo is probably Al’s favorite dish to cook. It isalso Janel’s favorite to eat. He believes his is different from that of mostpeople as he has an original recipe from a Mr. Hymel of Gramercy, which hefollows exactly. Admitting it is difficult to get the same taste when adjustinga recipe to fit the number of people, Al considers that a challenge and attempts it anyhow. He works on it until he gets what he wants.His spaghetti jambalaya is a personal specialty, too.

Since the tender age of 5 Al has been fascinated with cooking. He got toground the ingredients for his grandmother’s dressing. She could also cookall the rabbit, alligator and muskrat his grandfather could catch. They were alarge family and at every gathering they talked about food because they all loved to eat.

Speaking of alligator, Al is convinced he can cook it any way possible. Whilehe does the “big” stuff, son Jared likes making breakfast, especially omelets, and they claim his pancakes “are out of this world.” Donnie makes a great seafood gumbo and enjoys cooking a number of dishes.

“He would cook grass if he had the chance,” says his mother while his aunt, Allie Scioneaux, agrees “it would taste good, too.” They give Donnie’s grandmother, Edna Mae Donley of Garyville, much of the credit for teaching Donnie to cook as well as helping Jared. Al was Jared’sreally big inspiration. When the Villerets and friends go camping, they plantheir meals, which have included Thanksgiving dinner.

Al works construction so probably comes by his favorite other activity – woodworking – naturally. He made a number of the attractive items offurniture in his home.

“His fun thing is working,” Janel believes.

Following are some of his recipes:

FRIED CORN ON THE COB

Egg and milk wash Seasoned lemon flavored fish fry

Dip corn in egg wash. Roll in fish fry then deep fry until golden brown.

FRIED FRESH SAUSAGE

Make egg and milk wash Cut sausage in 3-inch lengths Put sausage in egg wash. Roll in flour and deep fry.

MICROWAVE CRABS

1 dozen crabs 2 sticks of butter Louisiana Cajun seasoning, lemon juice and garlic

Remove shells and lungs. Lay in microwave dish. Season with Cajun seasoning,lemon juice and garlic. Microwave for 12-15 minutes, depending on microwavepower.

RED BEAN GUMBO (20 qt. pot)

1 large can cream mushroom 2 cans diced Rotel 1 six-oz. bottle Lea & Perrin sauce (Worcestershire)6-8 cans red beans (Blue Runner beans) 3 lb. onions, diced1 cup celery, diced 2 cup bell pepper, diced 1 cup shallots 1/2 cup parsley, chopped 1 – six oz. bottle Louisiana hot sauce3 lb. turkey necks3-4 lbs. ham cut into cubes1 lb. andouille cut into slices4 lb. sausage cut into 3-inch or 4-inch pieces3/4 lb. shortening3/4 lb. flour

Make roux dark. Add onions, bell peppers, shallots. Smother down untiltender. Add meat. Smother down more. Add water to make stirring easier. Cook until all ingredients are smothered down good. Add Rotel and cream ofmushroom. Add hot sauce and Lea & Perrins, also beans. Cook for about 40 minutes.

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