One of my "early day" musician friends, Rod Roddy of
LeRoux, shared a few pictures of recent events where they performed,
and, a few personal pics with captions by Rod.
LeRoux has transformed over the years as many groups do but that
took nothing away from the roots of their Louisiana background.
Their website is here: http://www.laleroux.com/
View and read on...
Rod and the keyboard are fighting and he's winning!
Terry Brock (new lead singer for LeRoux) and Rod.
Oh, that’s Biloxi’s gulf in the background.
Not a bad backdrop!
Who doesn’t remember Wet Willie and ‘Keep on
Smilin'”! That’s the
man….Jimmy Hall from Wet Willie.
He is a killer soulful singer, blows the sax and harp and is
just an all around good ole funky fellow.
Steve Cropper & Rod. Steve
Cropper wrote songs like, Sittin' on the Dock of the Bay, Knock on
Wood, Soul Man and so many more.
He still rocks and is one cool dude!
Leon Medica, Steve Cropper and Nelson Blanchard.
Nelson lives in Baton Rouge and owns a studio there, is a
great keyboardist and plays with LeRoux.
Steve and Leon gettin' it on!
Cruisin' the Bayou...When I can get away, I always try to get
‘down da bayou’. We
are in Dulac, La. with some good friends and my sister and her
Stephanie and Bobby, Chris and Cindy….checking to see where her
Jazz Festival - New Orleans - 2008
Kade Roddy, my son, wanted to meet the guitar
player with KANSAS…Rich, and, when we went backstage there he was
hanging out with Jim Odom (front) and Tony Haselden from LeRoux. Kade heard of KANSAS from the Guitar Hero game….go figure!
The current band... Nelson Blanchard, Jim Odom,
me, Tony Haselden, Mark Duthu, Leon Medica, Randy Knaps (former lead
singer) and David Peters.
And finally..."The Camp" where every good Cajun runs...The only thing missing in this picture is my butt
in one of those chairs, crawfish burner and cold beer!!!!!
hope you enjoyed a little "inside" from LeRoux... and
here's Rod's technique for Chicken Gumbo.
My chicken (and sausage) gumbo.
First of all I cheat! I make the roux in the microwave cause it takes less time and
it works really well!
I mix up 1 cup oil and 1 cup flour…. Use a
glass container only!…. 3 minutes, then 1 minute… then 30
seconds each time until you get the color you want….. don’t try
and cheat this schedule.. you will lose and have to start over! I like the old penny color – dark brown.
Of course I chop my onions, green onions,
celery and bell pepper. Use
as much as you want, I haven’t found the “too much” point yet!
I like to buy the ‘Wal-Mart’ 10lb bag
of chicken leg quarters and I boil them in crab boil or ‘Tony
Chachere's and Old Bay seasonings, with a Bay leaf and garlic
powder. Boil for about
15-20 minutes, take out and let cool.
DON’T throw the water away!….that’s the best part.
Keep it on a low burner until ready to use.
OK, when your roux (not LeRoux---although
that’s where we got the idea for our name—the ingredients!
The band….different guys…the ingredients!) is ready, put
it in a pot with all your chopped up veggies and let all that simmer
for a while…you know until the onions are clear and it looks
Now when that’s ready, add it too your
‘boiling’ water and let that simmer for a while.
When your chicken is cooled, debone and add to the mixture. If you want sausage, I
like to cook it separate in a skillet with ‘Tony’s” and add to
I put a lot of
gumbo file to flavor it and to thicken up the gumbo, and if
you like, you can add some chopped okra…..that’s your choice.
Either way, it will taste better tomorrow, I don’t care
what you do, it will taste better tomorrow.
Oh, I boil some eggs and put it in the gumbo
and everybody goes nuts. Don’t
ask me why, maybe because we used to drop a lump of potato salad in
the gumbo. I don’t
know but I just had a bowl of gumbo and 3, yes 3 boiled eggs!!!
Man it was so good…