One of my signature dishes is a variant of his seven steak gumbo. You cook okra and par of the onions at high heat in a cast iron pan until it starts to blacken and repeatedly hit it with small (half cup) amounts of beef stock until it breaks down to a vegetable slurry. You use that instead of a rue for a thickener. I use his seasoning adjusted for availability and taste. It's a great autumn/winter dish.
I used to watch television if he was on the cooking channel, but that's been a while :{
Sorry to see him go.