I love living in Texas, but I wish I could eat everyday in Louisiana, I'm going to make a smaller batch and I'm going to try to do it like this, when you grind is it a big grind or a small one?

Thanks guys ❤❤❤

Kinda starts at 6 minutes

I noticed u guys added the Trinity 2 times

Blessed Birthday Matt! Gumbo looks Phenomenal. By the way Matt love the shoes! Great show Captain!

Just next time wash your meats and your beans you suppose to sort through your beans cause sometimes there are Little Rock’s and dirt in the beans and you suppose to pick out the bad beans from the good ones

I just left a comment for your red beans. I'm originally from Lafayette. Ironically enough, I have my own hot dog business, Rollie's Hot Diggity Dogs! I love how y'all did the smash dogs! And I love the Marty burger recipe! I have a butter wheel for my grill, and I butter my buns for all my customers!

Thank you for this video! I'm from New Orleans, Metairie, and I usually make Blue Runner. Y'all inspire me to make Camellia and gave me some extra tips here.

My momma use to make this all the time, and I absolutely love it... I tried to replicate it, but I can't do it. She passed 3 years ago, I did everything she did. But I guess she put her love in it. Ain't nothing like mommas cooking. Louisiana born

What's wrong with this dude? Psychovybes, needs to be spanked

All that browning and he throws bell pepper in w his onion!

They don’t wash the meat or the beans off? What about the rice? Oh nooo! 😮👀🙄

Please do not cuss, children cuss.

Actually, you should have 2 cutting boards, one for the meat and the other one for the veggies

I love grits so I’m trying that don’t you know!😋😊❤️

I must say, “salt&pepperv sure is good together”. I enjoyed watching y’all cook, it made me join the team. Even though he didn’t pick and wash those beans. 😊😋❤️

Great looking salmon and backdrop. Left the Navy in 93 as well.

How long did the pork steaks cook down after adding the water?

Great episode. Marina was a great addition as well. Much prettier than that guy who was doing all talking. Good luck Marina, you'll make an excellent PA.

Where is the Trinity? Garlic?

I love cabbage! This one is always on my list of Capt. Coby regular meal preparations. Great video, as always. Thanks!

Hey captain coby help a brother please. What size cast iron pot do i need for a 2lb jambalya the only cast iron pot i have is mamas old cast iron pot that could feed the whole chauvin community

Where is the bell pepper? Celery? Garlic? And adding them raw to dem meatballs? You sauté those vegetables first! My maw maw just turned over in her grave! Where is da bay leaf? Jarred roux is ok! But you crumble it first! You don’t spoon dat in the pot! You add crumbled jarred roux, Cher! 6.5! 😘

Gotta have the green onion/scallions for the rice. Looks so good my mouth is watering !! Haven't made it in long time myself. I mash some of the bean in the pot before serving. If they're tender enough, a few ridged stirs will break 'em down. 👍👍👍🧑‍🚒🍲🍺🪗🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸

I let mine foam up 10 times so it can come together and that takes about a hour i believe the foaming does something

I dont ever put nothing but dark meat in my gumbo unless someone else is comming to supper that likes white meat

From the south, now living in Maryland. Just loved the actual accents. Miss that sometimes. Love it when folks make cooking fun and community.

Impressive

Thats is real boudin there you cant hardly find boudin with pork liver no more Don's used to be good and Best Stop too , not no more though !

09/01/2024 SUNDAY. COOKING RED BEANS WITH YOU RIGHT NOW, ALSO KOREAN STYLE FRIED CHICKEN 🍗 SALT-N-PEPA I REALLY ENJOYED COOKING RED BEANS AND RICE WITH YOU GUYS 🍗🦁👑

Beautiful looking gumbo! I'm from Baton Rouge and moved down to Texas. Your gumbo isn't the way I was taught to make it, but I still got $20 for a plate! I can tell ya'll know what you doing from both how we talk, and how ya season your ingredients! Keep doing ya think, and I just subscribed to cause I just found you today! 😊

Going to try to be nice but a lil offended because you representing Louisiana cooking. So will keep to just 3 things offensive. Mustard really. Lobster base not shrimp stock and smashed up okra I love okra but that was aweful you from Louisiana do you not know the secret to not mashing up okra like that and eliminating slime in seconds.

Grease-beaux

A beautiful backdrop for cooking fresh caught Alaskan salmon and some Louisiana Boudin. That was a great video. Thanks for taking the time to put this video together and share your trip to Alaska with your fan club.

I just bumped into this video, I love you guys! I’m looking to impose that southern Cajun cuisine up here in Michigan. Please keep these videos coming! Thank you for your service…!!

I cought dat Captian ! i was watching the steam gettin stronger i knew it was fixin to foam over and the next shot before you gave him the shirt you had the lid off and your pot had roux run down the sides Lol Like day say if it didnt boil over it ain't no good Lol Hello from big Vinton here

Most importantly I want to thank you for your service. Also, any fresh caught fish cooked on the bank is as good as it gets. Thank you for sharing.

Bet you know Raintree Trail. My first summer job was the gas station that all the crawfish fishermen came to get ready for the day. I could walk there. My first boudin ever. Yellow mustard. My first love in Louisiana.

This here ‘Yankee’(ya’ll made this boy at six go crying to his daddy calling me this) summered in Layayette. Is this a winter meal? I call this your winter season rainy season. Go Rajun Cajuns!

Ive said this all my life youll never see us cajuns go hungry. As long as we have Captain Cobys seasoning and bottle of hot sauce we gonna eat lol 😂

Captain Coby sometime somewhere you snuck into mamas kitchen and watched her work her voodoo. Your videos has sure helped ease the pain of me missing mama. I would love sometime in the future if i could come hang out with you and cook and fellowship. I never have forgotten my cajun values and roots mama and daddy instilled in me. Glad to be a subscriber of your channel my brother.

Como' sa' vas mo neg ! Courville from Vinton here i just found your channel good job Tee boy !

Im glad to be a part of the cajun culture. My mama was from Chauvin Louisiana RIP mama

cajun food is eating bugs of the river

Wash your dusty beans

are these guys on the taxpayers dime ?

Seems every Cajun has a pot like the one you cooked your roux in. Know where I can find one? BTW! That roux looks ready to rock and roll.

I absolutely loved this. I'd love to spend about six months to a year and learn all about real creole and cajun cooking from the locals... I think it would blow the south Appalachian minds around here.

Hey Capt. What is that word cajuns use for the left over bits in the bottom of the pot?? Sounds like Greenies?? I can never make it out... Thanks !

How in the world does this channel have so few subs? Always Always Always good content and excellant delivery.