Those look more like rib tips. Looking 👀 good.

Burned the hell out of the rioux and what the hell r u doing using a cast iron to make it. Skipped

Great recipe!

Thanks!

Thank you for sharing❤

I know it’s by looking at it, and the technique you used! But your lighting is terrible! You need better lighting! Also another pro tip? Brown your meatballs first, and never add raw onions! Sauté them down first!

I’m looking for one like my dads and this is the closest but his don’t have carrots in ut

Where's the roux?????

Would sort beans and check for stones. Add bay leaf. Brown sausage. And I didn't see garlic. I may have missed it. I guess I cook mine differently. I was born and raised in Louisiana and didn't leave until I was in my mid-twenties. I still cook Cajun, to the best of my abilities with the ingredients in TN. But I remain a coonass always :)

Let me get a smore!!..yo lol

You forgot the sausage in the recipe.

I totally agree with your roux making. I do the same thing.

What can I use in the place of the Rice Wine Vinegar please?

Never seen anyone make sauce piquant without a roux and with fried chicken? Maybe give this a try.

Thank you so much for the video! I made some today and it turned out great. Going to bring it to the soup supper tonight at church.

You need to add 2heaping spoons of light roux

I keep my noodles separate so they don't turn to gelatinous snot in the pot overnight.

I love your version. I stuff my roast with garlic ,bellpeper and fresh thyme with tabasco Chile's

Bring water to a boil turn heat down let boling stop put eggs in water then turn water back to a boil cook 8 minutes for hard boiled egg after 8 minutes take eggs out put in a ice bath till cool then peel.

so no flour to make a roux? the water makes its own gravy?

Love Cajun food😊

Yes,.sir as Toyota Highlander we are not allowed to speak to people and I'm sure this came from your conscious, gro Lois🌿🌿🍅

This is a great recipe for leftovers in the fridge. I'm going to try it tonight!

Looks beautiful. A few pointers, add Bay leafs, saute your shrimp in the season before adding to the pot.. that’ll insure the seasoning doesn’t just wash completely off, if you wanna keep a little form to your okra, take em off the stove after 20mins and put em in a oven for another 20.. it’ll cook out the slime, keep ‘em firm, and add more texture to the gumbo.. outside of that you doing it the Louisiana way.

Don't use frozen trinity and don't use water. Use chicken stock or broth.

This was going okay until the last addition of more water. Gumbo should have a thick stew like consistency, not watery.

When frying orka,can you use olive oil?

My late wife was from Broussard and her cooking skills was indeed a way to my heart. 21 yrs If I hadn't married her and brought her to Texas she would have been known as the Little Old Cat-Lady from Broussard. Ha.

How many people are you cooking for? Nice if per portions were reduced to 4 people.

I want gumbo not soup.

Def not Jambalaya. Looks like some kind of rice dressing.

Italian sausage bro! I give you creative points because you may tap into something different but my fellow Louisianias would not try it nor would they call it jambalaya, but again I say you may have tap into something different I may try it out to see what it taste like but only a small batch you should definitely also get a wooden spoon so you don’t damage your pot this is a beer jambalaya please don’t tell anyone this is Cajun it’s kinda disrespectful to them

Whats in the nunus seasoning

Great recipe!

These are European redbeans, everything about this is wrong.

Recipe in description yet there is no recipe…smh

Have made the Cajun and it was good this looks good to me thanks for sharing..

Looks delicious! Can this be frozen in individual servings? Thanks

That is not 2# of beans! Maybe cooked beans? I just cooked 2 1# bags of beans and its at 3 x as much...3/4 of a big colander... I wish I knew this...

I add onion and green pepper diced and cooked with sausage

❤yep!!! Love this recipe!!!! Thank you!!!

Finally a “Cajun” video from the real Cajuns

Scrolling through sausage recipes on 3/24/23 and laughed when he finished up the video by noting it was "cheap". Eggs are currently ~$5/doz. Still gonna make it tonight, though. I like to add sauted onion, fresh bell pepper and mushrooms to zing it up a little.

I need recipes which provide the pre-cooked volume. A typical 9x13 dish (i.e., 2.5 quarts) will usually provide enough space for most casserole recipes but will a recipe fill it 1/2 of the way? 2/3? 3/4? all the way? I need recipes with a beginning volume (i.e., capacity) of 6 cups, to fit in my 6-cup dish which fits into my counter top oven, In that you prepared the recipes, it is a shame that, at that time, you did not measure the pre-cooked volume in your pan. That would have been so helpful in that I would know how I needed to adjust the various recipes in order to get the 6 cups I need. Unfortunately you did not do that and, consequently, I cannot take the time to consider your recipe.

Dried Thyme : it's crappy

This is not Cajun. I am sure it tasted ok, but this is some interesting stuff.

I just made your icing. It's delicious 💫

Put a little vinegar in the okra. It wont be slimy

this looks fabulous! can't wait to try it.

Notes to self: Use microwavable rice cuz I'm lazy and don't trust the process. Don't piss off g ming