Yes chef pull thee oxtails apart I want to see thee moistness

What are the special ingredients?

You didn’t give any ingredients to your recipe. You actually showed nothing

Yer awesome man!!! Sandwich looks bangin!!

Yummy! 😋

Thanks for sharing! I can't wait to make this... It will definitely make the dinner list this week. 🙂

Why does the video move up and down like that at the beginning?

Enough with the lip smacking, the sandwiches looked delicious.

Everything was great until he started to taste. His chewing was a little offset. 😆

Would liked to see how you plate this! 😊

Got my volume turned all the way up and your voice is still very quiet. Maybe check your volume please 🙏🏽 😊❤

Can i fry my chicken in the sausage fat? Or will it be to much fat?😊

You made a sammich but not a Reuben. A Reuben is on Rye bread and has russian dressing.

YES Chef you did us well !! I'm a Louisiana native, specifically New Orleans WHO DAT Y'all ! YOUR PRO TIPS WERE ON POINT. Gumbo is so personal and family oriented in Louisiana, I guess that's why everyone critiques it so passionately when someone else does it. You kept it very basic and true to the culture tho. I know it's very difficult to find most of our ingredients that give it that authentic New Orleans flavor but, you improvised quite well. There is a special kind of sausage most New Orleanians use in our gumbo in addition to the smoked sausage, and that is Pattons Hot Sausage, It comes in link form ,and in small and large buckets ( takes it to another level ). best cooked in the oven so you can drain off the fat. just squeeze it out of the casing , roll into mini meatball size balls , put them on a sheet pan and cook on 300 for 25-25 min and drain. add it to the gumbo at the same time you add the crabs. Also you're one of few chefs that use File', this herb is so underrated especially when it comes to gumbo. I like that you used Blue Crab too, "that is so New Orleans " The roux was perfect ! If you've never tried crab boil, try it, it has flavor and heat, ( only a cap full or less), you would add it when you add the crabs, you can omit the cayenne when using it. I only have one critique, you gotta have the the potato salad on the side ( my preference ) for the full experience. I really enjoyed your video , and I've become one of your newest subscribers. Let me know when you ready for an authentic new Orleans Yaka Mein recipe.

Very proud of you Son stay focus God has a plan for you🙏🏽🙏🏽🙏🏽

Outstanding !! Cooked twice knocked thanks to you 🙏🏽🙏🏽🙏🏽🙏🏽

My cat makes that outta mice. He rips off their head eats it trows it up and just like that mouse head cheese

Looks like a really great Creole style Jambalaya! Congrats! It has all the right elements and probably hits just right You could magnify and add another layer - Suggestion if you want to try it: if you want to brown the andouille sausage first and then use that fat and bacon fat to brown the chicken (use a portion of the cajun seasoning to coat it). They'll both have a nice layer of browning which adds a lot to the dish. Also, cutting the onion and peppers down to smaller dice will help them cook through and caramelize a bit. Keep on cookin!

Your preaching gospel to the quire. I love em both except for the thousand island dressing. Hopefully I’ll get no hate for that because it just doesn’t suit me. Well done cuz

Only missing some diced potatoes

Use cheese cloth for thyme

Sorry bro but we NOLA babies has been combing the two for decades. You left out one ingredients. Patton hot sausage balls. That’s Ooooold school right there.

Two Thumbs UP!!!👍🏾👍🏾

awesome video

Chef im gonna say hold them shrimp back till you turn the heat off and the residual heat will cook them perfectly 20 minutes for them is - overcooked.

Why didn't you cook those tails before you took them out of the shell?

This is awesome!!! The best!!! Thank you!! 😁gotta love the bacon grease! Always have it!! Don’t cook without it!!♥️

NEVER HEARD OF U & GOOD LUCK!

Trying this one today, thanks for posting. I like the truffle salt pizazz.

Hi, I enjoyed this very much. I'm a retired white lady, born and raised in NYC, now living in Portland, Oregon. I love it here but I miss soul food so much I'm learning to make it myself. I'm going to try this one soon. I love a yummy oxtail. Thanks, neighbor. 😊

I love a good ol Chicago Hot Dog. That second sauce you made I skip the mustard and use it for a dip. I cube some steak (filet without the bacon) then we use a fondue with hot oil. Dip the meat cubes in the fondue and dip the cooked meat in the sauce. I also make another dip to use just some fresh garlic and butter. With a homemade Caesar salad on the side. Sorry the dip made me think of that.

🤤🤤🤤

Okay, your Mike is too close while you eating 🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️

Good stutt

Looking good! Go ahead and add your pineapples with your mangoes Chef! ❤ From The Bahamas!🎉🎉🎉 Fresh Conch is always best for this! Never frozen.*

Fatter the better, good job.

It’s his food, his house. I think he’s good not washing to fork.

Thank you sir for doing my hometown seafood gumbo you are a awesome blessed cook I plan on cooking my hometown New Orleans Louisiana seafood gumbo this week thank you for going step by step with everything about New Orleans Louisiana seafood gumbo my hometown I plan on cooking it this week

Both the Meats look the same !!

Why do you cut citrus like that? It seems intentional but it is very odd.

It’s oxtail not oxtails! 🤦🏾‍♂️

You didn’t tell us anything!

Hi I’m first and it help a lot for my spicy chicken sandwich

Fyi 4 ribs of celery im guessing? A stalk is the entire thing you buy

Did you go to culinary school or are you a fully self taught chef?

I love that you put a realistic amount of garlic in the green beans. I usually have to up it quite a bit in recipes. Subscribed

How long you cook it

Poke

Public oxtails are the best!! Ask the butcher to weigh them for you and cut the fat💚💚💚💚

If you could tell me the measurements of the ingredients that would be great