So many ingredients in all this new and fangled tools that you have to use. Some ingredients that some of us can't get to make just a regular popcorn ball like my Grandma used to make she's passed on and I have no more family members to tell me how to make them and you guys well didn't help?

BINGO!!! GONNA TRY THIS TODAY...THANKS

❤Lady said don't TARRY!❤ Coming across a word in declining use is like finding a jewel in the sand.

This was a hit for our girls night in. Thank you for the recipe. Just subscribed. 👌

Please lower the music

How much evaporated milk

They look delicious ❤

Be cautious using the word, ‘Authentic’ in Louisiana! You can drive 5 minutes this way or that and have your, ‘Authentic Cajun’ food be considered, ‘Not Authentic!’ 😂😂😂

Pull the ham hocks out right as you add the andouille, let cool and pick off the meat and add that to the pot b4 you serve. I know that recipe has got to be good, i've had red beans all my life. Add a box of chicken stock and the rest water. I make mine 2 bags at a time and freeze a gallon in a zip lock bag.

3 hocks? Musta had some overtime on that Friday check! 😁✌

❤

🤢🤮🤢🤮🤢🤮

I’m from south Louisiana and I know this version of courtbouillon, but I must say who ever decided to add shrimp to a courtbouillon muddied the waters. I say that because courtbouillon in Louisiana is traditionally a dish with fish only, in a seasoned tomato gravy served over white rice, but we have another dish that blends fish with shrimp in a thin tomato gravy (served in a bowl over toasted bread instead of rice), similar to this recipe in the video and that’s traditional south Louisiana bouillabaisse (boo-yuh-bes), which I admit is a rarer site these days and possibly because someone turned a Louisiana courtbouillon into a Louisiana bouillabaisse. I’m not saying anything against you, I’m just making commentary. It’s still a beautiful, delicious dish in the video that I’d devour, I’m just saying it complicates two long established dishes in Louisiana and muddied the waters. Besides that, good video.

CORN SYRUP IS NOT NEEDED.. and is TOXIC

Im a new subscriberand i really love how you explain to understand all whats needed and I rather enjoyed this recipe for RedBeans and Rice it was delicious and my family enjoyed it ,little different from mommas but was cooked on Mondays as well now I know why but didn't understand until you wonderful ladies explain it.😋😋

The music is distracting

They look so amazing and yummy...I'm going to try your recipe ❤

Awesome recipe! Thanks for making this video

My head is going back and fourth to this music and i am a new subscriber ❤❤❤❤

Me and my dad going to try this

My craving right now

I cooked this today and I wanted to tell you, this was really delicious! Yum!

Turned out super yum! Thank you!!

Excellent presentation!

Best video i found. Love pistolette

licking my lips, gosh, these look heavenly! THANK YOU!

Perfection! I'd have a shaken Vodka martini with mine... Nice clean kitchen....

Is there any certain reason that you're not using mayonnaise in your recipe?

Finally some real creole Red Beans made the way my maw maw use to make em.

Thank you it's wonderful

im SO HUNGRY

These look so good.

So I shouldn’t put them in the fridge to cool I live in fl

Excellent! Finally, someone who does not cover the mustards in water. No need, those greens make their own water.

How much butter????

From br, y'all just made me miss my mom, but thank you.

Great tutorial! Thank you for sharing!❤

Sure looks good 😊😊

The music was drowning y’all out

This is soooo good!! My husband asked me to make it again and the kids loved it!

I'm loving this here!

Made these for Christmas and gave them away as gifts. They came out great! Thanks for good instructions and details.

The difference among the best recipes for this is that some like this one are much healthier. A couple of really good recipes out there are more like a sauce piquant and one uses 2 sticks of butter. I prefer a thinner roux and less fat with more veggies so I can eat this dish all the time. I love the use of serrano peppers. A little extra heat but not too much. Jalapenos would work also. I love fresh hot peppers in my Louisiana.

You’ve brought this to an art form! And thank your momma and grandmaw for this family recipe.

This is the best tutorial on pralines!

My grandmother always made rice and oyster dressing and cornbread dressing for thanksgiving. She taught me how but I have not made it in so long. I was going through the recipes to remember. Ours has turkey giblets and the meat off the neck bone no sausage and it was baked. I have got to try yours it looks wonderful! Just subscribed. Your very good teaching this!

I use other liquid sugars rather than corn syrup, such as -- and I can't remember. But I can always find them at the grocery store. I won't use corn syrup, and there are other things you can use that do the same thing.

Excellent video with so many amazing tips!

excellent explanations, thank you. UPDATE: I made these today and they turned out 100% perfect, thanks to your excellent explanations. By the way, I'm 100% plant-based so used vegan butter and plant milk and they turned out flawless. Many thanks.

Best demonstration of making pralines I’ve seen!!! Thanks for the details and explanations!