Uncover the Secret to Perfect Chicken and Sausage Gumbo

In the mood for some cajun food? Try our Chicken and Sausage Gumbo Recipe. Perfect Roux every time!
RECIPE: www.shotgunred.com/chicken-an...
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Chicken and Sausage Gumbo Recipe! (Perfect Roux Every Time!)
Take 1 cup of all purpose flour and put it in a oven safe pan and smooth it out to about 3/4 inch thick. Bake it in the oven at 425 degrees for 45 to 55 minutes long. Once you get the color you like remove it from the oven and take the dry Roux and put it in a medium bowl to cool. (Do not leave it in the hot pan)
In a dutch oven heat up 1 tbsp. Vegetable oil and on medium heat soften 1 whole sweet onion diced, 2 stalks of celery diced, and 1 green bell pepper diced. (cook about 5 minutes)
Then add 1 tbsp. garlic, 1 tsp. sweet paprika,
1 tbsp. thyme, 1/2 tsp. salt, 1/2 tsp. pepper,
1/8 tsp. cayenne pepper, 1/2 tsp. Cajun seasoning,
Mix on medium heat for 1 minute then add
2 cups of chicken broth. Bring to a simmer then
add 1 tbsp. parsley, and 2 bay leaves, few green onions.
Then put in 6 skinless, boneless, chicken thighs that
have been cut in half and seared brown in a pan with
salt, pepper, onion powder, and garlic powder.
Once the chicken is in there... Simmer the gumbo covered for 15 minutes then remove the chicken to cool enough to shred or cube.
Also take out the bay leaves at this point.
At this point make the roux.
Take the dark browned flour and whisk in 2 cups of chicken broth, mix very well then slowly add the roux to the gumbo.
#chickenandsausagegumbo #gumborecipe #cajunrecipe
Put in 2 cups of sliced Andouille Sausage and simmer for 5 minutes. Then add the chicken and simmer for 5 more minutes.
Add a pinch of salt and 1 tsp. of white vinegar.
Serve with white rice and potato salad.
Enjoy!

[@freshprince130]

I always say you're only as important in life as the memories you leave others..he's definitely gonna live on for generations even just through this channel. So sorry for your loss.

[@CookingwithShotgunRed]

Thank you for such a sweet comment!

[@UndeadFreak]

RIP Steve. such a great man and personality

[@jtoker9758]

Daddy Jack and Shotgun Red are legends!

[@CookingwithShotgunRed]

😃👌

[@ebelray6890]

Made this and couldn’t stop eating it.. The dry roux worked great. Thank you Miss Shiela for keeping this channel goin.

[@CookingwithShotgunRed]

You are so welcome!

[@bustersmith5569]

@@CookingwithShotgunRed Thank you Shiela....... 👍👍

[@cherrijohnson2277]

He is a GENIUS!!!! I only making my Gumbo like this for now on!💚

[@CookingwithShotgunRed]

Thanks for watching Cherri! Glad you like this video!

[@andrewhedger3872]

I love these Shotgun Red cooking episodes. The on-camera personality and interactions between Steve and Shelia only adds to the great content. Steve may be gone from this world, but he lives on in these videos. I appreciate that and I appreciate you, Sheila, for keeping the show going through this channel. I don't often comment, but I come to visit fairly regularly. This dry roux thing was so amazing. Blessings!

[@CookingwithShotgunRed]

Thank you Andrew for a sweet comment! We appreciate you watching! shotgunred.com

[@CookingwithShotgunRed]

We appreciate you Andrew! When Steve passed away he had made 307 of these recipes. I know he would love knowing your taking time from your life to watch his.

[@robinbrowne5419]

I love watching Shotgun Red re-runs. The method of cooking flour in my toaster oven works perfectly. Then keep it in a jar and use the baked flour in everything for thickening or sprinkle some on top. Gives a nice color and a hint of nuttiness, which always reminds me of Steve, may he rest in peace :-)

[@hercules1073]

I like to use 1-1/8 cups AP flour, 1/8 cup corn starch and 1-1/2 teaspoons of Chef Paul Prudhommes Meat Cajun Magic Seasoning, mixed really well and baked. Sometimes, I add the corn starch after the baking. The cornstarch offsets the loss of thickening ability caused by darkening the flour - the darker the roux, the less it thickens. I can then add this to stock as in this video, or beer (Isaac Toupes uses beer in his cajun recipes), or my favorite - melted butter or butter with the trinity cooked into it. I miss Steve's Presence so very much but I still watch Miss Sheila and Friends honor his memory.

[@Marie-pb2zy]

fantastic idea!

[@develinpeet445]

Oh Wow! I found this recipe last year, and I been following this ever since. I looked at this today and just realized he's no longer with us in the comments. Prayers to the family and Thank You Shotgun Red for this amazing roux hack.

[@CookingwithShotgunRed]

Your welcome! :)

[@billcraven4283]

Made this 3 times so far. Perfect every time. Thx

[@artfully3382]

I’m from New Orleans and I applaud you on that dry roux, chere. 👍

[@CookingwithShotgunRed]

Thanks! Steve passed away Dec 2018

[@Sue-In-Oregon]

@@CookingwithShotgunRed we miss him so much and I feel crushed over and over when someone new here first learns that he's gone. You gals are doing a FANTASTIC job, SheShe & JenJen. love from Sue in Oregon.

[@IslenoGutierrez]

Jai Rahim from south Louisiana here...for a man it’s spelled cher, for a woman it’s spelled chère. Now you know.

[@kithurasmith9517]

@@CookingwithShotgunRed he passed away? oh im so sorry, just found him here and i loved his vids

[@smokeybanditBBQ]

This is my first time I made gumbo (apart from a premade package) and what a fantastic recipe this is. One of the best things I've ever tasted. thanks a million from the Netherlands

[@CookingwithShotgunRed]

Thanks for watching!!! from the Netherlands!

[@caronhoffman6820]

So sorry for the loss of a great cook! Prayers for family and friends. I made this today and tried the flour in the oven, it turned out fantastic! Thank you for keeping the videos coming Ms. Sheila

[@CookingwithShotgunRed]

You are so welcome! Thanks for watching! 👍😃. shotgunred.com

[@Mercury12]

He died? I found this video by random two years ago and his roux method changed my whole cocking method for the better. Just want the family to know that. I'm truly thankful I came across him.

[@shaheedahamilton5443]

I just made this dish using your recipe with a few minor changes. I was simply blown away by the results. The only differences were: I added a pound of shrimp, a little more vinegar, and a few more cloves of garlic. It was to die for!

[@CookingwithShotgunRed]

Glad it was helpful!

[@jasonc2111]

I have been watching for a long time. This is a genius recipe. I literally made it yesterday and this popped back up on my feed today. RIP Steve!

[@CookingwithShotgunRed]

Glad you liked it!!

[@CLance-mo7bo]

How about that okra!!!!!!!

[@zshell-thomas2358]

Love this guy! He seems so genuine, plus he is a military veteran too. Awesome guy!

[@fugawee]

I am so sorry Miss Sheila. Just learned of this. Must be so hard on you to keep reading our sympathies as we all are learning over such a long period of time. Today I will add the okra just for Red :smile: God Bless.

[@CookingwithShotgunRed]

Such a sweet comment! It wouldn't matter if it was 10 years you all are so kind to acknowledge that he is no longer with us. :)

[@danshankle]

One of the BEST recipes...you've EVER done! Love and Miss you, Steve!!!

[@CookingwithShotgunRed]

Thank you!

[@dyvazhousboutique]

I'm born and raised in New Orleans and thank you so much for this. A quicker way to make a roux, I'm all for it. Will be using this going forward and put it in a jar.

[@CookingwithShotgunRed]

Glad it was helpful Angel! 🙂👍 shotgunred.com

[@eddiemed5766]

Made it and loved it! My kids thought I stole the recipe from a well known Tex Mex restaurants that make it here in NJ. I made it once a long time ago the old stir and stir way and never made it again. So thank you and Sheila, I hope I spelled her name correctly for her assist with the camera. Will be following your recipes. Again, thank you. RIP.

[@CookingwithShotgunRed]

That is awesome!

[@bertmanize]

That okra really is the finishing touch, love it. Never knew it sinks, learned something new today. Very nice guy, love the vid. If I could find Andouille where I live, I'd certainly would try to make this, because the rue never burns! Sorry for your loss Sheila, Just by seeing him in action, you just know this a nice guy. Heartfelt.

[@CookingwithShotgunRed]

Thank you for watching this video!😋👍 shotgunred.com

[@michaelsullivan2554]

Just saw he's passed away. So sorry Sheila. I just found you two this year. Red life mattered. God bless.

[@CookingwithShotgunRed]

Thank you!

[@michaelsullivan2554]

@@CookingwithShotgunRed You see him again. I hope I do. Then I'll know I went to the right place. Could have listened to him all day. Loved the chemistry between you two and his wit, like when he pretended to put okra the chicken and sausage gumbo while you were out of the room. In one word, I'd just have to call him a GENTLEMAN. all good things to you.

[@cynthiapowell4451]

Thanks Ms. Shellie we appreciate you for keeping this going. Praying for you and your family

[@francisek8356]

Thank you Shelia for continuing these videos on-line. Steve's Shotgun Red shirt says it all..he IS the "Legend"! I'm sure all of your subscribers miss him so much. But keeping these videos going allows others to enjoy his humor & recipes. Guess he didn't like Okra...very funny!

[@CookingwithShotgunRed]

We appreciate you watching this channel!!! 👩‍🍳❤️👩‍🍳 shotgunred.com

[@fsoileau]

I just realized that he has passed. I also am happy that you keep these videos online. My condolences to Ms. Shelia, her family, and the friends of the late "Shot Gun Red".

[@CookingwithShotgunRed]

Thank you!❤️

[@jefferypayne4063]

So sorry to find that Steve passed. Prayers for all.

[@manos671]

Can't wait to try this! Thanks!

[@sunii4264]

Lovely recipe 😍. We made a few notes: 1) Made the dry roux in oven, it works, beautiful color, BUT, that oven roux without the oil left a "very dry" mouth feel as a result. Basically, no "umami." No savor, no swoon. 2) roux took hecka long in oven. Start in A.M. for real. But turn out very well. Would do again. So would do again! 3) Had to add 2 1/2 sticks of butter at the end of cooking (after the seafood). The gumbo wasn't oily after the butter. Didn't need to slim ANY from top either. That addition worked out perfectly. Very, very, swoon worthy then. Thanks!

[@jerryk9266]

Great presentation/instructional video! You also acknowledge the traditional approaches while making the gumbo to your preferences.

[@jamiehayslip8659]

It’s a gumbo kinda day, still using your recipe. Thanks so much Steve for all your videos.

[@CookingwithShotgunRed]

Thank you Jamie for watching these video's. Steve would appreciate you being here for him.😊

[@edallen5119]

I always loved watching you and Shotgun Reds show and love you for continuing to keeping it going.

[@CookingwithShotgunRed]

Thank you Ed! Appreciate that! 😊

[@zeplinkoylu8492]

Missing you Steve R.I.P

[@ceramccool1517]

Yes a few years ago... had an heart attack while ice fishing I believe. Miss Sheila has continued his cooking show.

[@jakoblarson4714]

His little tips and tricks have helped me become a better cook. My brothers even say I’m better then mom now.. 😅😂

[@CookingwithShotgunRed]

Great!!!!!!

[@nikkibrown732]

Thanks for the oven rue revipe .

[@swamp1138]

Louisiana man here. My mind has been blown after watching the dry roux method. I feel like I've been lied to my whole life. After getting 2nd degree burns on my beer holding hand once making a roux (don't worry, I didn't spill a drop) I will definitely give this a shot.

[@swamp1138]

Louisiana man here again, made it last night and OH MY GOD was it great. Never making a roux with oil ever again. Thanks for changing my life lol. Me and my formerly burnt hand thank you.

[@CookingwithShotgunRed]

Great! Glad it turned out for you!

[@barbram8001]

LOL!

[@marykj91]

I've done the same

[@stevenl5411]

You didn't spill a drop. I haven't laughed so hard in a long time! 😂

[@idraconisny2217]

Oven roux. Absolute genius! Have never made a gumbo that turn out so dark. Like chocolate. Not standing by the stove stirring best thing ever.

[@Getitgirlllll4717]

This was so cool seeing this alternative!! A dry roux!!!! I never heard of that! Lol cool! Cant wait to try this!!! I just love his personality even though i just discovered his channel and his videos. He reminds me of all my Uncles. 😁 To me Red is that cool Uncle you know your gonna have fun hanging out with! Miss you Shotgun Red. Thx for sharing Ms Sheila Shotgun Red with us!!! God bless you and your your family I will keep you all in my prayers!! RIP Shotgun Red!! You are truly missed!!! ❤Sophia

[@CookingwithShotgunRed]

Thank you Miss Sophia! You are so welcome and your right... Steve is truly missed!

[@tomdelaney19464]

Thank you, I will try this

[@charlottekearn5185]

Just made this, it's absolutely delicious. I've never made gumbo before, it's so awesome. Thank you

[@CookingwithShotgunRed]

Glad you liked it!!

[@joeyarbrough7107]

Absolutely wonderful, can't wait to try, thanks do very much. Absolutely amazing

[@JD5293]

“Okra sinks” classic, man I’m a shotgun red (Steve Hall) fan

[@CookingwithShotgunRed]

Thanks John!

[@boogitybear2283]

I was laughing hysterically when he was pouring the imaginary okra!

[@lorettahuggins9535]

@@CookingwithShotgunRed m I mmm good

[@bldwnpwr1]

seriously love your cooking show

[@CookingwithShotgunRed]

Thank you so much 😊

[@jv1984ply]

This is gold ❤️

[@intriguefortwo]

Love this dry roux method!

[@MsShipreck]

Beautiful 🎉 looks great 👍!!!

[@zshell-thomas2358]

I love this! Thank you!

[@CookingwithShotgunRed]

You are so welcome!

[@user-ex8bm1qw7j]

Love this gumbo recipe. It's been my go-to for years now. I always come back a few times a year.

[@CookingwithShotgunRed]

Glad you come back for your favorites! 👍😊

[@Brian-us5vx]

This man is such a treasure! God bless you Sheila, my prayers are with you!

[@CookingwithShotgunRed]

Thank you Brian!💗

[@georgeisawesome]

I really appreciate the recipe in the description.

[@CookingwithShotgunRed]

I'm glad you like it

[@clayton6899]

The best gumbo recipe.. absolutely amazing

[@CookingwithShotgunRed]

Wow, thank you!

[@tonyamcalister462]

Best recipe ever! Thank you so much for sharing. Genius on the gumbo roux.

[@CookingwithShotgunRed]

Thank you! You are so welcome!!! Glad you like it! :) shotgunred.com

[@ARRANMcWhines]

Rest in peace brother sending you all love from Wales

[@salpi23]

That's crazy easy. Great advice.

[@theresamcpherson7352]

Hey you 2! The four hack is worth millions to me saved me 100 and 100's of hours baby sitting! Thank you both!

[@tomdelaney19464]

Update! I just made this , it is absolutely delicious! Shotgun Red will live forever in my kitchen! Thank you

[@RCSVirginia]

For years, I have stood and stirred a roux for an hour to get it the shade that I wanted it to be. Now, I have never burnt it. Still, I am going to try this because it looks so much easier. Thanks for showing this method. Steve sure knew his way around the kitchen. Oh, and I will be adding okra, and it will not sink.

[@CookingwithShotgunRed]

Thanks for sharing! Appreciate you watching! 👍😀

[@commitmenttoexcellence]

so glad i came across this man he is lovely and so insightful. I'm a native Orleanian. I always stood stirring for 30-35 minutes

[@jasonwistaff]

Thanks for that tip with the flour. I’m definitely going to try that.

[@lifeinmexico189]

We made this last night and it was WONDERFUL! We will miss him and his charming demeanor. He was a rare gem. I am very sorry for you loss, but his legacy will live on through these videos. God Bless you.

[@CookingwithShotgunRed]

Thanks for your compliments! ❤️

[@hdavis75]

I love this video. Thank you for sharing

[@CookingwithShotgunRed]

You’re so welcome! Glad you love the recipe! 👍😄 shotgunred.com

[@danlingren7389]

Thanks for the flour tip. Learn something new every day!

[@CookingwithShotgunRed]

Your welcome! Thanks for watching! 👍😃 shotgunred.com

[@minniebanda5468]

Omg!! I have never made gumbo I'm my life!! Was looking for a.perfect recipe! Followed shotguns and was delish!! Wow ...so sorry to hear of his passing...I'm sure he left a wonderful legacy! Stay blessed!!

[@irenereed904]

Thanks so much Steve for all your videos.

[@CookingwithShotgunRed]

He would have appreciated this comment! ❤️

[@juancervantes7021]

Total game changer. Thanks

[@CookingwithShotgunRed]

Your so welcome Juan!😀👌 shotgunred.com

[@mattcoletta4743]

I just made gumbo today. I will try this method. I'm grateful he shared this before his passing. May his spirit be passed among us all.

[@CookingwithShotgunRed]

Thanks for watching! I’m sure Steve would have appreciated it!👍😃

[@stevenl5411]

Asian restaurants do that "trick" with the rice. If you want to keep the rice tidy, keep the mold on it until you have finished filling the dish.

[@CookingwithShotgunRed]

Good morning! 😋Thanks for the tip Steven! shotgunred.com

[@eds6569]

Been making gumbo wrong for several years mainly because I never made it using a roux base, attempted to make roux last night doing the whole oil stir dance for an hour but think I burnt it and can't tell so I don't trust it and doing it dry sounds amazing, especially if I never have to do the stir method again. Thank you.

[@donthejewler74]

I can't wait to try this .

[@CookingwithShotgunRed]

Hope you enjoy! Thanks for watching it!😀 shotgunred.com

[@williebrown5085]

I love the new way to make the roux and I will try it. I have a suggestion for you on holding your bowl down to the table, just put a towel under your bowl and it and Sheila won’t have to hold it for you. Great job and I will never stand over a stove to make my roux again. Thanks for the tip!

[@kathypersall6292]

The BEST video ever!!!!

[@CookingwithShotgunRed]

Thanks Kathy!🙂👍

[@sirces9]

Game changer.... 👍🏽🙌🏽

[@J_LOVES_ME]

Fantastic idea! And doesn't waste oil.

[@iamwho2you1]

Thank you for the explanation between the wet and dry roux. I kept worrying I was missing out on not having the oil lol

[@ginobambino8596]

I tried this method today. Only my 2nd attempt at Gumbo. I loved it. I’ll dial back the heat next time but it is delicious. THANK YOU !!

[@sharonjarmon6269]

I had no idea He was gone. God bless. Thank you for all the recipes, especially this one

[@CookingwithShotgunRed]

You’re welcome Sharon! 👍😃

[@sknapp19911]

I’ve been looking for this video since the first time I made gumbo. THIS is the one that solidified it for me. I made it with the dry method from this video the 2nd time (1st was the traditional) and good lord do I agree with him. Huge game changer. And I don’t have to make a mix of recipes from a couple videos - this is the bee’s knees! I need to make sure I write this in my recipe notebook and save the video so I don’t lose it again. Thank you!!!

[@CookingwithShotgunRed]

You’re so welcome! 👍😃

[@lonniemccloud4620]

i love your gumbo recipe

[@oawoaw8]

i love it.

[@CookingwithShotgunRed]

Thanks!😃

[@darylkaufman9142]

Love the videos hope y'all keep them going❤❤🤞

[@CookingwithShotgunRed]

Thank you! Will do!

[@d3vsy]

I'm British and have always wanted to make an authentic gumbo as I've always made it without the roux. Thanks for the recipe Steve n Sheila. ❤️

[@CookingwithShotgunRed]

Sounds great!

[@edithkinsman7235]

Looks yummy!

[@CookingwithShotgunRed]

Thank you 😋

[@charlesstrickland778]

I made Dry Roux by browning the flour in a nonstick Teflon pan using a flat spatula came out good. The Oven Roux is so Easy, thank you! Miss seeing him in all the newer videos. Keep them coming Miss Sheila.

[@CookingwithShotgunRed]

Great tip! Will do Charles!😄👍

[@RubyDeechef]

Looks delicious! Thanks Shotgun Red. Gumbo was on my dinner menu today but I was dreading stirring and stirring for a while to make the roux. Tried your method here and so far so good. Much appreciated!!

[@CookingwithShotgunRed]

Thanks for trying Ruby!

[@RubyDeechef]

@@CookingwithShotgunRed You're very welcome. I love your channel. Going to try other recipes as well.

[@Ogkeesha]

This is one of the best gumbo video’s I’ve seen. Sorry to hear of his passing. I will be making my dry roux today in my fresh out the box brand new cast iron skillet! Happy 2024 everyone. Rest in Peace Steve

[@CookingwithShotgunRed]

Thank you! Happy New Year to you!!! 👩‍🍳❤️👩‍🍳

[@lindaaustin1461]

First time to see Shotgun Red! I am so glad the videos are still showing. I hope his cookbooks are still available! Can’t wait to try oven Roux 😊

[@CookingwithShotgunRed]

Yes they are available! at shotgunred.com

[@EliC09]

As someone who's been wanting to attempt to make a roux but have been nervous at the thought of making one, this is *genius!* I will attempt it this way until I get the confidence to make a traditional roux

[@CookingwithShotgunRed]

Glad your trying this! Let us know how it turns out for you! :)

[@heynow7363]

Oh boy. Just made this and it was excellent. Not to hijack but just for encouraging others, this is adaptable. I substituted the following because it's what I had on hand... Butter and olive oil for veg oil. Frozen seasoning blend for onion, celery, green pepper, and parsley. Frozen tenderloins cooked from Frozen in the veggie first stage. Garlic sausage for andouille. Roasted garlic 'better than bullion' for chicken broth and garlic. Dried thyme for fresh. Everything else i followed. I let it get a bit darker than my preference, but when it all came together with rice it was better than any I've had anywhere ever. THANKS FOR UPLOADING THIS GREAT GUY'S RECIPES. RIP!!!

[@heynow7363]

Oh, and ACV for white vinegar.

[@CookingwithShotgunRed]

Your so welcome my friend!😃👌 Glad you had a great dish! Thanks for sharing!

[@rodschelin3470]

Thank you, Steve Hall, for this fantastic way to make a dark roux!!

[@CookingwithShotgunRed]

You are very welcome😋👍 shotgunred.com

[@tomdye4306]

Dry roux!!!!! Who knew???? Man, I was dreading making the roux for my chicken and sausage gumbo. I've made it the hard way several times and never got it right. So I watched your video and tried dry roux. Fantastic!!!!!!! Thank you, Shotgun Red, Genius Extraordinaire.

[@alanyoung1220]

Love your channel 👏🏽👏🏽👏🏽

[@CookingwithShotgunRed]

Thank you so much! Alan!!! :)

[@connietate973]

I will be glad when Your cook book comes out. Thanks for sharing this wonderful recipe with us and the tip on making the roux....oh no I just read where Steve passed this life. So sorry to hear this. Sending love and condolences to his family. I am sure he is in heaven chefing...

[@CookingwithShotgunRed]

Your so welcome! Working on the cook book as we type.

[@CatchLastCast]

This was such a special person. Not only was Steve a huge (haha) comic talent, but he was a superior human when it comes to kindness and a disarming personality...If he’s not one of your favorite celeb cooks..... he outta be!

[@CookingwithShotgunRed]

Awe thank you for sure. Your to kind!!!😀👍 shotgunred.com

[@GVDRAGONFISTS]

Hi there form the uk I tryed out your recipe amazing thank you

[@CookingwithShotgunRed]

Wonderful! Thank you!

[@wildbanjoman99]

making a second batch soon, I stand by this method!

[@CookingwithShotgunRed]

Thanks!😊

[@dennismcatee1313]

def a have to try recipe.

[@CookingwithShotgunRed]

It's so good!

[@brittneyelliyon8364]

Looks good. .....I can't Wait to Go to New Orleans for sure .....

[@loydmeeks9553]

This is the second time to make this. First I did with chicken but this time shrimp. Glad to see you ladies carrying on the channel

[@CookingwithShotgunRed]

Thanks Loyd!😋👍 shotgunred.com

[@STYLEE-T]

Shotgun I MUST OVERWHELME YOU LOVE. The simplicity of cooking making all dishes stress FREE. PEOPLE who don't make gumbo, even from a box, b'cuz they've been FEAR STRESSED from enjoying one of the BEST dishes in the WORLD! I'M DOING IT RIGHT NOW, AND THE WAY YOU COOK IT IS IN MY WHEELHOUSE. BON APPETITE SHOTGUN RED🔥😁!!!

[@CookingwithShotgunRed]

So glad you love Shotgun Red. Unfortunately Steve passed away Dec 18th 2018

[@robinnelson3868]

Thank you so much for placing the ingredients below. I always hate going to a blog and getting frustrated cause I can't find the recipe. I grew up in the south and your gumbo recipe is wonderful.

[@CookingwithShotgunRed]

You are so welcome Robin!😄👏

[@daisyjones7302]

I THANK YOU VERY much for giving us the recipe underneath the video. I only watch people who write their recipes for us. Great recipe and will try it!

[@CookingwithShotgunRed]

You are soooo welcome! Hope you do cause it is a staple recipe!😀🙂 shotgunred.com

[@peterbondarenko4513]

Just saw this and can't wait to make it - Hi from Australia!

[@CookingwithShotgunRed]

Hello Peter! Thanks for watching!!!! I have a cousin that lives there now.😊

[@Sue-In-Oregon]

LOVE IT, okra sinks...... 100% behind Steve on that one. LOVED THIS VIDEO!!!

[@CookingwithShotgunRed]

Thanks Sue!

[@Rob_E4401]

I was 😂😂😂 as he added the invisible okra

[@Yenko1992]

Wow!!!!

[@CookingwithShotgunRed]

Thanks! shotgunred.com

[@jamiehayslip8659]

Awesome tip Steve! 👍

[@CookingwithShotgunRed]

Glad you liked it! Thanks!