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This has all been scientifically proven by the I have no clue what I’m talking about administration.

I’m not sure you know what the words ‘top’ and ‘bottom’ mean.

For sure but at the end you meant to say top side…

Love, love, love soft shell crabs!❤❤❤

Cousin still have family business running

Lived in Shreveport since I was 4 and have never seen stuffed shrimp

Howdy, neighbor!

❤ really want to try this. Never saw something like this in Germany 😐

They look incredible!

Haven’t tried, gonna do on the next batch. Have switched to doing it in cast iron, those enameled ones look nice

Thank YOU!

Yes sir!! Love soft shell crabs.

Never seen boudin served with something like cane syrup. Everything else looked good to me

Good channel. Maybe show end results in your shorts. People will still go to your full vids.

👍🏽👍🏽

Hey there, I love watching you doing your thing. I hope a new duck camp series will drop out❤ But as I promised as u ever come to Germany I would love to invite u to a hunting trip. Greetings from Germany

Starting with hot oil does save alot of time.

??? Where is the recipe

Sorry. Accent does not check out. Please use butter or fat for roux. And the time to toast your roux depends a lot on how thick it is.

The heart disease starter pack......vegetable oil and refined flour.

I'm in shock as a Frenchy 🫣! You may know that 'roux' is a French term and comes from French cooking. The way the roux is made here is perfect except for one detail: we don't use oil, but butter. We start the same way, we first melt the butter in a hot pan, then progressively add the flour. You should try it next time.

I do mine on a tad over medium heat. Takes about 20 mins. That hour long stir is bs. No need at all.

keep on cooking bro! much love from Philippines 🇵🇭

Facts

Nailed it bro! I just made 4 muffs myself and I make my own home made muffuletta bread and olive salad! Nice job!

I'll have try your method. Been awhile since I've done gumbo from scratch. Dat Ragin' Cajun brand spoiled the hell out of me bro. Shout out from Bossier City ⚜💪🇺🇲

Whats the ratio of oil to flour?

It takes me an hour and half to get to a "black roux" which is use for chicken and sausage gumbo. I will try the hot oil technique next time. Thanks!

You always have such great videos. They make me miss New Orleans.

If you don't want to stir a roux all day start it on the stove top and bake it in the oven. Just toss it in a 350 degree oven for an hour or two, stirring every 30-60 minutes.

Y’all probably hang me at the stake since I do my roux in the microwave 😂

The same deal goes with using a really hot cast-iron skillet on a cooktop. You always want your fish to be dry. You always want to have a well seared and oiled pan. And I love the skin so keep that on! Especially salmon! Salt and pepper for sure And lemon juice as well. But some lemon zest before serving is really cool as well. Nice job chef!

You gotta be a North Shore boy. You talk just like my cousin Will lol :)

This may not be your speed, but everything in this video looks delicious.

good to see u again chef

While sugarcane farming is still big in some isolated parts of Louisiana, it is sadly only a fraction of what it used to be. Most of the refined sugar coming out of Louisiana plants is actually now coming from Mexico. Nothing wrong with Mexican sugar, but it’s not Louisiana sugar.

If you want to ruin your Cajun Jambalaya, by all means follow this recipe. The sugar roux wrecked a whole 6 quart batch of what was supposed to be Cajun Jambalaya. Take it from me don't do the roux. 👎👎👎👎👎👎👎👎

ya buddy.... I love mine surf and turf style with fried shrimp.... looks killer.

Made it several times now. Cant get enough of it. Thanks

please answer this for me......i have shells only...i have been to culinary school and worked in restaurants and even checked reddit.....i already knew shirmp stock is normally only like 30 mins...but u said 2 hours ....can i truly do this for two hour? what does it change really?

I need those NOW!

This looks great, can I use French bread?

Thank you because I didn’t do that the first time.

I like this guy! Lassez le bon temp rouler!

Thanks Chef!

Bring back Freeman & Harris best it will ever be had period

“Until my ancestors says stop” 😅 🔥

That looks amazing.

His accent…Shreveport

Steen’s Cane syrup- a Louisiana staple