Lawd have mercy Charlie!!! I wanna jump thru this phone so bad!!! Thank you sooooo much for all you do in bringing & sharing these recipes to us. You need to write a cookbook. I would be the first to buy some for me, my friends, & my family. You're the best. Keep doing what you're doing, the way you're doing it & please don't ever change!! God bless!🙏🏽💪🏾💪🏾
That's totally understandable. lol ha ha You're welcome, not a problem. I will work on a cookbook soon. I sure will keep doing what I'm doing. I appreciate the compliments. Thank you! :)
It's all good...make me want to come back home Bro., Mr. Charlie. keep up the good works Homeboy! I'm living in Thailand but i never forget The Big Easy foods, Grandma style.
WOW Charlie, You keep knocking it out the box!Well seasoned and prepared. You got the mainline Charlie. You have that god-given gift that you are totally blessed with. You don't need to go to culinary art school you need to be teaching at the school. You are an amazing chef and your fans are so happy you are sharing these recipes with us. Thank you very much Charlie for putting some taste good in our lives.
You are welcome Chef Charlie and not only are you welcome but you deserve it. All the accolades that you get you deserve them Chef Charlie let me tell you. What's next Chef Charlie? Maybe one of those delicious Southern pecan pies for the holidays?
Great recipe once again Charlie! I put rolled up Patton hot sausage balls in mines also. Talk about goodt! I love how authentic your recipes are. You represent the N.O well! Thanks Charlie!
Mmmmmm! This is the BEST video for homemade smothered okra! I will be giving this a try! Thank you Charlie for always sharing these amazing recipes with us. Don't ever stop!
I made this as a young man after seeing Justin Wilson make this in the early 90s (I recorded it on my VCR!!). This is a great meal here. Chef Andrew, I love how you took the intimidation and fear of cooking okra away by baking it. That is a lesson that I can honestly say that I’ve never seen used in my 55 years here. Up here in New Jersey, the preferred method is simply frying. That is one delicious looking meal you made there. You’re making plenty of household happy with your recipes and great instructions. 👍🏾
That is awesome Tim. Yes, the frying method works as well. It's actually the best method in my opinion to get rid of the slime out of the okra. I appreciate the compliments. Thank you bro!
My goodness that brings back wonderful memories when Mama bought a fresh batch of okra and we would have this as well as fried okra, chicken and okra gumbo, smothered okra with blue crabs and shrimp etc. Your recipes are Wonderful!
@@1010QUEEN7 Okra gumbos are a frequent appearance in southeast Louisiana, especially in the metro New Orleans area. They are usually made with seafood or chicken or both but in rural areas can also have wild game such as duck, deer or squirrel. A meatless variety also exists too often called “okra and tomatoes” (in both a liquidless smothered down form and a liquid gumbo-style form). In Southwest Louisiana, okra gumbos are made too but with less frequency than in southeast Louisiana because chicken and sausage filé gumbo is much more popular in southwest Louisiana than other forms of gumbo are in southwest Louisiana. Maybe that’s what you’re referring to? However, concerning Southwest Louisiana, okra gumbos with seafood are usually more popular along the coastal gulf coast communities of southwest Louisiana where seafood is a way of life, similarly to southeast Louisiana. Many people may not know this, but this dish of smothered okra with shrimp and smoked sausage featured in this video and okra gumbos share roots and history. They are nearly the same dish but in different forms (liquid vs liquidless). The original versions of both dishes arrived to Louisiana from the Spanish-speaking Caribbean/Latin America during Louisiana’s colonial period and both featured okra, some kind of meat and/or seafood and an aromatic vegetable cooking base called “sofrito” made up of onion, tomatoes, bell pepper and garlic. This combination came in a stewed soup form (the ancestor to our Louisiana gumbo) and a liquidless smothered form (the ancestor to our smothered okra with shrimp and sausage). The okra combined with meat (not the sausage though) and/or combined with seafood is of West African origin, but the sofrito (onion, tomatoes, bell pepper, garlic) and the chorizo sausage in both Caribbean/Latin America dishes is of Spanish & Portuguese origin (Spain and Portugal border each other in southwest Europe and share cultural and culinary elements). Both dishes are still found all over the Caribbean/Latin America in various styles just as it is here in Louisiana. Their version of gumbo is known as quinbombó as well as quingombó in the spanish-speaking Caribbean/Latin America and quiabo in Brazil. So the name of the dishes among all of the terms simply means okra. Our name gumbo is an English version of the French language name gombó, itself a French-language derivative of the colonial Portuguese name quingombó (now in Portuguese language it’s further evolved as quiabo). The colonial Portuguese borrowed the word from the Kimbundu people of Angola in southwest Africa that called okra “Ki Ngombo”. It was borrowed as the Portuguese explored early Angola and they spread it around early Brazil which then spread to other counties in the region. Several Bantu languages in Angola, Gabon, Equitorial Guinea and Congo use a form of Ki Ngombo and bantus in Latin America although smaller in number (but significant in Brazil) would have also spread it just as the Europeans did but with less reach. The spread of these related words in the Caribbean/Latin America came from both Europeans and Africans in the region. Lots of names for the vegetable okra. The Louisiana form of both dishes (okra gumbo/smothered okra w/ shrimp and sausage) exist as evolved dishes, evolved by change of ingredients and adding of additional ingredients and cooking techniques local to Louisiana, further creolizing the dish. In Louisiana, okra gumbo (and most gumbos for that matter) added a French roux, the French and Spanish influenced Louisiana aromatic vegetable cooking base made of onion, celery, bell pepper known as the “Holy Trinity” (also “the trinity”), smoked sausage and/or andouille (both are of German origin in Louisiana), tasso ham (spanish origin), “hot sausage” (New Orleans area; it’s the New Orleans version of chorizo and is called chaurice in old New Orleans French) and/or filé powder (a Choctaw Native American ingredient of ground sassafras leaves) and even in some Louisiana gumbos, adding things like dried shrimp or dried shrimp powder (these are Louisiana Filipino origin from the 18th century) or boiled eggs (some do, many don’t). All of these Louisiana based ingredient additives, changing the quinbombó/quingombó of the Caribbean/Latin America to Louisiana gumbo (historically known as gombó in Louisiana French).
@@1010QUEEN7 What? Get a life? Why don’t you get some class, with ya rude self. I was trying to hook you up with some food knowledge because my knowledge on Louisiana food history is beyond extensive, decades in the making, but if you wanna be an rude fool, have at it bruh. You gets no more information from me. Learn from Charlie’s excellent responses how to have some class because you have none!
Thank you for laying out these wonderful videos. Really takes my cooking to another level. The old folks don’t give you recipes, they just say pinch of this and throw some of that ! This helps put a science to the art for me. Thanks !
Looks good Charlie. This came right on time! Had these ingredients ( trying to come up with separate recipes). So this made it easier. Thank you for sharing!
I've been cooking okra all my life in SC and never knew the trick about cooking in oven to avoid the slime....thank you for sharing. I will be making this recipe. I was salivating watching your video. You are the best!!!
I made this about two weeks ago and it was delicious but I didn’t realize you had put this recipe up. I went the lazy route and used precut frozen okra and premade chicken stock and like I said it was delicious but I already know it would have been 10xs more delicious if I would have had this recipe to follow and used fresh okra and homemade shrimp stock. I will definitely follow this recipe next time and see how much better it can be with fresh and homemade ingredients. Thanks Charlie!!
Hey there! I am happy to hear that the Smothered okra was a success. That's totally understandable. You're welcome, not a problem. Thanks so much for leaving feedback!
I want to say Charlie this is amazing tasting. Next time I make this I am going to add crawfish tails with the shrimp and sausage. I served it with rice perfect side dish for it. Thank you keep up the great cooking!!
I found your channel tonight and am hooked! You are so pleasant as you describe your dishes. It is a joy to watch you cook. Can’t wait to see more! Thank you.
Charlie I’m a 60 y/o New Orleans native, and baking that okra is the way to go in most all okra dishes. And this is my signature dish. One suggestion if you don’t mind , sauté the smoked sausage to Remove some of the grease, add a well seasoned ham (diced small cube ) a whole another level. Thanks appreciate you.
That is awesome and good to hear. I am aware of the searing the smoked sausage technique. I do the same thing for my Gumbo. lol You're welcome and I appreciate the compliments. Thanks, my fellow New Orleans native!
Charlie, I love this recipe. My used to make this when I was little. Now I make it myself, I have to eat it with rice though. Charlie you are a wonderful Chef, I enjoy watching your videos.
My mom passed away two years ago and she would fix this all the time & it was soooo good and also my favorite food , I never learned how to cook it on my own .. thanks for the video
Last time I had Okra & Shrimp, was down in Ironton in lower Belle Chasse , it was Bussing. Thx. for the Video because I have some homegrown Okra sitting on the kitchen Counter, I’m finna to smother. I’m gonna try your recipe Charlie. Thx. Again.
Mais, lawd! Smothered okra or smothered okra gumbo with some smoked tasso is my favorite. Watching you cook this dish reminds me so much of my mawmaw. Love your channel, I've picked up a thing or two watching your shows. Thank you for your generosity in sharing your dishes. Happy Thanksgiving!
That is awesome. Happy to hear my cooking reminds you of your grandmother and that you enjoy my channel. You're welcome, not a problem and Happy Thanksgiving to you as well. :)
Another great recipe, Charle. I love anything with okra in it. I even love it flavored with some ham and boiled. It has the slime for sure and no one else will eat it in my house but heck that is just more for me.
This is good, although I didn't have fresh bay leaves on hand I just used dried. Added a little more okra and a little more spices also some old bay 😋👍👍
I make a shrimp: okra sausage gumbo in the fall and winter. I like your idea about using fresh shrimp and making your homemade shrimp stock, that is a brilliant idea I’m going to try that.
Loooooooord Charlie i can’t believe i didn’t have my notification bell switched on because I am so late to this vid… this dish is so Heavenly i just slapped my dang self
I made your gumbo recipe from years ago cause I was looking for an authentic gumbo recipe. It was sooo good! So I already know this is going to be banging.
My wife finally tried your recipe today and it was absolutely delicious. She also added Beef short ribs to your recipe & it was the best she ever made. Thank you for your recipe.
Love watching you throw down cooking,yes that’s just so right I wish I had smell or taste ah vision 😂. Just like my moms cooks hers. Yes Louisiana style babe 💯. Mouthwatering ❤️🙏
That sausage & shrimp in that sauce looks Awesome ! I can`t do okra ... dad planted it once, mom would boil it for 20-30 mins and call it good. It was far from it ! I don`t think dad cared much for it either, he never planted it again lol. Thank You for sharing your video, your recipe, and inviting us into your kitchen. Have a Blessed Day Charlie !
My mother made this EXACT dish yesterday. She has grown SO much okra this year. This is so authentic, Charlie. Thank you for sharing with the world.
Wow, what a coincidence. That's cool. You're welcome, not a problem!
@@CharlieTheCookAndrews looks delcious
Leave the okra out still looks good
Does your mom sell her fresh okra?
Nothing smells better than homegrown okra cooking on the stove 😋😋😋
Love how you always have the ingredients layed out.
Yes, absolutely. Thanks so much for sharing!
This is my husband's favorite dish, looks great Charlie, per usual.
Wow, that's cool. Thanks for sharing!
Mine too 😋😋😋
Lawd have mercy Charlie!!! I wanna jump thru this phone so bad!!! Thank you sooooo much for all you do in bringing & sharing these recipes to us. You need to write a cookbook. I would be the first to buy some for me, my friends, & my family.
You're the best. Keep doing what you're doing, the way you're doing it & please don't ever change!!
God bless!🙏🏽💪🏾💪🏾
That's totally understandable. lol ha ha You're welcome, not a problem. I will work on a cookbook soon. I sure will keep doing what I'm doing. I appreciate the compliments. Thank you! :)
I’m going to make this for hubby for New Years homeboy. We are so proud of you Charlie. You represent our city and culture very well.
That is awesome!!! Hope all is successful for you. Thanks so much. Let me know how it turns out!
I can’t wait to make this! And excited to know how to make home made shrimp stock! Thank you for sharing your gift!
That's awesome John! You're welcome, not a problem!
It's all good...make me want to come back home Bro., Mr. Charlie. keep up the good works Homeboy! I'm living in Thailand but i never forget The Big Easy foods, Grandma style.
That is good to hear. I sure will keep up the good work. Wow Thailand. That's amazing. Thanks for sharing bro!
@@CharlieTheCookAndrews Yeah Bro., people from around the world watch your show!
Charlie I absolutely love watching you cook
Happy to hear that you enjoy my cooking. Thanks!
Full of flavor 😋
Cornbread will go great with this. Thank you Charlie!
You're right about that MoNo! You're welcome, not a problem. Thanks so much for sharing!
WOW Charlie, You keep knocking it out the box!Well seasoned and prepared. You got the mainline Charlie. You have that god-given gift that you are totally blessed with. You don't need to go to culinary art school you need to be teaching at the school. You are an amazing chef and your fans are so happy you are sharing these recipes with us. Thank you very much Charlie for putting some taste good in our lives.
I appreciate all of the compliments. Thanks so much! :)
You are welcome Chef Charlie and not only are you welcome but you deserve it. All the accolades that you get you deserve them Chef Charlie let me tell you. What's next Chef Charlie? Maybe one of those delicious Southern pecan pies for the holidays?
Did it just like you said but added more shrimp stock, fresh blue crabs, and fresh tomaotes/ paste. Its another banger. Thanks man.
Awesome. Happy to hear that the Smothered okra was successful. You're welcome, not a problem. Thanks for leaving feedback!
Charles the recipes you make on this channel bring back memories of me spending time with my maternal grandmother in her kitchen.
That's cool. Happy to hear that this video brings back memories. Thanks for sharing!
Great recipe once again Charlie! I put rolled up Patton hot sausage balls in mines also. Talk about goodt! I love how authentic your recipes are. You represent the N.O well! Thanks Charlie!
Thanks a lot. Yes, the Pattons Hot sausage is a really good idea as well. I appreciate the compliments. You're welcome, not a problem! :)
Mmmmmm! This is the BEST video for homemade smothered okra! I will be giving this a try! Thank you Charlie for always sharing these amazing recipes with us. Don't ever stop!
Hey there! I appreciate the compliments. Let me know how it turns out. You're welcome, not a problem. Thanks so much! :)
At last my favorite meal. Always wanted to see how you prepared yours. Then I only use fresh okra. You da man Charlie, you da man!💪🏾🙏🏾
That is good to hear! I appreciate the compliments. Thank you! :)
I love this with sausage and shrimp and drummetts good eating 😋😋😋
I appreciate the compliments. That is good to hear. Thanks for sharing!
Thank you for sharing that baked okra technique will use it in the near future....Your wonderful Chef Charlie, auntie.
You're welcome, not a problem!! I appreciate the compliments. Thanks!
I definitely was banging on the table when I tried this the next day! Thanks Chef!
That's awesome. I'm happy to hear that the smothered okra was successful. You're welcome. Thanks for leaving feedback!
Charlie thank you so much for all of Your recipes & skills 🤲🏽🤗🎉💖
You're welcome, not a problem. I appreciate the compliments!
Over the years Charlie I'm surprised that table ain't break yet lol. As always your recipes look amazing. I gotta try this. 💜
People have been waiting for almost 9 years now. lol ha ha Let me know how it turns out. Thanks Thalia!
Where is the ingredients listed
Right Thalia because that Table have approved all his dishes 😅
😭😭😭
@@joannjackson2739 He shows them at the beginning of his video and he says how much of each to use as he prepares the dish.
This was one of my favorite and last dish my mom made for me. Thank you 🙏🏾.
You're welcome. I appreciate you for sharing the memory about your mother.
I made this as a young man after seeing Justin Wilson make this in the early 90s (I recorded it on my VCR!!). This is a great meal here.
Chef Andrew, I love how you took the intimidation and fear of cooking okra away by baking it. That is a lesson that I can honestly say that I’ve never seen used in my 55 years here. Up here in New Jersey, the preferred method is simply frying.
That is one delicious looking meal you made there. You’re making plenty of household happy with your recipes and great instructions. 👍🏾
That is awesome Tim. Yes, the frying method works as well. It's actually the best method in my opinion to get rid of the slime out of the okra. I appreciate the compliments. Thank you bro!
Oh, Charlie, this is gonna be guuud! Like always!!!
Thank you!! :)
Oh yes, this is my kind of food. May be just a slight kick of Cayenne pepper, but WOW, it looks delicious.
All the very best to you and yours 👍 👍 👍 🍻
You can add a 1/2 teaspoon or so of Cayenne if you want to add a lil kick to it. I appreciate the compliments. Thanks a lot!
My goodness that brings back wonderful memories when Mama bought a fresh batch of okra and we would have this as well as fried okra, chicken and okra gumbo, smothered okra with blue crabs and shrimp etc. Your recipes are Wonderful!
That is awesome and good to hear. I appreciate you for sharing your story. Thanks so much! :)
@@1010QUEEN7 Okra gumbos are a frequent appearance in southeast Louisiana, especially in the metro New Orleans area. They are usually made with seafood or chicken or both but in rural areas can also have wild game such as duck, deer or squirrel. A meatless variety also exists too often called “okra and tomatoes” (in both a liquidless smothered down form and a liquid gumbo-style form). In Southwest Louisiana, okra gumbos are made too but with less frequency than in southeast Louisiana because chicken and sausage filé gumbo is much more popular in southwest Louisiana than other forms of gumbo are in southwest Louisiana. Maybe that’s what you’re referring to? However, concerning Southwest Louisiana, okra gumbos with seafood are usually more popular along the coastal gulf coast communities of southwest Louisiana where seafood is a way of life, similarly to southeast Louisiana.
Many people may not know this, but this dish of smothered okra with shrimp and smoked sausage featured in this video and okra gumbos share roots and history. They are nearly the same dish but in different forms (liquid vs liquidless). The original versions of both dishes arrived to Louisiana from the Spanish-speaking Caribbean/Latin America during Louisiana’s colonial period and both featured okra, some kind of meat and/or seafood and an aromatic vegetable cooking base called “sofrito” made up of onion, tomatoes, bell pepper and garlic. This combination came in a stewed soup form (the ancestor to our Louisiana gumbo) and a liquidless smothered form (the ancestor to our smothered okra with shrimp and sausage). The okra combined with meat (not the sausage though) and/or combined with seafood is of West African origin, but the sofrito (onion, tomatoes, bell pepper, garlic) and the chorizo sausage in both Caribbean/Latin America dishes is of Spanish & Portuguese origin (Spain and Portugal border each other in southwest Europe and share cultural and culinary elements). Both dishes are still found all over the Caribbean/Latin America in various styles just as it is here in Louisiana. Their version of gumbo is known as quinbombó as well as quingombó in the spanish-speaking Caribbean/Latin America and quiabo in Brazil. So the name of the dishes among all of the terms simply means okra. Our name gumbo is an English version of the French language name gombó, itself a French-language derivative of the colonial Portuguese name quingombó (now in Portuguese language it’s further evolved as quiabo). The colonial Portuguese borrowed the word from the Kimbundu people of Angola in southwest Africa that called okra “Ki Ngombo”. It was borrowed as the Portuguese explored early Angola and they spread it around early Brazil which then spread to other counties in the region. Several Bantu languages in Angola, Gabon, Equitorial Guinea and Congo use a form of Ki Ngombo and bantus in Latin America although smaller in number (but significant in Brazil) would have also spread it just as the Europeans did but with less reach. The spread of these related words in the Caribbean/Latin America came from both Europeans and Africans in the region. Lots of names for the vegetable okra.
The Louisiana form of both dishes (okra gumbo/smothered okra w/ shrimp and sausage) exist as evolved dishes, evolved by change of ingredients and adding of additional ingredients and cooking techniques local to Louisiana, further creolizing the dish. In Louisiana, okra gumbo (and most gumbos for that matter) added a French roux, the French and Spanish influenced Louisiana aromatic vegetable cooking base made of onion, celery, bell pepper known as the “Holy Trinity” (also “the trinity”), smoked sausage and/or andouille (both are of German origin in Louisiana), tasso ham (spanish origin), “hot sausage” (New Orleans area; it’s the New Orleans version of chorizo and is called chaurice in old New Orleans French) and/or filé powder (a Choctaw Native American ingredient of ground sassafras leaves) and even in some Louisiana gumbos, adding things like dried shrimp or dried shrimp powder (these are Louisiana Filipino origin from the 18th century) or boiled eggs (some do, many don’t). All of these Louisiana based ingredient additives, changing the quinbombó/quingombó of the Caribbean/Latin America to Louisiana gumbo (historically known as gombó in Louisiana French).
@@IslenoGutierrez thanks for your very long unapproachable bullish response get a life its to hot for that shit
@@1010QUEEN7 What? Get a life? Why don’t you get some class, with ya rude self. I was trying to hook you up with some food knowledge because my knowledge on Louisiana food history is beyond extensive, decades in the making, but if you wanna be an rude fool, have at it bruh. You gets no more information from me. Learn from Charlie’s excellent responses how to have some class because you have none!
Thank you for laying out these wonderful videos. Really takes my cooking to another level. The old folks don’t give you recipes, they just say pinch of this and throw some of that ! This helps put a science to the art for me. Thanks !
You're welcome, not a problem. I'm happy to hear that my videos help you in the kitchen. I know right. lol 😆
Looks good Charlie. This came right on time! Had these ingredients ( trying to come up with separate recipes). So this made it easier. Thank you for sharing!
I appreciate the compliments. That's awesome. Let me know how it turns out. You're welcome!
I've been cooking okra all my life in SC and never knew the trick about cooking in oven to avoid the slime....thank you for sharing. I will be making this recipe. I was salivating watching your video. You are the best!!!
You're welcome, not a problem! I appreciate the compliments!
I made this about two weeks ago and it was delicious but I didn’t realize you had put this recipe up. I went the lazy route and used precut frozen okra and premade chicken stock and like I said it was delicious but I already know it would have been 10xs more delicious if I would have had this recipe to follow and used fresh okra and homemade shrimp stock. I will definitely follow this recipe next time and see how much better it can be with fresh and homemade ingredients. Thanks Charlie!!
Hey there! I am happy to hear that the Smothered okra was a success. That's totally understandable. You're welcome, not a problem. Thanks so much for leaving feedback!
I was just wondering if it would be good with frozen okra.
I love ur season and ur cooking Charlie u the best
I appreciate the compliments. Thank you, Venita!
@@CharlieTheCookAndrews welcome
Charlie that looks so good. Charlie stay humble and nice. Stay so sweet.
Thanks so much Stacy, I sure will.
Healthy recipe looks very delightful 👌
Thanks a lot!
Yes Charlie all of my favorite foods.
That is good to hear Patricia. Thanks for sharing!
I want to say Charlie this is amazing tasting. Next time I make this I am going to add crawfish tails with the shrimp and sausage. I served it with rice perfect side dish for it. Thank you keep up the great cooking!!
That is awesome. Happy to hear that the okra was a success. You're welcome, not a problem. Thanks for leaving feedback! :)
Yummy dish,,,looks like comfort food that's health winner!!!!
Thank you so much!!
I found your channel tonight and am hooked! You are so pleasant as you describe your dishes. It is a joy to watch you cook. Can’t wait to see more! Thank you.
Happy to hear that you are enjoying my channel so far. I appreciate the compliments. You're welcome, not a problem! :)
Charlie I’m a 60 y/o New Orleans native, and baking that okra is the way to go in most all okra dishes. And this is my signature dish. One suggestion if you don’t mind , sauté the smoked sausage to Remove some of the grease, add a well seasoned ham (diced small cube ) a whole another level. Thanks appreciate you.
That is awesome and good to hear. I am aware of the searing the smoked sausage technique. I do the same thing for my Gumbo. lol You're welcome and I appreciate the compliments. Thanks, my fellow New Orleans native!
Charlie, I love this recipe. My used to make this when I was little. Now I make it myself, I have to eat it with rice though. Charlie you are a wonderful Chef, I enjoy watching your videos.
That is good to hear Sharon! I appreciate the compliments. Thanks a lot!
This looks good I never had okra cooked this way.. thanks Charlie the cook for this recipe ❤✌
That's cool Edith. You're welcome, not a problem.
Hey Charlie! Looks yummy! I grow okra at home and I cook this all the time.
Hey Latasha! That is good to hear. Thanks so much for sharing! :)
Thanks Charlie, I finally found you.Africa was taking over to see what country in Africa countries
Gotcha,you are Awesome..Stay and don't change..
You're welcome, not a problem. That's totally understandable. I appreciate the compliments. Thank you!
Keep on doing what you doing you are handsome chef I'm so excited to see you Cook again love your recipes
I sure will. I appreciate the compliments. Thank you!
@@CharlieTheCookAndrews you welcome honey
My mom passed away two years ago and she would fix this all the time & it was soooo good and also my favorite food , I never learned how to cook it on my own .. thanks for the video
You're welcome, not a problem. I'm happy this video was of assistance. Thanks for sharing!
Hi Charlie. I'm not sure why I wasn't seeing your videos...I sure missed a lot, but I'm glad I'm back. This meal looks amazing.
Hey there! I'm happy you're back as well. Be sure to check back every weekend for new content. Thanks a lot!
Last time I had Okra & Shrimp, was down in Ironton in lower Belle Chasse , it was Bussing. Thx. for the Video because I have some homegrown Okra sitting on the kitchen Counter, I’m finna to smother. I’m gonna try your recipe Charlie. Thx. Again.
That is awesome and good to hear. You're welcome, not a problem! Let me know how it turns out. Thanks!
Delicious!😋One of my favorites, I make this almost every week. My husband love it!💕
That is good to hear. Thanks for sharing!
I love this over rice. My favorite brand of sausage I love to use is downhome brand.
Yes, absolutely! Same here! Thanks!
Thank u for sharing your Recipes!
You're welcome, not a problem!
SO HAPPY you’re back!!!
Thanks. I never left. lol
Can’t wait to make it it’s such a rainy day dish
That's awesome. Let me know how it turns out. Thanks!
Oh Man, you did that!!! You know I got to get on this one. I forgot about it. Thanks
I appreciate the compliments. Let me know how it turns out. You're welcome.
Thanks Charlie. I watched your youtube with the Collard Greens, Jasmine Rice, Neck Bones and Cornbread. Everything looks delicious .
You're welcome, not a problem. Happy to hear that you enjoyed the collard greens recipe video. Thanks!
Awww. Charlie, you are so talented. I enjoy your vibe and your work.
Happy to hear that you enjoy my channel. Thanks so much!
Thank you for this video. You made it easy to follow with the details.
You're welcome, that is good to hear. Thanks so much!!
Looks Yummy a must try...Thanks Charlie
That's cool. Let me know how it turns out. You're welcome Marcus!
Mais, lawd! Smothered okra or smothered okra gumbo with some smoked tasso is my favorite. Watching you cook this dish reminds me so much of my mawmaw. Love your channel, I've picked up a thing or two watching your shows. Thank you for your generosity in sharing your dishes. Happy Thanksgiving!
That is awesome. Happy to hear my cooking reminds you of your grandmother and that you enjoy my channel. You're welcome, not a problem and Happy Thanksgiving to you as well. :)
Another great recipe, Charle. I love anything with okra in it. I even love it flavored with some ham and boiled. It has the slime for sure and no one else will eat it in my house but heck that is just more for me.
That is good to hear. That's understandable. Thanks so much for sharing!
Too funny. Love this guy. Thanks for the recipe.
You're welcome, not a problem. I appreciate the compliments! Thanks!!
Charlie your video quality is on point. The picture is so clear it's like I'm actually there.
Smothered okra is a family favorite.
Thanks for mentioning that James! That is good to hear! :)
Good cooking takes time. But when it’s done… mmmmm mmmmm good. Looks absolutely delicious 😋
Yes it does. You are right about that. Thanks a lot!
This is good, although I didn't have fresh bay leaves on hand I just used dried. Added a little more okra and a little more spices also some old bay 😋👍👍
Awesome. Happy to hear that the Smothered Okra was successful. Thanks for leaving feedback!
I make a shrimp: okra sausage gumbo in the fall and winter. I like your idea about using fresh shrimp and making your homemade shrimp stock, that is a brilliant idea I’m going to try that.
That is good to hear! Thanks for sharing! 🙂
Loooooooord Charlie i can’t believe i didn’t have my notification bell switched on because I am so late to this vid… this dish is so Heavenly i just slapped my dang self
That's understandable. I appreciate the compliments Randy. Thanks!
Awesome 👍 so easy to follow and looks so good 👌😋 I love the flavors and not intimidated about cooking it 🙏so much you’re such a great cook
I appreciate the compliments. That's good to hear. Thank you!
Hello Charlie,That's a good looking dish. You out did yourself again, as always .You be blessed &enjoy your week.Love from Lula mae&family. 💕💕💕💕💕
Hello Ms Lula! I appreciate the compliments. You enjoy your week as well. Thanks!
The REAL Sir Charles! You're a Bad Man.
Thank you!
Uh oh mr.charlie is back with another delicious recipe thank you Charlie for giving us another delicious recipe be safe and blessed
You're welcome Karen, not a problem. You be safe and blessed as well. Thank you!
I made your gumbo recipe from years ago cause I was looking for an authentic gumbo recipe. It was sooo good! So I already know this is going to be banging.
Hey Kiana! Happy to hear that the Gumbo was a success and you enjoyed it. You are right about that. Thanks a lot!
Hi Charlie! This is one of my favorite dishes, but baking the okra is new to me. Can’t wait to try it your way!!! Thanks for the great video!
Hey Angela! That is good to hear. Let me know how it turns out. You're welcome, not a problem!
I totally forgot about this dish. Thank You for making it easy.
You're welcome, not a problem! :)
Awesome....just started the video and it looks good!!!
Thank you Nicole. I appreciate you for watching! :)
Looks Yummy must try this recipe soon.
Thanks Charlie
I fixed this yesterday It was fantastic.
Happy to hear that the Smothered Okra turned out good and that you enjoyed it. Thanks for leaving feedback!
Yes, luv stewed okra /sausage and shrimp.
That is good to hear Annette. Thanks so much for sharing!
I wish I was having lunch with you Charlie. I would pound that table with equal delight. That is New Orleans cooking at it's best!
That is good to hear Charles. Good name by the way. You're right about that. Thank you!
Oooh baby that looks delicious!
Thank you!
Thank you for tips❤
You're welcome!
All your dishes bring me back home ,love the okra dish !!!!!
Happy to hear that my videos remind you of back home. Thanks for sharing!
I love smothered okra. Your way of making it is so different than what I’m used to. I’m definitely going to try it. Thank you for sharing.
That is good to hear. Let me know how it turns out. You're welcome, not a problem!
My wife finally tried your recipe today and it was absolutely delicious. She also added Beef short ribs to your recipe & it was the best she ever made. Thank you for your recipe.
Hey Charlie I love your food I want to learn to make that like I said thank you so much for sharing this I really appreciate it thank you love bug
Hey Shanaya! That is awesome. You're welcome, not a problem! :)
@@CharlieTheCookAndrews yw I m a fan of your food
Love watching you throw down cooking,yes that’s just so right I wish I had smell or taste ah vision 😂. Just like my moms cooks hers. Yes Louisiana style babe 💯. Mouthwatering ❤️🙏
Happy to hear that you enjoy my channel. I know right. lol. That is awesome. Thanks so much for sharing!
Thank you for showing how to make this! I've never cooked okra before and didn't know how to do it. The shrimp stock looks wonderful.
You're welcome, not a problem. That is good to hear. Thank you!
I don’t know why I’m always hungry when I watch your videos. It looks good as usual. Don’t forget I’ll be there for thanksgiving.
That is good to hear Velma. No worries, I gotcha. lol ha ha
I've never heard of this dish and it looks delicious. Keep up the good work Charlie.
Thanks a lot Mimi! I sure will keep up the good work. :)
Also cannot wait to make this dish. There's some fresh-frozen okra just awaiting me in the freezer. This is the recipe needed. Thanks, Chef.
That is awesome Darrel. Glad you found this recipe. Let me know how it turns out. You're welcome!
I am making that! And it's going to be good. You have me in the habit of frying some of the grease out of my sausages first.
Awesome. Let me know how it turns out. Thanks!
I just made this today and it is so good. Thx for sharing and keep up the great work ... And keep banging that table too 🤣
Happy to hear that the Smothered Okra was successful. Thanks for leaving feedback!
Yasss Charlie Yassss❤🔥 Just in time for Fall😋
I know right. lol
Ohhh Lawd this looks amazing! Thanks again Charlie!
I appreciate the compliments. You're welcome, not a problem! :)
That’s my favorite dish😋…
That is good to hear. Thanks for sharing
Looks delightful. I can almost smell it through thr tv. I might make this dish this week. Don't break the table now..🤣🤣.
I appreciate the compliments. I know right. lol ha ha
I will try this soon👏🏽👏🏽
Awesome. Let me know how it turns out. Thank you!
That sausage & shrimp in that sauce looks Awesome !
I can`t do okra ...
dad planted it once, mom would boil it for 20-30 mins and call it good.
It was far from it !
I don`t think dad cared much for it either, he never planted it again lol.
Thank You for sharing your video, your recipe, and inviting us into your kitchen.
Have a Blessed Day Charlie !
Thank you Jack! Wow, I wonder what the issue was there! You're welcome, not a problem. You have a blessed day as well.
Good
Job!
Charlie Andrew
Thanks Shannon!
Oh, boy!!! Never had this before...but looks like I am going to cook it for the first time!! Lol 😂😆. Delicious and nutritious!!
You're right about that. Let me know how it turns out. Thank you!
How you Cook so good wow you really made my day I'm going to keep on watch you Cook
Thank you! I appreciate it! :)
@@CharlieTheCookAndrews you welcome show me how to make Mac and chesse
@@CharlieTheCookAndrews bake
Be blessed
You as well. Thanks Gloria!
Looks delicious cooking this today
Awesome. Let me know how it turns out. Thanks!
Try it with dried shrimp too! Delicious 😋
Thanks for sharing! That's good to hear!
Love your cooking
I'm happy to hear that you enjoy my videos. Thanks!
I was curious of the recipe and you make it look so simple thanks for the tutorial I can now cook something different for my wife and kids
You're welcome. Happy I was able to help!