Відео

I just discovered your channel and I'm so excited! I've found my new cajun cooking show! You are a delight to watch and listen to and I loved your joke! The little boy, who I'm assuming is your son, could NOT be cuter! Thanks for sharing your talent. I look forward to making many of your recipes! I'm in SE Texas, by the way.

Kelly’s meat block sausage

When I heard you say "tee-tons" I knew I was watching the right video 😂 hell yeah brother

Love your channel! Do you have your recipes posted somewhere? Love to be able to print them out so that I can start making some of these dishes on my own

Now this is my new favorite cooking show paran ❤😊

I'm cooking for a party this weekend and I'm gonna make this recipe, using potatoes for a thickener is an excellent idea. Thank you for the video.

Add seafood to the end especially pre cooked crawfish tails bc it’s gonna shrink if you add it too soon

He is so funny, love it!

The way he said " I lied" and threw the kitchen bouquet In the trash can 😂😂😂😂

Im glad to see your back to making videos. Hopefully, they will be full recipes. And all is well

Be careful using the word, ‘Authentic’ when talking about Cajun food! You can drive 5 minutes away from your Cajun home town! And have the next town say it’s not authentic! Crazy food culture here! 😂😂😂😂

Great Channel man! I just found it YT I am really enjoying all of your Cajun cooking knowledge

That is actual the correct spelling of it! But it’s actually not a proper way to make a Court Bullion! And most Cajuns who see that on the menu think it sounds weird, and not Cajun! But if you spell it, ‘Koo Be Yaw!’ They know exactly what dish you are making! 😂😂😂😂

We need more of those longer videos cuz, so entertaining and educational - I still keep a stick of butter in my pocket even when I'm not cooking, never know what slippery situation I might be in

Love it

Wow Great tips looks Awesome 👍😋😋😎

Lol, you told us to let it burn. That is how Memere explained roux to me. “sha Bebe, when you think dat roux might burn, then give it a stir”. Show taught me it should eventually be the color of a pecan shell. The deeper the color, the better the roux. The better the roux, the better the dish. Memere only had a 2nd grade education. But she raised ten children in her shot gun shack. She also met all her grandchildren and even a great, great, great grandchild. Her stories were legendary. She was the oldest person in her Parish. She played the concertina. She is missed.

And I may be really late to this part of the original video, but every Cajun girl has a really seasoned cast iron skillet. I , the sha bebe of 33 grandchildren, got the cast-iron skillet from my Memere.

My Daddy was raised west of the Achafalaya. One of the things he always craved the most was steak and gravy. A couple of his brothers were rice farmer so we did not need anything from the store. This is like home to me. Unfortunately, he passed before I got this recipe passed along to me. So thank you. And laissez Le Bon temp roulez. .

Love the recipe chef🔥New sub👍 And DAM! That’s a clean ass stove❤

Fixed this dish for supper tonite. Gravy this good oughta be illegal!!

That’s New Orleans style, baking it with the gravy you cooked down in the pot so the fish don’t break up and they stay in one whole piece

5:30 "Man, sometimes, my Aunt likes to taste da ball mixture raw - and dat's NASTEH!" Might be one of the greatest sentences I've ever heard in my life, lmao!

And he’s back finally!!!!! LETS GOOOOO I use all your recipes bro

Hey brah, love the channel. Cant beat a homemade red beans and rice with tasso. In the Homa and New Orleans area, pickled pork is used instead of tasso. I grow ghost peppers and carolina reapers, so im covered in that department.

Hi I live in Mandeville, LA we don't have Justin Wilson's seasoning in our store so what can I use instead to season with?

From Bama love 🍅 but you are sure enough good cook

Next Sunday dinner

Looking Great as always 🎉🎉🎉

Is that 1 lbs of beans? 🫘 looks damn good 😎

Do you have a recipe for turtle?

Chef Harley, show us how to throw down some Pastalaya!

Followed Chef Harley’s instructions to make this for the first time today. I’ve never had it before so I have no frame of reference as to how the flavor profile result should be. And I only had Tony’s to work with, but Scott’s has been ordered online. It sure was good but I need to do some fine tuning on the next round. There’s no guidance on how long to cook the meatballs. I set a timer for 40 minutes and then the added time of cooking the potatoes. The time for the meatballs before adding potatoes should have been longer, like even into an hour and a half to ensure the veg inside cooks through. Also, the gravy is very roux forward flavor-wise and I will decrease the amount next time. I was working with 1.5lbs beef so I adjusted down to 3/4 of the jar but could have done with 1/2. I did have some wagyu beef tallow and used that to sweat my veg and liked the flavor that added. Very tasty dish for my first time!

C'est Bon!

I stumbled upon this channel yesterday after being acquainted with the words “Cajun Meatball Stew”. Growing up in Texas across the border from Lake Charles, I’m not a stranger to cajun cuisine but was floored that I’m as old as I am and just learning that Cajun meatball stew is a thang (😁). God has a wicked sense of humor! I enjoyed the video and your recipe version (I am finding that everyone has a completely different take on the dish), but just as importantly I enjoyed the laid back, unpretentious vibe and great sense of humor in each video… seeing Chef laugh at his own self cracks me up. This is a great cooking channel and I just wanted to put my 2¢ of encouragement in to keep it going when time permits. Cajun cuisine is one of the few American cuisines that doesn’t get publicity in other areas of the country. It’s way more than the touristy foods of Nola and it’s great to have real people sharing their culture and personalities through channels like these. Keep it going, Chef!

Legend

I use bamboo spatulas for roux and scraping the metal pots. It keeps from giving aluminum poisoning!

Please make more videos ❤

Ok Harley I see you 🔥

Garde don', sha! You know how to pass a good time.

I kinda cried a tear when you threw that chicken wing tip in the trash! 🙁

Aw yea u cooking my baw

Garde don', sha! You know how to pass a good time.

Garde don', sha! You know how to pass a good time.

Garde don', sha! You know how to pass a good time.

Garde don', sha! You know how to pass a good time.

Garde don', sha! You know how to pass a good time.

Garde don', sha! You know how to pass a good time.

Please do not label this dish as Cajun. It is not. You can call it Creole if you like, but never Cajun . Brought to New Orleans by Haitians in 1810. Its ubiquitous nature spread. Do not take credit for it.

Very nice… the old fashion ettoufee I know doesn’t have tomato anything