Відео

Love seeig you pound out that, plus the water in the eggs. Different . Goid. Come on and make us somereally goid creole/cagun soups for this cold weather. Im using some good ole beans, chicken, barley and veggies ! Sadly, im allergic to shellfish, always looking for new stuffs.

This. Is what my.mom. Used to do with. Oysters

Bro The video is good but cut the background song out it so disturbing

I cannot believe how good this is😊

All Clad is better!

Superb tasty recipe 🎉🎉mouthwatering ❤❤appetizing and tempting 🎉🎉stay connected ❤❤

Can you just make me a plate 😍

What kind of milk

⚜️🥾⚜️ 💪🏾 Looks like some REAL PRESSURE yeah, che. I bet dat shyt tasty ASF on shrimp.

Good idea, never used the sieve for that before! And I gotta have a little dry mustard mixed in my Blue Plate. And i love candied jalapeños!

Can I order some of this in bulk ❤😂

Louisiana!

Looks great and taste better.

3 recipes I'm for maybe 4... Dirty rice, boudin, smothered rabbit, the fatty bbq links they sell at Broussard's in Beaumont.

A sexy man with a sexy accent that can cook.....where are y'all hiding?

Can’t be anything but good

Amazing! Looks so good……and pretty easy too. Thanks.

I just love that cajun talkin he does.

Quality control is the most important part

Somebody needs a job. 😂😂😂

Go vegan to stop supporting rape, abuse, murder, and torture ❤️

The popular French version of deviled eggs, known as “Oeufs Mimosa”, presents hard-boiled eggs cut in half and stuffed with a rich and creamy filling of egg yolks, mayonnaise, Dijon mustard and fresh herbs for classic French flavor.

Love your recipes! ❤ thank you for sharing!

Looks great!

Great tips!! I actually never knew that grayish color meant they were boiled too long! 😊

Egg ruined. No yolk

Can you make your OWN sausage? If so please show me

Holy Santa Claus $hit!!! 😍

Mmmmmmmmmmmmmm

Lather that bread bowl with melted butter and honey pop in the oven til golden brown.. then add soup ❤

Yessss❤ looks amazing

Thanks for this recipe. I love slimy okra. If I wanted to make this slimy, would I just not add the vinegar?

I love the fact that you were not stingy with the seasons

Nice man. I miss tasso now I am living in TN. I will definetly be making this. Much cheaper than buyin online.

Cook the slime out of the roux first

That’s exactly how I make my Tasso. I smoke at a lower temp 200-225 til it hits 160. Love all your recipes, keep them coming 👍.

Bro - that was amazing. Can't wait to try your recipe.

What kind of beer did you use?

What kind of beer did you use?

Real one! With the real rice too 10/10

Not so much butter, thank god

Interesting..thanks ! 😊

Tha flats is where it's at‼️ Period sir...😂😅😂

Bro! nice and thanks for the tutorial. What outdoor burner you runnin?

Can u put these in the oven also to roast?? Dont have a grill

Not sure I would be able to handle all that heat! But does look quite good.

My Mum told me about your channel. I am really bloody glad she did! I also really, really, really, wanted to reach through the screen and fill my face at the end of this video! Keep up the good work Mr. Boudreaux !

Yeah ...if you don't talk "funny" I don't trust it ❤

omg theres more juice than anything 🙄

Gotta have dat...❤❤❤