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Nice job man! Ole joe is a good guy!

Why do Blacks hate Mexicans so much yet will eat tamales?

video is horrible pic and music too loud to hear you

Do you have a link for the background song?

Music is so loud you can’t understand what he’s saying

Are the very spicy. Looks great.

Come on Man. No Duke's Mayo? You've got to salt and pepper the Tomatoes

Can u please tell me about how much rice do u use for your southern rice dressing

Will be trying this. Thanks. Doing research on New Orleans tamales 😮

Like the recipe. Just an fyi: food doesn't require a lot of movement; best to stir every now and then to avoid becoming mush. Good job!

I always wonder why you have to make them so small. If I’m greedy and make them a lil bigger will the outcome be different?

I’m curious of the Louisana tamale taste vs my regular mex tamales. Anyone can tell me ?

I love New Orleans tamales, especially Old Style Tamales brand out of Harvey. I used to stop by the Piggly Wiggly on my way home to pick up a couple dozen and end up eating them before I got home to New Iberia. This is the closest recipe I have found to that and they are delicious! Highly recommended.

Fry Daddy time?

I'll tell you I really wanted to watch your whole video. It looks like an awesome recipe. What ran me off and made me stop watching was the, 'broken record hot Chilli mama" music. I wanted to listen to your instructions but had to hit stop. Broken record music was driving me mad. I'm telling you because have no filter, so whatever, but I know a lot of people think the same, but just don't say anything.

I made 100 tamales but not like this with the cornmeal. I make the masa. I also mark the red sauce with pepper pods. I’ve heard of these cooked in juice but never tried them. I used corn husks also. I’m going to give these a try.

I make boudin myself, and when I see it twisted off in short links, I know it's not authentic. All the best commercially made boudin is made and sold without the little Yankee twists.

look like New Orleans food to me. now i going to make me some.

Lord i just lrft the tanale hut in Slidell and said let me look for a recipe. Im not gonna know how to act once I make these myself😋

What size pot did you use? I have a 5 gallon pot. Should I use the same portions, or increase?

When you have a recipe and don’t know how to cook! 😂

This is by far the best video I’ve seen it’s the same way I cook jambalaya

I'm not from Louisiana, but I do make boudin every year or so, and I come to this video and a couple others each time, to get ideas for my recipe for the year. This year I want more liver flavor, and way more heat, is the theme.

That first video wasn't that bad! I made my boudin from it.

Fascinating ,never have seen a recipe like this.Great video,thanks!

What is your chicken and pork seasoned with ?

Would love to know where you got dat pot. I need one like it.

Very bad for acid reflux

Boudin blanc est no traditionnel Acadian tee garcon . Boudin Rouge est traditionnel ! Pas de sange , pas de foies , pas de couers dedans ? Votre recette est fausse !!!!!!!!!!!!!!!!!!!!!!!!!!!

You're using a grinder as a stuffer! Quality GUAREENTED to be lesser (did it myself for 2 years). You can play all the Cajon bayou music you want..............

not hating but that is a definite fail! lol you just about made tamale soup lol

This is dirty rice Rice dressing have chicken liver and gizzards ground up ❤❤❤

Do you use any of the juice you have left over to add to the meat and rice for added moisture

I’m going to get a 5 gallon pot like you suggested my question is does your pot have the short legs on it I’ve seen them with and without them and I want the one you have and have you ever used the Cajun Ninja seasoning PI-Yahhhhh I fing Tony’s too salty Thank you

Music too loud. I cant hear your voice

The link to the tamale papers goes to the wrong place now. We're really interested because we tried the big ones this time and they didn't work out well.

Oh wow this looks great. Do you post the recipe?

Hot Chili Momma😂😂😂

Awesome thanks do you make tasso if so do one on it please

The whole point of the liver is to taste it. Boudin is more than just rice dressing put in a casing.

I have a large Dutch oven but I love that cast iron pot that you have, where did you get that at, and what size is it? I am trying this recipe looks great. I have Cajun Cousins from Lafayette.

Like them thanks from la now in vsgas

That's the orengial

Seasoning for the pork?

Why you toss the garlic out?

you need to put a microphone close to your mouth. can't hear what you are saying. i like the recipe but i can;t hear what you are adding. or your instructions.

where are ya based?

bro we need to get you a proper stuffer!

what i love about Boudin is everyone makes it diffrent all good!!

To much salt bro. I make this for my family and I don't use that much salt.