Video

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

Are the peas already cooked?

Please do a cow tongue and gravy

Making this right now! I've made it before and I know it's gonna be fantastic 😛

Couldn't sleep so I stayed up amd made this for dinner later today. Meatball stew is one of my all time fav meals. This os the 2nd time I made your recipe. Yum YUM!

I don't like to make criticisms...but, one thing I noticed was that you never covered your pot. Etoufee means smothered...how is it etoufee without covering? Any way, I use the same spices and idea (creole seasoning IS the salt)...I do like a little black pepper, though.

Looks delicious 😋

LOL ENOUGH IS ENOUGH ..... cook is something ... I'm hungry

Mom taught us all this most basic, yet delicious dish, but she taught us a little different process. First, a little oil in a cast iron skillet, brown the meat really well while making some “gratin”. Remove the meat, & add the “trinity” while scraping & de-glazing the pot. Once onions are soft & translucent, add about 2-3 tablespoons of flour, & constantly stir until brown. Add meat back to the pot, & beef stock to cover, bring to a boil & reduce heat to simmer & cook until tender. Very easy, yet very delicious & one of my all time favorites.

There is no more inviting of aroma than the Cajun holy trinity in a black pot!😅

Normally I would be ALL OVER this, but alas, treatments for throat cancer have rendered my taste buds & salivary glands virtually made those glands useless, & made my tolerance to spicy food (even just a very small amount) non existent.

Looking great

you don't make chicken and shrimp gumbo?

I used to use the yellow mustard in my potato salad but now use the dark brown mustard...