Cooking Seafood & Chicken Gumbo with @LATRYGUY

What's up everybody? Hey, look. I'm back at it again. But listen, we going to go ahead and address the elephant in the room. Now, you see this guy right here. Listen, this is the I always want to say it. Every time you come around, man, when I want to say you up and coming, but I don't know. Maybe I'm up and coming cuz I think this dude right here, you you there and going. Come on. You know what? That's >> legendary status, man. >> Hey, but you know what? Everybody say that though, man. It's like I feel like I'm like the OG. You know what I'm saying? But I feel like I got a little bit of youth in him. But anyway, look, with all of that being said, check it out. We going to do a gumbo today, right? And listen, he's so used to having people, you know, bringing the food out there to him. Yo, he get the food and he eat it and talk about it. This time, we going to get him involved, you know? And then he say he can go ahead and uh be the sue chef. We about to see. With that being said, it's AV LA Try Guy. Let's [music] get it. >> Let's ride. >> All right. So, look, this how I normally do it. You know, when I got, you know, everything out. So, what I did was prior to you getting here, I pulled out all right. And since you going to be the sue chef, you know, and do, you know, help me along with that, which I, man, I'm ecstatic about that. Yeah, I usually don't have no help. I'm usually doing that for everybody else, right? Okay. So, this is what we going to do right now. We go over the these ingredients. So, look, we got chicken and this is uh all I did was pull the skin off of there. I wanted to get some boneless skinless, but they didn't have none. So, I, you know, I got the thighs. Just pulled the skin off. Did a little bit of trimming. Right. Then, we got some ingredients right here. Look, this right here is my creole seasoning. That's my Without this, we ain't got nothing. >> Change the game. >> That That's the game changer. I promise you this the game changer. Did I make greens for you last time? Was the green good? >> Hey, these right here. That that right there is it. Okay. So, look. Then right here we got flour. We got an Andwi sausage. You know, I mean this it's a smoked and dewy sausage. Obviously, we got garlic cloves. But the real story is then you know everybody know about the holy trinity. Obviously we doing a gumbo. So we can't do a gumbo without calling it I can. The police out there is going to say it ain't a gumbo. That's >> without the okra. >> Without the okra. Right. We got our stock which is really uh that's probably broth. >> You taught me about the stock last time. >> Oh yeah. I think I think when you came I had some that I had made. >> Yeah. Right. >> You taught me. You told me you put the stock in the rice. You put the stock in everything to make give the flavor. >> Hey, now now remember, hey, look, now everybody know. Yeah, but that's that's the way it go though. Anytime you got water, anytime you using water, if you can afford to get yourself some stock or broth, you want to substitute that with that for the flavor. And come on now. We talking about we going to put a little seafood in there. All right. So, we got snow crab legs. [music] You know what I mean? Wanted to do king crab. It only place I found that had it, they wanted $48 a pound for it. >> I was like, whoa. logo. >> Wo. I said, but this is just as good. You know what I mean? You ask me, I like snow crab, to be honest with you, better than I like that sweeter taste. But it ain't enough meat. >> You know what I'm saying? So, it's a lot of work. And then right here, obviously, you know, we got our shrimp, >> right? So, you guys see it. Oh, we got herbs back there. But listen, don't forget, you guys, don't forget this. You guys listen, the full ingredient list is on my website, that's smoking grillingwithab.com, and that's witab.com. Now, with that being said, let's go ahead and make sure we got a little heat under here. And we going to get started. What I want you to do is I'm gonna go ahead and switch places with you because I'm gonna do a little bit of work. But I want you to go ahead and brown that. You you good with browning that? >> Yeah, of course. >> Yeah. So, we switch places. >> Starting off strong, man. >> Yeah, we starting off strong. Here we >> hold on though. All right. Hold on. I ain't even limp for this, man. >> Oh, yeah. Hey, you running with me? It's like being in LA, homie. You never know when it's going to spark off. You know what I'm saying? So, hey, we got, you know, we got to be ready, right? >> You know, let's let's check this first. Let's get >> And this right here is my branch and vine. Look, these are all the level ups. You know, like when I cook, same thing is coming out of my restaurant, right? This is the garlic infused olive. This is on my website, too. You guys listen, I'm not pushing a bunch of products. What I am pushing is just great products. That's what it is. If you want to know what I cook with, this is what I cook with. And I think this right here is This would really be a secret weapon. You know what I mean? >> So, I got this. >> So, you put some of that in there. Yeah. >> Little bit of that, you know. >> Yeah. [clears throat] Go ahead. Go ahead and put in about two tablespoons. >> That's about uh Yeah, that's about >> There you go. There you go. >> You eyeball it. You're a real show. We know how to eyeball. >> Now, I remember what you told me about the chicken, man. >> Talk to me. >> You told me when I throw the chicken in here face down. That side down, right? >> This side. Wait. >> Or the other side. Which side? >> Oh, there we go. It's this side. >> That's side. Yeah. I put the back the the bottom side, right? Which would be this side right here. You guys look, we put that down on this side, >> right? So, we get that and then we finish it. Then we come back here on the top. Now, look. What you're saying is really kind of true. If we was caring about the presentation, right? >> The chicken going to tell you when it's time to go on. You know what I'm saying? >> There we go. Right there. Going to put all them in there right there. There you go. >> Yes, sir. >> All right. So, look. I want you guys to come on over here. Hey, I'm in awe just like you guys are about me having them here on the channel. But, you know, I don't get down unless I You know what? I have my hot soapy water here. So, listen. I'm going to go ahead and get that going cuz I wash my dishes as I go, man. That's what it's no chore for me. >> I'm grooving. You know what I'm saying? Got this soaking. Oh, and another thing. Listen, rinse the food off of what you doing, folk, you know? I mean, even though I only got a little bit of residue right here, I still take it, right? And I would just rinse it and then I put it in my water. I try to keep my water as clean as possible. >> That makes sense. All right. I think the chicken's about ready to flip, man. You know, AB got me right. You know what I'm saying? You know, tap it. You see it? It It released. You know what I'm saying? It released like that. You pick it on up. Hold on. Look at that color. Look at that right there. There you go. >> Look at that right there. >> Let me get a little Look at that right now. >> What you think? >> I bang it. >> I got you. I got you. >> Look, he also told me, you know, since it's a little gumbo, it don't got to cook all the way, you know. So we just trying to get a nice nice brown on it. A nice brown on it. Like that. Yes, Lord. >> Shoot. I'm about ready to eat this right off the goddamn ass. >> Salmonella. >> See? Huh? Right. Right. Okay. So, look. Now, I'm going to give you some real gang. Right. So, we got it on the gas stove. The fire is right here underneath. Right. So, look. That one's a little bit darker. And obviously, it's just not centered. Right. Right. So, I would take this one. And it's smaller, too. I would take that one and exchange it. You see what I'm saying? >> All right. Then this one right here. We know it's running a little hot. We probably scoot that over there in that spot. You see? You see where we going with? >> I'm clearing tetras with this thing. Right. >> There you go. There you go. About like >> I see you know what you're doing. >> A little bit. A little bit. You know we go. >> Hey. So look. I haven't seen where you got your roots from cuz I've been watching your mama and checking her out. I'm going to say it like this. Mrs. Catrell, you got to send me an invite. I'm begging him right now. I got to come down there and, you know, work with you. You know what I mean? So if you watching this when this, you know, tabia, please tell me it's okay for me to come on out and I'll be down there in Arkansas. >> Happy to hear that. All right. So, look. This is what I'm going to do. Even though you supposed to be doing my sue chef, you know what I'm saying? Somehow always you get twisted up doing this. What I'm going to do is I'm going to start cutting this down and getting my trinity together. You can go ahead and start by just cutting these right cut those down. Let's get some gloves on. >> That's what I'm talking about. >> Gloves on. I got you. Cleanliness is next to godliness is what they say, right? >> That Yes, sir. Show me the bottom of those. Those should be about just about >> Yeah, these these is good to go. These are cool right here. You know what I'm saying? Boom. Yes, Lord. See that right there? Brown. Brown. Oh, yeah. So, what's up? All right. These is cool. I think what you need from me next, chef. >> Okay. So, I want you to go ahead and cut those down into medallions. >> Yes, chef. >> You know what I mean? >> Medallions. [laughter] >> What's a medallion, Chef? >> Hey, look. I'm Hey, I'm true to the west side, homie. You know what I'm saying? Hey, just a medallion. You know, like a like a circle like what we used to wear back in the ' 80s, homie. Everybody got a little piece of bread. They put that little chain on there. You know what I'm saying? We had a little gold medal medallion. >> Okay. All right. >> Like right there. About that thick right there. >> Yeah. That's good. >> That's cool. >> That's cool. >> All right. Cool. We going to go ahead and bust that on down real quick. >> I cut some of these down cuz you know when we dice things that's really for the flavor. >> And then when we leave them a little bit bigger, that's for the texture >> and the flavor too, right? So I'm just going to put these over here like this. I got them all over. I'm going to do this next one and I'mma quarter the other half of this. >> You'll see. >> But I feel like I'm on a cooking show for real. For real. We on the bear right now. >> I'm really locked in right now. If y'all can't tell. I'm really really locked in right now. >> I see it. >> You know, you got to teach me how to use the knife for real. For real. One day. You know what I mean? I do what's comfortable for me and you know whatever's safe really. It's like if you can hold your knife and it's safe, you know what I mean? You kind of like hold it like I do. I hold it right here. Some knives have a little indentation. This one does have a little bit, >> you know? I just get right here where I'm comfortable. And a lot of times when I'm chopping, this don't even come up off the board. Look, it just stayed in that way. >> See? Well, you see what he just did. It ain't going to cool near school. >> No. >> Hey, look. When you got uh almost 1,600 videos, come on. If you if you ain't Hey, if you not learning something wrong. That's what's happening. And so then once we get ready to start everything, look, the flavor that come off of these smoked sausages, that's what's going to help. And I [music] got the level up. You guys got to be saving your bacon fat, bacon grease, whatever you want to call it. This right here is a must. That with a combination of this, the olive oil, and it's infused >> straight flavor. Goodness gracious. Good. >> Yeah, I like that. Goodness gracious. >> Goodness gracious. >> Goodness gracious. Okay, we got to shred that chicken. And don't forget that down there. I know you want to forget it. >> I know you want to forget it. Hey, and now that I'm looking at it, I feel like it's keep moving further and further away. We need to bring that over here this way cuz that open is going in there. >> I hope so. I hope it's a game changer, man. >> What I'm going to do is I'm going to let him do his thing. Like he already has started one. You you know what I mean? Uh so after seeing that, then I'm going to keep my mouse shut. I'm going to let you guys just watch us work. You know what I mean? And don't forget the full ingredient list is on my website. That's smokingwithab.com. And that's witab.com. Now, you can't come here and tell me you don't like ochre and you want me to make the gumbo, too, right? So, listen. This is how we going to do this. He been cutting them down. You know what I mean? Hey, we going to go ahead and see if we can't change his mind, right? So, I cut them down like that. Cut that head off of there like that. I use my finger as a guide. And I want them to all be about the same size. Right now, let me just show you a trick. [music] Show them your knife right there. You see that right there? That's the slime that everybody say, "Oo, I don't like okra for that." Right? And then when you cutting it, you'll notice that the ochre pieces, the actual, you know, slices will start sticking. See how they stick like that? But it get real bad when it's like that. So listen, we gonna go ahead. I'mma put this over here for you. I'mma let you cook. Just a little bit of that sliminess out right now. >> Okay. Cool. Cool. Cool. So what? Just throw a little bit of oil up in here like that. >> That's right. >> A little bit of How many tablespoons? >> Uh just keep going. And then when I say win, when >> right there. [music] >> There you go. >> Thank you, sir. >> Yes, sir. Now, what you want to do is, you know, >> dump it on in there. You know, don't be scared of it. Don't be scared of it. >> Right. >> Right there. Boom. >> Now, look, this acts as a thickener also. You know what I mean? You know, let me go and get it was one little p this little piece right here. >> Mhm. >> I don't know who put that piece in there, man. I don't know. >> Let's hurry up. Yeah, that >> I don't know who put that piece in there. >> I don't know who cheating. You know what I'm saying? But we just keep it down like that. And then look, I get these chops, too. You know what I mean? >> Oh, that one right there, too. >> Yes, sir. So, this cooks the slime out. You said, >> right? As you move it around, I'm going to go ahead and hit it with just a little more. You know what I mean? So, you can just move it [music] around. And you know what? We don't worry about it cuz any of that fine that it picks up at the bottom down there, that's fine, too. So, I like what he doing right there. We just want to keep it around. We don't want to overcook it. We just wanted to go ahead and heat up and to release, you know, some of that what you guys call the slime. Hey, so I got it. You waiting on me to talk all of that. Hey, no, we going to get out, man. Eat your thing. You know what I'm saying? >> Yeah. I think this I think this is about good to go right here. I think we just about cooked all the slime out of there. So now we want to go ahead and transfer the okra into the bowl right here. And then from here, >> you know, while you're doing that, Yeah. you right. >> Yeah. Yeah. Yeah. So, you know, my sush got it right here. So from here, what we going to do is we're going to go ahead and get this gumbo rolling. But it's got to start with a root. >> There you go. >> Yeah. >> Hey, look. That's my expertise. Let's go ahead once you get that out of here and let's work. >> Cool. All right. Boom. Right there. All that good okra into the bowl. As my good friend Mr. Hotspot would say, that's all that goodness gracious right there going into this bowl. You know what I'm saying? Yep. Yep. Boom. And then we got one little extra one in the pie right here. Going to pop that in. The slime is done. >> Told you >> ain't no slime in that thing. >> Hey, look. And I ain't hit it with nothing. But any seasoning that you tasting, that's from that that that cast iron right there. >> Mhm. There's no slime in that. >> We going to get there. >> Why? >> When you eat it in this though, you you we ain't done nothing yet. >> That's a movement right there, man. >> All right. Now, look. Now, we about to get down to the nitty-gritty cuz what I want to do is I want to get some of this and dewy, the smoked and dewy to release this flavor. So, >> we're just going to drop that in there. And by the way, you guys listen, I do got a medium flame underneath the bottle. So, we just put this in here. It's gonna render down some oils, but you know what I'm gonna do? I'm gonna ask you have you uh pass me that. I'm just gonna go ahead and just give it a heads up just to get them to start frying just a little. That's all we gonna use. >> Man, you said that chicken sausage. That's that LA. That's another thing everybody in LA look sausage, turkey burgers to the cheese fries, pastrami. [music] >> I want you guys to look down here at the bottom of down there. You say, "Why did I do that?" Cuz a lot of it cooked some of that flavor out of there. But you see that right there? We trying to get to find that the bottom. You ain't got no heat up here. All right. So, I'm just going to go ahead and pour that in there along with anything else that comes out of there. Okay, I'm going to let you do your honor. Let's go ahead and get that out. >> Yes, sir. There you go. >> Boom. All right, >> that's it. >> Now, we start. Pretty. >> That might not even make it. [laughter] >> This one. Look. Look. This one right here might not make it, folks. >> All right. So, we got our sausage. We got our chicken. It's already ready to go. We got our okra. The green onions. I cut them down later. Right. We got some herbs over there. You know what I mean? I'm going to put those in there. Not all those herbs, right? I just want to get the time. We got the Holy Trinity right here. And then now it's the time for the root. Real simple, folks. I bring this here and I bring that there. That right there is key. Rude. Let's talk about this. >> I do equal parts. You can do a little bit less on the oil. Okay? So, what I mean is I got one cup, one [music] cup of oil, and I got one cup of flour. >> Sometime I go a little bit less on the oil and still keep this at one, you know, that one cup of flour, right? I can hear it's popping. It's ready. Let's go ahead and get this in the inside right now. Now, here's the thing. I'm told by chefs that have been trained in the culinary in the culinary art, they tell me just dump that in there, AB, and do it. >> Me, my grandmama taught me just a little bit at a time, you know, so I can stay on top of it and manage it, right? So, I'm going to add a little bit, right? Just like that. And then now I'm going to get in here and I'm just going to move this around. Now, we got fine down here at the bottom. A lot of people that see that black, like if you look down here, I'm starting to pick it up since I'm running a whisk. And they'll say, "Oh, you burnt it." That's not burned. That's part of the, you know, it's going to be part of the root. >> Mhm. >> Right. So, now we add a little bit more. That's some of the char that you guys saw when I was getting that and dewy to cook down just a little bit. Right. So, we just keep it. >> That's the flavor in there. >> Right. This part easy. And don't think that in just a minute. Since you sue chefing, I'm just going to get you started and then you going to do the rest. >> Okay. Okay. >> You know what I mean? But the key real kids, man, you just want to keep your We can put all But you see how I put it in there. I just don't want no lumps, right? We don't want to have no flour taste or nothing like that in there. So, we just keep moving this around like this. So when you making the roof for the gumbo, do you normally go for like a lighter brown or a darker brown? >> No, just 101. When it come to that, you got to we got to go dark. >> Now look, this right here, I would call this tan. This your first stage, right? >> Then we going to come to peanut butter. We call that the second stage. And then we going to get that real nutty flavor and it smell nutty. That's when we get that dark chocolate. You know what I mean? When it start looking like that. Right now, this is your job. >> We going to keep on moving this around like that. >> That's me right there. >> Yeah, that's you. >> All right. Easy call. >> I'm going to go out here and eat me a little scoop of ice cream. I'll be right back. Do your thing, man. I got this. You know, smoking and grilling with LA Try Guy right now. You know what I mean? We just going to pull this back right here. Nice peanut butter. Oh, was I was trying to think of the song, man. Inside peanut butter, outside jelly. Seven days of the week, seven dipping. Hey, there we go. I listen to the beat, folks. Not to not to worry. Listen, we don't take 45 minutes to an hour to, you know, make a roof, right? I can actually if I pushed myself and really was like in a bind and had to have it out, I can probably get this room made in between eight and 10 minutes. But right now, I got him. I'm showing him how to do it. You know what I mean? Uh so he learning. He watching the color how it evolves into what it's evolving right now. Don't forget we had that fine down the bottom. Don't worry about that fine cuz we going to need the veggies. [music] We going to need the acid that's inside of this, you know, inside of all our veggies, but mostly the mainly comes out of our onions, right? That onion and then that wetness when we put that there is going to pick up everything on the bottom. You can smell it right now. It's not. And I'm not even going to look in there. You tell me what color we at right now. >> We at that brown right there. >> Brown or we we ain't getting that dark. We ain't getting to chocolate yet. >> Oh yeah, we chocolate. >> We getting to the chocolate. We getting to the chocolate, man. Oh yeah. >> I think you know I don't know if it's quite dark chocolate. Like what? What you call that? Milk chocolate or >> That's more like milk chocolate. >> That's like milk chocolate. >> To be honest with you, man, we at that point now cuz we going to continue to cook. >> Mhm. >> Right. So I'm going to let it go for about 3 4 minutes. You're not going to, you know, stop. I see now you ain't splashing it up against the side no more. Sir, listen. Making a rude. You gonna get them splashes off. Go figure it out. Now you got to look at that color. Just back up so they can get get a chance to look in there. You see that? [music] We got to get back in there and stir. You guys can see that smoke right there. You know it's hot. I done lowered my fire down to a low. It's like really super low. If you've been watching me, you know I like to always add my onions in first. So look, I'mma drop these in. You hear that right there? Listen. They f to work. >> All right, baby. Man, this is looking good. >> Huh? Is it? It's smelling good. >> Yes, sir. >> But it's not the Holy Trinity, man. Till we get the recipe in there. Yeah. >> That's why you can mess with me anytime when it come to cooking, right? >> Yes, sir. >> That's right. So, look. I like to do it like this. I'm going to show you how I do it. >> Look. Take this. Go ahead and put that on the side. Just take this. Just start you making a movement. You know, like that. You take that and you just scrape that in the inside. There you go. >> There. I tell you like how I always talk. Whatever you put on the counter, that's your job to clean it up. Yes, sir. That makes you start putting it everything in there. You know what I mean? There you go. Now you going to go in there and start working with. Talk to me about that color. Are we dark yet? >> It's nice and chocolate, man. >> Now you guys listen. I did raise the fire up because we was on low. And now that we got it right there, I raised this back up. We got a medium flame underneath the pot. Now it's time to add some garlic to it. Right. So one of the things that I do is I get myself a bed somewhere in there where I can put the minced garlic on top of. >> I don't want to put it on the pan cuz if I do, it's going to burn by the time I finish all of this. >> Making a little garlic bed right there. >> Put it There we go. >> There we go. >> Once you tell you got it, let me look down in there. I got you right there. Ah yeah, that's the damn. >> Check this out. We just hit it like this. You go in here. Oh, look at that. Did it get on top? >> Look. Now we just take this the back. You know that edge. >> So, we're gonna put all this garlic in here. Mix it. >> Then you going to mix it. Right. You're not going to stop mixing. Right. Then once you done with that, I'm going to show you maybe about a minute and a half, right? You just want it to become fragrant. You let me know cuz you standing over the pot. You should be able to any second now, you should be able to smell a little bit of garlic. >> You know what I mean? That aromat is uh like well known. Once you smell that, you let me know. You know, let's spill some of that garlic now. It just it it just hit [music] right there. >> It just hit. >> Mhm. >> Okay. That's her way of telling you like, hey, we ready, right? So, what we going to do now is I'm going to go ahead and add this in here, too. A lot of people put it in, you know, in the liquid, but I'm going to put it in there. Now, it's getting ready to be a little hard to stir. >> So, look, go ahead and add that in there. And we want to get anything to render down in this. So, you go ahead and do your thing. >> It's looking nice and mixed here. Got everything incorporated. >> All right. So, look, this is what I'm going to do. I'm going to put a little bit of this creole seasoning in here. Just a little bit. I'm going to keep some of this back. I want you to work that in there and I want it to be in that paste form. I'm going to tell you something. I'mma add my salt and pepper to it after I put the liquid in there. Right. Okay. >> So, listen. We going to go about 12 cups. Right. So, I'm going to go ahead and add this in there like this. Come on. Let's stir. >> Nice. >> All right. You getting it now? Now, I'm going to go ahead and raise this up. You see how this starting to come together now? It's almost springing for the rice right now. But it's going to be way too thick. >> It's beautiful. >> You know what I mean? But wait a minute. We >> It's crazy. It's like you would almost think it was too like dark, but when you put the >> It lights it up. broth in here. Light >> lights it up. Oh, let me give you guys a heads up. This is a a 33% less sodium, you know, product that's in here. This say chicken broth. If you guys can make your own stock, that is the best cuz you can control everything there and the flavors that you got in there. If you guys look, I'll put a link somewhere up there. I think you guys will be able to look it up. If you want to learn how to make your own, go ahead and check it out. >> Get that flavor up from the bottom of the pan. >> Yes, sir. And then when you run it across the bottom of it now, you know, it should be starting to become smooth. >> Smooth. Yeah, sure. That's the flavor profile you guys been developing the whole time you was cooking. >> Mhm. >> I feel like I'm rambling and talking, right? >> No, I'm learning, man. You putting on, you know, you putting on put me on. >> I'm going to go ahead and give it a couple of pinches of salt. Right. It's a big pot. Just a couple of generous pinches of salt. We haven't been putting no salt in there, folks. So, listen. We've been using low sodium products. Even this right here is a low sodium ver version of a creole/cajun season. Right. So, now as he's working that there, I'm going to go ahead and bring this fresh black crack. And I'm just going to turn, you know what I mean? cuz we want to get this in there. And then for those of you guys who've been skimming through the video trying to figure it all out, you know what I mean? If you got to this part, this is how we building layers on top of layers, right? >> So, we started in the beginning, now we here. Now, I'm going to go ahead and add the rest cajun/ creole seasoning. Got that in there. Right? We not putting no filet in there cuz we going to let everybody do that individually, right? So, only thing you guys should be left with is green onions, right? Then you got yourself some thyme. And look, these them fresh herbs. Look how he tied them up. Right? So, we'll just drop those in there like this. goes in there. Now, I'm going to come over here. We got okra. >> Okchra going to go in here, but we want to do the timing, right? So, we still All right, let me go ahead and get a little bit more fire under there. You know what I mean? We just want it to roll just a little bit. That's good. And then only thing usually going to have right now be like the seafood part. Actually, I'm getting ready to put this in the refrigerator. You know what I mean? Cuz we going to be I'm going [music] to let this cook for about you know what I mean? So, remember that chicken? No worries. An hour in this hot pot. Look at that right there. Go ahead and put that top on there and we'll see you guys in about 30 minutes. All right. Listen, the timer just went off. We 30 minutes in, right? Mhm. >> So, this is what I'm going to do. I'm going to bring this into into play. Two reasons why I did this. The main reason is because I like for my ochre to have a little bit of an integ integrity into it, right? If I go ahead and put that in there when we first started boiling and wait an hour, just almost the center, you know what I mean? So, we just have a little bit of time. So, I'm going to ask you to just go ahead and open that and I'm going to dump this in there. Make sure that when you open this, you break it from that end first. Right. >> Smart. That's why you the professional, man. >> Hey. Yeah. There you go. Let that steam out. There we >> man. >> So now I'm just going to take this and just put this in the inside. There you go, folks. >> Right. >> Now, just go ahead and give that a stir. >> That's looking pretty good already, man. I'm not going to lie to you. >> Oh, yeah. >> Looking nice and thick. >> Yes, sir. >> Our nonslimy opus is going in there. >> Yes, Lord. >> All right. So, now we got the lid back on. We going to go for another 30 minutes. I'm going to take these out. We going to pat these dry and then we going to put them in a bowl. Right now, I got some more Cajun/ Creole seasoning. We going to put some of this on there. Let it soak down. You know what I mean? Just we [music] waiting. The next thing that goes in is the crab leg. Don't This don't need to be in there long or you'll overcook it. Right. So, this will go in there. We only need about 10 minutes. And then the last 5 minutes, I think we going to cut it off. Then we'll put the shrimp in the inside. Then I'm going to show you how to cool it so it don't keep cooking >> so it won't spoil. All right. All right. So, this is where we at right here. Right. So, you can see she huffing and puffing and doing her thing. Right. So, look. We got clusters right here. >> Yes, sir. >> These been on ice in the refrigerator, all that, but they nice and cold. That's going to bring some of the temperatures down. Listen, this don't need to be overcooked. We going to put these in there. I'm only going to put two clusters in here whole. >> I'll probably put these two in there, you know, cuz they look cool. Seeing how me and you, the one that made this, so they going to cluster for you and they go cluster for me, right? >> So, after we do that, these right here, I like to put the knuckle in there. Uh, >> you know what I mean? And I break these up cuz some of my friends, you know, when they come to eat, even though I made it, they like this. You know what I'm saying? You know what I mean? So, I just put it like that and say, "Don't forget, everybody got to get, you know, them the kind of friends I got." >> Right. Right. Right. I tell you the truth, man. I only take about 10 minutes. >> Okay, cool. >> You know what I mean? Uh, so we going [music] to go from there. Let's go ahead and break up. Yes, sir. I was just checking to see if you Yeah. >> I ain't going to forget that. >> There you go. There we go. Look at that. All right. >> Oh my goodness. Look at that. >> All right. So, now this is what we going to do. Remember we talked about the cluster. >> Mhm. >> Look, these are two clusters. These are the best looking ones I saw. All right. So, I'm going to go ahead and put these in there. Now, I know it's boiling. Now, we going to put these these are ice cold, right? So, it'll start cooling that off. >> Cool off. >> And then leaves here. >> Uh-huh. I'm just going to, you know, break them like this. Right. That's cool. Hey, that might be going in my bowl, too. You go and put that down right there >> over there on the back side. >> And I'm going to let you do the rest of these. >> All right. For sure. For sure. Look, I'm going to go ahead and glove up for you right there. >> All right, man. So, now we down to the end on that. >> Don't stretch starving. >> This is what we going to do. We going to turn that fire off. Go ahead and lose that. >> All right. >> Right. Cuz we done with the cooking process. Now, this one right here is the one that I found at the bottom of the ice. You know what I mean? We going to stick it in there anyway. But you can see once you put that seasoning on there that got a little bit of uh black pepper and salt on it also. All right. So now that we got that off, I want you to go ahead and break that away from yourself. >> Yes, sir. >> All right. There we go. Oh yeah. >> Mhm. >> Now look, what we going to do is we going to add this to that now that we have that off. And we just going to set a timer for 5 minutes. Stir it around. Make sure everything is submerged in the inside. And then I'm going to show you how we going to cool this to start cooking. If we don't, that's going to make this keep continuing to cook. And then we going to end up with like a hard, you know, shrimp or something that's rubber. Same thing with that. Right. Let me go ahead and add that. And I got it. You guys listen. It's a lot of shrimp. But you know what? This is mine. So you internet policees out there going to say, "Ah, that ain't like we either do seafood chicken sausage." Hey, at my spot right here, we going to do it all. Now, if you guys look down there in the pot, you can see I don't really see no shrimp. That mean you got it all damn earth. So right now it's cooking and being, you know, infused with, you know, our gumbo flavor. Right. Again, here's the felt. [music] If you guys want to add this to it, you should have done this a long time ago. Like if you're doing it like me, we put this next to the on the table, next to everybody bowl, and let everybody just individually pick it. Right? So, we going to leave it like that. Put that top on there. And we going to set a timer now for 4 minutes and 20 seconds. We only need five minutes. And I'm going to show you how to stop it from cooking. Hey, so I'm going to say it like this. Man, you did your thing. Right. So, now look, my little level of is I fill my uh one of my sinks up with cold water. What we want to do is we want to stop this cooking. Right. >> Right. So, I'm going to grab this. You guys come on over here. And I'm just going to set this in here like this. You know what I mean? And then I'm just going to keep it submerged. Now you can put your hand in there. You can feel it's cool. It's starting It's probably starting to warm up a little bit. It's still cold. >> Ice cold. >> Oh, ice cold. Good. That's what we want. So, I'm going to go ahead and take this off. You know what I mean? And let it do its thing. Cuz what we want to do is again release some of this heat. Go ahead and grab your uh your wooden spoon. >> Mhm. >> Just give it a stir best you can. >> Yeah, man. I just want to see the stone. There you go. >> Oh my god. Oh, that shrimp still nice and juicy. >> Oh, yeah. That's him. So, what we going to do now? Let's get go ahead and get us some uh rice. Let's get everything plated up. Let me just see cuz what we trying to do is get this as cool. All right, folks. Look, we didn't got to the end of this video. Listen, I'm super excited for him to taste it. But listen, I did something that nobody even ever probably ever seen me do on my channel. Look, it's going to get you going. First, you your initial reaction going to be like, "What?" Then when you think about it, you like, "Ah, I got to try it." So, listen. We put potato salad in the middle. You know, I mean, the gumbles around the edges, right? So, I'm going to let him go ahead and do his thing. But you said you going to do Oh, okay. I see what you're doing. >> I got a little, you know, on the side just in case. You know what I mean? I'm going traditional rice over here. >> I got a potato sauce on the side just in case I don't mess with it. You know what I'm saying? >> Oh my goodness. Gumbo. First off, look, I ain't even take a bite yet. But the thing about this gumbo, man, is that I like a gumbo with a consistency that's right in the middle. I don't like it too thick. I don't like it too runny. I like it right in the middle. And I can tell that this is that. >> Do a little sausage, little chicken in there. Sauce. >> Mhm. >> That means it's good, right? And and >> I'm going to take your word. Yeah, that's what that means. >> Oh yeah. >> And don't forget, remember I said if you want to, you can go ahead and add a little bit of filt into your individual. >> What is this? I don't even know what that is. >> That's uh the taste of the s right there. >> Yep. >> Let me see. Like you The okra is not slimy, by the way. >> And the okra is not slimy. >> Mhm. >> So what you do, you just put like a little bit on there? >> Just put a little bit since you're doing it like that. Just a little bit. There you go. That's enough. >> Felt think I ever had that before. feel like it gives it like a I don't even know how to explain that. Like will it make it more fishy or something? >> Kind of. And it's a thickening agent too. Like when you put it in there, it thickens uh you know your your r up. >> Mhm. I'm curious about this right here though. H the potato salad. >> That's why I ain't said nothing. I'm curious to hear what you say about >> that. Got a little shrimp there. Got a little gumbo. Got a little potato salad. Let's see what's up. >> Huh. >> That's a move. >> Huh. It is >> in the rice. it. Huh? >> I didn't want to fre. I've been over here like real quiet with it. >> That's good. Oh, wa. What kind of meth is this, man? To the point. >> Oh, yeah. This what I'm doing. >> Pierce that thing. >> Yeah. Look, I just run it up, you know, get in one of them joints. Go like this. Uh-oh. It's trying to pull some out right now. This is why I like king crab. But I don't know. $50 a pound. You know what I mean? We grab it like this. >> Wow. >> You know what I mean? Let's go ahead and get us some. No, this right here. This this official, bro. Oh my goodness. >> Hey, but the but the potato salad. Mhm. >> Oh yeah, that's nice. >> Now, I got to say this. Listen, if you guys want to know how to make the potato salad that we eating right now, don't forget you'll see a little icon up here over there above his head somewhere. Go ahead and click that and then, you know, check me out. And I will say this for all you people that like that deal, you know, relish in there. This right here is sweet. It's just a Hey, we back to that whole thing that we all love. >> Certified [music] banger. >> We in there. All right, fam. I'm going to let him say, you know, what he got to say. You know what I mean? Cuz listen, this was new to him. I've only had it like this a couple times. I'm going tell you, the real key is when you go ahead and make the potato salad, it's got to be the right way. [music] >> Now, if you make the potato salad like what we grew up on, I don't know, some of y'all fail on the other side of the gate and like to have the, you know, have it like with deal. For me, it's the sweetness from the potato salad that I make, >> you know, I mean, that and savoriness of, you know, of the gumbo. That combination right there is just is fire. I watched what you said when I was watching you. I didn't want to lead on. I didn't want to give you no kind of way. I just wanted to see what you said, you know, genuinely. >> I was expecting for you to say this might not be for me, which is cool. I just want to know is the gumbo good. >> Oh yeah. >> You know what I'm saying? But gumbo slide. But the potato salad just I don't know what it is about that combination. Like the sweet and the savory with the potato salad. You know, both dishes remind me of home. You know, obviously I'm not from Louisiana or anything, but you know, my mom makes this kind of potato salad all the time. you know, the the the mayo base, not really the mustard base, but you you know, I heard you say you put some interesting things in there, which, you know, I definitely got to check out that video for sure. >> I to see how you made it cuz that thing is going crazy. But no, this has been amazing, man. This has been nothing short of blessing. Certified banger. >> Hey, so y'all hear, you know what he do? You know, he taps in with everybody, you know, I mean, all throughout the country, tries everything, you know, tries the food. Look, this is number two. He said he coming back when I do my grand opening for this trailer. I'm putting him on I'm putting him on the spot right now. Now, with that being said, I'm going to let him go and give up his socials. If you guys didn't know, I don't know what Rocky been living under, but you know what I mean. I'm going to go ahead and enlighten you right now. I'm going to let him say his thing, and then you know how I'm going to leave my video. >> Hey, LA Try Guy on all platforms right here. >> Hey, he kept it short and sweet. So, check it out. We just made a banging gumbo. You know, put a little twist on it and now I'm out. Peace. Take you. Take you.