@taryneliseee: Gumbo is the ultimate comfort food 🤩 Happy National Gumbo Day (tmrw) 🤎 Roux: 1 cup all-purpose flour 1 cup vegetable oil Protein: 1 lb andouille sausage, sliced 2-3 lbs chicken thighs (boneless/skinless preferred) Slap ya mama Garlic powder Onion powder Dried thyme Pepper Vegetables (a.k.a. “Holy Trinity”): 1 large yellow onion, diced 1 green bell pepper, diced 3 celery stalks, diced 4 garlic cloves, minced Liquids & Seasonings: 8 cups low-sodium chicken stock 2 bay leaves 1 tbsp Worcestershire sauce Few dashes of hot sauce (to taste) 1–2 tsp gumbo filé powder (added at the end) Instructions: 1. In a heavy-bottomed pot or Dutch oven, cook the chicken thighs and andouille sausage with Cajun seasoning until browned. Remove and set aside. In the same pot, combine 1 cup flour and 1 cup oil over medium-high heat. Stir constantly with a wooden spoon for 30–45 minutes, until the roux is a deep chocolate brown. It should smell nutty, not burnt. 2. Add the diced onion, bell pepper, and celery (the “holy trinity”) to the roux. Cook for 10–12 minutes, stirring frequently until vegetables are softened. Add minced garlic and cook for another 1 minute. 3. Return the chicken and sausage to the pot. Add Cajun seasoning to taste. Pour in the chicken stock, bay leaves, Worcestershire sauce, and a few dashes of hot sauce. Bring to a boil, then reduce heat to a low simmer. 4. Cover loosely and let the gumbo simmer for 1.5 to 3 hours, stirring occasionally. 5. Stir in 1–2 tsp gumbo filé powder, then remove from heat. Let gumbo sit for 5–10 minutes before serving. 6. Serve with long grain white rice and garnish with green onions and parsley! Enjoy 🤎 #fyp #viral #DinnerIdeas #EasyRecipe #foryoupage

Jan🦦 :

Your mother in law coming over to be with you is the cutest!🥹

Shana Mireles :

MIL here and yall this was the BEST gumbo I’ve ever had!! I am so blessed with the absolute BEST DIL ever! 🙏🥰

Courtney :

“Wash your ass in the shower sauce”

bettybloont :

being scared at home alone is so real

Molly Moo :

As a Cajun, that is a BEAUTIFUL roux! I’m very impressed! And you did a base of the holy trinity! And gumbo is definitely best the next day. It’s also good frozen. We make gallons and freeze quarts to eat through on busy nights

TacoCat 🌮🐱 :

pbo290 :

From New Orleans and girl u did a GREAT job

Ashleyyyy🎀 :

That’s so sweet of his mom!

reillynicole_11 :

Garlic is the pope had me cackling

itsdanadawg :

Ugh yesss your back missed your dinners lol

Cris No Haych :

As a Brit the wash your a*s in the sauce is HILARIOUS 😂😂😂😂😂😂

emmyking 🌿🌷 :

The oh my gah he sounds just like his mom!

𝓶𝓮 :

I swear everything you cook looks amazing

Samantha Allen💋 :

ouuu gumbo with potato salad is so good

Kayla | life & good food :

that much stirring the roux to a dark brown would have me tired 🤭🤣

mirandaesuarez :

it looks delicious 😭 your recipes inspire me to cook more!

emaly :

i’m sat as usual

Kayyy :

Our show is on yall!🍿

Karina :

far :

love from singapore u da best

treas 🍒 :

4:27 has me cracking up 😂😂😂😂😂😂😂this entire video has me cracking up actually girl you are hilarious!

chuhoe :

WHO IS THIS DIVA

Christine :

Now I neee to make gumbo!!🥰