Looks so darn good. Those Cajun Mommas are just precious! You are teaching me some new tricks! Thanks Brad. Love your personality.

@bradsimon5846

9 ай бұрын

You are very welcome!!

Brad, that's an awesome cook top..............................

@bradsimon5846

10 ай бұрын

Thank you man! I appreciate you watching!!

Wasn’t sure what to cook today, definitely doing your Stew! Looks delicious, nice job!!

@bradsimon5846

5 сағат бұрын

Thank you man! I appreciate you brother!!

Fantastic man!!!!

@bradsimon5846

9 ай бұрын

Thank you brother! I appreciate you watching !!

❤❤❤

Looks good tee!!

Brad excellent‼️ 💕💕😘😘🥰 Love peas with a stew! Thanks for the plate lunch!

Awesome Bruh, got me some grind meat and gonna give it a try, thanks for sharing!!

@bradsimon5846

10 ай бұрын

Lol! Thank you for watching bro!

Dats not juice, dats gravy bah lol. Love the video brother

@bradsimon5846

7 ай бұрын

😂 appreciate you man!

While you wait , you hydrate!!!

@bradsimon5846

Ай бұрын

Hey Wayne! I did another batch of figs today, and fried some sausage in that leftover fig syrup! It was awesome! Thanks for sharing!

Gr8 Video Brad

@bradsimon5846

10 ай бұрын

Thank you bro! God is good!

Delicious and lots of Cajun flavor!!

Your the best!

Love the story! Looks so delish! Also, did your mom watch the video??

@bradsimon5846

10 ай бұрын

Yes!😂

Did you just add gravy or “juice” 😁

@bradsimon5846

9 сағат бұрын

@@beauK2166 😂

Please do more #KaplanMath in your videos!

@bradsimon5846

10 ай бұрын

😂🤣

Fellow Cajun here... a cook a lot of this the same way, rice and gravy and all that, but I notice you use water all the time. For jambalaya, even. Why don't you use stock?

@bradsimon5846

10 ай бұрын

Hey man thank you for watching! In the meatball stew I added a table spoon of chicken Base which is very concentrated. It's the same as using chicken stock. I don't want to keep adding stock as opposed to water because I don't want it to be too salty. The jambalaya I just prefer a natural pork flavor, so I try to keep it simple. Again appreciate you watching and keeping the comments coming!

@BP-or2iu

10 ай бұрын

@@bradsimon5846 Yeah I saw you add the Bouillon at the end. Great videos so I appreciate it! Keep them coming.

When you keep cooking down the roux, how far down to you cook it down? Like to where there's almost none left and it's almost burnt... then fill it up again? I can't get my final product black like yours.

@bradsimon5846

10 ай бұрын

Yeah man when you add your flower to the oil that is the most crucial time to get it as dark as you can, but yeah just keep cooking it down to where it starts sticking with out it burning and repeat it a couple of times. The more you cook it the better you'll get. You'll be fine! I hope that helps. I just made a homemade gumbo today. And made another homemade roux. It'll be on Friday's episode coming up. I appreciate you watching man!

@BP-or2iu

10 ай бұрын

@@bradsimon5846 Yeah no problem. My initial roux as darker than yours... Kurt the end product wasn't as black as I would have liked. But it tastes fire.