Chef, you are the cure for depression! The whole Nation needs to watch you every day and all the sadness will turn to laughter 😊

@HyperactiveNeuron

Жыл бұрын

I could not agree with you more. Chef always improves my mood... And makes me hungry LOL

@DJ-bo4pz

8 ай бұрын

Came here to say this. He is so jolly, just need friends like him!

@nievelopez5289

7 ай бұрын

Absolutely! He should be patented! My day has a great start when I watch this great Chef do his magic in the kitchen while making us laugh with his little antiques and little forgetfulness, he is simply the best! long live Chef Jean Pierre!😘

Sunshine Cuisine was my first cookbook. I still use it today, in fact I made the Ginger Thyme sauce for chicken just the other night. I was so glad I got to visit your cooking school before the pandemic and you were kind enough to autograph the book. Thank you for 30 years of being my culinary guide, Chef JP 🙂

@richardcorsillo9819

Жыл бұрын

Wow, you may be the super fan of the channel... You are right though about his sauces. Oh man. His cook books have some exotic sauces that he hasn't yet revealed on here, like the savory ones with vanilla.

@jeanclaudevomdeich4234

Жыл бұрын

We all, are super fans

@ChefJeanPierre

Жыл бұрын

With much love to all, Thank you so much!!! 😊❤️

@martinparr193

Жыл бұрын

@@ChefJeanPierre I would love to see your take on beef roulade. I made your pot roast and everyone loved it and ask for it again.

most of us from South Louisiana like the roux the color you made it, we like a little more liquid but that looks on point Great Job Chef!! bloop bloop bloop

JP: "I´m gonna describe to you, what it is that I am tasting...." 5 sec. later: " hmmm.. hhmmmhh.. ooh... uuhh... "love it!!! thanks for showing us how cooking should look like

I've been cooking gumbo for decades and it's never occurred to me to cut the shrimp the way you did. I will cut the shrimp that way going forward. I love your recipes and I love your channel. You're such a joy to watch and I've learned so much from you in the short time I've been following you. ❤

@barbaraowens2299

Жыл бұрын

Same here! I devein my shrimp anyway. I can just slice and clean.

Louisiana resident here, and I approve of this gumbo. 😋 Chef Paul Prudhomme is our hero. Rest well, Chef Paul. Excalty job Chef Jean-Pierre as usual. Love that you stuck to Louisiana culinary culture. Great story as well.

@richardcorsillo9819

Жыл бұрын

Good to know. Definately a must make. I know chef will appreciate this message, for sure.

@codyics

Жыл бұрын

At least he didn't add tomatoes. I don't think I could have forgiven that.

@johnd5805

Жыл бұрын

Lafayette here.

@quenettaarceneaux5013

Жыл бұрын

@Cody Bertrand Right, no tomatoes. I'm from Lafayette and moved to New Orleans a couple of years ago. I have found some places that do cook it with tomatoes. It's called Creole Gumbo here. Chef Jean-Pierre cooked Cajun Gumbo my favorite.

@quenettaarceneaux5013

Жыл бұрын

​@@Vel_D It did come out perfectly. I was a little hesitant when I saw the title of the video. But as soon as he mentioned Chef Paul Prudhomme. I knew it was going to be delicious. 😋

Thank you for giving a shout out to Chef Paul Prudhomme. He was my paternal grandmother’s cousin. My parents knew Chef Paul very well. Also, Chef Justin Wilson was my paternal grandfather’s cousin. Emeril was Chef at my wedding, so I do appreciate the kind words given to all 3 Chefs. Interesting fact, Cajun gumbo tends to be on the soupy side & Creole gumbo is much thicker. Both are delicious, though I tend to prefer thicker gumbo since I’m from New Orleans ( but now living in Naples, FL 🌴) I liked the color of your roux Chef. My mom always made her rouxs for gumbos with clarified butter too. Thank you for your incredible culinary videos. I’ve been watching since the inception of your KZread channel.

@richardcorsillo9819

Жыл бұрын

What a wild world of chefs! you certainly have the southern excellence in your lineage. Cool, Carol

@carolcollins5490

Жыл бұрын

Thanks Richard. My maternal great grandfather was the personal Chef for a merchant marine. He was able to immigrate to the U.S.A from Singapore. After moving to the states, he had a very successful restaurant until he unfortunately passed away during the great flu epidemic 100+ years ago. My grandmother was only 13 when he passed. I am fortunate to have a love for cooking handed down through generations. Chef Jean-Pierre’s passion for food, incredible recipes & wonderful culinary videos are an inspiration. I’ve watched all of his videos multiple times & they always bring me JOY. Chef Paul was one of the kindest persons around. So is Chef Emeril, who was Chef at my wedding. Hard question, which recipes from Chef Jean-Pierre’s repertoire are your top favorites? My son is visiting tomorrow & I will be busy cooking. I’m presently making roasted beef stock, Chef Jean-Pierre’s recipe of course! Sadly, during hurricane Ian, I lost everything in my freezer & refrigerator. So, I’ll be busy restocking.

@richardcorsillo9819

Жыл бұрын

@@carolcollins5490 Wow, what a history. Your great grandfather's generation is worth making movies about from now until the end of time. They built what so many take for granted. But, yes, men like Chef JP keep it alive (his work ethic is admirable). The roasted chicken stock is unusually good and possibly medicinal. Personal favorites...hands down, the Tomato Pie recipe, but I used fresh, from the garden tomatos, so maybe in a couple months I will make again. Carmelized onyo, my wife loves his Au Poivre Steak, and we probably use his milanese technique the most... So many. Beautiful blessings to you

@carolcollins5490

Жыл бұрын

Yes, I love all the recipes you’ve listed. Keeping carmelized onions in the freezer is a game changer for sure. The tomato pie is one of my favorites too. Using Roland brand green peppercorns for filet au poive is much easier than the previous method I was using. I now keep the green peppercorns marinating in cognac like Chef suggested. Have a wonderful year & keep cookin’ 🔥

@happycommentator6773

3 ай бұрын

❤❤❤❤❤

I'm with you, Chef J. P. Much like herbs and spices, the flavor of the roux should *NOT* overpower the other flavors. Brick red/brown is plenty dark enough for good flavor, without getting into bitterness. Two thumbs up!!! 👍👍

Chef, I love your stories as much as I love your cooking!!!!

@richardcorsillo9819

Жыл бұрын

Agreed

If I see the word best along with Chef JP in the title, I know I’m in for a treat.

My favourite day of every week, Chef Jean Pierre cooking school, we all love you dearly, Jack, you are amazing too!! xxx

Celery, onyo and green bell pepper: that's the Holy Trilogy. Where's the rice? You gotta have rice with gumbo!

@pixels2u

2 ай бұрын

Def going to make this, but yes, must pile rice in bowl, make a little hollow and fill it with the amazing gumbo! 😋

It’s always a great day when Chef JP posts a new video. I just discovered his channel earlier this week, so I’ve been binging every episode!

@robertakerman3570

Жыл бұрын

Randy Newman never made a Kanga roux(ha-ha) This is a very fun channel. It's truly a dinner & a show.

@richardcorsillo9819

Жыл бұрын

What have you made thus far? HANDS DOWN, the tomato pie is in my top 3. Unreal

@robertakerman3570

Жыл бұрын

@@richardcorsillo9819 I didn't catch that pie. Thx

@flarica64

Жыл бұрын

Me too!🥰😃

Just watching your videos makes me smile. No matter what you cook, what you teach us. Sometime, I watch any of your videos while taking a break. Like a great mood booster. Your passion, your style, the way you talk and laugh, it is fantastic. We became fans of your videos with my daughter. We love how you explain how to use a zester 1000 times and, even more, that thing you do with your fingers when you taste the food (specially if it's a dessert). We tried many of your recipes and loved them being creme caramel our favorite. We live in South FL and found out you closed your school at Ft Lauderdale which is 40' from our home. Big bummer. We missed it. But we enjoy your stories and dishes thanks to your channel. THANKS.

@richardcorsillo9819

Жыл бұрын

Would be cool if he did a pop up restaurant for a few months. He probably doesn't need to, but that would be amazing.

@carolcollins5490

Жыл бұрын

I live in south Florida too

@ChefJeanPierre

Жыл бұрын

Who knows? It may actually be a fun thing to do one day! ....Actually more fun to think about than actually doing it! 😊

Here I am knowing I've wanted to make some gumbo before it gets too warm outside and Chef comes in clutch!

God Bless the late Paul Prudhomme and is wife (he named K-Paul for her)! I love his seasonings! Thank you for this and your Gumbo! I look forward to this recipe!

@richardcorsillo9819

Жыл бұрын

amen

Jack you are getting fancier every week with the videos! Well done...Thanks Chef another great video.

@pureshenanigan1786

Жыл бұрын

Agreed, what a team! So fun to watch!

Looks fantastic Chef! I think the color of that roux is plenty dark….folks need to understand also that the darker the roux, the less thickening power it has. And, the point of putting the veggies in when it gets to the perfect color is to stop the browning and lower the temperature. I’d be pretty proud to eat a bowl of your gumbo! Cheers!

Just added this to next week's menu. We have snow here so a good piping hot bowl of Chef Jean-Pierre's gumbo will just hit the spot.

@agatastaniak7459

Жыл бұрын

Same here. ;-)

gotta have my gumbo on rice .... to soak up that delicious juice .... and a slice of French bread!!! .... Chef Prudhomme was amazing .... went to K-Paul's kitchen mid 1980's and he took us to the back ... showed us how he made Blackened Redfish

@richardcorsillo9819

Жыл бұрын

blackened redfish sounds like the truth

Chef you are loved & very much appreciate. Thank you for all you do!

I'd love to hear more of his story telling.

Ive never had Gumbo, but, if its your recipe I will definitely try it ❤

Growing up in Hawaii and living here all of my life, I've never eaten a Gumbo before, but I will give this a try next week, it looks amazing!!! Thank you as always Chef, you are the best!!!

Nice comments about Paul Prudhomme. Great chef, real ambassador for Cajun/Creole cooking, and sadly missed.

@DeWin157

Жыл бұрын

Chef Paul, and Justin Wilson as well.

@carolcollins5490

Жыл бұрын

@@DeWin157 Chef Paul Prudhomme was my paternal grandmother’s cousin & Chef Justin Wilson was my paternal grandfather’s cousin. We had the best cookouts at family reunions

@DeWin157

Жыл бұрын

@@carolcollins5490 Sure, ok

My Uncle used to love Gumbo! In his honor, I'll be making this for the next family get together!

@richardcorsillo9819

Жыл бұрын

I love your name. Good memories. I remember picking up FFVII and playing it during the summer of 97 while all my friends were out golfing and swimming. I was 14. Perfect game, and I don't play games anymore partially because that game ended all games.

@BubblewrapHighway

Жыл бұрын

​@@richardcorsillo9819 Next recipe: chocobo gumbo! 🐔

Never heard of a Gumbo but sure gonna try it! Thanks a million Chef!

I cook Gumbo also. I'm from Colorado and every time I make it I change or add something different to it. I always use Okra. Great recipe chef, thanks for your contribution to the cooking world!

@Seriously_Eh

Жыл бұрын

That's the classic ingredient I remember. 👍

@aabikrman

Жыл бұрын

I also always use okra !

@oscarbanks

Жыл бұрын

@@aabikrman I'll pass on the nasty, slimy okra in my gumbo!

@aabikrman

Жыл бұрын

@@oscarbanks Good for you, it’s certainly your right to enjoy your gumbo without okra ! Though I do believe that for many of us, okra is an integral part of traditional Cajun gumbo, I am certainly not the okra police, haha ! Bon apetit !

Hello.Always a pleasure watching your video. The dishes always present nicely & look really delicious. Thank you for sharing your recipes.🙂👌👍👍

my favourite chef. he is so nice and easy to watch

Love the split screen shot! Food and JP on one screen, perfect 😉👌 ..... looks amazing i'll be cooking that!!!! ❤🤗

I have the book! So happy to get a gumbo from Chef. Its one of those things i havent made yet, but for no real reason. A friend of mine has begged for it. It will be this weekend! You could see the nostalgia and melancholy in chef's eyes on this one. Everything you post jas love in it, but this one is clearly a cherished gift. Thanks, JP!

Lovely looking gumbo, Chef. As you always say: "It's your kitchen, make it how you want!" As a Cajun, I'm raising an eyebrow at the butter based roux --- LOL . Mommie always taught oil based roux for Gumbo; butter based for Étouffée . But our food is, and always will be, peasant food. What's on hand, what's fresh and what's cheep! Your recipe is just as valid as any other. The other thing that blew my mind was not serving it over rice. I have never seen that in my entire life. Again, I'm not the cooking police, so eat it how you wish. Just, y'know, Cajuns. No rice? Mais, Chef, I'm couldn't do dat me! 🤣 As to the color of the roux -- little light for me but still a lovely color and I have cousins who make it lighter than you. It all tastes great!

@barbaraowens2299

Жыл бұрын

My daughter started eating it without rice when she went keto on me. I still shake my head.

@carolcollins5490

Жыл бұрын

We Creoles eat gumbo over rice too. I did have gumbo served without rice in LaPlace by a boyfriend’s mom. She was originally from St. Martinsville. Also, her gumbo was soupy, not thick. Her gumbos were delicious. I do prefer gumbo with rice.

@richardcorsillo9819

Жыл бұрын

Funny how food trends have gone in our country. Peasant food used to be poopoo'ed by fine restaurants. Now, they are the most sought after food in nice restaurants. Peasant food is food of the heart Just left Los Angeles. Their most popular Italian restaurant now is one that serves Italian peasant food...and they charge a TON.

@txnavy8714

Жыл бұрын

Thanks for pointing out the no rice. However, I am going to use clarified butter the next time I make a pot of gumbo as an experiment.

@carolcollins5490

Жыл бұрын

@@richardcorsillo9819 True, ox tails used to be reasonably priced in the grocery store because they’re considered to be “poor man’s food.” Now, everyone wants to cook ox tails!

That style of Gumbo is called Gumbo Ya-Ya..Chef Paul created it ty Chef JP for making it!!...Btw im a NOLA Cook :)

The Sassafras leaves come from the Sassafras albidum tree. When I was in College and was tested on Latin and common names of trees and shrubs. I remembered the Sassafras tree as the gloved poker players tree. Some of the leaves of this tree looks like left and right mittens. The albidum was the bid in a hand of poker. You also use the Sassafras root to make Root beer.

I'm half Creole on my mother's side and I've been looking for a good recipe for gumbo for ages and after watching Chef make this I can't wait to try it out! I've got a nice piece of Tasso I've been saving in the freezer that's just been waiting for a recipe like this!

@carolcollins5490

Жыл бұрын

I’m part Creole from my mom’s side too ❤

Just as I scroll youtube for inspiration, my favourite chef uploads a video :)

I agree with you about the roux and I don't go much darker than what you show here. 👍🏻👍🏻

Just mixed up the Cajun blend. Can't wait to make this recipe. Next on my list of things to do is make clarified butter. Wish me luck. I wish I had met you years ago. You have really spiced up my life. Thank you.

Another great one, Chef. While watching your intro, I thought how great it would be if you had an episode that showed all of your platings and maybe some insight on how you thought about each item. Your platings look so clean, classic and elegant.

I never tried gumbo before I'll have to give this recipe a try 🤤

@majoroldladyakamom6948

Жыл бұрын

You've been missing out, my friend. ⚘

@barbaraowens2299

Жыл бұрын

Ooh it's glorious! In Louisiana we have what we call gumbo weather. But nah it doesn't have to be cold for this good stuff!

@gwen8859

Жыл бұрын

Try it quick it’s de-lici-ous!

@gwen8859

Жыл бұрын

See in Louisiana make a little different but it’s a great dish if you get it made right

That's Soo cool that you knew chef Paul!

This is the real deal. In SW Louisiana , we would serve it on rice and for a treat (and fear no carb) a scoop of potato salad. I have seen stretching it by thinning the roue and cracking eggs into the pot. Now I am craving gumbo.

@richardcorsillo9819

Жыл бұрын

Would have never thought of the potato salad pairing. Cool idea!

@ikiruyamamoto1050

2 ай бұрын

In NOLA you only cook your gumbo for 30 minutes (after the roux stage), I highly doubt it. Gumbo flavors and spices take time to marry, and it's always better the next day.

I will be doing this for dinner thank you chef 😊

I'm looking forward to cooking and enjoying this. I thought of Paul Prudhomme when I saw you'd posted it. I never met him, wish I had, but his kindness stands out in his videos as strongly as his extraordinary cooking. In one video, while tasting his gumbo as he cooks it, he says to the camera as he tastes, "I feel sorry for ya.." -- that we can't be tasting it with him. A portrait of consideration and civility by nature. We could use little more of that these days. Thanks, Chef.

What a treat! Every new video is wonderful treat and so informative! Thank you!

Chef, my husband and I lived in Margate FL when first married in 1992. We recently discovered you on KZread and realized that we used to watch you way back in the 90s on Sunshine Cuisine! We loved you then, and we love you even more now! You bring true joy to our lives; thank you for sharing your delightful self, you are a treat! Thanks to Jack, too for the excellent camera work!

Chef I love the fact that you share your recipes with us. Thank you!! Most chefs SAY the recipe is “somewhere” but finding it is a whole other thing. You are a class act!!!❤

I can’t wait to make this and I loved the Larry King anecdote!

I love ❤️ scallions, I use them almost all my dishes 😂🎉😊.

Man o man that Gumbo looked good. Give this ole boy some rice and top it with da gumbo. Hell yeah!!!!👍🇺🇸

Chef, you are the best! ❤

As a man that grew up in Louisiana that never learned to cook and always wanted to… I am making this right now and let me tell you this brings me home. I didn’t use shrimp because my wife said only shrimp gumbo or sausage gumbo and I picked my battles… If you could be here smelling this. It is intoxicating, seriously. Thank you Chef You have made my day 😊

@colekter5940

Жыл бұрын

lucky wife!

Finally, a properly made roux in the Gumbo! It takes a French chef to make roux correctly. I've seen a lot of sloppy Southern chefs make some pasty brown glue and call it roux, which is sad. The flour has to cook slowly and evenly to bring out the toasted flavor. Very lovely mix of meats and seafood. I think its wise to limit the seafood so that it does not spoil fast. Merci, Chef JP! This looks hearty and very Southern.

@ChefJeanPierre

Жыл бұрын

Thank you! 😊

@colekter5940

Жыл бұрын

i made it today. went too fast with the roux and had to redo it. i knew the flavor wasn't right. others may have kept going, but i knew chef better. the low and slow method is definitely ideal. i could smell the flour change... and i was waaay too low. it took me an hour, but i was dedicated to that lil roux. you're so right about the french chef technique. and this one always teaches us how to understand whats happening. and the point about seafood! i stuck to his recipe and the "sprinkling" of shrimp we ended up with was perfect. easily avoided by people that dont like it and enough for those that do. nice!

Great gumbo JP! Leaving the chicken on the bone and that perfect roux gives it such a beautiful look. Hail Sunshine Cuisine! I’ve seen every episode. It was a great day for me when I showed up at The Left Bank looking for a job and you greeted me at the door!

Man I just love to cook but I hate washing the dishes, and with exams approaching there's not much time for it, I'm glad you post consistently so I can gather recipes to use later, cheers!

Chef, thank you for uploading this on my birthday! Your videos are always a great inspiration for me!

@Andy7050

Жыл бұрын

Happy birthday

@karlathompson3139

Жыл бұрын

Happy birthday 🎉 have a blessed day

@shazmah

Жыл бұрын

Happy birthday 😊🎉

@M1keDaly

Жыл бұрын

Happy Birthday!

@a8anasios666

Жыл бұрын

Happy birthday🎉🎉🎉🎉🎉

Love to hear you talk so fondly of Paul Prudhomme

And thank you for cooking! And teaching!

So happy to see Chef and this recipe. One of my favorites

God bless! I'm American and I love that French accent and enthusiasm you have, live really close to that Louisiana line,And worked with those Cajuns a long time!#

Just when I thought that I couldn't love you any more than I do! I have Chef Prudhomme's book with his gumbo recipe and I went to his restaurant in New Orleans. I need to get your book. My son requested gumbo for this Easter. I make my roux that dark as well. ❤😊

You are by far may favorite KZread personality! Thank you for all of the info that you provide.

Would you please invite me to dinner for that wonderful gumbo? Lol 😂 that looks absolutely amazing ❤️❤️❤️

Thanks for doing the Gumbo! I’m going to make it again your way this weekend. That’ll be 3 times this week! 😂

I’ve never made a roux that dark and am intrigued ! Can’t wait to try this recipe. Thanks as always chef JP. Also Jack, love the shot where we can watch chef cooking and see the content of the pan, great idea 👌

This, I absolutely MUST make!!

Made this tonight, OMG was it delicious! Thanks Chef!

Blessed. Looks delicious I'm going to try this over the weekend.

@richardcorsillo9819

Жыл бұрын

amen

I love love love Gumbo. Can’t wait to get to cooking this one. Looks so yummy

My husband and I went to NOLA for one of our anniversaries (We'll be married 35 years this June!) and I had my first taste of Gumbo. I fell in love with it and I can't wait to try and make it at home. Thank you Chef! (I might surprise the hubby with this sooner than June though!)

Thank you, Chef!

Chef JP may I suggest one thing.....maybe one show you can get Jack the camera man to try the food with you! Love the show and keep on doing what you do!!

I love flounder, blue crab, shrimp, and sausage gumbo. A fry my sausage on the side to make them a little crispy and add them in separately into a bowl. I make the roux with a dark beer and also boil the crabs in beer. The shrimp I boil with a crab boil mix. It's a lot more work, but it's delicious. Halve a crab and drape it over the edge of the bowl, once it's done. I typically use 2 parts of a cajun mix and 1 part cayenne.

@ChefJeanPierre

22 күн бұрын

👍👍👍😋

9:18 The smells that come off that hot roux when you drop that trinity in there is like a religious experience...Gumbo is just awesome, and there are 100 different ways to make it, but it all starts the same way...

Thanks again for the wonderful video😊

Looks delicious, wd love to try this. Tqvm Chef, you make it looks sooo easy..

Thanks, Chef, for making my favorite thing to cook. RIP Paul Prudhomme. File' gumbo is my best dish. Hands down. I make a seafood or chicken andouille gumbo when I want to share my love with people by cooking for them. I have 3 caveats to add: 1- I make a roux with oil, but about half of the oil comes from cooking the sausage to render the fat out of it first. I remove the sausage after cooking and set it aside for later. I'm trying clarified butter next time! 2- I learned that to get the traditional taste most people like (around New Orleans, anyway) the roux for gumbo does not need to be darker than peanut butter. It doesn't hurt to let it go a longer, but it becomes increasingly difficult to prevent burning of the roux after the "peanut butter" stage, in my experience. And when you burn the roux? It's a bummer because you have to throw it out, wash the pot and start over. Every time I cook gumbo I set out a jar of peanut butter so I know when to stop with the roux. 3- No okra? If it's not Summertime, then I use frozen okra after I thaw it out. Mince about 2 cups of okra and cook it down on the stove until the slime is gone and okra is toasted. Stir it constantly like the roux. Add it to the gumbo after the other veggies. No one will notice the taste of the okra, but it's not as good without it. Also it helps thicken the gumbo a touch. I hope this helps people make an excellent Creole file' gumbo. The file' or sassafras leaves thicken the gumbo as well, so don't overdo it. Ayyeeee!

looks great as usual. I'm drooling. 🍲

Flavorful comfort dish, another winner from Chef Jean-Pierre. Thank you!!!!!!!!!!!!!

Definitely trying this. Thanks Chef

I've been hoping you'd do a gumbo, thank you chef!!!

Looks awesome Thank you Chef JP

Thanks for the lovely recipe, going to be making this one for sure. Love Gumbo.

Fantastic that a French Italian chef is teaching us to make one of the most versatile creole dishes. Louisiana is one of my favorite states and some of my favorite cuisine. Please make a crawfish etuoffe chef!

Awesome video. Thanks for sharing you knowledge.

you have showed me so much in many years thanks jean -pierre . always make me look like a star when i cook

I love it ❤thank you Chef 😊

Another dish Sir!!! Amazing!!!!

Thanks for doing what you do

Thank you so much for sharing regional recipes and cooking methods to us all over the world. I would have never known this dish without people like you, and I sure am going to make it because it looks amazing and fun to cook as well.

I absolutely LOVE your stories.

Happy , Happy Thursday Chef 👨‍🍳 This recipe it right up my alley. I think this is a great color for the gumbo I don't really like a dark gray. This is the perfect color. Wow this gumbo is amazing. I am allergic to seafood so I will just put three types of sausages, and chicken . I am definitely going to give this gumbo a try . I have such a big smile 😀 on my face I can't waite to go to the store to get all my ingredients. I will make to pots of gumbo one with seafood one with chicken, sausage. Thank you so much for thie recipe. God bless you . Blessings to you and your family. 🙏🙏🙏🙌🙌🙌🥰🥰🥰🥰🥰⭐️⭐️⭐️⭐️⭐️❤️❤️❤️❤️❤️❤️❤️

@ChefJeanPierre

Жыл бұрын

Thank you! ❤️

Another great video! So glad I found you! What a guy!!!

It looks perfect!

Simply the best!

Great Dish, thanks Chef.

Great recipe Chef... The Flavor of the Rouxxxxxxx!!! Our Chef instructors hammered the Rouxs home to us when we were learning everyone's French cuisine. I love cooking with a Roux, best thing ever!

Thank you Jean-Pierre for this beautiful recipe and also a bit of a piece of history.

This is an amazing recipe Chef ! Thank you so much for sharing!!