This old man looks to have summoned all the swamp powers of Pierre Part

While I don't doubt it is good in the end deglazing with that much liquid just boils the meat.

“That fat ain’t good for ya, trim it off”

Throws a quarter stick of butter in the pot

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While I don't doubt it is good in the end deglazing with that much liquid just boils the meat.

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Baw, you never ate a Cajun rice and gravy before? Very similar to what he just did, except we don’t usually have mushrooms in it, and we brown the onions with the fond before deglazing.

ETA: I also don’t use roux.

He the the grandfather of a girl I went to high school with. She is always posting his videos and I enjoy watching them. There is one somewhere of him taking a shot of fireball

Old baw Got cracklin’s for elbow skin

You boys couldn’t understand him?!?!? I’ve been long gone from LA but I got every word... must be in my creole blood

Avoyelles parish

Cajun Ninja’s recipe looks better.

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If you look at the fond at the bottom of the pan you can see that he did some browning, I think it was just mostly skipped in the video.

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I need some improvements but it taste good. I used about 1/4 of what he said and just figured it out. Gravy good. Meat is suspect. Probably needs another hour plus cooling down that pork steak.

[img]ETA: you gotta use that much liquid when you are trying to stretch that meal for as many mouths as possible, which was the original point of making the dish back in the day.[/img]

That is a time-honored tradition for stock or soup, but when you cook most the liquid down that isn't what you are doing. There is zero reason to deglaze with that much liquid. If you want to call it something else OK but deglazing is a standard French technique and you never use enough liquid in deglazing to boil the protein. You boil crappy meat and butcher scraps you don't boil chops, it simply ruins them. Next time you pan-fry a steak deglaze it with 2-3 cups of water and see what it does to the steak.