Welcome to YES Chef! I am Big Chef Dro and I am the Executive Chef/Owner of YES Chef! Creates, LLC. I am a self-taught Chef that has owned 2 restaurants and has managed many others. Wanting to spend more time with my family, I became a Private Chef and Restaurant Consultant. I started this page to allow my love for culinary to come alive through media. This channel will consist of recipes from quick and easy to more intricate and daunting, product reviews, and on location shopping. I will reveal a lot of Chef secrets and restaurant insights. Together we will build your confidence and turn you into a very confident cook. Please LIKE, SUBSCRIBE, and Enable the notifications button and FOLLOW me on social media by clicking the links below. THANK YOU.
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"Let's just state the obvious" LMBOOOOO🤣😂 Look hea!!!! I love me some green bean casserole too but I have NEVER made everything in a pot... But it still looks good though Chef 👏🏾👏🏾👏🏾
When I make gumbo, I bring up to a boil after the stock is put in. Then I put the fire dowm and let it simmer and let it go for at least two hours. There is probably 1000's ways to make gumbo because every family has their own way. Good job!!!
I don't even need to visit any other recipes. this is the ONE. Ive made this 2 or 3 times and now I'm craving me some good jambalaya again. Thanks so much.
I keep burning mine to the bottom of the pan :/ Are you on the lowest heat or like around 3 from the start? Do you just need to make sure the water barely covers the bottom of the pot?
How dare you, us Louisiana folk is coming for you...😂 I'm joking my man, I'm not even from down south lol, I always wondered if one could put lobster into gumbo, I got to try your recipe...😄✌️
Think about this. As it cooks, liquid decreases. Even to the point of having to add more water. That thought process doesn't make sense to me. Your seasoning will be OK.
