Welcome to The Sanders' Kitchen. We are Mike & Pam Sanders from Slidell Louisiana. We cook lots of different types of foods. My family is from Sicily and Pam is mostly French however you will see us cooking many local Cajun and creole dishes. Some Sicilian recipes were passed down from my great grand parents. But we do explore foods we never grew up with. We hope you enjoy our cooking shows. It's truly a load of fun! Pam and I would love if you would subscribe to our channel. Share our channel with your friends and family and help us grow. If you'd like to send us a recipe Email us at sanderskitchenla@gmail.com God Bless Each of you!
My mom and dad sold them in the sevendes, and I remember eating them all the time. I can't wait to make them with my sister. We talk about them all the time.
Well Sir, it is evident that you like it and its the best in your world. Try some southern style sausage gravy... thats good with no claims of Best in the World....which made you a click bait channel
Having some fun here in Louisiana. But a friend who cooks breakfast everyday at a huge Holiday Inn said my sausage gravy was the best. There you have it. 😊
Perfect! Had a Louisiana born Anesthesiologist coworker have some. He made the biscuits for us. We were all winners and lazy after. Doubled the recipe btw. Great stuff my friend
Aw man, I gotta try them sweet smoke crawfish! All of it looked good, he did a good job. Where y’all at, the Northshore? Anyway, good video I enjoyed it ⚜️
Hey, I just stumbled across your site, and I love it. I'm a Texas Cajun; my family is from Iberville Parish, but I grew up in Texas. Now, I live in Kenya, and I live showing folks here what Cajun and Creole cooking is all about. I've only seen a few of the videos, but I'm gonna look for a free day and binge. Thanks.
This is such a New Orleans Debut Party or wedding/baby shower food. It is hearty, but served on beautiful china (small plates), ladies are able to hold the plate in one hand and easily eat it with a fork while standing. I miss New Orleans!
You know, we love this recipe and haven’t cooked it in too long. It’s was always a dish for a camp out where we would feed 20 people and have leftovers.
I made this and it was Super I used maple syrup as an alternative to corn syrup and I topped it with Praline ice cream to give it Louisiana finish . I actually call it Louisiana bread pudding. Hope you don’t mind !⚜️
Try it with a smoked mesquite seasoning that you'd put on steak on the grill. Way better. Same for cajun seasoning. Another that weirdly goes well on zuccini is cinnamon.
This was almost like watching a horror movie! 😂 Seriously, that is not the way to make sausage gravy. But, for those of you who have never lived in the south, this probably works best for you. Southern’s not so much.
You should use holyfield sausage medium. Makes enough grease that you dont have to commet sins by adding oil .. also, can pour the flour dead in the meat and cook the flour taste out for a few. Then add your milk. Can tell youre not southern lol. Either middlish America, or one if those lowers that wish they were part of the south over near MS lol
@@TheSandersKitchen I do wanna say I'm just poking at ya a little sir, no trolling or ill intent ment. We all do things differently! I don't drain my grease and I also just dump my flour in the meat. As long as our families want seconds, we win!
One would do as well to buy canned sausage-gravy as bother with this. I don't have a single tooth in my head, so I work constantly on upgrading the short list of things I can masticate. No, I have not turned that obsession into a YT channel.
Is that fork you used to add the butter for the bechamel sauce the same one you tasted the mushroom and chicken filling? Why do I have a feeling it ia...yikes!😱🤢
The wild rice, called manoomin in the Ojibwe language, is native to the lakes and rivers of the Great Lakes region and Canada. Once as plentiful as grass itself, wild rice-which grows on long, delicate stalks-was easily found along rivers, sloughs, and lakes throughout the North Woods.
@@TheSandersKitchen apakah itu benar2 beras yang tumbuh secara alami tanpa ditanam oleh manusia, aku baru tau beras ternyata bisa tumbuh di sungai, apakah akar dari rumput padinya menempel pada dasar sungai, terima kasih atas informasinya
No olive oil. Gross Sage sausage is wrong also. Its fine for stuffing but not sausage gravy. Canola oil is better and should be added to the pan while the sausage was cooking. Its going to need salt. To first time cooks, find a better recipe.
My dad would make this on Sundays three or four times a year. The house would smell so good.While this was cooking, he would make a chocolate cake for dessert. Yummy.
I've got 4 of these things, took one down to Mexico last year, I've done turkeys, chickens, pork ribs, loins, chicken wings, thighs and legs and numerous other things in it. We use it more than our bbq.
I also prefer my zucchini and squash a bit crispy. A local restaurant serves a lot of zucchini and squash. It’s always a bit more crisp than soft. That’s how I like it. Crisp!
