Cajun Comfort Food: Green Beans, Golden Potatoes & Sausage

What up, folks? Listen, I'm going to keep it with that theme of doing everything dirty, right? It's kind of like just taking over in my kitchen, more so the fact that the time of the year it is, right? So, listen, we're going to do a dirty green bean and potato, you know, meal. It's going to be all made in this one pot. Then I got this pan right here to the side. Right now, I'm snapping my beans. Obviously, we said green beans. You know what I mean? I don't know about you guys. In all actuality, I could have left these here. just i like to at least break off the tip but i'm gonna go ahead and just break them and snap them like that right so i don't know about y'all but how many of y'all remember like doing that you know with your grandmama or your grandpops whoever was in the kitchen you know what i mean you just help right so when i finish this you guys listen i'm gonna go ahead and rinse them again i've already rinsed them once but i just give them another rinse now after i rinse obviously they're gonna be a little bit on the damp and wet side right so any you know gravity gonna make everything you know come down so i do take myself paper towel and i start working this you know in here like this i just like you know for it to be dry you know dry as possible right so to be honest with you we do it like this put this towards the bottom put that on the top anything else that needs to you know drain or whatever our paper towel to get it now i'm gonna set this off to the side now what we're gonna do now is we're gonna go ahead and you know this is how it is and i hope you guys like this flow if you do let me know down in the comment section below i'm gonna try to put this together almost like in real time without so many cuts right so i'm gonna go ahead and add some extra virgin olive oil in here i put in about a tablespoon and a half you know what i mean uh that's about good right let me go ahead and put some fire under here i'm gonna start with this medium uh flame that's good we'll let that work now my potatoes already washed right so i'm gonna bring these over here matter of fact they still got a little you know a little dampness to it right i'm just gonna go ahead and run these across the reason i do it's really like a safety type thing too you do not want nothing slippery you don't want to work with a dull knife or nothing like that believe it or not that's when people get hurt it's like having a dull knife anything slippery you're going to cut plus a dull knife it slips right so i'm going to take these and i want these all to be about the same size same size now we got the cast iron it's starting to build up the heat look at this this is how we're going to do that right i'm just cutting these in half try not to make so many cuts you guys and try to like you know just keep you to follow up with me then it gives you a little bit more time like if you follow on this video and you uh you know you you working with me you know what i mean uh without the cuts you don't you don't have that so i'm trying to say it doesn't have that fast pace you know what i mean that's why i like the long form you know this is the platform that i chose you know what i mean these other guys make their short form hell it's entertaining for me too you know what i mean but if i'm gonna follow a video i like to be able to follow almost in real time and if i don't have to push the pause the button i don't right now we got all of these done right now we good there now if i wanted an expedite this what i could do is i could take it like this and have the halves and really that's just called quartering them right but this is fine this is a nice size look at this right here i'm gonna set that over there to the side let me just feel okay we building up a little heat turn it up just a little bit more and let's talk about the bell pepper right now you guys see me all the time cut bell pepper and the way i do it is i cut it i cut the bottom bottom and the top right this will be the part with the stem remember i told you guys save it now you guys get a chance to see right so we're gonna go ahead and just multitask while everything is just going you know it's coming together we're getting the heat so what we're doing is we're getting this all out the way because when the time you come time to add you don't have to like just wait don't have to cut the fire off and slow nothing down we just do it just like this i'm gonna go go out on the limb and say at a medium flame you know i did turn it up just a little bit it should be about ready to go ahead and add those potatoes but i'm gonna go ahead and dice these right now don't forget i like to talk to everybody especially with it being fall time this is gonna be crucial why do we go ahead and we dice small when you dice small listen to this folks this is a real real pro tip if you didn't already know right if you dice small it's really about the flavor it kind of like melts dissolves and get you a whole lot of flavor right now when i dice larger like let's say i dice like this right that's almost some people might call that a chop but when they big like that that's for the flavor and the texture folks right but here we want to get all of that that flavor so i'm gonna go back to just getting it a little bit on a small side and if you guys notice look this knife makes this knife makes quick work of dicing all right that's there we'll continue on i said this is ready I'm gonna go ahead and just add you know my potatoes all right so we're gonna get these move this around let it pick up some of that extra virgin olive oil now listen the extra virgin olive oil that I'm using is made by Branch and Vine Upland I do have it available in my store this is what I cook with I don't push nobody's product but I you know a lot of people want to know what I'm using I use it it's the best I mean as far as flavor goes I've tried several but this is about the most consistent right so you see that look at how it's glistening that tell me that tablespoon and a half of the extra virgin olive oil that I put in here. Oh, and I didn't say this, but that's garlic infused olive oil. You know what I mean? That's usually like my choice. They make so many infused olive oils, you know, I got most of them. But this holiday, we finna break. You'll see. Just stay with your boy. Now this right here, you want to let this go for about eight to 10 minutes. We'll just check to see where we're at in, you know, eight minutes. You know what I mean? And I'll explain everything to you guys, you know, when we get to eight minutes right so i'm gonna leave that there i'm not gonna put the top on it or nothing like that we're just gonna let this work this softens it up infuse the extra virgin olive oil in here you know what i mean uh that is garlic infused we're just gonna build some flavor folks okay so i want you guys to come on here it's been eight minutes right that's where i set my timer look at this right here look at that right there tell me that don't look right you know what i mean uh oh yeah right so i did stir this a couple of times but when you put enough of that oil down at the bottom that extra virgin look at how nothing sticks not to mention that this cast iron is like completely uh you know seasoned right so we just do it like this right here you guys don't you want to look at it a little bit differently i mean get up and close and personal with it you see that right there that's what you want to see now this should get you going you should be like oh man i ain't never thought about making mine like that now you know you could have did this fill this whole pot up, move it around, hit it with some salt, a little bit of rosemary. And then you come up with like your breakfast potatoes, right? Now, I'm going to take my stock or broth. This is going to be key. This is nice and hot. We're going to add that, right? I'm going to go ahead and give it another mix. Look at this right here. Now, we're going to go about five minutes. I'm going to put this top over there because now we're going to get everything nice and tender. First, we had to get a little bit on the crisp side. Crisp side, you know, build up that crispiness. That's the flavor. we put this on top and put this over here like that it'll start working out of there and don't forget this cast iron with pour spouts right so i'll lose a little bit here all we want to do is just leave it like that that's going to steam and get them you know potatoes nice and all right so after i do this we got it oh look at that right there matter of fact this is one of the things i enjoy about being a chef because i get to get the best of the best you see how thin that is they're having a potato chip i'll just set that right there now i'm gonna cook this for about three about three or four more minutes just without the top you know i mean just let this work then we're gonna add the rest all right so a little time then went by you know what i mean you i just like i said i cook it it's like even let more evaporation come over there and it kind of like cleans up the any of the liquid that was inside of the uh inside of your cast iron right if you're using cast iron or whatever you're using you can do these in a uh what is a dutch oven which is a cast iron just got the ceramic coating on it right i didn't turn my heat off or nothing like that i got enough of this in here you know what i don't need to add no more you know nothing to it if yours look like that and that right there that's the flavor right so look here we go set that over here keep that heat on make sure we good still got that medium flame remove my napkin right now i'm finna come with my green beans all right uh now that i put that in there i am gonna add just a little bit to it just a little bit now you know what this is a great recipe to go ahead and make you guys if you want to do it in a wok you know i mean because everything kind of like settles you can get this up you can get that fry action going you know i mean by having that that that bottom that table right there it's nice right now i'm gonna turn this fire up a little bit let's go with a medium high you know flame folks right one more thing i'm gonna do right now that you guys gotta look watch this look we're gonna bring those potatoes back into play remember these right we got some cajun or creole it depends on what you guys are using you know what i mean let's go ahead and season these up just a little bit like this you know i mean you only need yeah that's enough to transfer right i'll put that over here i'm gonna get in here like this and be gentle with them because they're starting to get soft right just be gentle oh oh got him when you see that right there oh my goodness now only thing i'm missing right now is and i can do it later and that's hitting with that fresh black pepper would you You see that right there? Oh man. Now, get in here and wash this glove, right? Did you see this right here? You just wanna make sure it's all coated. Now, I got a medium high flame under here. You know what I mean? Because like I say, normally I make it in a wok. I'll do something else in a wok that's similar to this, just so you guys can see. You know what I mean? But you see what I'm doing right now? Look at how it heats up. Look, look at the color. That's flavor, folks. Now, two things we can do. If you wanna go ahead and add yourself a little splash, I'll do it just a little, you know, a small pinch of salt. We'll get that going, right? We'll move this around. Now here's where we gonna come up. I tell you guys, we don't really cook with water. You know what I mean? But right now we gonna steam. That depends on how crisp you want your green beans to be. But if you follow this right here, this makes them still with a little bit of a bite and it still fixes it where, you know what I mean? They're still soft, right? So I'm just gonna go ahead and grab my top. Oh, and if I didn't mention, let me just make sure I said this, This went about seven minutes like that on that medium high with a little stirring about every two minutes, right? Flipping them over. Now look, watch this. Water, put that over the top. We're gonna go about two minutes. All right. Not to be the dead horse, but I'm gonna say it again. This is cast iron with two pour spouts, right? If I put my hand right here and bring my forearm, we got steam coming out of there. So I position myself. I do that, man, to tell you guys so you guys don't have no issues, right? Look at here, come on. Bring it in here so they can see it. All right. sir I can feel with this rubber you know spoons slash spatula which is one of like my favorites you know what I mean look at this right here this is what you'll come up with now I'm gonna go ahead just turn my heat off you know I mean just cut it off for right now remember it's cast iron it carries on and holds up good oh you know what put the camera on me one time you know what this would be a great time for me to say to all of my mods you guys know who you are you know what I mean I gotta say thank you I know I've been missing these last uh you know a few weeks but almost got this restaurant open you guys uh stay with me i'll tap in with gerald he'll get in contact with everybody you guys are getting ready to see something before anybody else do with that being said let's get on back in this come on all right so we got that going now let's go ahead and take these out remember i turned my fire off already now for some of my people that's been um been cooking for a minute now you guys can see how it would look or you can get the feel of what you can do with a wok i can take these down and get them even darker you know what i mean oh man just to look at that you want to know yeah i got these just right just to my texture it's up to you guys you want them to be crispy skip the step without you know without the steaming right if you want them to be have some steel have some integrity you know what i mean go in here with a splash just maybe like a tablespoon two tablespoons of water you know i mean and there you go look at that right there okay so listen i put my fire back underneath the bottom you guys see i got that here we got our potatoes they over here right now it's time to go ahead and brown just making sure i just want a medium flame remember the cast iron carries so much heat that's why it's so excellent and the tool of choice for most you know cooks right so we got that there now when you get into the restaurant cooking or i say that because you got to learn how to use stainless steel too stainless steel works uh this fall and uh in december time i guess november and december i'm gonna start implementing using stainless steel like we We got to use some other things. We don't have to, but we want to, right? Because we just want to level up our game. Now, I feel like I'm about to over-target. Now, this was a pound of ground beef. This is 80-20. We got that in there. I did clean out any of the beans that came out of my green beans, right? I took that out of there because it ain't going to become super mushy. What I'm going to do is I'm just going to take this, you know. I usually use about a half a pound, but it's okay if I use a little bit more. Save enough just so I can get a burger out of it, right? That's in there. now we come in here you know with our pork and we leave that now i'm gonna leave that alone right now because i want you guys to follow me over here to this sink again this is empty right here you know what I mean a lot of you know i preach you got to have soapy water hot water y'all you know at the ready at all times right notice there's no dishes in between when i'm you know do make a cut i wash my dishes and if i got time i dry them and put them up right but i just want to show this see got a little bit of sausage right here that i always like to just rinse you know what I mean because I haven't seen people take something that's milky, you know what I mean? They don't do that and they drop it right here in their water and they make their water dirty. You know what I mean? If you're gonna learn, let's learn right. Let's make it fun. Now we got this right here. I'm looking. Oh, here it is right here. I knew I put it somewhere. When you get yourself a meat masher, right? We not looking to get, we not making those smash burger, nothing like that. It's cool to get a little crust. You know what I mean? But I'm gonna go ahead and get down just like this. Start to break this up. All right. So you can see it's cooking off a little bit of the water that was inside of the, you know, 80, 20, right? And any of the moisture like that, and it still leaves like the grease, so right now it's gonna be like moist, right? So this will be the last time I hit this like this, right? After that, I'm gonna put this in the sink cause I'm not gonna smash it no more. If I was making one of them, like a pourable chili for chili dogs, I'd get it real fine, right? But we'll leave it like this cause we still got a little cooking to do. So let me just clean this up a little bit. Then I'll put this in the sink. First, I'll put it over there, right? Move this around. I can still see a little bit of the pink, but no problem. You got a little bit of pink, it's all good. All right, got that going. Now I'm getting ready to come with my onions because I give them a head start. People that have been to school and chefs that I know, they told me at EB, it doesn't make a difference. You can stick it all in there at the same time. But for me, it's something about, it just seemed to work better. And maybe I'm conditioned that way. You know, that's the way I learned. My grandmama always told me that. So look, I'll never get off of it. don't hurt nothing so we just add it all right so we got that now we're gonna go i'll come and run my celery now you can actually do it like this let me get this out the way wipe that move that over there you can get all of this together and just add this one shot all right so you only want to like this only needs to go about one minute really to be honest with you once you hit it with the minced garlic right now look at what i got right here if you pre-measured everything and got everything ready so when you cook it's readily available like what you see right here you should have this, you got your seasonings, you got your pepper, we already hit it with a splash of salt so we're not going to hit it with no more salt right and then after that's done and we get that going, then we got our next phase, this is that phase and then at the end we hit it with the butter, right? so come on in, let's go ahead and uh just add our herbs, you know what i mean, our seasoning and spice makes everything nice, that's what they say, right? move that over there, now i'm gonna take this and we're gonna do that, i'm just gonna get this going let it get a little heat under it right, meanwhile then that's when i'll go ahead and start hitting it with that fresh black crack now you guys gotta love the way that i cook, man, it makes it so much simpler, people be saying cooking is hard, no it's not, measure your ingredients, get everything ready, then set it up the way you're gonna need it, you know what i mean, that way when it comes time to cook, everything is right here by your left hand if you're right-handed and everything is by your right hand if you're left-handed, right? so now we just hit this like this, now you guys gonna ask me how much do you put of the fresh crack, no what is it, fresh black crack you know what i mean, i don't know, just twist till you tired, not for real, don't forget on my website smoking and grilling with ab.com, that's w-i-t-a-b.com you know what i mean, everything is there and you know what another thing too i don't ever ask you guys like hit the like i know you like it because you guys are consistent and coming back but listen do a lot it'll take the recipe and put it out there for the world right so we're just gonna continue on you guys smash that like button don't forget to subscribe you know what i mean and uh hey we go from there all right so just went about another uh oh between two and three minutes look at that right there i know some of y'all when y'all make these kind of dishes y'all be thinking like damn if he just puts some rice in there we roll that up in a burrito and go to town right notch we didn't build this flavor for a reason right so we got that uh i'm not gonna say not this will make a great you know filling for a burrito also okay so look we got the w sauce hot sauce and beef broth right now's the time to go ahead and get that in there so we add that in there yes sir the w sauce really it's like a magical sauce i think it comes from like the uk or something like that they got a name that that says to me you know a european name but whoever made it i'm gonna take my hat off to it because it gives a nice unique profile to it nah i don't know if it's unique like that it is unique but for me it's a must you know i mean i cook along with it cook with it all the time and then the hot sauce is optional you know uh just to give it a little bit of just something you know i mean i like to use things that say hello right so we leave this like that i don't know what's wrong with me today i'm really like in the groove folks and i keep having things jump out because i'm being heavy-handed i mean y'all remember your grandma's like hey you heavy handed where's your finesse all right so we let that work still got that medium flame underneath the bottom of this i'm gonna go ahead and rinse all of my dishes while that's working for a couple of minutes and then we're gonna start putting things back on there all right so if you pre-measured everything only thing you should have left over now is your butter right but you see that right there super just a lot of flavor folks i don't know what made me start saying super i don't know because i'll be watching videos and nothing like that you know what i mean it's like one with me now anyway got that in here add your butter i'm just gonna stir until it's completely melted right look at that it kind of like puts the sheen on there but you know what they say they say this about two things everything is better with butter and everything is better with you know with bacon and i got it everybody don't eat pork you know what i mean uh i do have a bacon that you guys like it's a beef bacon i'll go ahead and put that down in the comment section below you know i mean pin it with the number one comment uh comment listen ever since i did something for them that's the bacon that i use and that's what i cook with and eat at home but look at that oh man now here would be a good time for you guys to taste that let it cool before you put it in your mouth once you let it cool taste it and find out do you want to make any adjustments i tasted that just a second ago before the butter and it was a-okay right so we got that melted now guess what folks it's time for us to go ahead and add in our green beans right so we just add those right i get everything all of the flavor anything that they had when it rests you know it kind of like just ran down we want to get it all in there all right look at that you see where we're going this is another reason why the walk works so good you know what i mean uh just because of the depth you know what i mean uh i could have got a lot more you know char on the actual green beans and then for the star if you ask me you know what i'm gonna quit saying that because all of it is a star it's like a transmission one gear missing and you ain't got nothing right so you just want to put it all together like this get it all mixed up what you're doing is reheating it right move this around green bean picking up flavor so is your potatoes i'm gonna be quiet hey you know what you guys just listen hey look I've been sampling this you know what I mean look I got some look I have filled that up but I want you guys to come here and take a look right here tell me what just even looking at that if you've been following this channel what did I not put in here that would have been great I know some of y'all are writing it down right now this time I'm not gonna say it I want to hear what you guys are gonna say only the people that really know this channel know what I cook with all the time I'm giving up all of the hints you know that I can right so that could have been in here but I want you guys to let me know down in the comment section below what would you do I'm gonna go ahead and hit this again because this right here is fire you know what I mean uh and I can taste it you guys you know what I think this is a good meal for the kids that don't even uh they say they don't do oh I don't do veggies or something like that I don't like it I call all they do is try if you can get them to get it in there you know what I mean once they try it I'm sure they're going to love it Hey, I didn't over talk this as much as I can. You know what I'm saying? I'm going to stop right now Bon appetit folks. Oh, their beef and pork mixture That's right The texture on the potato. Potatoes. Hey, you got to hey, from on this side of the counter, I was just going to say so I guess I'm really talking to myself. It's like, hey, you got to love what you do. You know what I mean? I get to taste all kinds of things. You know what I mean? And you know what? I'm going to be honest with you. You make this and this is what you're get from everybody around you that still warms me you know what I mean whether I eat it all eat a little bit take some home to my folks you know what I mean but it's just when you produce something tastes like this and don't forget don't forget to mention I gotta mention this part it changes the way you think for your next meal right so you'll take this experience to your next one and make it even better right this right here is fire it's the combination of everything the holy trinity I know what that does that no matter what you do it's all here and if you can you got a fork bigger enough make sure you hit it with the meat the green beans and the potatoes if you can get it to get all in there I'm gonna leave it like that so I don't have to pause but once you eat it like that and that whole combination is just you know in here folks now if you guys are new to my channel let me take your time to say thank you for watching the video don't forget to like smash that subscribe button and just tell everybody out there there's a channel out here to simplify these recipes and taking the mystery out of cooking I'm going to take this bowl because I'm going to eat eat this as I walk off y'all go ahead and talk over there I'm out y'all peace