Recipes:
Sausage and Chicken Gumbo – https://www.chilipeppermadness.com/chili-pepper-recipes/soups-salads-stews/cajun-gumbo/#wprm-recipe-container-6373
Cajan Shrimp – https://www.jocooks.com/recipes/blackened-shrimp/
Remoulade Sauce – https://bellyfull.net/spicy-remoulade/
Beignets – https://bakerbynature.com/new-orleans-style-beignets/#wprm-recipe-container-42507
Affiliate Links:
Made In Red Plateware Set – https://madeincookware.pxf.io/yqAk13
Meat thermometer – https://amzn.to/48cD4ap
Bee wax candles – https://amzn.to/4pchk4B
Steelport Knife Co – https://scrat.chat/steelport
Mill Food Recycler – Buy or rent your own here: https://scrat.chat/mill-recycler
Grain Mill – https://amzn.to/3C5laZa (or https://scrat.chat/grain-mill)
Harvest Right Freeze Dryer – https://scrat.chat/harvest-right-medium
Where to buy organic bulk food – Azure Standard — New Customers use Code ACRE15 for 15% off your first order of $100 or more — https://scrat.chat/azure-standard
Apron – https://amzn.to/49VJtVE
My Favorite Cooking Equipment:
Kitchen Scale – https://amzn.to/46WxMvz
Rolling Pin with Thickness Guides – https://amzn.to/3TAkX7l
Ginger Bread Men Cookie Cutters – https://amzn.to/3TgKjXo
Kitchen Aid Mixer – https://amzn.to/3R6O4vY
Food Processor – https://amzn.to/3R9hwl3
Kitchen Scale – https://amzn.to/485X7El
Wooden Spoons (Spurtles) – https://amzn.to/45Uu8BR
Red Enabled Cast Iron Frying Pan with Lids – https://amzn.to/3QtOf4m
Dutch Oven – https://amzn.to/3RbexZo
Cutting Board – https://amzn.to/3QwihG8
Favorite Cookbooks!
Ina Garten Barefoot Contessa Foolproof Cookbook – https://amzn.to/48SP7re
The Ultimate Cookie Handbook – https://amzn.to/3sfFIcX
American Test Kitchen Cooking School Cookbook— https://amzn.to/3sFYlC3
Ball Canning Cookbook – https://amzn.to/3oyRM4o
Butcher Box – where to find organic chicken and grass-fed and finished beef — https://scrat.chat/butcherbox
Bulk Food Storage Containers:
Food Grade 5 Gallon Buckets – https://amzn.to/3wgi25R
Gamma Lids – https://amzn.to/3bEij92
X-Large Food Containers with Gamma Lids – https://amzn.to/3tD3SvT
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1/2 Gallon Glass Jars – https://amzn.to/3nK5hMU’
30-Day Free Audible Membership with 2 Free Books – https://amzn.to/3mCLKyT
A Year Without The Grocery Store Book – https://amzn.to/3CE4Mdz
Online Seed Companies I Order From:
Hoss Tools Seeds — https://scrat.chat/hoss-seed-collection
MI Gardener — https://scrat.chat/MI-gardener-seeds | Use code ACRE for 10% OFF!
Seeds for Generations — https://scrat.chat/seeds-for-generations
Green Stalk (Use Code ACRE for $10 an Order of $75+) – https://scrat.chat/greenstalk
Canning Supplies I Used:
Ball Canning Cookbook (My Favorite!!) — https://amzn.to/3w2SZlX
Oster 22 Quart Roaster Pan — https://amzn.to/2SjodX0
Stainless Steel Strainers — https://amzn.to/3eaM8As
Presto Pressure Canner — https://amzn.to/2Riy3YJ
Canning Equipment Essential Supplies Kit — https://amzn.to/3eafXkv
Redmond Real Salt (Fine) — https://scrat.chat/sea-salt-fine
Links are affiliate links, but I will only recommend items I LOVE and use daily with no extra cost to you, and it helps support the channel! Thank you for your support!
#acrehomestead #cooking #cookwithme #cookingchannel
47 Comments
Good afternoon friends!
You will probably notice right away that I am still pregnant in this video. This was filmed before baby arrived. I planned ahead and filmed several extra videos so I could truly rest and soak up those sweet newborn days without feeling pressure to rush back too quickly.
Over the next month or so, you will see a few more videos that were recorded while I was still pregnant. I wanted to give myself plenty of grace during postpartum, I am starting to film again, but I am really thankful I planned ahead so I could ease back into things.
Thank you so much for being here and for your patience during this season. I appreciate you all more than you know.
Becky
TAKE THE WOODEN SPOON OUT OFTHE POT THAT IS GROSS THAT YOU LEAVE IT SIT IN THE COOKING FOOD .You are very conscience about washing your hands and your kitchen cutting boards etc. but I noticed you leave the stirring spoon in the boilingpot
I 100% feel the same way about frying as you do, I was never around it growing up, the mess is off-putting, plus I always think "what will I do with the left over oil??". That said, the beignets look AMAZING!
I use Crisco oil in my rue. You should cook the rue until it's a chocolate brown.
File = say like feel-lay 🙂
I thought the beignet dough was suppose to be thinner. Rolled out more.
I think the meal looks great, but I am surprised there was no bread, we have bread every meal LOL and with that gumbo I would think a crusty bread would of went great. Thanks for sharing it all looks amazing
I’m a Louisiana girl and you did so well. File’ is pronounced fee lay lol. I wanted to see you cook Louisiana food and I’m very proud of you
I’m from the bottom of the boot (Thibodaux,La) and you did a great job Becky! Definitely don’t put cilantro in Cajun cooking, it’s always parsley. So I’d say it’s a good thing you didn’t have any! Also file’ is pronounced fee-lay. I’ve been watching you since right before you moved to the current homestead, and I absolutely love your videos. You and your entire family are a breath of fresh air! Sweet, loving, wholesome people ❤
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If you decide to make it again and use okra. A lot of people don't like it cause they say it's slimy. Cook it in the oven first on a sheet pan and it will cook the slime out of it. You did a great job!!
I thought u did great all the way around, glad you finally had some beignets so good❣️🧡💚🩵❤️🩷💜🦋🦋🦋
Is there a cushion you put out on that bench/window seat?😊❤
Beignet dough is typically kneaded to develop gluten, ensuring a light, airy, and pillowy texture when fried. The dough is usually kneaded for 5–10 minutes until smooth and elastic, although it should remain quite soft and slightly sticky.
Key details regarding kneading beignet dough:
Method: It can be kneaded by hand or using a stand mixer with a dough hook for about 6–8 minutes.
Consistency: The dough should be soft and tacky, but not so wet that it cannot be handled.
Purpose: Kneading helps build the structure to trap air, which makes the beignets fluffy.
Alternative: Some recipes may use minimal kneading, relying on an overnight rest in the fridge for the dough to develop.
Over-kneading can lead to tough, chewy beignets, so it is important to handle it with a light touch. 😊❤
I commented something similar to this once before, but I’m going to comment it again. You are a brilliant, brilliant business woman. Some of it isn’t intentional by pointing out products that you use and providing links but the brilliant see there is that you actually do use these products and you throw the comment out so casually that you’ll drop the link below. Another brilliant business send that you do which most people can cannot law but you can because you’re genuine is that you make everyone feel like they’re your friend. You use that word and you include all your viewers so many times in the little details like you’ll say you were with me the last time we went shopping or things like that that makes people feel included, and I truly believe that that’s genuine, which is so rare and the last thing I can think of at the moment, so it’s not a super long comment is that you show your failures and your imperfections as well as your success because lots of people are intimidated to cook a big meal or to bake from scratch or to garden and seeing you drop the thing of broth right in the pot… No pun intended but chefs kiss to that being included in the video or just being real and being in sweatpants because we can all relate to them. Sure we love watching picture perfect Pinterest worthy things that’s not how we all live our lives. I’m bringing Josh in more… well I guess that’s a fourth thing I’m mentioning now but keeping your little ones private very important but sprinkle and josh in here and there is so heartwarming because she’s a good guy. It seems like. He’s got a lot of skills, but he’s also really helpful to you. But yeah you my friend has found that sweet spot of how to grow your business and you should definitely… When you have time to more YouTube shorts pictures a lot of people scroll through them since they don’t have long attention bands, and you can still link product below or a link to your storefront, etc. You gotta come out with merch though Becky. If I had to think of a quick idea, I would make a hoodie or a teacher with chickens on them that just says come on girls because that’s what you’re always saying you’re chickens or something that you are always saying in your videos. Even though I have the same name as your mom clearly I’m not your mom, but I’m proud of you… So smart and so genuine maybe that’s why you’re succeeding… Because you can tell when people are not being genuine and you can’t fake that OK that’s all for now… Bye friend.
Business has taken me to NOLA five times over the past 30 years. I’m never sad about that! My favorite places are Mother’s, (shrimp étouffée) Brennan’s, (banana foster), and of course, Cafe du Monde!
You did a fabulous job with each dish!
My daughter is also a Dental Hygienist and when she was in college for it, her and all her friends would hang out here to study and I loved having them ❤
you look fabulous x
Hi Becky,
I just watched you video on your Cajun dinner and I Loved it.. I've been to New Orleans several times and Love the food so your video was a delight.
Can you me the name brand of your 2 sided cutting you used I love it and would like to get one.
Cece
Becky, my mom would put parsley in a coffee mug and use kitchen scissors to “chop” it.
19:59 OMG…….I jumped!!!! 😂😂😂
WTF is a baby moon?? The narcissism from this generation is unbelievable.
I'm enjoying it with my eyes.👍
Becky, I love Cajun food like gumbo, jambalaya, and dirty rice! I will have to go to Louisiana one day!
Becky, the beignets look so delicious! They are a work of art! You did a great job with everything!
To answer your question about the using other fats for the roux: yes to animal fats like lard/bacon grease or tallow BUT the milk solids in butter are likely to burn when going for the high heat/dark color for cajun cooking
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Hi Becky, glad you're back and hope all is great with the family including our new little sweetie😊.
I love your recipes in this video and that you are not afraid to try new cuisines. We appreciate you!💗
I'm a south LA girl born and raised, born in NOLA and raised in Cajun country. Everyone I know and all my family always make our roux in the microwave. It came to me a few years ago people cook their roux on the stovetop!!!! To get the proper consistency of the gumbo you really need to use oil. Your roux should be a nice chocolate color to get the best flavor. IMO
the roux was nowhere near dark enough but everything else looked pretty authentic. one of my favorite gumbo recipes is from another youtuber who is from new orleans his name is charlie andrews. he does everything from scratch but I think he would be a good reference for you if you do this again
Thanks Becky! 🙏
Yes you can do butter, I make seafood gumbo 3 to 4 times a month and I just use butter and flour. Yes on the dark color.
If only this video had come out a month ago when I was trying to serve these food for my daughter’s Princess Tiana birthday. Ended up catering in food 😢. You make this look totally diy-able
I’ve used butter. I’ve used avocado oil. I’ve used olive oil as far as tradition. I’m not certain I would guess they probably use lard just because of where they are where it comes from in the world best I can say you were doing really well back then but I’m really glad to see you home and always all went well. You’re quite an extraordinary young woman. I hope you know that and you are certainly loved out here.
You donate so much food to friends and family, I hope you're including that in your taxes!
The beignets are so good if you dip them in a raspberry sauce .
Looked great. Thanks. Blessings
Had to stop video to comment on “internal space heater” comment you made. Lol!! 🤣
It’s been a long time for me but I remember that. Hilarious! Love your videos.
I just got done moving back home to Texas from the west coast and I'm so excited to catch up on your videos while I unpack everything. ❤
Im from lake charles louisiana, i use butter to make my roux, you can also you olive oil! Our grannies used to use buuter and its a much deeper more enhoyable flavor, plus skipping out on the seed oils.
👍❤️😁🤗
Have you tried the seed snail rolls starting method for your seeds? It’s amazing how much space it saves in the greenhouse. I thought for sure you would be showing us all how to do it. It’s all over the Internet now.
This looked and sounded amazing! Yum.
Cajun here!! Stopped the video quick to answer your roux question. It's traditional to use flour/oil for gumbo/stew and flour/butter for a white/cream base. However, you can also make a dry roux just by browning your white flour the same way on stove or in the oven.
Absolutely, also no oil its called a tryv roux..
As an SE Asian, I love that you like rice.
14:05 Dakota 🥰🥰🥰