 Check it out folks, it's finally going down, right? You guys been asking me to do this video for a long time, so check this out, I brought a specialist, right? He real well known on, you know, TikTok, Instagram and all that. Go ahead and introduce yourself and tell them what we're making. I'm Chef Ty, today we're gonna make some Cajun, seafood, cornbread dressing. There's a difference between dressing and stuffing. I know the difference. Check it out, because when you stuff, you put it in the back of the bird, right? Yep, exactly. And if it's dressing, it's just standing along, right? Standing along. So with that being said, let's get it. Okay, so you guys see, look, we just went over all of the ingredients, you know what I mean? And as always, the full ingredient list will be down in the description box below. With that being said, check this out, Chef Ty. Yeah, listen, this is your thing. Y'all want that you take point? I'm gonna go ahead and just do my thing, you know, on the side, right? So you tell me what I gotta do and tell me how we're doing it. All right, now you guys are gonna start with the sautéed peppers here. First you put an olive oil in there. Okay, so look. When it comes to olive oil, I only use this brand. You know what I mean? Look at this right here. This is branch and rod. If I turn this around in the back, this is my garlic. This is like my go-to. This and scallion, folks. This is what you guys see that I have my little olive oil on. You know, a little olive oil bottle on. Yeah, I just transferred to that. Go ahead. Gonna be afraid to use some. That's what you're gonna do. You're gonna drink it. All right, hold on, let me start around a little bit. I'm gonna take that olive oil, our pan is already hot. Put the thotties in here. You get that sizzle. So after we get this down, I'm gonna sweat it down a little bit. We're gonna add some of this garlic paste in it. Okay, so meanwhile, while you're sweating that down, I'm gonna set this off to the side. Well, first, I'm just gonna get this up. Because what I wanna do is I just wanna crumble everything back. I'll just run this and make sure nothing's kinda like stuck on the bottom. Okay, so look. If you guys come in here, when I say crumble, you just like the word, say I'm just gonna get in here and just mix this up. And I'm gonna follow behind that with this here. If you don't wanna use the box ones, you always make the homemade breadcrumbs. Oh, that's my friend, too. It won't be the chef's highway if we ain't putting that in the seasoning in there. I put that in the urn there, here. Urn thing. And we would have to go ahead and dump this inside this bowl here. Okay. All right, now the way to do it, we're gonna prepare our shrimp. We're gonna take it here. You can call it shrimp or scrimps. Gonna take some of this seasoning right here. Don't be afraid, I'm gonna eat the big side here. We put this on the urn thing. So look, this is what you're gonna do. You're finna season. Finna season the scrimps. Okay, there you go. All right, do your thing. Hey, look, meanwhile, while you're doing that, I'm just gonna go ahead and start mixing the rest of this up in here, too, right? But I'm gonna leave the oysters and I'm gonna leave the, because you get ready to take the crawfish. The crawfish, so I'll put that over there by you. I'll keep the crab and the crab and the clams, right? All of this is going in there, so. Yes. Gotcha. I'm gonna take our shrimp. I'm gonna let it sit here for a second. Then we'll add some of this secret chef's cod butter, homemade butter here. I'll take a few scoops of this. Now let me ask you this. Since we're using this grub crab meat, how serious are you about the size of your meat? So with the crab meat, we just gonna fold it in there. We don't wanna break the crab meat up. We're gonna fold it into the grub thing. It's like you're making crab cakes. Gotcha. Hey, I just said it's not about the meat. I'm gonna do it in just a pause. All right. Now that right there. Everything get flavor to it. Everything. Everybody you wanna eat, you wanna make sure you got the flavor touching your palate. Now get ready to cool my clam. Juice it all, correct. Now once you got that in there, we're gonna let these shrimps cook for a few seconds. Now I'm gonna cook it all the way through because you know we're gonna add it to here and I'm gonna throw in the oven. So we don't wanna dry up our shrimp. Wait, wait, wait, wait, wait. Speaking of oven, I think that'll be a good time for us to go ahead and put it in. I'm gonna put it on the bake. Let's set it on 350. Now since we got the shrimp cooking, I'm gonna take that crawfish meat and you got some juice, extra juice in there, we're gonna add that in there. Now let it cook for a few seconds. This will cover up the flavor. Then we're gonna off. I'm gonna put this off to the side while you're doing that. I'm a rich, as in my hot, soapy water. I'm about to bring my cutting board and I'm gonna start chopping down these oysters. Now we're gonna go in and cut for this right here. Pour that on there. Got that in there, I see that. I'm gonna be honest with you, man. I'm just not an oyster guy, you know what I'm saying? I'm old school, you know what I mean? Just all my friends, they shoot them, do the shooters and all that kind of stuff. But I'm gonna go all in with you. If you say that, let's do it. All right, we're gonna have you pour in the cream of chicken. Okay. Why you doing that? I'm gonna crack the egg behind you. You know, I got it, man. You know, cream of chicken. You know, I've been seeing a couple of recipes out here that have it. You know what I mean? I do mind just a little bit different, you know what I mean? But I know this right here helps with the moisture too, right? Exactly. And then I was looking at like all of the seafood in there, so we don't have to do a whole lot of salt, right? And now I'm going to take the clam juice, but out of the clam juice in there, just a little bit, not all of it. Just a little bit, just a little bit of wind. All right. Ready? Yep. Then I'm gonna take some of that chicken stock. Chicken stock? Yep. This right here, we're trying to get some of that flavor. You know what I'm saying? We're gonna get a little salt from this, too. Yeah, we'll get a little salt from that. Like I said, we're not gonna use a lot of salt in here because the salt will come from the seafood, the cream of chicken, and the chicken stock. Now, look, I want you to know this, look, I had to open this up without shaking this up. Just so you guys know how I'm here, listen, if you don't shake this, listen, it kind of like separates, you know what I mean? So you'll get a little bit of the, I guess more flavor down here on the bottom. So it's always best to shake well. And then go put it in there. Oh, are we putting it? No, we're not putting it over there. No, that whole thing in there, just half of it. All right. Now we're gonna go ahead and add our gumbo fillet. Now this right here is a new one on me. We finna use fillet, right? Fillet in there. Gumbo fillet, why is that? This stuff right here go a long ways, bro. So I want you to really keep your eye on this one right here. That's good right there. Okay. And then we'll take our sage. All right. Now you say dressing? Come on, you know we got that. You gotta have sage. Gotta have sage. Ain't dressing and you don't have the sage in it. Now I'm gonna ask you guys out here, I want you to do something. Down in the comment section below, tell me how many y'all don't like to sage. You know there's a lot of people that don't like to sage dressing. Why is that? I don't know. I don't know either. I don't know, but we'll wait and find out. And then now we'll add some basil, bay leaf in here. You're gonna take a few leaves. Now look, this is dried bay, dried bay leaves. Look at what you finna do with this. Now we're gonna do a crunch it up. That's a new one on me. But I got it, it's the exact same. I just never have seen nobody. And then now we'll chop it off with some of that Chef Todd seasoning. I put down an earthen, like you said, like I said earlier, you put on everything. So I'm like, ER, ER, ER, ER, ER, ER, earthen. Gonna put that on top of there. Let's bring it on there. There's a little love in there. And now I'm gonna go ahead and mix this up with our hands. You wanna caress it, get it nice and combined it really well. Now let me ask you this, there's no different. Okay, so I know that you don't eat it and scrabble your egg and stuff like that. No. You're just going, I don't eat it, but I just want, I'm saying that for the people out there. You know what I mean? You're gonna ask me. I'm like, nah, it doesn't make a difference when you scram it, put it in here like that. But that right here is fire. Now listen, I use a nonstick spray, you guys, you guys can use that, you can use butter. Just use some of refrigerated butter, just run it along the sides, put it on that thing, however you wanna do it. But this today is my two of the choice. All right, now you wanna do just like this right here. Nice and not too dry, you want a nice and moist. You see that? You can even see the moisture's in there. Cause when it cooks, some of it's gonna evaporate. So you want to evaporate. So you want to keep as much moisture in this cornbread dresser. Now that our oven is set and our dressing is together, we're gonna move it over here so they can bring that this way. So now we're gonna let it cook for about 30 minutes in the oven and when it's done, we're gonna bring it back so you guys can see it. Okay, folks, a little bit. So we gotta let the oven let it cool down just for about what, about 10 minutes. You know what I mean? You know that, cause look, you can put your hand here and still feel some warmth. And then when you take it out, don't forget it's gonna cook a little bit also. You know what I mean? I see that shrimp right here. And listen, I feel like I'm over talking. It's time for us to go ahead and do a little play. Go ahead and dig in, cause I'm down to see you. Hey, you ain't got to tell me twice. So if you guys come on in here, I'm just gonna go ahead and just, oh my goodness. Hey, we ain't got no yams, bro. We ain't no yams, man. Look at that. I'll just start right down the side. You can see where the crust is on the top. There you go. Okay, folks. Cheers, bro. Cheers. Chef Todd, I see you, fam. I like what you did with this. Listen, it ain't even over the top with like a fishy type flavor. That's what I like about this one right here. This right here, just the perfect blend and everything. And the fact that you cook down the veggies and it still got some integrity. Now, with that being said, don't forget to talk to us down in the comment section below. And you know what, you know what I mean? I'm not finna over talking. Chef Todd, take us out. It's ya boy, Chef Todd. You can check me out on Instagram and TikTok at chefonuscore951. AB, we out. Peace.