 New Year's Eve, we're making Louisiana Gumbo Ya Ya. Let's cook. We're gonna start by melting a pound of butter. We're gonna gradually add three cups of flour, constantly stirring. Flour's in. This is me for the next hour. We're looking for that deep, mahogany look. We're on medium low heat. Gonna have a beer. 30 minutes in on our roux. Color's getting good. The roux is ready. Bell peppers. Two green, two red. At two medium onions. Two celery stalks. We got 20 cups of chicken stock. We're gonna gradually add it to our gumbo. Add a pound of diced Louisiana and dewy sausage. Sausage in. Spoons Creole seasoning. Dissindap. Gradients on the screen. Then a tablespoon of garlic. And a few bay leaves. Bring your gumbo to a boil then simmer uncovered for 45 minutes. We're 45 minutes in. We got a whole chicken roasted and pulled. Three pounds total. Add it in. Let's add a little hot sauce. And a little salt to taste. Let's top it with a little two-step. Supreme rice from Crowley, Louisiana. We're ready to go. Let's plate this up. Dead on a cracker. That's damn good. Happy New Year.