Really sorry to hear that Jack passed last year. A pleasure to watch his laid back way of cooking, any of his dishes I have made (following the videos), have been excellent. l am sure Jack is now cooking in heaven, RIP.
Just going through Jack's posts for peace and to like, because I was so in when I discovered him and forgot to like then. Just pressed next video, was so addicted to his honest upfront and pure natural feel for cooking.
I have been cooking for thirty five years, but watching your videos, I have picked up some very useful tips and recipes. very good presentations, and a pleasant atmosphere.
I love the fact that DJ never worried about cross contamination. He paid it lip service in some of his later vids when people commented on it, but it just wasn’t in his DNA to take it seriously.
Every video I watch, my mind is just repeatedly saying " cross contamination, cross contamination ". And in this one he eats, grabs some butter for his roll and just keeps on. I always look through the comments and am so surprised it doesn't seem like anyone mentions it.
I love all the videos, jack your personality rocks, you clearly have some skills . one day when i am back in CT I will be stopping by to say hello and see you in action ! I am in NH now I lived in torrington CT for a while when I was younger and used to travel through various parts of CT for work just last year . If i do find myself in connecticut again I will be sure to drop by and have lunch or dinner in your establishment . Happy Holidays and god bless !
Manvaril so if you cut them separate then throw them in the pan with raw chicken what’s the difference it’s all getting cooked together Would be a diff story if the veggies were for a finished meal
Mickey Joiner It never is....The so called Gumbos made with no Roux, the etouffees of shrimp and crawfish with no fat from the shellfish... The so called "Blackening" of chicken and fish... Sigh! I will never understand why people do not take a gander and learn how to make a very dark roux at the very least for chicken sausage gumbo. My wife is from there and I cook that way now...But I took years to learn about how to do it correctly. The Creole foods are different yet. Finally, did you laugh when he mentioned the Andoulle? (sp) REAL andoulle from Southern Louisiana is not what people think. However the sausages are incredible down there, because they have no water weight, just concentrated flavor from the smoking. My personal favorite for gumbo and Jambalaya is pork and venison sausages, smoked to the point where they are almost hard like a Salami. So, I feel your pain! lol.
People relax...after the chicken was put in the pot he washed his hands before he cut the veg. You can clearly see the top of hands are still wet. Just because it don't show it in the video it dont mean he didn't.
Hey DADDY! I SEE SO MANY VERSIONS, WHY NO SHRIMP? WHEN I MAKE MINE CAJUN STYLE I ADD SHRIMP AND "OLDBAY" SEASONING! BUT I'M A CANUK AND WANT ORIGINAL STUFF! LMAO! BUT LOVE YER VIDEOS! KEEP UP THE GREAT WORK!
Really good cook but the only thing I can think after every video I watch is cross-contamination at its finest. Raw chicken on a cutting board followed by fresh vegetables hands directly from raw chicken into seasoning and it goes on and on. Enjoyable to watch but I would never eat there.
@@theshahofiran1323 my point is cross contamination. Before or after it's cooked doesn't make a shit. You never put raw meat especially Chicken on your prep board. I don't even cook chicken on the same Grill as everything else in my restaurant.
I love this guy but I have to say the obvious. I would never eat there due to the horrible cross contamination that goes on. Raw chicken hands right into the butter and other spices. Just saying..,
Im Cajun......born and raised in South Louisiana........this shit is offensive......dont ever make it like this, if you want to make a Jambalaya then check out the Cajun ninja vid on it........dont play yourself like that.
Jack is the LEAST wasteful cook that I’ve ever seen in my life! The man gets that last quarter ounce of half n half outta the carton. I love watching him. So many people complain about his sanitary standards and it’s true that he isn’t perfect, but I doubt he’s has many food poisoning outbreaks from his restaurant either. Just relax and enjoy the show guys!!!! I live on the coast of Alabama and I will be visiting the northeast this year and my visit won’t be complete if I don’t get to shake that man’s hand. I can’t wait to eat Jack’s food, but the question is: “what do I order??”
It wouldn't hurt if Jack did a little more planning for his tapings. Jambalaya without celery? Smoked sausage instead of Andouille? You can do better - and I'm a big fan of yours. Btw, the comments about contamination are fair.
Idk if you watch the videos regularly but he uses whatever ingredients are available at the restaurant. That's why many recipes are not exact. And he does his own take. It's all good.
this kinda shit trips me out. love his videos but when he cuts the chicken, handling it. seems like raw chicken is getting everywhere, he does not wash his hands or wear gloves and proceeds to grab other things, utensils, pans, plates, that towel and sides of bowels, handles of spoons or what ever, everything else has to have so much salmonella all over. am i trippiin here? why am i so cautious compared to this? am i wrong or what?
Really sorry to hear that Jack passed last year. A pleasure to watch his laid back way of cooking, any of his dishes I have made (following the videos), have been excellent. l am sure Jack is now cooking in heaven, RIP.
Just going through Jack's posts for peace and to like, because I was so in when I discovered him and forgot to like then. Just pressed next video, was so addicted to his honest upfront and pure natural feel for cooking.
I have been cooking for thirty five years, but watching your videos, I have picked up some very useful tips and recipes. very good presentations, and a pleasant atmosphere.
@@TheBloggme obviously you haven't heard the word edit!!!
@@chadgelsomino9723 ahhhhh who cares. It’s not being graded. We all know what he was trying to say.
I truly miss you, Jack…. RIP. Would have loved to have tried your jambalaya. Will try to recreate. Godspeed, Luci and family.
I’ve been eating for 71 years and there’s a lot more I want to try!
God rest your soul. You were a Professional.
This man has never washed his hands or used gloves once while working with food and i am here for it. Extra flavor.
This guy is awesome
If you like food poisoning
@@muffy8917 lemme guess, you drive solo with an N95 mask on right?
Good home cooking with a wonderful chef. Love this!
You are missed Jack. RIP.
I love the fact that DJ never worried about cross contamination. He paid it lip service in some of his later vids when people commented on it, but it just wasn’t in his DNA to take it seriously.
Every video I watch, my mind is just repeatedly saying " cross contamination, cross contamination ". And in this one he eats, grabs some butter for his roll and just keeps on. I always look through the comments and am so surprised it doesn't seem like anyone mentions it.
Yumm! That looks absolutely delicious! You are a joy to watch Jack. Thank you
OMG you rule. Every video is a classic. You are da man, hands down.
I like the way Jack doesn’t throw anything away.
A very humble gathering of good ole foodies friends! making that tonight. BAM!
Great recipe, and love the Bobby bland in the background!
This definate 'home cooking'.
Food looks wholesome and delicious .
It looks awesome Jack! Thanks for posting the the great videos! 👍
I love all the videos, jack your personality rocks, you clearly have some skills . one day when i am back in CT I will be stopping by to say hello and see you in action ! I am in NH now I lived in torrington CT for a while when I was younger and used to travel through various parts of CT for work just last year . If i do find myself in connecticut again I will be sure to drop by and have lunch or dinner in your establishment . Happy Holidays and god bless !
You are a fantastic person.. a peoples person, with a kind heart.. man you rock. 👍
Now I have two places to visit on Bank Street and another recipe to try. Thanks for sharing
Always great videos!!!....
Daddy Jack is THE BEST! But he threw the chicken in the trash !!!
Love it! Lovin some Jack!
You’re a real good dude Jack, videos are great, food looks top.
my left ear enjoyed this video.
I've been cooking for years and he ain't contaminated shit
Creoles also add shrimp and chopped ham great rendition though..of a New Orleans classic.
Basically Creos got tomato in it
Tasso is the authentic concentrated ham that rocks the Jambalaya! Ham is a great addition also.
@@dsimon33871 tasso and andouile👌👌👌
Just found your station love it
Just discovered that Daddy Jack past away. Very sorry to hear this. My condolences family members - and to his many friends.
If that was a regular portion of Jambalaya.... Good God.
Holy crap! That's a serving?
(booking flight to Connecticut)
This man knows what's up....been watching all his vids.
Look good thanks fixing this
Action Jack Sautee' up a Feast ! Hi Carolina ! Taste The Jambalaya !
i love this chef, i will try his quick jambalaya
Even quicker: Tony Chachere’s jambalaya in a box. I always use thighs. I don’t want ribs and leg bones in my jambalaya.
You cut that chicken like you caught it stealing
Exceptionally done!!
Rip to this boss.
A generous man.
looks good
looks good
Looks good
looks good
cutting chicken on the vegetable cutting board, nothing like a little cross contamination... yum
Manvaril so if you cut them separate then throw them in the pan with raw chicken what’s the difference it’s all getting cooked together Would be a diff story if the veggies were for a finished meal
I'll try that out. Bis dann! 👋🏼
a food mastermind!
Great show!
Is this recorded in the 90’s? 😁 good vibes✌🏻👌🏽
hot dang boy that look good
Jack Jack . Please tell me you take care of cross contamination. Please
How much rice was that? And how big is that ladle?
Nothing like Jambalaya in Louisiana, but its something he made so I'm sure it tastes good.
I miss you Dude.
The legend.
RIP brotha
I love this guy and his cooking show. It inspires me to cook more, but that is not a Jambalaya. I'm in Louisiana and I know how to make a Jambalaya.
Mickey Joiner
It never is....The so called Gumbos made with no Roux, the etouffees of shrimp and crawfish with no fat from the shellfish... The so called "Blackening" of chicken and fish... Sigh! I will never understand why people do not take a gander and learn how to make a very dark roux at the very least for chicken sausage gumbo.
My wife is from there and I cook that way now...But I took years to learn about how to do it correctly. The Creole foods are different yet.
Finally, did you laugh when he mentioned the Andoulle? (sp) REAL andoulle from Southern Louisiana is not what people think. However the sausages are incredible down there, because they have no water weight, just concentrated flavor from the smoking. My personal favorite for gumbo and Jambalaya is pork and venison sausages, smoked to the point where they are almost hard like a Salami.
So, I feel your pain! lol.
Jambalaya literally means "mish-mash" you knuckleheads...lol
One of my greatest regrets is not meeting Daddy Jack or get to eat at Chaplains.
RIP MR CHAPLIN😭 I miss the conversation
People relax...after the chicken was put in the pot he washed his hands before he cut the veg.
You can clearly see the top of hands are still wet.
Just because it don't show it in the video it dont mean he didn't.
Detomaso Pantera if you say he didn’t show it in the video how do you clearly see the top of his hands wet?
5:36 casually adds butter to his bread.
Good Eye!!
Hey DADDY! I SEE SO MANY VERSIONS, WHY NO SHRIMP? WHEN I MAKE MINE CAJUN STYLE I ADD SHRIMP AND "OLDBAY" SEASONING! BUT I'M A CANUK AND WANT ORIGINAL STUFF! LMAO! BUT LOVE YER VIDEOS! KEEP UP THE GREAT WORK!
Real Cajun jambalaya is chicken and sausage and that's it for the meats.
Jambalaya do not have old bay.
It has Cajun seasoning.
You're confusing it with Maryland dishes.
Hello Chef Jack!...........do you know how to make Texas Tommy? Hotdog or sausage, cheese and bacon?
This man knows how to cook
Is it hard to eat around the bones?
He is so slap dash, throwing stuff in the pan, he absolutely massacred that chicken, lol but it all comes together in the end to a lovely tasty dish
The rag tho 🥴
RIP daddy Jack
Half a ton of salt. No wonder his ❤ gave way.
holy cross contamination batman!
Its not contamination when it has to be cooked yet.
Like a boss
daddy jack's cookin with the salmonella
Salmonella taste good...lol
GO DADDY JACK GO 😈
I really feel bad that he could not find a way to get into somewhat better shape and stay with us.
That's how i made it in"naw-luns".👍👍👍🗽🗽🗽
Born and raised Cajun, don't know what that is, but it's NOT jambalaya!
Tommy Savoy hmm interesting ummmmmmmm??????
I agree with Tommy
He’s winging it, it’s a struggle meal😬
No trinity= no jambalya
Free meal. Call Chaplin. No money. Business costs nothing.
Gotta have okra (gumbo) and filé (sassafrass powder). Can't be jambalaya w/o it.
Two fistfuls of salt and 2 lbs of butter will make anything taste better
4 scoops !!!
Really good cook but the only thing I can think after every video I watch is cross-contamination at its finest. Raw chicken on a cutting board followed by fresh vegetables hands directly from raw chicken into seasoning and it goes on and on. Enjoyable to watch but I would never eat there.
It all got cooked after your point is ?
@@theshahofiran1323 my point is cross contamination. Before or after it's cooked doesn't make a shit. You never put raw meat especially Chicken on your prep board. I don't even cook chicken on the same Grill as everything else in my restaurant.
@@hollywoodbonds i agree its not a good practice you can do it at home for a stew pot example but for a restaurant yeh..not cool
He passed out the bread with the raw chicken hands 😁
its similar to paella and biryani.........in American way.......
Rowyn U. Mañego Jambo mean ham in French otherwise. You are right
looks good but i'm afraid there could be a sharp chicken bone pieces in there.
daddy cut that chicken like a pro
Dude seems like a great cook but also seems like he's be a pain in the ass to work for.
He is very busy lol Usually kitchen hands know their job is to basically do w/e the cook wants
Love this guy, but this is the only dish that hasn't looked that good
I love this guy but I have to say the obvious. I would never eat there due to the horrible cross contamination that goes on. Raw chicken hands right into the butter and other spices. Just saying..,
He def cooks like hes home back in 70s-80s
Jack! You don't have CELERY?
Cross contamination
Im Cajun......born and raised in South Louisiana........this shit is offensive......dont ever make it like this, if you want to make a Jambalaya then check out the Cajun ninja vid on it........dont play yourself like that.
U didnt wash the rice thats savage
Have you ever made a cook book ? Obviously 100 + recipies behind those ears ....
Jack is the LEAST wasteful cook that I’ve ever seen in my life! The man gets that last quarter ounce of half n half outta the carton. I love watching him. So many people complain about his sanitary standards and it’s true that he isn’t perfect, but I doubt he’s has many food poisoning outbreaks from his restaurant either. Just relax and enjoy the show guys!!!! I live on the coast of Alabama and I will be visiting the northeast this year and my visit won’t be complete if I don’t get to shake that man’s hand. I can’t wait to eat Jack’s food, but the question is: “what do I order??”
He has no idea how cut a chicken up properly. He just hacks it to pieces.
It wouldn't hurt if Jack did a little more planning for his tapings. Jambalaya without celery? Smoked sausage instead of Andouille? You can do better - and I'm a big fan of yours. Btw, the comments about contamination are fair.
Idk if you watch the videos regularly but he uses whatever ingredients are available at the restaurant.
That's why many recipes are not exact.
And he does his own take.
It's all good.
Mmmmmm salmonella!
Its a green chopping board for a reason. VEG.
Salmonella is strong with this one 🤮🤮🤮🤮
this kinda shit trips me out. love his videos but when he cuts the chicken, handling it. seems like raw chicken is getting everywhere, he does not wash his hands or wear gloves and proceeds to grab other things, utensils, pans, plates, that towel and sides of bowels, handles of spoons or what ever, everything else has to have so much salmonella all over. am i trippiin here? why am i so cautious compared to this? am i wrong or what?
never washes his hands between handling raw meat and utensils.Contaminates everything.Appart from being mediocre,he seems to be dangerous
I like to live life dangerously. Might wanna eat at his restaurant for the sheer thrill of it lol!
The nanny state we live in now nobody's aloud to build up an immunity to anything
Sorry Jack. I didn't like this recipe.