How To Make Authentic New Orleans Jambalaya
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- Опубликовано: 14 окт 2024
- How To Make Authentic New Orleans Jambalaya
Ingredients list:
1 1.2 lb boneless, skinless chicken breast
12 oz sausage ( andouille to be traditional but any smoked sausage will work)
2 cups ( uncooked) long grain rice
1 cup dry white wine
2 1/2 cups chicken stock
1 each white onion diced
2 each green bell peppers cleaned and diced
4 each stalks of celery diced
2 each cloves fresh garlic minced ( 1 1/2 tsp if using garlic from a jar)
2 tbsp tomato paste
1 (heaping) tbsp cajun seasoning ( store bought or you can make your own)
*** Cajun Seasoning**
1.5 tsp garlic powder
1.5 tsp onion powder
1 tsp chili powder
1 tsp paprika
1 tsp oregano
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp cayenne pepper
1/2 tsp crushed red pepper flakes (optional)
Steps: ** pre heat the oven to 350 degrees**
1) slice the chicken breasts into large strips ( for easy cooking), slice up the sausage.
2) toss both the sausage and the chicken breast in 1 tbsp olive oil and 1 1/2 tsp of Cajun seasoning
3) place the seasoned meat in a large Dutch oven pot ( same pot you will use to bake the Jambalaya), cover the pot and put in the preheated oven until chicken is cooked. ( 165 degrees internal temp for the chicken). Should take about 25 minutes.
4) on the stove saute the onion, bell peppers and celery in a little olive oil with a splash of white wine and some minced garlic. Only cooking the veggies long enough to soften them up and evaporate any liquid. DO NOT brown them
5) when the chicken is cooked and the sausage is browned remove from oven. Remove the chicken from the pot and pour out any remaining liquid.
6) using 2 forks shred the chicken ( basically tearing it apart)
7) Add all the remaining ingredients into the large pot... shredded chicken, sauteed veggies, sausage, uncooked rice, tomato paste, chicken stock, dry white wine, heaping tbsp of Cajun seasoning. Stir all ingredients together.
8) cover tightly with aluminum foil, and then the lid for the pot ( tighter the seal the better)
9) place pot in oven on 350 degrees covered for 1 hour.
10) remove from oven, uncover and stir. If all the liquid is absorbed and the rice is fluffy the dish is done! If there is more liquid, stir, cover, and put back in oven for an additional 20 minutes.
Remove and serve!!
if it is dry... stir in some chicken stock and cover, it will absorb and keep it from drying out.
Enjoy!
You have the perfect voice and presentation for this type of show. Thank you. Making this today !
Aw!!! Thank you so much!!! More videos are on the way! 😃😃
Looks so so delicious 😋
Hi, Lloyd! Just heard about your cooking videos and excited to watch them! As always, it's good to see you!
Hi!!!! So excited to hear from you… hope all is well!
I have plenty more videos coming out soon ! 😃
Nice work bro !!!
Acoustic echo?
Too much reverb?
Watching on my cell phone with a pair of SKULLCANDY UPROAR WIRELESS (sorry for the all-caps, it's a Registered Trademark respect and auto-correct thing, lol) head set on.
They are only $50 a pair.
I have 3.
BTW, my dad was born and raised in the deep Tayaxis south. Missing seafood? Huh??
Ok, will keep watching, only bc we love you... 🙋♀️ 🤣
⚘ 🙏❤🙏 ⚘
Secret momma hack?
Note my name, lol.
Take a few grains of red chili peppers, grind in the OTHER spice grinder (not the Starbucks coffee grinder, lol), and take a tiny pinch, add to the pot.
Also works well with Asian Hot Mustard powder.
Just a tiny pinch in a big pot?
Works every time.
People under estimate the amazing power of herbs and spices that heal the body - at a cellular level.
"Chinese Hot Mustard Powder" did NOT originate in China.
Really? Yup!
It builds up the walls of both red and white blood cells and helps repel bacteria in our bodies. Really? Yup.
Where did the "Chinese Hot Mustard seed" originate?
The Middle East.
Specifically, the Pakistani region.
Don't be a Bland Stan -
or a Bland Jan, Stan or Dan ok?
Just made that up. Lol, sorry - or not... 🤣
Herbs and spices make the circulatory system World Go Around. 🎶