How to make Jambalaya (Authentic Creole Recipe)
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- Опубликовано: 8 сен 2024
- New Orleans Creole Jambalaya (Authentic Creole Recipe). In this video you will learn how to make Jambalaya. This New Orleans Style Creole Jambalaya may be one of the best Jambalaya dishes I have ever eaten. I hope you enjoy this recipe.
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Recipe:
Chicken and Tasso Jambalaya
Seasoning Mix
2 whole bay leaves
2 tsp ground red pepper
1 1/2 tsp salt
1 1/2 tsp white pepper
1 tsp dried thyme
1/2 tsp black pepper
1/4 tsp rubbed sage
2 Tbsp unsalted butter
1/2 pound chopped tasso (about 2 cups)
3/4 pound boneless chicken, cut into bite size pieces, about 2 cups
1 cup chopped onions, divided
1 cup chopped celery, divided
1 cup chopped green bell pepper, divided
1 Tbsp minced garlic
1/2 cup canned tomato sauce
1 cup peeled and chopped tomatoes
2 1/2 cups basic chicken stock
1 1/2 cups uncooked rice (preferably converted)
Combine the seasoning mix ingredients in a small bowl and set aside
1. Melt the butter in a 2 quart saucepan over high heat. Add the tasso and cook until meat starts to brown, about 3 minutes, stirring frequently.
2. Add the chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping the bottom of the pan very well.
3. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and bell peppers. Add the garlic.
4. Cook until the vegetables start to get tender, about 5 to 8 minutes, stirring fairly often scraping the bottom of the pan as needed.
5. Stir in the tomato sauce and cook about 1 minute, stirring often.
6. Stir in the remaining 1/2 cup each of the onions, celery, and bell peppers. Also add the tomatoes. Remove from heat.
7. Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8 inch baking pan.
8. Bake uncovered in a 350 degree oven until rice is tender but still a bit crunchy (about 1 hour)
9. Stir well, remove bay leaves, let sit for 5 minutes before serving.
To serve, mold rice in an 8 ounce cup and place 2 cups on each serving plate for main course. 1 cup for appetizer,
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Great recipe!
I've made this jambalaya at least a doz times in the past two years and it keeps getting better and better.
That is so awesome to hear! Thanks so much
I just put this on youtube. A recipe that I've been using for probably 30 yrs. TOO COOL! (I know who you learned from. 😁)
If anyone comes after this comment, this is the best Jambalaya recipe that you can find. Trust me. (Louisiana raised)
Thank you so much!
Have made the Cajun and it was good this looks good to me thanks for sharing..
Believe it or not i went from cooking scrambled eggs "the only thing i knew how to cook" to cooking up many cajun recipes after i stumbled upon your page thanks cajun chef my family is tripping out that i can cook up good cajun food now, Especially my grandma who grew up in Louisiana✌
That is something I love hearing! Thank you so much!
Just found your channel. I've been desperately trying to find recipes like my grandma makes them, and you've got them all. I'll have to try this recipe next week.
Thank you so much
I have not had Creole Jambalaya for many years since I was a child. I normally eat the Cajun version. I will definitely have to try this recipe. This looks amazing! Thanks for posting!
Thanks so much! I hope you do try it. Its awesome!
looks fantastic... new to the Jumbalaya game
Thanks so much. Jambalaya is soooo good!
My mouth was watering ALL THE WAY THROUGH THIS VIDEO. I've been meaning to find a way to make it so loved the detail given in this video, but will be swapping the meats for a halal version for my own needs. Thank you for the great vid
Thank you so much for watching! Let me know how it turns out
Looks great! I’ve never made jambalaya in the oven before seems like a good plan. Tasso jambalaya is the best!
I made some tasso jambalaya Monday night during the Saints game. Getting video ready for Friday.
Yours looked good. I grew up with creole style “red” but I prefer the Cajun “Brown” jambalaya.
Glad I found your channel excellent work.
thank you so much! I too prefer cajun brown jambalaya because that's what I grew up on. the creole version is pretty tasty as well!
going to make this tomorrow afternoon...thanks for the videos...mitchell - australian/seychellois from queensland australia
That's awesome, thanks for the comment! I hope you love it! Let me know how you like it
Awesome
thanks so much
Fabulous!
This is my introduction to Creole jambalaya. I’m very familiar with the Cajun version and cook it frequently. I cook Southern and consider Cajun and Southern cuisines cousins. 🤣 New subscriber here.
+Jackie Garvin’s Syrup and Biscuits Thank you so much Jackie!
Looks delicious! I will make it this weekend!
Becoming one of my favorite channels keep up the good work
Hey Deon, Thanks a lot! I appreciate it
This recipe is on my hit list tonight! Keep you posted. 😊
Thats awesome! I cannot wait to see how it comes out!
@@TheCajunChef The dish turned out fantastic! Feeling sleepy after that meal though. 😴 Comfort food to the tenth power. 👊 Thanks for sharing!
You're welcome! I'm glad you enjoyed it!
Thank you for sharing. Looks great! I’ll be incorporating a lot of the tips into my jambalaya.
Awesome! I'm glad you liked the recipe
I just made this for our family and must tell you it was amazing only thing I added was andouille sausage to the recipe. It was definitely delicious thanks for sharing the recipe
Thank you so much! Thats what I love to hear! Thanks for sharing
I made this last night and it was amazing.
+chris schultz awesome Chris! Thanks so much!
looks good to me Maybe I need to try it
Was looking for a good recipe of jambalaya and try to cook it Russian way (in a Middle East kazan pot). thank you.
By far the best jambalaya ever. Better than any restaurant. Can someone help me with something; if I double up on this recipe for a party, do I still put it in the over for one hour, or two hours since it's double?
I would think the same amout of time should be good but you may want to add 15 to 20 minutes longer in the oven. You could use parboiled rice instead or regular rice as it tends to be more forgiving.
And Thank you! I am so happy you enjoyed it!
@@TheCajunChef thank you so very much. This is always a winner when I make it :)
I fixed this was great.keep cooking ty
+Roberta Amerson Thank you Roberta!
Great work sir ♥️😊🎉
Thank you so much!
Looks really good!😋😋
Thank you so much!
good looking Recipe ! I will make this. Thank You
Thank you Neil!
Thank you! Going to introduce Jambalaya in Friesland. Keep up the good work! JC
Thats amazing. I will think they will LOVE it!.
Just an FYI, I'm coming out with a cookbook. It will have tons of great recipes that you will be able to share. kck.st/2SXjc54
Great video!
Thank you so much!
Crap! Now I’m hungry-rrr! Thumbs up!
Thank you so much!
CC , man that looks awesome , one of our favorite meals , I take a pork butt cook in the oven for 3 hours or until done with Cajun seasonings , also take 4 cups of pinto beans put them on the stove while your pork butt is cooking , after 3 hours take your pork butt out the oven and cut into bite size pieces drain pork fat out pan , put it back in the oven uncovered for 35 minutes at 350 to brown , take out add to pinto beans , simmer for 45 minutes , then enjoy over white rice , a lil something different , C G
+Critter Gitter thanks Critter, that sounds delicious! I love pork butt roast!!!
I wanna try this! Yum!
+Kallie Thanks Kallie!
Thank you for sharing. I appreciate it. Can you make a video on how to make Crawford pies?
I'm sure I can. Keep checking it will be soon.
wow this looks amazing, bet it tasted heavenly mmmm thanks so much for sharing this was fantastic 💖😊
+Bella Sky Thank you! 😊
The Cajun Chef u welcome keep up with your amazing meals they all look so delicious thanks for sharing 💖😊
Looks sooo good I wish I ate pork
you can always make it with chicken and shrimp!
You're cooking it very similar to the way Africans cook jollof rice. It looks delicious!
Really? I did not know that. Thanks for that bit of information. I will look into that.
Just found your videos -awesome. Would love to know how to make pork and sausage jumbalaya? Thanks so much!
+Charlotte Hall I will post a video soon!
+Charlotte Hall and Thank you!
Good job specktak i would have covered the pot before putting in oven but thats just me.
I think I prefer the Creole vs the Cajun, I just think the tomato gives it something special!
Krystyn Scrbic I agree, the tomato does definitely give it something special. I grew up on the Cajun version but this Jambalaya is probably the best I've tasted!
Hey man 🥘 could beer joe 🍻🍻🍻🍻🍻🍻🍻🤙
If I wanted to incorporate shrimp, at what point would I add it? Thank you, I can't wait to try it.
I would try adding it about 20 minutes before it's done. just stir it in and let it finish
@@TheCajunChef Thank you.
This was a great recipe, only thing I changed was since I don't like celery is I didn't use that and I added mushrooms. But excellent dish thanks much this has been added to my favorite dishes I make now!
Anytime I make a rice dish I'm tempted to fry the rice first in oil
Looks awesome. gotta try it. But get you a wooden spoon. metal is not good on cast iron.
+Tommy Roberts Thanks Tommy!
Do you have a recipe for cajun spaghetti? Tasso ground beef and sausage was in it.
I can whip something up! look for a video soon
@@TheCajunChef sounds good, a family friend makes it and I don't have a recipe. This came out of Cameron LA. It's so good!!
Yes that is a delicious dish!
How many main course servings does this make?
I would say 6 to 8. It does make quite a bit. May be more 8 depending on the portion size
I want to let you know I did order a pot and ty for yr help....do u know any good deserts?
+Roberta Amerson I have a few desserts on my channel but I will be making more real soon. Congrats on the new cast iron pot! I love mine!!
+Roberta Amerson what type of desserts are you interested in
Peach Cobbler!!!
+Omalley TheAlleyCat oohhh, I love peach cobbler!!
DONT GET ME WRONG LOOKS GREAT WANT TO TRY IT but i thought whats so famous about it when i watched a cooking show we chuckled said thats it ..
I appreciate it. It is really good. Im sure the stuff you mention is really good as well. Send me a recipe for that. I would love to try it
What’s the spelling of that ham
I think you might be asking about Tasso.
I've had both and I prefer the Creole version much better because it has more flavor and moisture. I'm not a fan of dry jambalaya.
I like your channel Cajun chef.
+Michael D Thanks for the comment! I do too. I appreciate you checking out my channel 😁😁
Good News! I'm writing a cookbook. If you would like to show your support, please visit kck.st/2SXjc54
I don't know about this recipe.
Dried Thyme : it's crappy
You forgot the sausage in the recipe.
Sound a lot like Pau
You really shouldn't use a metal spoon when you cook in a cast iron pot. You'll get some nasty scratches in it and it'll be ruined. Also, I don't remember it being moist. Maybe I'm thinking of the rice being cooked separately. I want to try and make this, I'm afraid I'll get stuck having to eat it all myself. lol
Jayeff El You seem to have some problems. Cast iron pots have been stirred with metal spoons for a LONG time.They were not ruined. Most everything in an iron pots is moist,AND LASTLY,WHATS SO BAD ABOUT EATING IT ALL YOURSELF? DON'T YOU HAVE A FREEZER? FRIENDS? FAMILY? NEIGHBORS? GET A LIFE!
U sound like an amateur. Those metal spoons won't harm the cast iron
@@ghettoghost2657 I’ve them scratched up, rusted up and useless.
Just reseason them
When I clicked your link to subscribe it took me to a kids gaming video. Help!
+Dawn Creel I really apologize about that, I must have pasted an incorrect link. I will fix this link. Can you click subscribe under my channel? That will work. I appreciate you pointing that out to me, I will have it fixed when I get back into town.
5 minutes and he still hasn't used water
You do not cook meats together, all meat. Has to be cooked separately. Then veg., then season, then water, then rice. Cove and 45 to one hour. CHEFT C J Abear. Over 50 years doing this.
What is the reason behind cooking all meats separately?
To get the meat to brown right, and get best out of each type of meat
Goes all back after veg are put in, and little broth is put in and brought to boil, put meat back in, rest of broth ,then.rice, bring back up to boil and stire. Boil five to ten minutes, than cover, lid on fire on very low cover for 45 min. True Cajun.
You are suppose to brown the shit out the chicken, right before burt..
The rice was not cooked when this was served...big flop.
umm. yes it was
I think you're getting TABLEspoons confused with TEAspoons. Your measuring instrument is CLEARLY a TABLESPOON, but you keep saying TEASPOON. HUGE DIFFERENCE.
Creole is a city food lol? Creole is African cajun is white Italian German French
Creole also has a strong Spanish influence, a melting pot of sorts. Not just African. Most of the dishes prepared in these areas were heavily influenced by the availability of ingredients.
That statement came from the late great Chef Paul Prudhomme
@@TheCajunChef I have never ever heard of creole being heavily influenced by Spanish
www.louisianatravel.com/articles/cajun-vs-creole-food-what-difference#:~:text=Like%20the%20people%2C%20Creole%20food,Portuguese%2C%20to%20name%20a%20few.
Blk ppl from Louisiana old timers said creole came heavily from blk slave cooks
I'm from New Orleans Louisiana and that is not how you make Jambalaya
You know what's funny, this jambalaya is only a slightly modified version directly from the Paul Prudhomme cookbook lol. A chef idolized in the New Orleans area. So there is that
Bruh, this looks bland lol
try it. it's not. you can always add more spice
I just feel it needs some paprika, thats all. And more color on the chicken