Cajun Jambalaya Recipe

hey what's up guys Jack here hey so I've been all over YouTube looking around trying to find you know see if there's any good videos out there some people making some actual Cajun jambalaya and not a New Orleans style jambalaya with tomatoes in it no that nonsense but a good Cajun jambalaya sort of fine yeah there's a couple out there that are pretty close but man they just don't do it like I do it you know I think that's one thing unique about July everybody does their jump a lot different I know back home everybody makes a jambalaya and everybody jambalaya is the best and they won't tell you what they put in it and that's just the way it is so that's probably why there's not a whole lot of videos out there giving you good details on you know what what exactly they're doing and how they're doing it look I'm not in to make money right now so I think I'm just gonna I'm gonna make a pot start to finish and I'll show you guys how I did you know yeah so stick around going about a half pound to a pound of bacon bacon none of that crazy flavor bacon just you know a little smoked bacon hey I didn't say this earlier I figured most people know this but hey just in case not sure who's watching this video or not but you know you should know anything that's good almost anything's good always starts with bacon so that's why we started with bacon and the big benefit of starting with bacon number one you get a good goody good bass get some good bacon grease - to finish off everything else and probably most importantly you get a decent amount of chef tax and you know you should notice chef tax is self-explanatory which comes out to be in about about 16 or 17 chicken thighs alright so what I have here is I've got about like I said about five pound chicken seasoned up really well and I've also got about a pound and a half of taking in tinfoil enjoyment let that Brown for Popkin mask until it's nice and brown but not there we don't want to overcook because it won't cook wants to do you add and one of the tips whenever you're prepping your chicken thighs if you cut it into bite-size pieces by the time you get done stirring it and cooking it and all that it's gonna be a little bitty if any at all it's gonna just shred up and incorporate into the pot so I like to take the chicken thighs once i season them both sides then I pretty much quarter them there's a nice big chunks and you'll be surprised how much they actually cook down or you know break up on their own so you know try to leave them you know kind of somewhat big the pork not so much you can make that in go and make that bite-size if you want the pork tenderloin alright alright so what we're gonna do now is we got the chicken pretty much done we're going to pull this out we won't be able to I'll show it to you once I pull it out but exactly I've only got one hand here and I gotta hold this pan while I scoop out the chicken so I do remove the chicken I know a lot of people once they start putting stuff in the pot they keep it there I do this I I start out with the bacon grease I pull that out or I pull the bacon out put the chicken in I pull that out then I'm gonna put in my sausage and on doing my tie so I'm gonna Brown that really good and then I'm gonna pull that out as well and I'll show you that here in just a minute all right there's the chicken after I pulled it out the chicken in the de tenderloin now I'm gonna go get the sausage toss up and I'm doing so there we go sausage toss so what I'm doing going in all right so as far as a mouse go for this sausage I've got a pound just to kind of explain why I why I do the bacon I already explained that I got the big grease and then you do the brown the chicken won't Brown shaking pretty good not too much then you want to brown the sausage sausage andouille and toss so then we're gonna pull that out as well and that's gonna be all the meat that's gonna be going in there and I pull that out now I want to brown that really good you know cuz I wouldn't want to do I want to start you know putting a good seasoning pot some people call it real talk some people call it girl tank some people just call it the stuff stuck at the bottom of the pot you say you call it what you want but the reason I do that is this once I pull all the meat out then I put my onions put my Trinity in there mine is bell pepper celery a little bit of garlic put that in there and that really does a good job of cleaning that pot and that's where he gets you color from a lot of people like to cheat and use Kitchen Bouquet not up in this house we don't use Kitchen Bouquet you don't have to now whenever you do it in this order now if you're if you want to just put everything in at one time not at one time but in steps but just leave once you put it in a pot you leave the pot you could do that I was still going the same order though but it comes out really good great color and and you get to say you made it without Kitchen Bouquet so all right we'll be back crazy looking as kibum names chemo cuz he's got no hair he's a hairless dog he's a good boy they don't do much like this this cold weather you see there you can see all the snow we got out there being a big fan but I guess that book all right I pulled the on Dewey the toss oh and the sausage out and I put the onions and I kind of forgot to show you that step but onions are in there and you cook those down really good at browns are really good and it cleans the pot off so you get that good color and in the onions so the onions are done now what I'm gonna do I'm gonna put the meat ultimate back in the pot with the onions okay so now I've got the chicken andouille sausage in the pot with the onions then we'll stir all that in and just let mix in really good for about five minutes or so and one thing I just remembered I I think I just said add the Trinity I didn't tell you how much so typically what I put is about for this size pot for the ratio of everything I'm putting in is about eight to nine cups of a mixture of onions bell pepper celery and a little bit of garlic and right now we're adding the 22 cups of liquid you could do water you can do chicken broth or or whatever so you add twenty two cups of in this case we're doing chicken broth put down the pot I'll let you smell stir that in we're gonna let that simmer for 20 minutes okay so the 20 minutes is over I just walked to a raging boil and as you see this one big color of the night so bring it to reading board once it comes to a ball all right so just say that five pounds of rice on this is the rice I use these river you won't but I think this does the best that good zette arenas long grain parboiled far Bowl was key if you don't do far would you go end up with a bunch of sticky mess so do four Brides from all right so I just put the five pounds of zen arranged rice up in there and started and really good at what we're doing now is we're trying to bring it to a to a bowl again once it does come to a bowl I'm gonna put the lid on it I'm gonna reduce the heat to pretty low and I'll show you how far up how I guess I'll low up with the heat and then we let that sit for 15 minutes just that just like it is so a little Bowl going on so now I think it's about time to we're gonna knock the heat down some see here or down just like that nice and low low and slow okay another thing I forgot to mention so when I write before you add the rice you want to add a half cup of green onions and a half cup of parsley chopped parsley fresh parsley not the the canned stuff yeah so I forgot to mention that so you add the chicken or the the parsley and green onions stir it in then you bring it to a boil then you put the rice in stir it in really good and once it starts boiling again you cap it reduce the heat and let it go over 15 minutes and that's what we're doing right now and I guess here in about another 10 minutes I'll lift the lid I'll fold it in really good stir it really good gonna scrape the pot make sure you don't have anything sticking to the bomb in a pot and because if you don't do that at the very end if you just let it sit then you'll end up having rice stuck to the bottom of the pot and you don't want that so at the 15 minute mark you fold it in nice and good and then you're putting a lid on it again and you let it go for another 5 minutes then you kill the heat once you kill the heat you fold it in one more time you let you cap it you let it sit for another 10 minutes with none with no fire after that it's ready to go so we'll see how it turns out okay so I'm looking pretty good so now what I do is put my stuff around the pot and I just kind of scrape the bottom suicides in a bubble folder just like this you got really good that way you make sure nothing stuck to the bone man it smells good tastes even better all right once you get it off now what you gonna do is you gonna leave a little bit of rice on that panel that way you could taste it there's a little bit of chef taxi okay so 20 months has passed or an additional five minutes has passed since last time I lifted a lid so we're gonna let a little more time like I said work yourself around the pot spread that around and you know you're gonna leave some on that panel for that good chef's tax you know that's key we'll see how it turns out a few minutes we'll let that sit for about ten minutes just like it is today I don't know if you could see that lighting in here is pretty bad but yeah the color turned out phenomenal the flavor was phenomenal well this potted jambalaya turned out really we'll take a look at the description for a list of seasonings that I used give it a shot let me know how it turns out you have any questions or comments please let me know and thanks for watching

Channel: Cap'n Jack

Views: 16,277

Rating: 4.8315787 out of 5

Keywords: Cajun Jambalaya (chicken, better than creole jambalaya, cooked outside in seven gallon pot, NO kitchen bouquet, jambalaya

Id: aM-dk9ghI1A

Length: 12min 55sec (775 seconds)

Published: Sun Feb 21 2016