Chicken & Sausage Jambalaya - Chef Jean-Pierre

well friends another fabulous recipe chicken jambalaya jean pierre you're going to love this you got to make this recipe don't forget to ring the bell if you like the recipe so you can get notification every thursday at 10 o'clock we put out a new video uh don't forget to subscribe we need subscribers and and don't forget to give us a thumb up thumbs up if you like the recipe chicken jambalaya beer delicious okay friends another one of my favorite chicken dishes i love making it i call it a chicken jambalaya call it whatever you want to call it it's kind of like a jambalaya and and i'm going to call it that but i know the uh recipe police on youtube is gonna say that's not a typical jambalaya don't worry about it whatever we call it it's delicious okay i got look i want you to see before i start cooking what is that called me so plus miso plus means put in place have everything ready chopped and diced and ready to go in little bowls before you start cooking trust me if there's one advice you got to follow is this one chop and dice everything in bowls before you start cooking and one more thing you gotta remember by the way i have some roasted garlic olive oil roasted garlic olive oil use whatever you want you use a good olive oil yeah the first thing we're going to do friends and then i talk in a minute about the rest of it is sauteed onion when the onions are cooking and getting caramelized then i can talk a little bit more about the rest of it and the rest of it is gonna be the chicken the chicken it's chicken and um remember the onion is always number one we want to caramelize the onion before we put anything else because if i were to put all my vegetables in it now my tomato is enough do you think the onion is gonna caramelize no and the onion gonna be any good if it doesn't caramelize no it won't an onion is meant to be caramelized they're sweeter remember what i always tell if you go to a restaurant and uh and and the way this is to you on your hamburger sir or madame would you like caramelized onion or raw onion most of you can say i think the caramelized onion i know i will so in my jambalaya or my chicken dish whatever it is that i'm doing it's better if i take the time to caramelize them and how do you do that easy you put them on the floor on the on the stove and you wait for them to be golden brown a little bit they're gonna have more flavor they're gonna be sweeter and i like things that are sweeter friends chicken what do we do with the chicken well um no skin no skin the only time i keep the skin of a chicken is if i uh roast the chicken or if i grill the chicken otherwise the skin is mostly fat do i want chicken fat in here no i do not years ago you know chicken fat was very tasty i mean i'm talking about like 100 years ago i was not around i'm old but no not that old so long time ago chicken fat was delicious try chicken fat today i don't think you're gonna find the delicious okay quiet the contrary you're going to find it like so i don't put the skin i remove the skin i pencil it i create what is called the mala reaction get some caramelization of the protein on the chicken it's m a i l l e r d look it up google it up it'll tell you what it does on meat on hey oh yeah on meat on protein you want a caramelized carbization of protein gives the flavor okay so i sauteed a little bit in the fry pan i did it in advance to save some time because people think i talk too much what am i supposed to do when i'm waiting for the onion to get caramelized right you talk too much well you know what you want some fast video go to tick-tock talk or whatever whatever it's called ding-dong tick-tock i don't know what it's called by going there they got a recipe man like a 30-second this is the recipe i do it with you you get your meals on plus we do it together okay that's the idea of this my videos they're not like quick bam bam bam you want a quick thank your mom you watch tic tac tuck whatever it's called all right me i do it with you i like to do it with you that's the whole idea i'm cooking okay i'm not messing around here okay i'm not playing around i'm cooking all right so look guys and remember don't ever put the onion on the garlic in the same time whenever you see somebody do that put the onion on the garlic at the same time in the pan you go to the playable channel immediately maybe you learn something don't say that i say that all right so look guys um uh leonio i i they're not translucent anymore they're starting to get light golden brown okay and i'm i'm happy with that i don't want them to be like dark golden brown just light golden brown is all i'm really looking for right so now i can put my peppers and i got red peppers i got green pepper i got orange pepper put whatever pepper you want to put on there okay it doesn't really matter try to cut them the same size remember friends size matter okay very important so yeah i can hear you already no no really it's important why is it important to cut the same size because it cooks at the same speed all right salary everything cut nice see very nice very nice and uh oh uh uh andouille sausage okay put a smoked sausage put it under sausage with pasta whatever you want to put in here okay a smoked sausage is delicious okay andui sausage is beautiful you buy that at the grocery store okay we're gonna put um a little bit of a tomato puree it looks like tomato paste but it's tomato puree it's gonna give us a nice tomato flavor then i got some chopped tomatoes i'm using um i'm using um an italian plum tomatoes and it's peeled already yeah that's the one i used to make my marinara sauce they're delicious the brand of it is called la vallee la vallee tomatoes they're wonderful fresh thyme we got to use fresh herbs then fresher fresh thyme and tarragon fresh that right oh i don't know how you say targo okay and then we're gonna put a little bit of cayenne pepper be careful with the cayenne okay i say be careful and then i don't have a spoon you gotta do very careful with um a little more time man there you go be careful with the cayenne friends a little bit goes a long way okay that's it we don't want to put too much now it's up to you you know the way i look at it friends a seasoning should be in the background never in the foreground meaning you know it's in there but it's in the background it's never never in the foreground a little bit of garlic this is the garlic puree we make i think there is a video on me on youtube that i made it like 10 years ago how i make the puree but just in case you don't see it it's a pale garlic then i put in a food processor with olive oil and i'm going to put my stock this is pre-measured seven cup of stock seven cup of stock then i'm gonna put my rice this four cup of long grain rice let me make sure i don't forget nothing all right now i'm gonna put the chicken oh yeah baby i'm gonna put the chicken or the pot is gonna be full full food friends look at this wow this is a seven quart pot you gotta have a big pot i have a big pot yeah yeah now really you do look look seven quarts and it's full so you know what i could do with this i could put this on it and i can pop it in the oven take a long time in the oven though oh i can leave it like this keep an eye on it low heat not too high heat otherwise you're going to burn it right and a good low heat and keep an eye on it maybe 45 minutes and now and this will be beautiful the rice will cook the perfection and uh and that's all they oh oh my goodness i was going to forget the salt and pepper i yeah you know i do that a lot on youtube because i i get to eat it after and um and then i realized oh shoot i forgot the salt and pepper but a lot of you are reminding me so salt you forgot the salt i know i know it's too late what am i gonna do you know it is what i did look at this oh yeah baby okay so now we got the cayenne just one more word to tell you about the spicing okay it's very important a background meaning you shouldn't test and go all this cayenne in there because if you can test it right away it's ha too much right any spice cinnamon cloves not then you're going to put cinnamon and cloves in here but i'm talking about nutmeg cumin especially cumin oh mamma mia if you put too much cumin on something i don't care if you're eating chicken or fish if that's like human okay background you know the idea is is oh look i forget the belly if i'm talking i'm talking only two or three beliefs okay unless you're cooking for the french army you don't use more than three believes um i forgot what i was going to say all of a sudden the bay leaves got me going you know three four four belly right there uh oh yeah yeah no the idea about a a seasoning like a like a cayenne or or something you don't want to recognize it right away the minute you eat it same thing with garlic i think garlic should be in the background delicate delicate you know not not in your face right your guests should say is this cayenne in there you know like kind of wondering you can test a little bit in the background it's like a little heat little flavor because cayenne is very floral it's very fragrant but if you put too much you're going to go oh yeah you got cayenne in there you know what i'm saying way too much all right we're going to let this cook welcome back and then i'm gonna test it i'm gonna check it out i'm gonna show you what it looks like when it's cooked so we come back in about 45 minutes to an hour okay okay well 45 minutes later all i did is i put a little bit of parsley in here chopped parsley remember friends if you see them remove the bay leaf so nobody chokes on them okay if you don't see them warn them don't choke on a bay leaf right and look at this all we got to do oh yeah look at this look at this friends look at this look at that look at this look at it look at this thing you see oh yeah if you could be here smell this thing i'll guarantee you you'll be eating with me oh yeah look at check it out check it out check it out check it out look at this look at this oh yeah you know i am going to grab a knife not that i really need it because i bet you this comes out see look it comes right off you see now let's check it out the rice is the best part the rice and the sausage [Music] oh my mom always told me don't talk with your mouth full it is amazing i'm telling you oh you gotta make this you see how easy it was you know the only work was the mison plus prepare everything chop and dice everything where to go mmm you're gonna love this this is amazing extra because tomorrow is just as good you may have to put a little bit of chicken stock the next day to reheat it but it is delicious chicken jambalaya a la jean pie okay enjoy it don't forget to ring the bell so you get notification every thursday when i put out a new video give us a thumbs up if you like the video and don't forget to subscribe we need subscribers alright thank you so much

Channel: Chef Jean-Pierre

Views: 105,933

Rating: 4.9690361 out of 5

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Id: OrLV7EMczb4

Length: 12min 35sec (755 seconds)

Published: Thu Dec 10 2020