How to make Delicious Jambalaya (seafood sausage and chicken

[Music] hi everybody everybody I'm back everybody Gina young us back and I'm back with yet another amazing recipe the holidays are right around the corner and you all are looking for that perfect dish to put on your dinner table well listen here you all are in for a treat because Gina young is going to show you all how to make an amazing delicious jambalaya you won't be able to forget this jambalaya is so easy to put together it's so flavorful and anyone that you make this for you're gonna really wow them here's what you're gonna need okay you will need corn on the cob okay you're going to need shrimp and right here I have peeled cleaned and deveined I have 20 shrimp you're going to need some chicken breast and I have three chicken breasts you will need I have crab legs here I originally was looking for the crab claws but I was able to find a nice set of crab legs okay and then you will need Unduli sausage and eckrich smoked sausages my absolute favorite when I make jambalaya I have to have this eckrich smoked sausage it's amazing it really gives great flavor as well as the Unduli sausage now it's up to your discretion if you want to use one or the other or if you want to use both together okay so you're going to need some sazzle you're going to need some flour a little bit of sugar we're gonna use Old Bay seasoning coarse black pepper we're going to use some Maggi poyo now you can see behind the Maggi poyo I have some kosher salt I'm gonna use some salt but I'm gonna be very careful with how much salt I use because my Maggi poyo has salt in it okay we're gonna use some Cajun seasoning any type of Cajun seasoning that you would like to use would be just fine and I wanted to show you you can find Cajun seasoning and just about any other brand okay so something like this would be fine as well I'm gonna use onion and garlic powder now if you're unable to find the Maggi poyo Boyan powder feel free to grab these Boyan cubes here that are chicken and tomato flavor they are absolutely gorgeous you will use one and a half of these cubes if you can't find the Maggi poyo I always like to give you guys an example of something that you can use if you don't have something you're gonna need some rice and those of you that are familiar with me you know that I love to use boiling a bagged rice we're gonna use boil-in-the-bag rice and I'm going to show you how interesting what I'm gonna do that's really interesting with the rice you will need chicken broth I have some Sam Marzano crushed tomatoes and I also have Hunt's tomato sauce we have some beautiful veggies over here I have three large cloves of garlic tricolor bell peppers a large onion we have a jalapeno and we have some green onions that's all of the ingredients you will need okay so let's get started the first thing that we want to do is go in I'm going to put my seafood right here back into the refrigerator until I'm ready to use it because you don't want to keep this out to room temperature you want to keep this nice and cold until you're ready to use it okay so the first thing that I'm going to do it start to cut up my beautiful veggies get those done and out the way and then we'll chop up our sausages and our chicken so once I get all of my veggies nice and chopped up I'll be back and we'll start on meats you don't want to have your veggies too large okay try to make them small but they don't have to be teeny-tiny okay just around about like this size if you're not a fan of a certain color bell pepper then I highly suggest you use what color you like if you like the yellow and the orange then by all means you can use the yellow and orange okay everyone prison polo is in the kitchen with me I just want Prince and polo to say hi to everyone you all relaxed about them every day so I have this perfect chance to put them on camera while I'm videotaping say hi Prince and polo pretty look okay we have our beautiful bell peppers cut just like so and now I'm going to cut my garlic and my onions in the hopes that these angry onions won't burn my eyes okay it didn't work my eyes are watering like a waterfall right now okay so now what I'm gonna do and the skin is already off of my garlic I'm just gonna give it a nice whack you better start to chop it up okay kind of small pieces but you don't have to chop it up to you know um to fine because this is gonna cook long enough to where it gets nice and tender okay just like so and then we want to go in and grab that jalapeno now those of you that don't like spicy things then you don't have to use the jalapeno okay and I know a lot of you right now are saying is she doing with the corn on the cob something really interesting and then now listen here I am not by any means saying that this authentic jambalaya this is Gina young Sal jambalaya and you better believe it is so delicious trust me when I tell you this but I am going to show you all something really interesting that I absolutely love to do with corn on the cob when I'm making jambalaya I also like to use okra if I can find it I wasn't able to find it so we're not gonna put any okra in okay how many of you love okra and how many of you just can't stand the thought of okra I know there's a lot of you out there there's something like it you know and some that just cannot even think about it okay so now that we have our onions and garlic the onions and garlic will be one of the first things that we cook along with our meats as well want to cut some of this beautiful spring onion you can call them green onion spring onion scallions they have different names now some of the white part of the scallion and some of the green part is going to go into the jambalaya and the rest of the green part we're going to use was a beautiful garnish okay just like so that's right here it's gonna go with our peppers it gives off amazing flavor even though we're using the regular onion that scallion gives off a whole different flavor and then this right here will have it chopped off so we can top off our beautiful jambalaya with a beautiful garnish okay just like so in this manner every one so we're going to cut this jalapeno now those of you that are not fans of hot stuff I highly suggest that you take these white veins in the seeds out if you don't you're gonna burn your family member socks off but if you take the white thing and all of the seeds out it's gonna be nice and mild it's not gonna be hot enough to burn anybody's pants off okay so I'm gonna use just one half and I'm going take the vein out you literally can scoop it out with the spoon or with your knife or with your fingers just pull it right out and start to chopping okay I love when I come up with great ideas so this is what I've done with my corn on the cob and it's very easy here's what you do you take your knife nice whack don't be scared just keep your digits out the way you know in this manner and you can do the same as well it's not hard okay so what are you going to do it the Gina I'm gonna put it in my jambalaya because myself and my whole family we absolutely adore corn on the cob and we're gonna put it inside whoever said you couldn't put corn on the cob in your jambalaya well doing a young sense that you can and it is delicious you better give it a try if you don't you are going to miss out this is like a jewel this is like a joy you just get to nul on this bad boy oh it's so delicious okay so what I'm gonna do now is I'm going to put three bags of this rice into the boiling salted water in eleven minutes I'm gonna have the perfect rice but I'm not gonna cook it for 11 minutes I'm gonna cook it for nine minutes because I don't want it fully cooked because once this is done I'm gonna put it in with our jambalaya and mix everything all together there's nothing in the world worse than having a jambalaya that's mushy because someone has overcooked the rice I'm gonna show you all how to do this a really quick and simple way okay so now I have my beautiful sausage that I love so much and I have my Unduli let's go ahead and cut medallions okay these are medallions trying to cut them all the same size okay you know and I'm gonna be honest with you guys you can chop these up in the squares if you like I just cut them into medallions and I try my best to cut them the same size just like so in this manner and I like to get the kind with the skin on I like two on the skin for some reason you can purchase these without the skin okay and then there's a cup kill bah so that kielbasa sausage that has a green wrapping that's delicious as well and I believe it's made by Eckrich also so we're gonna cut this I like to use two sausages because my family likes to pick out the meat and when you have kids you know those kids are just swimming in that pan for the meats so I put extra meat in there that way everyone can enjoy it and with every bite everybody can have a nice amount of meat in their jambalaya okay this is that beautiful andouille sausage andouille andouille say it how you like I call it beautiful okay so now we're gonna go in make sure you wash off all your meats wash your meats off everybody okay you have to wash your meats off and clean them my chicken has been cleaned with vinegar cold water and salt and I'm just gonna trim any unwanted fat off of the chicken just like so and then I'm gonna go in and cut the chicken into cubes you can cut yours into slices however you would like to do would be just fine you want to try to make it all the same size so it all can get done around about the same size let me show you the chops that I'm using just like this okay I'm gonna continue to cut the other pieces of chicken and I'll be right back everyone so my rice is cooked for nine minutes I've taken it out of the bag and I just have it cooling down this is a pan that I have a little bit of canola oil in and what I'm gonna do yes go ahead and put my meats in which is my Unduli my smoked sausage and my chicken okay now listen here let me tell you something okay so the wok then I have over here it's gonna be the pan that I cooked everything yet the reason why I decided to cook my okay everyone sorry about the dogs barking they heard someone coming to the door okay so the reason why I decided to put my chicken and my meats in this pan is because this pin the bottom is much lower larger than the inside of my wok because typically when you make jambalaya you cook it all in one pan but I am going to start my meats in this pan I want to get it get that chicken nice and cooked and get a nice beautiful sear on to these sausages and then we'll transfer everything over to our wok okay so what you're looking for is for your chicken to get done you want to see that nice beautiful golden brown color onto your sausage as well now once that happens I'll show you what we're gonna do next okay you can see that my chicken is starting to get done my house smells amazing the sausage is starting to get that beautiful golden brown color but Unduli sausages oh listen here look at this you see that beautiful color that was starting to get on the sausage we're only your sausage to look like that or even darker in color now it's time to have some fun our meats done let's go ahead and start our base of the jambalaya we have some oil not too much oil just enough oil to coat the bottom of the pan and then we're gonna go in right away with our onions in our garlic it's a few of those peppers get in that's okay they're gonna go in eventually okay all right so we have onions and garlic this right here is gonna be cooked onto a medium heat you want for these onions and garlic to get nice and sauteed up it's gonna let so much flavor off into your jambalaya okay beautiful it smells amazing don't let your garlic cook too long because it'll start to burn so what you're gonna want to do is start adding other things to cool the garlic down a little bit so that it doesn't burn hey you might hear a little bit of noise that's because I've turned the fan right here that's on my microwave I've turned that fan on to suck up some of the steam that we have our garlic is nice beautiful and golden brown so right before it gets too dark let's go ahead and add our jalapenos our green onion and our tricolor bell peppers right in and we want to give them a few minutes to cook together and then we're gonna throw our meat in this recipe is a piece of cake the hardest part of the recipe is basically just cutting all your ingredients you have your ingredients cut the day before or hours ahead of time and you are going to have so much fun in the kitchen this recipe I'm going to make today it's going to be eight people yes it is and then we'll still be able to have some leftovers you know leftover for everyone to take home if need be all right you get a clip okay so now we're gonna head or meet that in and as far as the seafood it does not go into the last minute dad we're going to put our browned sausage we're gonna put our meat in with the veggies and we're gonna cover them and veggies in this manner pretty easy right our heat is on a medium-high heat 3 bring those veggies up to the top just like so okay and now we want to take and scatter some flour on to our meat in our veggies and it's going to cause the sauce that we put in here to become nice and thick and that's what we're looking for beautiful this right here smells amazing like I can put this right here on a piece of toast and be happy that's how deliciousness is okay so I'm doing it this way you can make this into a slurry if you like with a little bit of cold water but I like to do mine this way and I just use enough to coat the top of everything and then you just kind of mix it around in this manner it's gonna cause your sauce to be nice and thick but not too thick okay we're not making a soup here if you can understand what I'm saying beautiful oh just like that then I'm going to use just a little bit more flour it's not a lot of flour that you're going to use but you do need that beautiful let's let this cook for around about three to five minutes to let that raw flour taste cook off of the meat and the veggies and then we're going to go in with chicken broth be back pair cook the raw flour taste out you know of the pan for about five minutes now we're going to put some chicken broth in just like so this is a 32 ounce container and I'm using half of the 32 ounces okay you want to mix this around just like so beautiful that chicken broth is gonna give amazing flavor trust me when I tell you you know to be honest you can use vegetable broth or even water if you want it to because the spices that we use today is really gonna make up for you know that taste if you're not able to use chicken broth okay so don't worry about that now you see this that's what you're wanting this to look like at this point and that flour is doing its job right now trust me I'm gonna look in my cabinet and see if I have a bay leaf if I have a bay leaf I will put two bay leaves in okay I'll have to remind myself all right just like so and then we're gonna go in with crushed Tomatoes now this here is a 28 ounce can of crushed tomatoes I'm going to use the whole can you better believe I am okay and then I'm gonna use tomato sauce this is a 15 ounce of hunt's tomato sauce I love Hunt's tomato sauce it has the best flavor to me in San Marzano has a great flavor as well both of those are my top of the line of fresh tomatoes that you can get in the can okay so just give this an old baby listen here this is some goodness I want to bring this up to a boil for about 15 minutes and I'll be back when it comes to a boil I'm gonna let it boil for 15 minutes I'm gonna come back and show you what we're gonna do next okay everyone now what I want to do this has simmered for around about ten minutes now what I like to do remember your meat in here it's fully cooked I'm gonna go in with my Sal's own and use that whole packet assassin it's gonna give you amazing flavor as well as make the color nice and great we're gonna put some sugar and don't worry for one second that this is going to make it sugary it won't it just brings out the beautiful flavors that we already have now it's up to your discretion how much cajun seasoning you want to use that's all I'm gonna use at Cajun season goes a long way and then I'm gonna put some Maggi puyol in if you don't have Maggi poyo like I said grab the tomato and chicken flavored boy aren't cute a little tiny bit of salt because my Macky poyo already has salt okay crack black pepper and a nice amount of it beautiful whoo you all never had this before baby you better make you some this is Old Bay seasoning that's gonna really bring out the flavors in that seafood that we put in later get you some garlic powder in there don't be that person that's afraid to season things if you are that person your food will have no seasoning and that won't be good all right let's mix this around we want this to simmer for around about another half an hour with those beautiful spices but before we let this simmer I want to taste it and see if I'm happy with the flavor always taste your food so you know what you're feeding to your loved ones okay taste it and see if you need more of something or if you don't wanna give that a taste Oh mmm oh that's just what I'm looking for perfect and I don't have too much jalapeno in there it's just enough just to tickle the back of the throat not enough to burn anybody beautiful let this simmer for half an hour and I'll show you what we're gonna do next this is on medium heat okay everyone that's a simmer for 35 minutes and you can see that it has reduced down and it's nice and thick it's thick because we use crushed Tomatoes and also we added that flour look at this amazing as beautiful right so now what we're gonna do let's go ahead and put the corn in those of you that don't want you don't like corn you can't eat it guess what don't use it and it's that simple and yours will be delicious as well even if you don't use the corn but if you are a fan of Corning you love corn on the cob and your family members love it put it in there and watch what they say thank you they cannot believe the Jena young puts corn on the cob in her jambalaya and just how delicious this is look at that's beautiful now remembering that our crab legs and our seafood will go in last probably the last eight minutes of the cooking process now I'm gonna let this corn cook for about 12 minutes and then we're going to add our rice all right beautiful look at this Oh better make you some mmm put your some okra in there if you can find some this time of the year while I wait for my corn to get done I just want to show you all this and we're not even done yet look at this beautiful 'no sand there's so much meat in this one pan here look at that huge chunk of chicken Oh talk about some good cookin oh I have a little bit more rice in the back cooking as you can see and make sure that you all do not put this corn in until the last minute like I did okay because one thing you don't want is overcooked corn on the cob I don't like overcook corn on a copy still have to have some crunch just put that in and I've cracked them a little bit just throw that in the shells are gonna give amazing flavor you hear me look at that beautiful claw right there oh I'd like to get that one okay in in we go with our beautiful shrimp and the Rice's last Gina Young's jambalaya is 98 percent done everything happens so quickly from here we're gonna give this seafood probably eight minutes to cook and it'll be perfectly done really submerge those crab Lakes so they can get cooked the shrimp heck they'll be done in two seconds literally my seafood is cooked to perfection look at this beautiful piece of shrimp perfection my crab legs are done that qual is nice and cooked now we're going to take our time to mix in the rights that we barely undercooked on purpose because remember it's going to cook inside of your jambalaya now once you all to take your time and mix it up very well just like so after I get it mixed up I'll be right back okay this right here this was three bags of rice three bags of rice always gives me the perfect amount I made that extra rice just because I wanted to make sure but I will use it for dinner tomorrow look at this this is what I call jambalaya the rice is not overcooked the rice is not gonna be mushy this is not gonna be dry look at all of that juice we have in there that beautiful juice let's go ahead and turn this off it is ready to serve mmm let's go ahead and say a prayer over this beautiful jambalaya Gina young style Heavenly Father please forgive us for our sins come into our hearts we make you our Lord and Savior thank you Lord for the food that love the peace and the joy that you bring us every day thank you for this beautiful meal amen if y'all enjoyed this video today give Gina younger thumbs up and if you haven't subscribed make sure you subscribe make sure you click on a notification bell so you can be notified every time Jimmy Young uploads one of these awesome videos tell your family and friends and everybody you know all about Gina young and what I'm doing in this kitchen on a daily basis absolutely let's dive in amen okay everyone let's make a plate let's stick him right away and make sure to put you some parsley or those green onions right on top just like so take a look at this take a look look at the huge piece of chicken we have beautiful shrimp here we have our sausage we have that beautiful crab legs you all take a bite and and I'm gonna sit down and enjoy this this is piping hot so I'm not gonna give it a try right now look at this Oh take a bite my goodness taste that chicken whoo-wee look how thick the sauce is this is not dry at all look at that jambalaya Gina young style baby you hear me look at that beautiful sausage and don't forget oh don't forget that corn right there take a bite Oh Oh baby look at this and as always god bless each and every one of you thank you all for watching good night I gotta get off of here so I can enjoy this all I love you all

Channel: In The Kitchen With Gina Young

Views: 68,662

Keywords: Jambalaya #Jambalaya #Godisawesome #Godisgreat #Godisgoodallthetime

Id: w3EYQ-fXW08

Length: 28min 13sec (1693 seconds)

Published: Sat Dec 21 2019