How to make Jambalaya (Authentic Creole Recipe)

hey guys kitchen chef here today we're going to make a Creole jambalaya now I know Creole is not it's a different jambalaya than I made last time last time what I made was a Cajun jambalaya which doesn't have tomatoes basically and it has a few different spices but when I tell you this is one of the best jambalaya I've ever made I'm not kidding so stick around and follow me but what we're going to need for this and I'm going to have the links in the description below of where you can get these this is a six roughly a 6 quart Dutch oven cast-iron real thick real heavy but you need something like this to have to really help with the heat chef's knife to chop your onions bell peppers and celery which is the Trinity cutting board and that's pretty much it what you're going to need before we get started is to have 1 cup of bell peppers 1 cup of celery and 1 cup of onions chopped and ready to go so let's get started we're going to start with one and a half teaspoons of salt I already added the two teaspoons of cayenne pepper next we're going to use one-and-a-half teaspoons of white pepper now we're going to use 1 teaspoon of dried thyme add that in there so we're going to do a half a teaspoon of black pepper I also added the quarter of a teaspoon of rub sage if you have access to sage use it if not it's not going to make that big of a difference look at that seasoning it looks delicious all right now cover it give it a good shake shake it up real good I don't put your nose too close to this when you open it other or you'll be sneezing for a while all right now we're going to add two tablespoons of butter on high heat get that to where it starts to sizzle like that once you see it starts smoking we're going to add the other ingredients the chopped is a half pound of chopped ah so about two cups some what we're going to do with that is we're going to Brown that for about three or four minutes stir frequently or it will burn so as you can tell even on high heat it you know with a cast-iron skillet it really does a good job of spreading that heat out now we're cool depen off a little bit by adding about 14 ounces or a pound of smoked sausage now you can imagine my house smells absolutely incredible right now because the toss so what toss o is is a heavily smoked ham and then sausage is also smoked but it's not as heavily seasoned so it does have a good balance we're going to cook the sausage probably about another couple of minutes in there let it brown as well two or three more minutes you can just see it it's cooking really good it's going to get nice and brown you need to have a chicken cut up as well boneless cut into bite-size pieces I'm going to have all this in the description of the video like this now I use the whole chicken I cut the chicken up and I save the bones and everything to make a stock so what this is it's a little bit of thigh meat and for the for the most part it's just breast meat after that once you add the chicken in you're going to cook until the chickens round about three to six minutes probably closer there's a five or six minute mark actually stir frequently scrape the bottom really well you're going to see it start to build up a nice brown texture now we're going to add it's been in there for about two or three minutes we're going to add the seasoning and I like to keep browning the meat after I have the seasoning added to me it just adds a little bit extra kick at the you know on the bottom of the pan but this will burn so make sure you stir this it does have a lot of the juices and the fats from that from the sausage and stuff rendered out so it's not like you're cooking it on a dry surface the butter helps as well just be sure to always scrape the bottom of the pan all right now that the meats been browned and everything we're going to start by adding we're only going to add half of the vegetables we chopped so we're going to add half of a cup of onions 1/2 a cup of celery then half a cup of bell pepper and what that's going to do is this initial adding of the vegetables is going to these vegetables are going to cook down to nothing now we're going to add two cloves of garlic alright mix that up really good like I was saying it's because what it's going to do is it's going to build flavor use your adding levels of flavor you can think of it like that so the initial vegetables and everything those are going to cook down and later on once we have the tomato sauce and everything else those are going to cook for a shorter amount of time so these what well these are going to be demolished once we cook them they're going to dissolve down they're going to give up all their flavors the ones we add later are going to hold on and they're gonna be not as broken down so they're going to give off a different texture a different flavor and that's basically what Creole and Cajun cooking Louisiana cooking is about building flavors as you can see this is still on high heat you want to stir you on a scrape up the goodness I have added no water so far everything on the bottom of this pan rendered from the vegetables and the meats and you can tell it's a thick juice it I wish you could smell I wish you could be in the kitchen with me because it smells great now we're going to add half a cup of tomato sauce this is where it differentiates from Cajun to Creole Creole uses tomato sauce and tomatoes Cajun jambalaya will you will not find tomatoes in a Cajun jambalaya and if you do then they they took that part from the Creole side Cajun food is more country cooking Creole food is more city food but tomatoes were more available in New Orleans at the time now tomatoes are readily available for Cajuns as well we just that heritage never built from a tomato based ingredients and hardly any of the foods except for maybe a sauce we call now we got that added in good we're going to add the remainder of the celery onions and bell peppers and we're going to add one cup of diced tomatoes this is the fresh tomato diced up get out of your garden or wherever it doesn't matter just make sure you have one roughly one cup of tomatoes give that a good mix like so yeah you really want to get you really want to scrape the bottom you want to get all that goodness off the bottom of the pan and I do have I always put the recipe in the description of the video because I do a really bad job of telling you how long to cook certain things while I'm cooking it like earlier the vegetables were supposed to cook for five to eight minutes it didn't add that so but you will see all the cooking times in the description of the video so once this has been cooking for a little while and it looks like this you want to remove it from the heat now this pot is going to cook this is a heavy really sick bottomed cast-iron skillet it's going to boil like this for a little while after you remove it from heat but you don't have to worry about it it's not going to continue cooking at the normal temperature so now it's time to add some rice we're going to add one and 1/2 cups of rice again see this is incredible I have added no water to this at up until now nothing no chicken stock I mean I'm sorry we don't use water in dishes usually let's get the rice this is again this is one and a half cups of rice we're going to mix that thoroughly yeah you want to make sure you get it pretty coated it's already going to start to absorb some of those fantastic juices and if you made your chicken stock in advance we're going to use it now we're going to take two and a half cups of the chicken stock and we're going to ladle a fuel or spoon the fuel of it in in there first before I pour it in alright so we're going to finish adding the remainder of the chicken stock again that's two and a half cups of chicken stock you want to mix that thoroughly then you want to pre-heat your oven to 350 degrees now you want to cover this and leave it off of the heat and my oven takes about six minutes to preheat but once it gets up to that 606 out to 350 degrees we're going to uncover the pot then we're going to add the pot in the oven uncovered for one hour what that's going to do is that's going to allow the rice to absorb all this delicious juice that you're looking at right now and what you're left with is an absolutely amazing smelling and tasting jambalaya give that a good stir and get ready to serve so a typical serving size if it's used as a main dish is like a ramekin put to full ramekins of jambalaya in a plate make sure you get a lot of that good meat too we're going to add one then we're going to add another half but let me tell you this this is probably one of the best jambalaya I've ever had it was amazing if you try this please let me know how you like it I really look forward to hearing from you there's a second ramekin now if you're going to use it as a side dish just use one bowl here's some close-up shots of what it looks like served I hope you I really hope you like this video guys and if you did like this video please subscribe down below I appreciate it make sure you hit that Bell to be notified whenever I upload new videos guys I put a lot of work on these videos and I really really hope you like them if you do give me a comment maybe give me a comment on what you want me to cook next thanks have a great day

Channel: The Cajun Chef

Views: 46,265

Rating: 4.8961039 out of 5

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Id: vbVF-vdLWxs

Length: 8min 56sec (536 seconds)

Published: Wed Feb 01 2017