How to make Traditional Louisiana Chicken & Smoked Sausage Jambalaya

[Music] hello this is janae from cooking with Danae and today I'm getting ready to make jambalaya you know that March 8th is Motty Gras and to get into the festivities I'd like to demonstrate how you make traditional Louisiana jambalaya and we're going to start with our Dutch oven that has both a little bit of canola oil and butter and I'm going to add our onions and don't worry about getting all of this down I'm going to provide your recipe for you and there's about a cup of onions here I'm going to start with a Holy Trinity which is the Onion's the celery bell pepper and the green onion and what we're going to do and I know it looks like a lot it's about a cup cup in the path of each one of those vegetables but what I'm going to do is I'm going to saute all of this and until the vegetables are slightly I [Music] guess they're going to be still crunchy but slightly like very very soft as you can tell we're still here sauteing our Holy Trinity which is our celery our bell peppers our onions green onions I'm going to add our garlic and this is just about a teaspoon and a half of garlic and I'd like to now add this is just a little smoked turkey sausage that I've cut up into tiny bits and I know some people in there John Malaya they will have it cut in rounds it just depends on what you want to do you want to make sure your sauteing on your vet all your vegetables over a relatively fine and I wish you could smell this if we had smell-o-vision you'd be able to see that this is absolutely wonderful smells divine this is a dish as I said before that you can pull together in a matter of minutes and it feeds a crowd this will serve at least eight people or four really really hungry folks jambalaya is a rice dish there are a lot of different cultures that have a dish similar to this paella is one that that's prepared by people who live in Spain you'll notice that I'm used and if you can see them here I used the orange bell peppers and I had some green bell peppers you can use in you are long as they're sweet peppers and we're going to as you can see we're going to just let this continue to cook for about about five minutes five or six minutes or so alrighty and now we're sauteing our Holy Trinity and our sausage and the next thing we're going to do is add our seasoning now you see I'm preparing this in a Dutch oven I don't I know everyone probably doesn't have one this is very very old I believe it belonged to my grandmother and she may have gotten it from her mom so my great-grandmother and I don't know where she got it from but it's been passed down and we're gonna with still on the high heat we're going to add our seasonings now what I have in here is the cumin I've got some black pepper dry mustard a little bit of onion powder some gumbo fillet some thyme cayenne pepper and a tiny bit of basil a little bit of salt just stop that I'm going to add with the rice has salt in it so I'm going to be really careful about the amount of salt that I add to this dish it's always better in this particular dish to under salt and that over salt so what I'm going to do with everything hot I'm going to add all of the seasonings and it's going to look really strange but you want to get those seasonings in there it's going to be very concentrated with flavor and you really want to coat all of the vegetables with the seasonal [Music] next I'm going to add the rice and jambalaya is made with long grain rice just plain white rice I suppose you could use brown rice I've never made it with brown rice and we will want to stir and add we want to make sure every grain of rice is covered with not only the seasoning the vegetable the sausage this imparts really great flavor to this dish and I'm using about 2 cups of rice uncooked rice and as I said I'm using long grain white rice and I know this let me know it's not washed it's right out of the package you don't want to wash it this is one of those dishes that's going to come out better if you don't wash the rice if you look carefully you will see that the little grains of rice are actually cooking they're turning very white and that's what you want you now I'm going to add the stock in just a moment now I've been just tossing and sauteing the rice and the vegetables and the smoked sausage and I'm going to add my stock I have approximately 4 cups of beef stock this is can stop I'd had one low-sodium one that's just a regular beef broth you can use chicken I prefer to use the beef and we're going to add that and it's going to boost and smoke and this is a wonderful thing this is exactly what it's supposed to do and you want it to do just this I wish you could smell this what we're going to do is bring this to a boil and once it's brought to a boil we're going to place a lid on it and let it cook for approximately twenty to thirty minutes and it really depends on I tell you the humidity rice is funny when it cooks it may take twenty minutes sometimes and maybe 25 or 30 if you need to add a little bit more water that's fine right now I'm going to add some cooked chicken and I have two types I'm adding chopped chicken thighs that have been boned and skinned and I'm also adding chicken breasts just little cubes and we're going to stir this together and we're going to let this come to a boil and as I stated your jambalaya is going to need to cook for approximately 20 to 30 minutes it may even take a little bit longer as you can see it's bubbling right now once it starts to boil I'm going to turn it down to a medium heat and then I'm going to let it simmer for 20 minutes I'll come back I'll check it I do want to add one thing when in this jambalaya one main ingredient I didn't mention was the gumbo feeling and that sassafras leaves now the interesting thing that it's any brand but saturn's is the brand that I use what I want you to be aware of is when you purchase sassafras leaves please look at the ingredients sometimes gumbo filet is cut with thyme leaves if it says sassafras and thyme don't purchase it you need a pure product a clean product so you only want gumbo filet just sassafras ground sets sassafras leaves only okay we're going to let this simmer I'm going to put a lid on it and we'll come back in a bit and check well we've been cooking the jambalaya now for about 20 minutes and as you can see it's starting to the rice is starting to cook it's still not fluffy so we're going to let it continue to cook for another 10 minutes 12 minutes or so or until the rice is done your rice should never be crunchy but if you can notice that all of these stock is is being absorbed and it's on medium heat right now and I'm going to put the cast iron lid to my Dutch oven back on it and let this simmer for a little bit longer we'll be back in a minute well we're back and it took about 33 34 minutes for the jambalaya to finish if you look closely you'll see the grains pull apart and it is ready to be served I'm so glad you could be with me and watch me prepare this wonderful jambalaya and as I said the recipe will be available on cooking with Danai com [Music]

Channel: Denay

Views: 147,838

Rating: 4.8344989 out of 5

Keywords: Louisiana Creole Jambalaya, Creole Jambalaya video, chicken sausage jambalaya, cajun jambalaya video, New Orleans Jambalaya, jambalaya recipe video, authentic jambalaya video

Id: hsl9w-0WEVg

Length: 12min 49sec (769 seconds)

Published: Sun Feb 20 2011