Make This Amazing Jambalaya Pasta Tonight!

jambalaya pasta let's go what I'm gonna do is I'm gonna go ahead I've already washed and cleaned my chicken you know I mean uh you only need like a pound pound and a half right you know what I mean I can do it two ways I'm gonna do it one way for you I'm gonna go ahead and take my knife and I'm gonna go ahead and just cut it down like this just really through the middle don't have to be all that you know perfect or fancy see that I got a half there you know probably the best way or you can just take it you know what I mean or we could just start making some Cuts you know like this most of your pieces you want them to be like the same size reason being so when they when they're ready they're all ready as always and then even if you're new the full ingredient list will be down in the description box below right so look I went ahead and cleaned up everything if you guys look I'm big on this you guys got to pay attention to this look I wash and clean as I go that's the way we want to do it you can see I got my board right here that I do my chicken on I've already washed letting that dry now back over here now we want to go ahead and just do a little seasoning right so I'm gonna go ahead and just give me a couple of pinches if I start sneezing forgive me you know how they say if you ain't sneezing you ain't seasoning this is true and this right here is good just that Creole kick folks foreign ahead got myself like a little medium flame right I already got my pan nice and warm look I'm gonna go ahead and add some olive oil in here you know what I mean just to get it going this is infused olive oil by the way you guys can use regular if you don't have the olive oil you know cooking oil works just fine vegetable or Canola now this has already been soaking this chicken is starting to absorb the flavor you know what I'm gonna do is I'm gonna flip these and get these over on this side you know start cooking this down once I got everything cooked then we're going to go ahead and just take these out right then we're going to go ahead and start doing our shrimp you know this is real easy you guys you're looking for something to make especially on the weekday you know let me know you just want to get something out turn something out that's good too uh you got you might want to check this out and don't forget that pasta is inexpensive and it's very very filling okay so once your chicken is done you know what I mean you guys get a chance to see the bite sizes that I had done right you can cut them down even smaller than this they'll be ready even faster so now I'm just going to go ahead and add everything in here juices and all sometimes what I do is I peel these you know the Tails these already been you know deveined and all of that right I can do this and just leave them like that it's up to you guys how you want to do it but I like to have sometimes have a handle on there and because I don't make a whole lot of videos doing that I'm gonna go ahead and do it like this I probably should have put some of this Creole kick on here already you know what I mean and uh just work with it you know before because one thing about shrimp you know I mean it's really really absorbent and fleshy right okay so what I'm gonna do is just add just a little bit more you know olive oil right bring that up this is nice and hot you guys might not be able to see it but that's fine in there right now you know we got a lot of that chicken that Creole you know seasoning is down in there you can see it on the side over here but we're gonna get all of that up and there's some down there I can hear it popping so I know it's ready right so now we're gonna get this going remember this is shrimp you don't want to overcook it you don't want that rubbery you know taste you want to be able to divide it it melts in his mouth in your mouth you know so that's what we're looking for right now so I could just look at your shrimp and tail you see how immediately when you put in there start getting some heat it contracts and starts to turn into a ball okay so while we doing that we're going to multitask and I'm gonna go ahead and break out my andouille now it's up to you how you guys want to do it right I'm gonna go ahead and cut these off like this I'm assume you can introduce them you know like this which is fine just make sure you cut them the same thickness let's look at this shrimp oh it smells good I can feel the texture you know through my tongs you know so now I'm gonna take these if you guys take a look right over here turn this fire off for one second I'm gonna take this I got it it's got the chicken and the juice and all of that we finna put it in here just like this folks and these right here is ready so now look I put a little bit more olive oil in there just to get everything you know going now we're just gonna go ahead and add this let's do it this way folks so it don't take all day now I'll just move this around let a little olive oil get on there get everything nice and hot and let some of this and Dewey release some of its flavors in here too you know what I mean and then we'll put a nice little some of these I have a little cover on them and I'm even mostly want to leave some of this inside of this pan you know what I mean we're looking to put a little fine in here just what I mean when you want to put a little a little flavor a little color in there if you can see that right there you see that right there to ask what you want to have right then if you guys take a look it left a lot of you know color down there in that olive oil and them oils that's all from that end Dewey right so I'm not going to pour none of that out I'm gonna go ahead and use my tongs give it a little because we want to leave that inside of there so I'm just going to add it right here let me get all of this out and you know what we're going to do next folks we always start with what the onions look at the color you see that right there the fine is starting to take over all of the olive oil and all of the juices and oils from the andouille everything is just right right so what we're doing is we building layers of flavor right so now we'll go with our onions I always get my onions a head start you know what I mean most people when they do them they like to do them and get them uh how can I see it they like to just put them all in there together that's just not me this is what I like now since I put that in there and you know the onions was obviously on the whitish color right look at that right there you see that flavor but we're gonna sweat this down too the yellow bell peppers and now the green bell peppers okay so look now I'm getting ready to go ahead and you know put a smile on my face right so I'm gonna go ahead and load up my garlic press let me get all of these in here I got one nice big clove get it right here I hope you guys can see it look look at that right there oh yeah fresh minced garlic [Music] foreign just fragrant right off of the back now I'm gonna go ahead and just start adding my tomatoes you know what I mean just get a little bit of this flavor let everything marinate you know and marry together look at that right there folks now I already made my pasta you guys make it you know you want to do it follow the instructions on whatever brand that you bought you want to do it Al Dente that's already done it's behind me on the stove it's been done I probably should have said that from the very very beginning I want to go ahead and add everything but my shrimp right no worries you know what I mean we just want to get it in here it's okay I know some of you guys looking at me working with my hands uh I suggest you do it also look it makes it just a little bit more on a personal side and guess what folks I'm gonna pour a little bit of that in there you know I mean oh don't look at that shrimp trying to jump in no sir I'm gonna put about eight ounces of my tomato sauce in here right so I'm gonna just go ahead and add it it's about just a half a can for me you know so we'll just add that I'm gonna come with my chili flakes you guys can use Cayenne too if you don't have chili flakes I'm gonna add the rest of my seasoning but don't forget we doing jumbo line right so this Creole seasoning right here is it right here now we're going to just go ahead and let this marry you know I mean look at this right here and we want to heat it all up I just don't want to have a high concentrate you know of the seasoning all on one side I like to get it in here then I'm gonna add it on you know to the next but you see that right there that's what you want folks all right so as our ditches heat up or whatever you know what I mean that's what we want I'm just making a little room so I can get my little bay leaf so I can get a little a little bit of a bath right so we'll let that sit there and let that heat up and start putting this flavor on there everybody bringing something to the party right so you know we gotta you know speaking of bringing something to the party you know if you've been following me for a minute you know we got to have this I haven't even taken a taste yet my mouth is already watering you know why because I know what we're working with because guess what I built it folks you see that right there that's what you want to see it's starting to heat up right and I'm just going to go ahead and just give it two pinches by that salt and that's kosher salt by the way coarse ground you know I mean now I'm gonna go ahead and just work this back you know work this around and anytime I get ready which should be really about now I probably need to go ahead and get my you know my silicone spatula but now we're gonna go ahead and just add our broth you know I mean look at this right here and we're gonna cook this down too right that bay leaf look bay leaf was looking for this right here now I want to bring this up to a simmer but you guys got the gist of it this is what we want to do you know I mean so I'm gonna leave it alone I'm gonna let that fire do its thing I'm gonna wash some of these dishes and we're going to get ready [Music] it needs nothing else when I tell you it's ready it's ready you want one of the better tasting uh jambalayas it's gonna be the best because you made it at home too so look I'm gonna go ahead and just add my shrimp I'm gonna let this stand here for about two or three minutes now one to two minutes to be honest with you because we wanted to you know just ready to heat up we don't want to do no real cooking you know because we got the texture the way we want it but if you look at this right here look at that now any of y'all want to come on in here and pick up a bowl you know you just let me know ab's kitchen is open it's been right at two minutes I know this is ready to go I know the shrimp is nice and hot everything is hey yeah I feel like I'm over talking now we're getting ready to go ahead and add this fettuccine you know here now look when I want you to store check this out they only had like gluten free or something like that you know what it's pasta folks you gotta do whatever you want to do you know use whatever you want to use you know so for me I'm just gonna add it and just you know get it going like this and I'm gonna cook it in here too a little bit at a time because you want to get it all coated you don't want to have too much noodle you know what I mean too much pasta it's gonna come out great right by you putting in a little bit at a time that helps you you know what I mean because you don't want to like I said you don't want too much pasta just gonna go ahead and put some in here and I want you guys to just notice this look I'm just picking it right off at the top this is what I like right here you can see shrimp on top and Dewey I see chicken you know I can see the pasta I can even see the you know the parsley everything look this is a nice mixture I'm gonna go ahead and just add one more thing like that or top why because check it out folks I'm greedy I'm gonna go like this I'm gonna hold up get some andouille let's do it like this you know I mean let's get some chicken no we're gonna go ahead and Dewey got pasta and chicken cheers y'all some of y'all gonna get mad because I didn't go ahead and take the tails off I might have been a little bit on the lazy side when you watch all my other videos you're probably trying to figure out why he leave them on this one but I feel like when I make something it's this good you won't mind taking the handle off hmm I don't know if you can tell but look I'd have knocked off a little bit more you know what everybody telling me hey just wrap it up folks hey so I'm gonna go ahead and wrap it up look I want to give you guys one thing uh what I did right now let me get off camera let me just grab this for you I saved myself some pasta water which I should have said from the very beginning right so let's just say you put too much pasta in there and it absorbs everything and you need to loosen it up a little bit always shave yourself like a half a cup I got it this is Extreme you know what I mean I just filled up my little Pyrex or whatever but you can always add that on look it helps out that starchy water helps everything adhere you know to your pasta noodles and all of that hey super simple that's a pro tip save that and uh let's move forward now listen if you're new to my channel let me just take this time to say hey thank you for watching this video don't forget to like smash that subscribe button and tell everybody out here listen there's a channel out here to simplifying these recipes and taking the mystery on the cooking and with that being said I know I really didn't give no a whole lot of like hot as she is all I can tell you is is fire and I'm out peace [Music]

Channel: Smokin' & Grillin with AB

Views: 160,631

Keywords: Cookin wit AB, Smokin and Grillin wit AB, Make This Amazing Jambalaya Pasta Tonight!, jambalaya pasta, jambalaya, cajun food, cajun, jambalaya recipe, cajun jambalaya, how to make jambalaya, creole jambalaya, chicken and sausage jambalaya, cajun pasta with shrimp, best jambalaya recipe, sausage jambalaya, easy jambalaya, new orleans creole jambalaya, easy jambalaya recipe, southern jambalaya, shrimp jambalaya, cajun jambalaya recipe, cajun recipes, cajun pasta, easy recipes

Id: DBO7wZdSWNE

Length: 13min 45sec (825 seconds)

Published: Sun Jan 08 2023