@@BigLewBBQ, I was recently in New Orleans, and I just couldn't get enough to eat. The thing I miss most is the food now that I'm back home. There's nothing like that back home cooking. Smothered everything. 😂😂😂😂
BIG LOU Where is Home for you? I grew up an hour north of New Orleans. I was born in Baton Rouge, then lived there in my late 20’s and early 30’s. I’ve lived in west Louisiana for the 15 years or more. Like most comfort foods, Jambalaya is not to good in restaurants, it is better as a home cooked meal by grandma or pawpaw, or momma or daddy, or and aunt or uncle or someone old enough to have years of experience making it. Nothing is measured and the most important ingredients are love, care, and time.
@@BigLewBBQ, these days Spokane Valley, Washington is home. I grew up in Los Angeles, California, but my mom is from Baton Rouge, Louisiana. All we ate was home cooked meals. Non of that fast food stuff. My aunts and uncles are all from there also. When I was little, we would go fishing if we wanted fish for dinner not the store. That was good eating. To this day I still prefer a home cook meal and I do most of the cooking. My wife's mother is from Louisiana also, but my wife can't cook. Lol 😂😂😂😂😂
Heavy Metal Bar-B-Que Dude, that’s a full proof way to cook rice. Use a thick cast iron heat retaining pot. The enameled ones work if they are quality and Don have real thin iron sides. Even just boiling plain white rice in water, or broth or whatever. Bring the water to a boil, add rice, stir once quickly to distribute se twice as much liquid as rice. it evenly, then water returns to a boil cover an boil five full minutes, then turn off the stove (or take the pot off the camp fire). just wait 25 minutes. You will have perfect fluffy tender rice every time. It won’t be gummy, or sticky or gooey. This only works with cast iron pots. It won’t work with stainless steel, or thin walled anodized aluminum cook ware, they don’t retain the heat after the stove is turned off. Try it. Thanks for watching. I sow you put up a vid today. It is on tomorrow’s watch list. I got to go announce a high school football game now. aluminum. >
Daddy Dutch BBQ Well, I scratched my phone camera screen when the shot the sceene of opening the pot with it, and I could smell it just fine. So scratch and sniff TH-cam has just got to work, right?
I love me some good chicken and sausage jambalaya, I prefer Cajun over Creole. I especially like that you almost caramelized the Trinity., Most dont take it that far, which accounts for a lot of bad jambalaya I have had. I don't remember ever having Tasco before, but sounds exactly what I would want. Great tips on the rice cooking. I really miss good Cajun cooking. Nicely Done. Gracias por compartir. 😎.
The Grumpy Ol' Gringo Sr. You got to really brown the trinity, especially the onions, that’s where the color and good flavor come from. Thanks for watching.
Haha, you are right Lew. We do have regional foods in this country. Outside of those who travel a lot and experience other state's food favorites, we won't know. I have never heard of Tasso til now. lol. Not my fault though. Never had Jambalaya. That's not my fault either. What we do have here in S.C. which is pretty close is what we call Chicken Bog. Chicken bogged down in rice with all that other stuff. I've been meaning to cook one on video for a couple years now but haven't yet. It has most of what you had except for garlic and tasso. What you came out with looked delicious, kinda like......Chicken Bog. lol Thanks for the Louisiana cuisine differences on this recipe too, caus I didn't know that either. Oh, you won't believe this, but I"ve never been in the state of Louisiana. Well, and about 40 other states too. Yea, I stay put mostly.
I've not heard of Tasso before but if it's pork, and smoked, it HAS to be good! So happy you did this vid because when it gets a little cooler I'm gonna do that in my D. Oven at camp. (I really like the D.O. You were using!!!!)
Carolina Chris Outdoors That D.O. is probably Great Depression/ WWII era. At least according to the research I have done. I inherited it form my late stepdad he’s was born in ‘26. It had belonged to his mother. I’ll make a. Tasso video next week. I used the last of this batch last night Louisiana-fy-ing the great South Carolinian dish of Shrimp & Grits.
Thanks for the great video.Like you said TH-cam has a way of teaching you what's what and new things,interestingly of course one mans exotic or ethnic is anothers comfort food made by granny or mom.In my case i barely discovered that even though i love Jambalaya and have been cooking it since the 90s i did not realize it was Creole style.i love Creole,but now i have to try your Cajun version as well.
BushiBato the creole red style is mainly popular in New Orleans. Probably most jambalaya in Louisiana is without tomatoes. In Baton Rouge (my hometown) both styles are popular, it’s probably the area where most folks even realize there are two styles. Maybe because it is the Capital City or LSU brings in folks from all over the sate. In Lafayette folks probably never use tomatoes, New Orleans folks almost always. The fancy restaurants in New Orleans serve creole style. Therefore, the fancy celebrity chefs in New Orleans promote the creole style recipes which include tomatoes. It is these recipes by these well known chefs that get printed in the cook books, magazines and popular websites. Therefore most jambalaya outside of Louisiana is the Creole (tomato included) style. Just google the difference in the two, even Wikipedia does a good job of explaining the two varieties of red and brown jambalaya. en.m.wikipedia.org/wiki/Jambalaya Thank you so much for watching.
And yet, a teacher ends a sentence with a preposition? OH the humanity!! (edit)...so what is, is? (edit)...and yum, I love cooking dishes like ths, mainly for the kids on the weekends, when we all have time to eat and enjoy each other(s) company. I normally cook for myself...so I will save this recipe for the weekend. Plus, I really6 like the fact yor eating a freshly steaming dish!
Sir I write it or say it. I probably am guilty of that common native English speaker grammar mistake. Though I tried to avoid it. What did I say that ended with a preposition? “Is” is a verb. The third person singular of the infinite “to be”
@@BigLewBBQ My feeble attempt at Yub Tub 101. Say something benign, in hope of other responses, thus (hopefully) helping your channel. Yes that's the way I think, hasen't got me to far, so far.
@@BigLewBBQ - Hi Mister Big Lew....I do believe our friend Mister Miller is is just goofing around. I bet he's giggling over there right about now 🤭😂🤣😂
Well shoot I guess I just asked you to make a tasso video. :) Had it but never made it, and that jambalaya looks fantastic Big Lew. Have a great weekend!
Well in the meantime I’ll let you know that I began with this recipe and then changed it up a bit. I made about six variations, three are major changes and three are just tweaks. Even so this recipe by Folse is a good place to begin. www.jfolse.com/recipes/meats/pork31.htm
@@BigLewBBQ Well ... i don't . I did not even know this dish exist until i watch your video haha , maybe it's because i live in asia and this dish is not popular here . The closest thing i can imagine right now is probably fried rice with or chinese chicken rice .
Rekkies Bub Well then, I understand. Yes, probably fried rice is the closest. I suppose it does look gross to some one unfamiliar with it. Thanks for watching. What Asian country are you from?
Wow I did not realize how many layers go into making jambalaya the right way. These people putting a box on the shelf of a grocery store try to make it sound easy to make a "quick" meal to throw on the table so they came home and voila I did home cooked meal... LoL
How about that Vollrath dutch oven..!! I have a Lodge, BSR and a #9 Favorite high dome but no Vollrath. Okay I learned something about regional food. I had never heard of Tasso. Yes a video is in order but if I had to guess I will have a batch going before you get the video out. It just sounds like something I need in the freezer.
Larry Stephens Well ok Larry. I start with this recipe and doctor it up a bit. One of the main things I do is I let it cure three days rather than just over night. There other good ones too, if you google it. I like this one, it is easy! www.jfolse.com/recipes/meats/pork31.htm
Hurtis Mixon it is a Volwrath Ware 45 (model) it is a #8 10” cast iron pot or dutch oven. According to my research it was manufactured during the 1930’s til the 1950’s. It is 4-1/2 quarts. I assume the “45” of the model number means 4.5 qt. I don’t know much about it other than that. It originally belonged to my step-father’s mother. He died at age 81 in 2011, I sort of acquired/inherited it shortly after that. Evedently, it gets some respect on the cast iron collectors forums and websites. They usually go for about 65 bucks on eBay and Etsy. Thanks for watching and asking. I know that was more info that you asked for, but I appreciate your interest and wanted to let you know what I know about it. It is possibly my favorite piece of CI cookware that I own, and I own a fair amount.
Thnx Big Lew BBQ! Great info and story line/history behind the pot. I do enjoy your posts. You got “flava”! Keep on cookin, keep on grillin’ & keep on YouTubin’ brother!
Hi Mister Bilg Lew.... I tried making jambalaya a couple of times but it turned out like oatmeal and stuff. It was mushy and the spices were....super extra not so good! 🤢 Hopefully this recipe can help me out 🤭😂
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
New subscriber here! Jambalaya is my wife's favorite! Gonna have to try this out! Cheers!
Yes Tasso video, thx for informing me of that. Happy to see new content from!
Just give me both. I'm hungry.
BIG LOU Both Creole and Cajun! Too styles of jambalaya and they is two ways to spell Loooo.
@@BigLewBBQ, I was recently in New Orleans, and I just couldn't get enough to eat. The thing I miss most is the food now that I'm back home. There's nothing like that back home cooking. Smothered everything. 😂😂😂😂
BIG LOU Where is Home for you?
I grew up an hour north of New Orleans. I was born in Baton Rouge, then lived there in my late 20’s and early 30’s. I’ve lived in west Louisiana for the 15 years or more.
Like most comfort foods, Jambalaya is not to good in restaurants, it is better as a home cooked meal by grandma or pawpaw, or momma or daddy, or and aunt or uncle or someone old enough to have years of experience making it. Nothing is measured and the most important ingredients are love, care, and time.
@@BigLewBBQ, these days Spokane Valley, Washington is home. I grew up in Los Angeles, California, but my mom is from Baton Rouge, Louisiana. All we ate was home cooked meals. Non of that fast food stuff. My aunts and uncles are all from there also. When I was little, we would go fishing if we wanted fish for dinner not the store. That was good eating. To this day I still prefer a home cook meal and I do most of the cooking. My wife's mother is from Louisiana also, but my wife can't cook. Lol 😂😂😂😂😂
BIG LOU MOM from BR! Alright!
What can I say ?....Woooo Weeee Looks Great 👍
Great tip on cooking the rice! I got a feeling we will be seeing a Tasso vid here shortly. I'll take a bowl! 👍
Heavy Metal Bar-B-Que Dude, that’s a full proof way to cook rice. Use a thick cast iron heat retaining pot. The enameled ones work if they are quality and Don have real thin iron sides.
Even just boiling plain white rice in water, or broth or whatever. Bring the water to a boil, add rice, stir once quickly to distribute se twice as much liquid as rice. it evenly, then water returns to a boil cover an boil five full minutes, then turn off the stove (or take the pot off the camp fire). just wait 25 minutes. You will have perfect fluffy tender rice every time. It won’t be gummy, or sticky or gooey.
This only works with cast iron pots. It won’t work with stainless steel, or thin walled anodized aluminum cook ware, they don’t retain the heat after the stove is turned off.
Try it.
Thanks for watching. I sow you put up a vid today. It is on tomorrow’s watch list. I got to go announce a high school football game now.
aluminum. >
Looks very good!
I agree ! We need a Tasso video Big Lew! That jambalaya looks incredible! Lol @scratch n sniff YT ! Well doneLew !
Daddy Dutch BBQ Well, I scratched my phone camera screen when the shot the sceene of opening the pot with it, and I could smell it just fine. So scratch and sniff TH-cam has just got to work, right?
love how this jambalaya was with chicken and sausage... yummy and tasty 8)
I love me some good chicken and sausage jambalaya, I prefer Cajun over Creole. I especially like that you almost caramelized the Trinity., Most dont take it that far, which accounts for a lot of bad jambalaya I have had. I don't remember ever having Tasco before, but sounds exactly what I would want. Great tips on the rice cooking. I really miss good Cajun cooking. Nicely Done. Gracias por compartir. 😎.
The Grumpy Ol' Gringo Sr. You got to really brown the trinity, especially the onions, that’s where the color and good flavor come from. Thanks for watching.
I would be interested in seeing a Tasso video. That looks fantastic
Noname Please By popular request I should have it going next week.
Make that Tasso video, you got my curriosity stirred up.
Jerry Touchstone Alrighty then! Give me a week or too.
You did the D*MN thang with this right here BBQ Lew! Big Ballin'! 'Bout to put this in rotation here in Lake Charles this weekend. Thnx for sharing.
Haha, you are right Lew. We do have regional foods in this country. Outside of those who travel a lot and experience other state's food favorites, we won't know. I have never heard of Tasso til now. lol. Not my fault though. Never had Jambalaya. That's not my fault either. What we do have here in S.C. which is pretty close is what we call Chicken Bog. Chicken bogged down in rice with all that other stuff. I've been meaning to cook one on video for a couple years now but haven't yet. It has most of what you had except for garlic and tasso. What you came out with looked delicious, kinda like......Chicken Bog. lol Thanks for the Louisiana cuisine differences on this recipe too, caus I didn't know that either. Oh, you won't believe this, but I"ve never been in the state of Louisiana. Well, and about 40 other states too. Yea, I stay put mostly.
Looks absolutely amazing, scratch and sniff lol
I've not heard of Tasso before but if it's pork, and smoked, it HAS to be good! So happy you did this vid because when it gets a little cooler I'm gonna do that in my D. Oven at camp. (I really like the D.O. You were using!!!!)
Carolina Chris Outdoors That D.O. is probably Great Depression/ WWII era. At least according to the research I have done. I inherited it form my late stepdad he’s was born in ‘26. It had belonged to his mother. I’ll make a. Tasso video next week. I used the last of this batch last night Louisiana-fy-ing the great South Carolinian dish of Shrimp & Grits.
Love all of the flavors Big Lew. So glad to see the real deal Jambalaya!! Make that Tasso video....we need it!! Take care bud!!
BBQ PIT DOG Next week, I hope.
Yes make that tasso
Thanks for the great video.Like you said TH-cam has a way of teaching you what's what and new things,interestingly of course one mans exotic or ethnic is anothers comfort food made by granny or mom.In my case i barely discovered that even though i love Jambalaya and have been cooking it since the 90s i did not realize it was Creole style.i love Creole,but now i have to try your Cajun version as well.
BushiBato the creole red style is mainly popular in New Orleans. Probably most jambalaya in Louisiana is without tomatoes. In Baton Rouge (my hometown) both styles are popular, it’s probably the area where most folks even realize there are two styles. Maybe because it is the Capital City or LSU brings in folks from all over the sate. In Lafayette folks probably never use tomatoes, New Orleans folks almost always. The fancy restaurants in New Orleans serve creole style. Therefore, the fancy celebrity chefs in New Orleans promote the creole style recipes which include tomatoes. It is these recipes by these well known chefs that get printed in the cook books, magazines and popular websites. Therefore most jambalaya outside of Louisiana is the Creole (tomato included) style.
Just google the difference in the two, even Wikipedia does a good job of explaining the two varieties of red and brown jambalaya.
en.m.wikipedia.org/wiki/Jambalaya
Thank you so much for watching.
And yet, a teacher ends a sentence with a preposition? OH the humanity!! (edit)...so what is, is? (edit)...and yum, I love cooking dishes like ths, mainly for the kids on the weekends, when
we all have time to eat and enjoy each other(s) company. I normally cook for myself...so I will save this recipe for the weekend. Plus, I really6 like the fact yor eating a freshly steaming dish!
Sir I write it or say it. I probably am guilty of that common native English speaker grammar mistake. Though I tried to avoid it.
What did I say that ended with a preposition?
“Is” is a verb. The third person singular of the infinite “to be”
@@BigLewBBQ My feeble attempt at Yub Tub 101. Say something benign, in hope of other responses, thus (hopefully) helping your channel. Yes that's the way I think, hasen't got me to far, so far.
@@gregormiller4037 you are and have been for the longest time a great help to my channel! Thank you.
@@gregormiller4037 - Hi Mister Miller....are you causing ruckus? You best behave Mister ☝️🤭🥰
@@BigLewBBQ - Hi Mister Big Lew....I do believe our friend Mister Miller is is just goofing around. I bet he's giggling over there right about now 🤭😂🤣😂
Well shoot I guess I just asked you to make a tasso video. :) Had it but never made it, and that jambalaya looks fantastic Big Lew. Have a great weekend!
Well in the meantime I’ll let you know that I began with this recipe and then changed it up a bit. I made about six variations, three are major changes and three are just tweaks.
Even so this recipe by Folse is a good place to begin.
www.jfolse.com/recipes/meats/pork31.htm
i thoughti t wouldn't look good , but turns out it does!
good one Lew
Rekkies Bub Why?
@@BigLewBBQ idk ,the dish did not look very good to me until you cook the rice together and all the colors inside make everything look yummy .
Rekkies Bub How do you make Jambalaya?
@@BigLewBBQ Well ... i don't . I did not even know this dish exist until i watch your video haha , maybe it's because i live in asia and this dish is not popular here .
The closest thing i can imagine right now is probably fried rice with or chinese chicken rice .
Rekkies Bub Well then, I understand. Yes, probably fried rice is the closest. I suppose it does look gross to some one unfamiliar with it. Thanks for watching. What Asian country are you from?
Wow I did not realize how many layers go into making jambalaya the right way. These people putting a box on the shelf of a grocery store try to make it sound easy to make a "quick" meal to throw on the table so they came home and voila I did home cooked meal... LoL
Me O My O Jamblayo!
How about that Vollrath dutch oven..!! I have a Lodge, BSR and a #9 Favorite high dome but no Vollrath. Okay I learned something about regional food. I had never heard of Tasso. Yes a video is in order but if I had to guess I will have a batch going before you get the video out. It just sounds like something I need in the freezer.
Larry Stephens Well ok Larry. I start with this recipe and doctor it up a bit. One of the main things I do is I let it cure three days rather than just over night. There other good ones too, if you google it. I like this one, it is easy!
www.jfolse.com/recipes/meats/pork31.htm
How many quarts is your cast iron pot Big Lew? Will a 2 QT work or should I go with a 5 QT pot?
Hurtis Mixon it is a Volwrath Ware 45 (model) it is a #8 10” cast iron pot or dutch oven. According to my research it was manufactured during the 1930’s til the 1950’s. It is 4-1/2 quarts. I assume the “45” of the model number means 4.5 qt.
I don’t know much about it other than that. It originally belonged to my step-father’s mother. He died at age 81 in 2011, I sort of acquired/inherited it shortly after that.
Evedently, it gets some respect on the cast iron collectors forums and websites. They usually go for about 65 bucks on eBay and Etsy.
Thanks for watching and asking. I know that was more info that you asked for, but I appreciate your interest and wanted to let you know what I know about it.
It is possibly my favorite piece of CI cookware that I own, and I own a fair amount.
Thnx Big Lew BBQ! Great info and story line/history behind the pot. I do enjoy your posts. You got “flava”! Keep on cookin, keep on grillin’ & keep on YouTubin’ brother!
Hurtis Mixon thanks for the encouragement.
Hi Mister Bilg Lew.... I tried making jambalaya a couple of times but it turned out like oatmeal and stuff. It was mushy and the spices were....super extra not so good! 🤢 Hopefully this recipe can help me out 🤭😂
Big Lew!!!