Jambalaya Recipe
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- เผยแพร่เมื่อ 23 พ.ย. 2024
- This is my Jambalaya Recipe. I cooked this and it was all gone the same day. Just tastes amazing! So flavorful! "Recipe In The Description" (Click Show More For Links To The Items Used In The Video)
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Ingredients:
6 cups of long grain mahatma rice
12 cups of broth/water
6 lbs of Jambalaya meat(Boston butt or temple meat)
1 pack of John Morrell Hardwood Smoked bacon
3 lbs of Veron smoked sausage
3 lbs of chicken thighs
12 medium onions chopped fine
Leblanc's Creole Seasoning to taste
Garlic powder to taste
First thing first...
Start with a half of pack of hardwood smoked bacon. Cook bacon down until it's crispy. Take the bacon out and leave bacon grease in the pot.
Next put the seasoned jambalaya meat in the hot bacon grease. Be sure the jambalaya meat is seasoned really good with Tony's because it's going to help with the graton at the bottom of the pot.
Brown the pork meat down really well. Let the meat fry until it starts to stick, then stir. Do that over and over again, it sticks then stir, repeat. Sometimes a little water is needed to cool off the bacon grease. The meat debris that sticks to the bottom of the pot (the graton) will dictate your color of the rice/jamb.
After the pork is browned down remove completely from the pot.
Next brown down the 3 lbs of seasoned chicken. Season chicken really good with Tony's. Brown chicken down same way as you did the pork meat. Once chicken is cooked take it out the pot.
Now throw in 3 lbs of Veron's smoked sausage. Cut the sausage about 1/4 inch thick. Don't overcook the sausage, Just mildly brown it down, because overcooking will cook all of the taste out of the sausage. After I cook the sausage a little I remove from the pot.
Drain the grease out of the pot at this time but dont lose the graton. Then I add my onions with a splash of stock and cook for about five mins without the lid. This is when you scrape the bottom of the pot getting all the brown graton from the pork and chicken. After 5 mins have passed place the lid on the pot and sweat the onions for about five mins. Then take the lid off and continue scraping the bottom of the pot. You want to get all those goodies off the bottom. This is when the color of the jambalaya starts to reveal it darkness. The browner the meat was cooked the darker the onions will be.
After the onions or cooked down add all the meat back into the pot and mix well. Cook/boil all the remaining water/moisture out of the meat/onion mixture at this time so the water measurements will be accurate.
At this time I add my broth/water. For this size Jamb I go with the standard 2 to 1 ratio of water to rice. So 6 cups of rice needs 12 cups broth/water.
After it comes to a rolling boil I start tasting the water. I like it a tad bit salty cause the rice will absorb the saltiness. I use Tony Chachere's, garlic powder to get the water seasoned.
Skim the remaining grease off the top.
After I get the taste like I want and its on a hard rolling boil i'll add the rice. Never add rice until the water is boiling! I let it come back to a boil until the rice starts to expand. This is a very important time relevant to the "popping" of the rice. I let the rice get noticeably bigger/expanded before I cut heat and cover. You can tell is getting ready when the rice is thickening by stirring your spoon in the mixture. As it thickens it will get noticeably harder to stir. This can be achieved on a HARD boil and it is critical to the rice popping correctly.
After the rice has started to expand and is where I think its ready to cover I cut back on my heat to 20% and cover. Do not lift the lid for any reason for 25 min. If your lid does not seal really tight wrap a rag or towel around the lid seal. Be careful of the burner below if this is done. This will seal a pot off really well.
I let this cook for about 25 minutes for this size and then lift the lid and roll the rice. Don't stir. Roll it from bottom to top at 4 different spots. Re-cover and cut heat off.
Let sit for another 15 minutes and then un-cover and eat.
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I just found this recipe and scaled it down by 50% for a dutch cast iron outside over a propane burner. It still made enough to feed an entire campsite of hungry folks. I played the video back for everyone to show them where it came from and you made some very happy people! They love your accent, more videos when you can! Thanks!
Thank you so much! I'm glad you made hungry people happy lol. Thanks for using my recipe. More videos to come.
I made this recipe last weekend on stove top with a cast iron Dutch oven. Used about 1/3 of the ingredients and that jamabalaya was on point. Thanks for sharing
Your welcome! So glad you liked it.
This is the best and most authentic recipe on TH-cam. Thanks from Baton n Rouge.
Thank You And Thanks For Watching!
Only 1 of the Holy Trinity. Thought nothing was Weezy Anna cooking without the 3
I made this today. I used creole sausage, bacon and shrimp. The end result was wonderful. Thank you for a great recipe. Next time I will use bacon, pork, chicken and sausage like this video. I had to cut the recipe into 1/3 too. Still came out wonderful. Thank you.
Your Welcome!
After watching a few of these so called "jambalaya" videos, this one is legit. Being from the Jambalaya capitol of the world thanks for this one. I have that pot, it's the perfect size.
Thank you and thanks for watching!
I will agree myself being here in Gonzalez Louisiana the Jambalaya capital of the world , this video is legit and looks great
2 of the 3 Holy Trinity are missing. Was to believe nothing is Louisiana without the 3
@@djbxandsbr451 That is not totally wrong. Here in Louisiana, we can tell what part of the state you are from by how you talk, and what you put in your jambalaya and gumbo. Here in Ascension parish, we don’t use tomatoes in gumbo, or much “green” in our jambalaya
Another Gonzales resident adding my stamp of approval to this cook and video. This is how it should be done.
This is the way you cook cajun jambalaya!!!Hell yeah you gotta have a daiquiri!!!Thank you for showing the right way to cooking jambalaya!!!Making us proud in Louisiana!!!🤗💕🤗
as a La native, his recipe is really authentic---better than most on YT
cayogator Thank you and thanks for watching!
agreed. this guy knows what he's doing. this is how you cook a proper jamba.
Thank you for sharing I hope to make this in near future when I’m with my family .
I fixed this yesterday for the Saints game. It came out perfectly and everyone loved it. True cajun Jambalaya. The directions are good. Follow them and it will all work out. Trust the process and watch your time. Next time I will add less onions, just my personal preference. Thanks for posting this recipe. It was awesome. Cant wait to cook it again.
Thank you for trusting my recipe and I'm glad it came out perfect. Thank you for watching!
I’m from North Dakota and I have never eaten or made Jambalaya before in my life then I found your video and made it for my family and we just absolutely love it!! Thank you for your video!
Your welcome and thanks for watching!
This is by far the best video I’ve seen it’s the same way I cook jambalaya
Thank you, and thanks for watching!
Looks good! Trying this recipe out this weekend, just with 4lbs pork, 4lbs, chicken, 4lbs of sausage. I hope the changes in pounds of meat don't mess it up. I have an Outdoor Gourmet 14" Dutch Oven. Can't wait! Thanks for the video!
I love, love, love cooking in my cast iron pots! I have 5, 10, and 20 gallon pots and love them all! Nice video. You nailed it.
Thank you and thanks for watching!
I'm from Australia and just made this. bloody awesome👌
Making it today!!! I've watched many people's vidoes but this one was more of my type of jambalaya! I live in Louisiana so when I heard this accent I knew it was the one!🤣🙌🏽🙌🏽🤟🏿 I will be back for updates!
Acadiana jambalaya is brown and greater New Orleans jambalaya is red. Both are delicious.
No doubt the best looking jambalaya video I've seem on TH-cam. Cooking this one tomorrow
Thank you so much! Let me know how it turns out.
@@KajunKravings Do you wash your rice first?
No I just dump it in
Watch 5-10 different videos. Your method seems authentic and right base on my friends advice. I will be using your method this July 3rd. My first black pot Jambalaya. Feeding 12 for lunch then cleaning pot for fish fry for dinner.
Awesome! Thanks for watching!
Thank you for this. I've been looking for how to start one and this is it
Just ordered my 5 gallon pot, cant wait to cook your recipe! Thanks for a great video!
Awesome please let me know how it turns out!
Yum. I had jambalaya at Disneyland French Quarter in Blue Bayou restaurant and it was so good. I didn't realize it's easy to make...sort of like paella. A lot of steps but doable. I'm going to make some soon.
Thanks for watching!
This recipe is exactly what I’ve been looking for! Absolutely fantastic. Thank you 😊
Your welcome and thanks for watching!
Thanks for the great recipe bud. From our family in White Castle Louisiana
Dude, you are legit! You had me at "Graton".
Lmao that's funny right There! Thanks for watching.
That was an awesome video my man. Judging by all the comments everyone is very pleased with what they saw here. I have been wanting to get myself a jambalaya pot for some time. The number of servings you made are just about right for a small party or family gathering. Thank you for all the details. I think I may order my self a 4.5 gallon pot though just to have a little more room to maneuver the ingredients. Very nicely done.
Thank you and thanks for watching!
After watching several videos I liked yours and gave it a shot this past weekend. Turned out really nice. We already planning on making it again!!!
Thank you and thanks for watching!
That looks amazing! I have a big Jambalaya pot like that (4 gal. I think), need to find a lid though.
Thank you and thanks for watching!
Bout time someone does it right no one know bout dat boiiiiiiiiiiiiiiiii
Thanks For Watching!
Looks good. Thanks for sharing.
Outstanding my friend! I have a friend in New Orleans that showed me how to cook Jambalaya in my big black pots. I heard him sat "graton" was Cajun for "scab" which is the fond that forms on the bottom. I never heard anybody else say it until this video. Now I know he's NOT full of it! My jambalaya is very similar to yours. I like the daiquiri with it. Gotta have booze when cooking Jambalaya in a black pot! Enjoyed the video! Good stuff!
Scott L. Lmao that's funny right there! Yes it's so fun to sit around drinking while your making something in a black pot. Thank you for watching. I'm glad you enjoyed my video.
Will try this recipe. I’m from south Vacherie and moved to Killeen Texas. The only thing I’ll miss is my Vernon sausage (the real one from Lutcher lol) I will get my relatives back home to mail me a few boxes.
Vernon sausage is all I use it's the best tasting sausage in my opinion. Thank you for watching!
Veron is good but Billy's is a lot better. You can find it around Lafayette (Scott). On a side note, I think he meant to say gratin instead of graton. Two different things
I miss home so much. I knew I was in the right place with a fleur de lis and a daiquiri with tape on top. 🍽😄
Lol Thanks for watching!
Beautiful! I wanna cry!
Thank you and thanks for watching!
Crying from all them onions hahaha. This guys cooks it the same way my daddy used to.
Hey my man, love the video! I have the same paddle with a bit bigger pot and I found it best to cut the handle down to about 14-16 inches to make the paddle way easier to control.
xjinit ok cool thanks for watching!
Looks amazing!! Yummy Yummy. Plz get a tripod you was making me dizzy. Thank you for the recipe.
Can’t wait to make this! Going tomorrow to buy me a Dutch oven and ingredients. Killer video my man
Man, that's a meat lovers Jambalaya!
Thanks for watching!
I have a large Dutch oven but I love that cast iron pot that you have, where did you get that at, and what size is it?
I am trying this recipe looks great. I have Cajun Cousins from Lafayette.
It's a 2.75 or 3 gallon pot and I bought it from one of my local stores but you can fine them online. I want to say it a bayou classic pot
I made this recipe last weekend, and it’s the best one that I’ve ever made!Thanks for taking the time to make this video/post. I was born and raised in Denham Springs, LA and recently moved to Michigan. I’d never made Jambalaya myself before moving here. I tried 2 other recipes that weren’t that great. They just didn’t taste authentic, but this one is dead on. I cut the recipe in about half I guess to fit in my 10Qt pot. I would like to know how many people the full recipe feeds, AND how large of a pot would you recommend if I were to try to make this for 50-60 people at work?
Thanks for watching! I would say 10 gallon pot to feed that many people.
Yup: I cooked it too and it was fantastic
Also from Denham Springs, Glad I found this video. Been trying to hunt down authenticity as well. Super excited to try this recipe.
I've got a new 12"...I want to try it...great job looks good..
Philip Jennings Thank you and thanks for watching! Let me know how it turns out.
What’s the 2nd song on this? It looks bomb!
Used this recipe. Thank you!!! It is amazing!!!!!
your welcome!
Did I miss the part where you seasoned it? I keep watching over and over and don't see it. But I've been drinking lol. Do you just season as you go? Perfectly authentic 👌
Sorry so late on the comment 😅 I season the meat over night and yes once I add the liquid then I start tasting it and season to my liking. Thanks for watching!
@@KajunKravings all good, thanks!
Awesome! I really want to try it that way some day.
Southern Coastal Cooking ™ Thanks For Watching!
Looks great man...just bought the 3 gallon version of that cook pot...why did you upgrade the burner?
Just so I can get more heat around the pot. Thanks for watching!
What is this the jumbolaya network.? Waiting to see 👀 one of these home cooks. Make some cajun style BBQ .?😊
That is one mouth-watering dish. Will for sure make this dish, new subscriber.
Thank You So Much!
You did a dam good job
Thank you, and thanks for watching!
That looks mighty fine thanks for posting gave you a thumbs up and subbed
Thanks So Much For The Sub And For Checking Out My Channel.
Hey David.. Crowley boy here.. I looked for it in the comments, but couldn't find it.. What size pot are you using? Great video!
It's a 2 3/4 gallon pot made by bayou classic
Thanks for watching!
Thanks for replying so quick.. Just ordered me a Bayou Classic 10 gallon pot. I"ll be ready for a big ol jambalaya! @@KajunKravings
I have a 10 gallon too. Makes alot! Feeds about 100 people
Damn good recipe! The real way to make jambalaya
Thank you and thanks for watching!
I can't wait to make this!!! Got the pot info but where do you get the heat source and pot "holder" part? Thanks so much!!!
Amy Kish I'm pretty sure walmart carries them or you can just order it online at www.walmart.com/ip/Gas-One-High-Pressure-1-Burner-Propane-Outdoor-Cooker-Burner-Stove-Round-100-000-BTU/393590347 This is close to what I have but they all work the same pretty much. please let me know how it turns out. Thanks for watching
THANK YOU so much and I sure will!!! :)
I am so sorry...one last question! Where did you get your oversize spatula???
Amy Fay Here's the website for the paddle. www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_140555_-1?gclid=Cj0KCQjw_ODWBRCTARIsAE2_EvWnS5sIezbyPkQ7HH5Tf0yr1S3sQ7zrvaCoiAKv9ac3nvUOlNISoZQaAmcmEALw_wcB I put the bend in it myself
THANK YOU!!!
Bonjour et merci pour la recette.
Mais pour commencer, il ne faut pas oublier les fondamentaux de la cuisine.
Pas de métal avec le métal (louche, chaudron).
Bonne continuation
Merci et merci d'avoir regardé!
This is in the same neighborhood and process of a chicken & sausage bog here in SC. But your jambalya is major league with the pork, chicken, & sausage and cajun seasoning & garlic. Noticed you didn't add any bell peppers or black pepper or red pepper. Does Tony's have some of that in the mix? Very good job and thanks for showing it to us. I love it. I will have to try this.
PHIL IN FLORENCE Tony's has a little of of everything in it. Just not a fan of bell peppers.
Kajun Kravings I got ya. Cooks like this can be tailored to yo liken. 👍
yes sir
Yes chef tony's has peppers in his mix also Worcester shire as well.😊 and you can ad chicken from a can.😊
That looks awesome. I love that pot, what kind is it?
Backwoods Gourmet Channel Bayou Classic 3 gallon
Man, you had me at Veron's sausage. That's when I knew you were legit lol
Man at 14:50 you had me running in my backyard thinking my lil girl was getting kidnapped or something. Scared the shit out of me lol
I have one question. What did you marinade your pork and chicken in? Was it the Tony seasoning? Thanks gonna try this. It looks and sounds wonderful. Can't wait...
Hi thanks for watching! I used Leblanc's Creole Seasoning. Tony's is a little to salty for me. I have a link in the description if you would like to purchase it.
I would love to try my hand at cooking Cajun food, but a little afraid of it right now. but great video I hope to have more up on my channel soon.
jake edinger it's not hard all I do is get the seasoning like I like it by adding a little and tasting. If it's good before it's cooked it gunna be 10x better when it's done. Thanks for watching my video.
Thank s for the pointers. I will have to try it sometimes.
Good job dude. All these tet dure on yt putten tomatoes in there jambaly hurts my soul
Loved the vid! So helpful,havent made Jambalaya in a while,tonight is a good night!
Thanks let me know how it turns out
Brother I gotta tell ya it was delish! Only change I did was substitute smoked turkey for the chicken! Thanks for an awesome Recipe!
Your welcome! I'm so glad you like it.
Ever tried doing crushed tomatoes with the broth when you add rice? It’s great! And this video was awesome btw
No I haven't but it sounds good. Thank you and thanks for watching!
houma-thibodaux to morgan city is the 'gray' area. you might see people use tomato but not often. east of houma-thibodaux, tomato is OK, esp. in the NOLa area.
but west of morgan city, if you pull out a can of tomatoes, you'll get run out of town... even if your jamba tastes good. "who da fock putting fruit (tomato) in da damn jambalaya? and any modda focka that raises my pot lid gonna get the fock beat of dem. i'm tryna pop my rice... don't be liffin da damn lid!!"
@@hanskdavis true story
Why wreck it with tomato
When my family ask “ how much longer” I say “ how good do you want it”
If you were going to use bell pepper and celery how much do you think you should use for your recipe? Thanks
Hi thanks for watching! I would use 1/2 of bell pepper and like 3 stalks of celery.
You did a good job on this video, it sure looks delicious. Ray
Thank you!
That looks so Onolicious (delicious in hawaiian). Loved your video
Lei Morgenstein Thank you and thanks for watching!
Did you season the meat separetly before cooking it??
Spot on
BIll D. Thank you and thanks for watching!
When did you add your Tony's Seasoning? How much did you use? And how big is the pot?
donwill70301 the pot is a 3 gallon and i just add a little bit at a time and taste and get it where I need it which is a tad bit salty because the rice will soak up alot of the seasoning
Kajun Kravings How high is the fire on the burner? I’m trying to figure out what kind of burner to use with my 7 gallon pot.
Solid recipe bro, too many crap recipes on YT using kitchen bouquet and not properly browning meats and onions, only thing missing is a close up of the rice to show how it splits when it's done right 👍
Thank you and thanks for watching!
What size pot did you use? I have a 5 gallon pot. Should I use the same portions, or increase?
I used a 3 gallon pot. You'll be good with the five gallon pot. It will give you more room to cook. Thanks for watching!
@@KajunKravingsI had some burnt parts at bottom. Instead of putting on low fire do u think I should just turn fire off completely and go for 25 minutes
hi i live up here in yankville Minnesota and am planning to borrow my southern MI father's cook setup to do this in the lot in front of my apartment complex, what was your pork and chicken marinated in out of curiosity? this stuff is gonna be great for making food last a month god its hard not to grab at this screen rn
i might have gotten the initials for Mississippi wrong i honestly dont know
It just has creole seasoning on the meat over night. I have the link in the description for the seasoning. Thanks for watching!
Good job young man. No Celery or Bell peppers?
Just not a fine of it. That's the only reason I don't add it. Thanks for watching!
That was on point
Thank you For Watching!
Look's good!
Thanks and thanks for watching!
I'm from south Louisiana. This is whats up man. I have been lazy and been dong pastalayas lately. Might be time for a jambalaya.
Lol thanks for watching!
It's always time for jambalaya!
Do you use only broth when preparing for the rice or a combination of broth and water? Also, what would you say your meat to rice ratio is? It looks like the perfect ratio. I bought a 20 gallon pot and plan to make my first Jambalaya this weekend for the Citrus Bowl.
Kevin V I use broth and water. I don't know the meat to rice ratio. I just messed around with it til I got the recipe right lol. I hope yours come out. Your gunna really enjoy it. Just make sure that your liquid is on a hard boil before you add the rice.
Hey man, I'm a Cajun man living in Virginia. I have never cooked a jambalaya outside on a propane cooker before. I ordered one (Kajun Kooker) online and am looking forward to trying it out. What "level" was the fire under the pot (high, med high, etc)?
I cooked on medium high til I get the water boiling for the rice and once the rice gets a little hard to stir then I turn it down to where the flames or about 1/4 high. Thanks for watching!
@@KajunKravings Thanks for the reply pod-nah.
It looks good but u.forgot the trinity and the seasonings
Yummy delicious thank you
Your welcome and thanks for watching!
Did you already have your chicken and pork seasoned? If so any suggestions on what to use?
I used Leblanc's creole seasoning but you can use Tony's but be careful its a tad salty. Thanks for watching!
Great job, fantastic recipe. Just curious, you said" temple" meat is best. Did you mean "cheek" or jowl meat? Never heard of temple.
Yes thats what they call it here. Thanks for watching!
Loved the video. have you ever used all stock instead of water? Just wondering
Thanks for watching! No I never tried it like that
I know that things vary, but how long should I prepare for this to take to finish?
It's a 4hr cook no matter what size
damn son this looks good. def gonna try this on my stove in my cast iron pot . might add bell pepper celery and mushrooms though
Thank you and thanks for watching!
Thanks, how big of pot dat is?
3 gallons
Bro this shit was so good
Glad you liked it and thanks for watching!
Just missing the bell pepper and celery
This looks so good but I don't eat pork... I wanna eat this so bad! Can you use that pot on a regular stove or is it for outside only? Can I use a Dutch oven instead?
This pot is kinda big for a stove but any smaller black iron pot will do to make a jambalaya. Thanks for watching!
What is your chicken and pork seasoned with ?
Leblanc's creole seasoning. Thanks for watching!
Does your fire stay at the same level from beginning until you bring it down for the rice?
Hi thanks for watching! The 🔥 is turned up at the beginning of cooking and getting the water to boil then wants the rice is in you turn it down as low as you can.
Thank you so much for the response ... when you got fire on, how high do you put it ? Long story short I’m new to the outdoor propane cast iron game and i can’t seem to figure out what low medium and high are on a regulator hose lol.
Just put it a little higher than a gas stove.
Great channel your videos seriously make me hungry, keep up the great work!
Thanks So much For the Comment.
What size is your pot in this video? Thanks. I hope you still respond on this channel.
It's a 3 gallon pot. Thanks for watching!
Dayum Sahn!
Yummy
Lasse's Food and Barbecue Thanks for watching!
man that looks good, send me some 😉. #37 just chiming in!!
C.U.L.T.U.R.E Thanks for the comment. Chime in anytime!
This is real jambalaya.. No tomatoes and other bullshit.. This is the real deal
Thanks Man and thanks for watching!
Kajun Kravings quite welcome brother
What brand pot and burner are you using?
Richard Baudier it's a bayou classic pot.
thanks for the reply. What about the burner? Subscribed.
Burner is a bayou classic too. Thanks for the sub!
Yum yum, you need larger pot
lol thanks for watching. I have a 10 gallon pot for bigger cooks