I’m from Louisiana, and I’m always searching for good jambalaya recipes. Most of them have a bunch of tomato nonsense in them, but I’ve FINALLY found the recipe I want to try! Thanks for the video! It looks delicious 😃
Cap'n Jack I actually have a slightly different recipe. Instead of starting with bacon I start with cubed up pork shoulder. Cook that down for about 90 minutes and then after that follow a very similar path as you for the rest of the dish.
I just made a jambalaya from another recipe and wished I would have seen yours first! The "trinity" was missing and the spices were not as punched up as yours. This will be my new 'go to' Cajun AUTHENTIC jambalaya recipe from now on. Thank you for keeping it legit!
Exactly how we were taught to make jambalaya in Lake Charles! Especially the part about not scrapping that pot for the color. Looks amazing! Semper Fi!
This guy knows what he's talking about! If you follow his instructions and don't like this Jambalaya, you either did it wrong, or your not an American!
Cap’n Jack- got the chicken and andouille done, the trinity is on. All the times I’ve made jambalaya, I don’t think I’ve made it the same way twice. It looks like your recipe here is going to stick with me. Thanks for sharing, and I’ll let you know how I made out.
@@capn-jack No worries there, sir. I added a touch of habanero sauce, too, but only in my individual serving. Have to say that this may well be the best Jamba I’ve had in years. Hats off to you for presenting your recipe in such a straightforward manner. Just polished off a second helping, and it’s just damned good! I’m subbed and ready to peruse your archives.
Is there something you could use besides bacon grease to start? If not, could you save bacon grease from breakfast in a container and use it instead of fresh bacon grease?
You can use any cooking oil and it will be just fine. I do like your idea of using the bacon grease from breakfast as well. Can’t go wrong either way. Enjoy.
Very good recipe and demonstration. My only question is why people feel the need to "darken" their jambalaya. Some I've seen even add a dark food coloring. Why? My basic approach is if it doesn't affect flavor or texture....who cares?
That’s a good question Jake. I guess it’s because that’s how momma did it. lol. I, personally, don’t take the shortcut of using Kitchen Bouquet. It just wouldn’t feel right. To each their own I suppose.
@@capn-jack Reminds me of an old tale my mom told me: A young wife always cut the ends of her roast beef off before cooking it. Her daughter asked, "Why do you do that Mom?" She replied, "because my mother did it this way." So the daughter went to the grandmother and asked, "why do you and Mom cut the ends off the roast?" Grandmother replied, "because my mother did it that way." So the daughter visits the great grandmother and asks, "Why do you and grandmother and mom cut the ends off your roast beef?" The great grandmother replied, "because we could only afford a small pan." How great is that parable??
Axe, We have used beef broth before and it was just fine. I’m OK with browning sauce such as Kitchen Bouquet. We don’t typically use it, honestly because of peer pressure lol…nothing wrong with it though. Some say it adds decent flavor; however, I’m not sure about that either. I know it’s not allowed in competitions. I say give it a shot with and without to determine what you like. I know it says in the description and title that this is spicy… feel free to reduce the cayenne pepper. Enjoy!
Probably. It may be a little more sticky. The parboiled rice is just long grain that has be processed some, which makes it less sticky. I say, try it the way you like and make adjustments as necessary. Make it yours. Cheers.
Great recipe until the parboiled rice came in. Do yourself a great favor and learn to use regular long grain rice in Cajun cooking. You'll notice a vast difference in better flavor and texture. That's the true Cajun way.
@@devinthomas4866 Parboiled rice is somewhat cooked in its husk giving it a distinctive flavor and texture. Both of which affect the flavor of jambalaya. There is a way to cook with it to somewhat overcome this. That's why long grain white rice taste best in a jambalaya.
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I trust this.
I’m from Louisiana, and I’m always searching for good jambalaya recipes. Most of them have a bunch of tomato nonsense in them, but I’ve FINALLY found the recipe I want to try! Thanks for the video! It looks delicious 😃
Hope you enjoy. Thanks for the comments.
Excellent 👍👍
Thank you! Cheers!
I was a boy scout when I was young; I was a scout leader when I was old. Anyone who cooks with a cast iron Dutch oven is a hero. Good job.
I just LOVE IT when a plan comes together!👍
Looks delicious . I love brown jambalaya ❤
I'm going to try this today wish me luck, I think your video will save the day, thanks
You got this. You may want to slowly add the pepper because it is a bit spicy. You can always add more. Enjoy!
Great
This is the most straightforward authentic jambalaya recipe I have ever seen. Great video man
Ryan Bowman Thanks brother. Hope you enjoy it.
Cap'n Jack I actually have a slightly different recipe. Instead of starting with bacon I start with cubed up pork shoulder. Cook that down for about 90 minutes and then after that follow a very similar path as you for the rest of the dish.
How long has that pot been in your family? That thing is beautiful.
Ryan Bowman it was a wedding gift 20+ years ago. Cast iron is all we use, so it get used quite often.
Ryan Bowman I can see how cubed pork shoulder would work just fine. I just may have to try it. But then, I wouldn’t have any bacon to snack on. LOL
I just made a jambalaya from another recipe and wished I would have seen yours first! The "trinity" was missing and the spices were not as punched up as yours. This will be my new 'go to' Cajun AUTHENTIC jambalaya recipe from now on. Thank you for keeping it legit!
Thanks for commenting Suzette. I will say, this one is on the spicy side. Just a heads up. Enjoy!
Exactly how we were taught to make jambalaya in Lake Charles! Especially the part about not scrapping that pot for the color. Looks amazing! Semper Fi!
Semper Fi LaTasha. Thanks for commenting.
Looks great and will try it, thanks
Hope you enjoy
This guy knows what he's talking about! If you follow his instructions and don't like this Jambalaya, you either did it wrong, or your not an American!
Thank you for this video much appreciated
You bet.
Cap’n Jack- got the chicken and andouille done, the trinity is on. All the times I’ve made jambalaya, I don’t think I’ve made it the same way twice. It looks like your recipe here is going to stick with me. Thanks for sharing, and I’ll let you know how I made out.
I’m not gonna lie John, it’s a little bit spicy. Feel free to tone it down if it comes out too hot. Enjoy!
@@capn-jack No worries there, sir. I added a touch of habanero sauce, too, but only in my individual serving. Have to say that this may well be the best Jamba I’ve had in years. Hats off to you for presenting your recipe in such a straightforward manner. Just polished off a second helping, and it’s just damned good! I’m subbed and ready to peruse your archives.
Just what I was looking for, thanx.
Enjoy!
This is real CAJUN jambalaya.. no tomatoes and other other funny business going on here. This is the real deal
Ok See That’s Where I Was Torn Because I See Other People Adding Tomato Paste & Tomatoes Lol Confusing The Hell Outta Me
Tomatoes would be a Creole recipe....just a matter of taste.
To double it cook time is the same?
I have had the privilege of eating this recipe on more than one occasion. A. Ma. Zing!
Good job cooking it the correct, authentic cajun way. Way to go, "Devil Dog."
Thanks brother. Semper Fi
@@capn-jack Hope you have a mean gumbo to share!
Is there something you could use besides bacon grease to start? If not, could you save bacon grease from breakfast in a container and use it instead of fresh bacon grease?
You can use any cooking oil and it will be just fine. I do like your idea of using the bacon grease from breakfast as well. Can’t go wrong either way. Enjoy.
Very good recipe and demonstration. My only question is why people feel the need to "darken" their jambalaya. Some I've seen even add a dark food coloring. Why? My basic approach is if it doesn't affect flavor or texture....who cares?
That’s a good question Jake. I guess it’s because that’s how momma did it. lol. I, personally, don’t take the shortcut of using Kitchen Bouquet. It just wouldn’t feel right. To each their own I suppose.
@@capn-jack Reminds me of an old tale my mom told me: A young wife always cut the ends of her roast beef off before cooking it. Her daughter asked, "Why do you do that Mom?" She replied, "because my mother did it this way." So the daughter went to the grandmother and asked, "why do you and Mom cut the ends off the roast?" Grandmother replied, "because my mother did it that way." So the daughter visits the great grandmother and asks, "Why do you and grandmother and mom cut the ends off your roast beef?" The great grandmother replied, "because we could only afford a small pan." How great is that parable??
To double it cook time is the same?
Prettiest much. Small pot to large pot basically the same. Enjoy.
What do you think about using beef broth instead of chicken broth?
What are you thoughts on browning sauce?
Axe,
We have used beef broth before and it was just fine. I’m OK with browning sauce such as Kitchen Bouquet. We don’t typically use it, honestly because of peer pressure lol…nothing wrong with it though. Some say it adds decent flavor; however, I’m not sure about that either. I know it’s not allowed in competitions. I say give it a shot with and without to determine what you like.
I know it says in the description and title that this is spicy… feel free to reduce the cayenne pepper.
Enjoy!
Can you use jasime rice?
Probably. It may be a little more sticky. The parboiled rice is just long grain that has be processed some, which makes it less sticky. I say, try it the way you like and make adjustments as necessary. Make it yours. Cheers.
oorah, that looks fucking amazing!
👌
What size pot
I believe this pot was a #10 or 8 quarts.
The most simple and to the point Jambalaya recipe on TH-cam.....but the shrimp is missing.
Thanks Smelly Fella. Absolutely add the shrimp to your pot. Feel free to change up the protein to what you like…can’t go wrong.
Great recipe until the parboiled rice came in. Do yourself a great favor and learn to use regular long grain rice in Cajun cooking. You'll notice a vast difference in better flavor and texture. That's the true Cajun way.
Yep, I use long grain jasmine rice.
Par boiled rice is simply long grain rice rinse a few times to keep it from becoming sticky
@@devinthomas4866 Parboiled rice is somewhat cooked in its husk giving it a distinctive flavor and texture. Both of which affect the flavor of jambalaya. There is a way to cook with it to somewhat overcome this. That's why long grain white rice taste best in a jambalaya.