Thankyou again cap’n for a great show, respect to you sir like the respect you give your guests. Merry Xmas from down under & keep show & music coming.
Merry Christmas to you and your family as well!! I’m truly honored you are enjoying the videos!! Stay safe down there, keep cooking and see you in the kitchen!!
Great gumbo video captain I make my gumbo the same way. My secret to fantastic gumbo is also baking the chicken ( if you know, you know!) using the drippings from the chicken takes that flavor to the next level!
Additions besides turkey tasso that go great in any meat jambalaya...smoked pork neck meat, and pork steak. Boil the smoked necks, chicken, pork steak and use the resulting broth later for the liquid. I take the extra time and trouble to debone all the meats, put that aside, then add all the bones and chicken skin back into the broth to simmer for at least a half hour then strain. The bones make a BIG DIFFERENCE in flavor and richness by doing that. ALSO, if you are brave, add 1/4 pound of raw blended chicken livers to the meat, and cook it before adding the liquid, then rice. WARNING: the blended liver looks disgusting until it's fully cooked ! Add some raw bell peppers, and of course parsley, and green onions right before adding the liquid and RAW rice. The uncooked peppers, in addition to the browned peppers add a totally different and wonderful flavor.
It was Mr Johnnie Allen recipe and he was pretty adamant about his ingredients! I will try that again with the smoked meats and smoked Sausage!! And Mabye even some ham hocks! It’s was a interesting recipe I never had before and thought it would make a great video! I’ll try the pepper trick also it’s gotta be good!!!
@@captaincobyscajuncooking6144 Absolutely use ham hocks, and smoked turkey wings also. I've also cooked green onion sausage to cut up and put in the jambalaya. But don't neglect to put the ham hock bones and that thick skin back into the already strained broth to simmer with all the other scraps you get when deboning the other meats. The now exposed bones get to do their magic in the broth. The broth gets extremely rich, especially since it gets reduced, so you might even have to cut it with water. BTW, I boil the beats in equal amounts of both chicken and beef broth using either boullion cubes, canned broth, or better than boullion paste. In Shrimp, crab, and sausage jambalaya/gumbo, crawfish stew/ettouffe, I add Better than boullion lobster paste. It works great, ESPECIALLY in the crawfish dishes. Of course you already know to use the shrimp peelings and crab shells to make the liquid base for those dishes, but some people don't know that and use plain water...CA CE PAS BON NEG !
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Love your recipe's and the stories of brother between brotherhood
Thank you Douglas!! And thanks for watching the video’s
You're a saint, Captain Coby.
Not so sure about that! @jesuispain Lol but we did have a great time making this video! Thank you for watching and commenting
Thankyou again cap’n for a great show, respect to you sir like the respect you give your guests. Merry Xmas from down under & keep show & music coming.
Merry Christmas to you and your family as well!! I’m truly honored you are enjoying the videos!! Stay safe down there, keep cooking and see you in the kitchen!!
Great gumbo video captain
I make my gumbo the same way. My secret to fantastic gumbo is also baking the chicken ( if you know, you know!) using the drippings from the chicken takes that flavor to the next level!
Thank you @ekhoromeo! You are 100% right!! When you know you know! Keep cooking my friend and I’ll see you in the kitchen!
This looks amazing
Thank you trinity and thanks for watching
Enjoyed your show, food looked great and Mr. Johnnie Allen was very entertaining. Merry Christmas to all of you
Thank you Mr Ken! We really had a good time. Merry Christmas to you and your family as well!
He is a Legend and he was also my principal at Acadiana elementary.
Yes ma’am!! You know your brother was a big reason I had to go see Mr Guillot often!! Lol
Cap…you should have 1,000,000 subscribers
I wish bro! I’m trying to make more content more often I hope that helps! Got some things moving into place for that
Just talked to him at a crawfish boil, he’s really nice!
@lukes401k he is is a great guy! It was a pleasure to have him on a video! A Louisiana legend!!
Additions besides turkey tasso that go great in any meat jambalaya...smoked pork neck meat, and pork steak. Boil the smoked necks, chicken, pork steak and use the resulting broth later for the liquid. I take the extra time and trouble to debone all the meats, put that aside, then add all the bones and chicken skin back into the broth to simmer for at least a half hour then strain. The bones make a BIG DIFFERENCE in flavor and richness by doing that. ALSO, if you are brave, add 1/4 pound of raw blended chicken livers to the meat, and cook it before adding the liquid, then rice. WARNING: the blended liver looks disgusting until it's fully cooked ! Add some raw bell peppers, and of course parsley, and green onions right before adding the liquid and RAW rice. The uncooked peppers, in addition to the browned peppers add a totally different and wonderful flavor.
It was Mr Johnnie Allen recipe and he was pretty adamant about his ingredients! I will try that again with the smoked meats and smoked Sausage!! And Mabye even some ham hocks! It’s was a interesting recipe I never had before and thought it would make a great video! I’ll try the pepper trick also it’s gotta be good!!!
@@captaincobyscajuncooking6144 Absolutely use ham hocks, and smoked turkey wings also. I've also cooked green onion sausage to cut up and put in the jambalaya. But don't neglect to put the ham hock bones and that thick skin back into the already strained broth to simmer with all the other scraps you get when deboning the other meats. The now exposed bones get to do their magic in the broth. The broth gets extremely rich, especially since it gets reduced, so you might even have to cut it with water. BTW, I boil the beats in equal amounts of both chicken and beef broth using either boullion cubes, canned broth, or better than boullion paste. In Shrimp, crab, and sausage jambalaya/gumbo, crawfish stew/ettouffe, I add Better than boullion lobster paste. It works great, ESPECIALLY in the crawfish dishes. Of course you already know to use the shrimp peelings and crab shells to make the liquid base for those dishes, but some people don't know that and use plain water...CA CE PAS BON NEG !
JOHN MY FRIEND YOUR LOOK BETTER THAN THE JAMBALAYA
Ms Jeanette he does age well doesn’t he!! Thanks for watching!!