I live in New Orleans and I have tried jambalaya 100 different ways. This was my favorite of all of them. I didn’t do it exactly as written. Changes were I used Tony’s Chachre,smoked pulled pork & andouille. I like to use what I have on hand. I will be making this again. We loved it!
Hey Louise!! I was craving some Cajun jambalaya and tried your recipe for the first time. It turned out just like you said, the rice, chicken, and everything cooked perfectly and the taste was amazing!! Thank you so much!!
Love! Love! Love that the music does NOT overpower your instructions! AND! I loved the jazz clarinet in background for this video. Thank you for such attention to detail! Love your show! Try chicken thighs, MUCH more flavorful! No onions or cayenne? Also, if you’ll add 1 tsp. of onion granules to your seasoning mix you’ll be glad you did! Peggy in Baton Rouge😘👍 We use onions + green onions. I was already hungry for jambalaya but now I REALLY MUST make some soon! Keep up the great work!
Thanks so much! I love using chicken thighs, but have found most people prefer using chicken breast. I used both onions and cayenne. Onions in the dish and cayenne in the seasoning blend.
You are right that the non stick pot doesn't retain heat and therefore doesn't brown meat well. The sautee function just feels like it doesn't want to come up to heat, surface almost becomes lukewarm when you put in raw ingredients. This is one disadvantage of Ninja I found compared to Instant Pot, which has a stainless steel pot.
I love all of your recipes! I just got my foodi from Santa a week ago and I’ve made three of your recipes already. I love the simple and step by step instructions for a beginner like me! Thank you so much!!!!
As a full time working mom, this thing might be a lifesaver! I might even try your bread recipe! I’m scared of bread but like I said you give the best instructions ever! Happiest of New Years to you!
Made this for Fat Tuesday. We all loved it. Thanks for an awesome recipe that was easy to make because of the detail you provide. And yes layering the flavors and the 20 min roux makes this dish fantastic. Keep the Ninja Foodi recipes coming. Looking forward to not having to use the oven at all this Summer.
You are an absolutely amazing presenter. Love your instruction and types as you proceed. Question: why not stir the roux in before going into pressure? Thanks
Thank you so much! You need a thin liquid to create the steam that build pressure. If we stirred in the roux, the sauce could be too thick and could burn or cause the water notice. Any thickening agents get added on top or at end of pressure cooking. Hope that answers your question!
I'm a Cajun from south Louisiana and I've cooked many Cajun dishes, including jambalaya. I never tried carrots and the particular additions to the seasoning mix. This is the reason I follow your vids, I see you like to play and change things up and keep things interesting. Do you have a Facebook page? :)
Thank you so much! I do have a Facebook page and a website, here are the links: Facebook page: facebook.com/thesaltedpepper/. Website: thesaltedpepper.com
Looking AWESOME SAUCE! Wanted my traditional S LA creole so I subbed a can of tomato paste to thicken instead of adding less rice. Delish! Keep 'em coming! Awesome work!
Recipe turned out great, however because it is the Ninja Foodie, I made a change. I was surprised you hadn't done it, but it's cool. When I browned the chicken and later the sausage, I used the air fryer for 10 minutes (turning at 5). Thoughts?
Hi Louise, thanks from Germany for your very helpful recipes. I have got the newest model of the ninja foodi, the one you call OL701. Its OL750 over here. I would like to make your jambalaya for a party on saturday, but want to prepare as much as possible the day before. Would you recommend reheating the jambalaya at all? Oder do you think it's better to serve it directly? But then I would have to at least keep it warm for a certain amount of time. So what would you advise? In any case I think the shrimps should only be added at the last minute and after reheating, right? Thanks in advance for your kind help and kindest greetings from overseas.
Dishes like this are hard to reheat from cold without overcooking the rice. I would do all the prep the day before (saute the chicken/sausage, cut up the veggies, etc.) and then a few hours before your party, put it all in the pot to cook. Let it switch to keep warm until you serve it. Add the shrimp as instructed in the recipe, they won't overcook in a couple of hours of keep warm.
I'm not sure, but I would look for one on Amazon that was created by Kenzie or their team. There is a recipe book that comes with it. Also, with the exception of the new functions, all Ninja Foodi recipes will work in the new models.
Here is how I make Gumbo in the Ninja Foodi: thesaltedpepper.com/easy-gumbo-recipe-in-the-ninja-foodi-pressure-cooker/ If you wanted a more traditional dark roux, you can cook it like I did in the jambalaya video and add it in at the end of cooking the gumbo.
Now, I have a problem. My Ninja Multi cooker died and it HSS been discontinued. Most of what it did is possible in the foodie, although I'm unsure about the slow cooker settings. Advise on what to do? I was hoping the grill with the deep pot would do the trick on back..... But I'm not sure.
I just made this dish and it didn’t come out like yours. I cooked the rice first. Was I not supposed to? Please help. The dish came out more like a soup.
That is a great question! I have sort of noticed a duller color and even after soaking and scrubbing, it seems to be grayish. I'm thinking this could be slight discoloration. I use mine all the time and even scratched it while being stupid and nothing has affected the outcome of the food I make. I think you can replace the inner pot pretty inexpensively and I'm going to look into that soon.
All of your recipes have turned out FANTASTIC! I cannot wait to try this!!!! Thank you for all of your hard work!
Thank you so much, Brittney! I really appreciate your support!
I live in New Orleans and I have tried jambalaya 100 different ways. This was my favorite of all of them. I didn’t do it exactly as written. Changes were I used Tony’s Chachre,smoked pulled pork & andouille. I like to use what I have on hand. I will be making this again. We loved it!
Hi Louise, Love your channel. Food always looks so good. You make me so hungry. Thank You For Sharing. God Bless You, Your Husband and Family.
Thank you! You too!
Hey Louise!! I was craving some Cajun jambalaya and tried your recipe for the first time. It turned out just like you said, the rice, chicken, and everything cooked perfectly and the taste was amazing!! Thank you so much!!
I'm so glad you enjoyed it!
You are awesome and so are your recipes and presentations!! You leave nothing out!! Thank you for posting!!
WOW! Thank you so much! I appreciate your kind words so much!
I like the subtle editing touches. Very nicely done! Food looks great too!
Thank you so much!
Love! Love! Love that the music does NOT overpower your instructions! AND! I loved the jazz clarinet in background for this video. Thank you for such attention to detail!
Love your show!
Try chicken thighs, MUCH more flavorful!
No onions or cayenne? Also, if you’ll add 1 tsp. of onion granules to your seasoning mix you’ll be glad you did!
Peggy in Baton Rouge😘👍
We use onions + green onions.
I was already hungry for jambalaya but now I REALLY MUST make some soon!
Keep up the great work!
Thanks so much! I love using chicken thighs, but have found most people prefer using chicken breast. I used both onions and cayenne. Onions in the dish and cayenne in the seasoning blend.
Just made this tonight its was super tasty. Took me a bit to make as I dont cook much but turned out great.
Great to hear!
(Newman's from Seinfeld's voice): [inhales and smells] JambaLAYAHHHHHH...
You are right that the non stick pot doesn't retain heat and therefore doesn't brown meat well. The sautee function just feels like it doesn't want to come up to heat, surface almost becomes lukewarm when you put in raw ingredients. This is one disadvantage of Ninja I found compared to Instant Pot, which has a stainless steel pot.
There is a stainless steel pot for the Foodi now. It works great!
Yum, it looks really good. I’m gonna have to make this for my hubby.
Hope you both love it!
I love all of your recipes! I just got my foodi from Santa a week ago and I’ve made three of your recipes already. I love the simple and step by step instructions for a beginner like me! Thank you so much!!!!
Thank you so much and congrats on the Foodi!
As a full time working mom, this thing might be a lifesaver! I might even try your bread recipe! I’m scared of bread but like I said you give the best instructions ever! Happiest of New Years to you!
Made this for Fat Tuesday. We all loved it. Thanks for an awesome recipe that was easy to make because of the detail you provide. And yes layering the flavors and the 20 min roux makes this dish fantastic. Keep the Ninja Foodi recipes coming. Looking forward to not having to use the oven at all this Summer.
I am so glad you all loved it! I was very happy the way it turned out! Thanks for watching and taking the time to comment, it means a lot to me!
Made this today with Carolina Reaper sausages and it was PHENOMENAL, very hot but VERY tasty.
You are brave! So glad you liked it!
Never had this but it looks good.. enjoying watching these videos
Randy Schaar I hope you try it! Thanks so much for your support, if there is a recipe you want me to make just let me know!
One of my favorite dishes is Jambalaya. I will have to try it in the Ninja Foodi now!
I hope you enjoy it!
You are an absolutely amazing presenter. Love your instruction and types as you proceed. Question: why not stir the roux in before going into pressure? Thanks
Thank you so much! You need a thin liquid to create the steam that build pressure. If we stirred in the roux, the sauce could be too thick and could burn or cause the water notice. Any thickening agents get added on top or at end of pressure cooking. Hope that answers your question!
I'm drooling
It's delicious! I hope you give it a try!
I'm a Cajun from south Louisiana and I've cooked many Cajun dishes, including jambalaya. I never tried carrots and the particular additions to the seasoning mix. This is the reason I follow your vids, I see you like to play and change things up and keep things interesting. Do you have a Facebook page? :)
Thank you so much! I do have a Facebook page and a website, here are the links: Facebook page: facebook.com/thesaltedpepper/. Website: thesaltedpepper.com
Made this tonight and it was fantastic!
Glad you liked it!!
Looking AWESOME SAUCE! Wanted my traditional S LA creole so I subbed a can of tomato paste to thicken instead of adding less rice. Delish! Keep 'em coming! Awesome work!
I’m so glad you liked it!
I'll have to try this recipe. I've never used a roux for Jambalaya. I like my rice drier.
I hope you enjoy it and can't wait to hear your feedback.
Looking delicious keep up the great work.
Thanks so much!
Looks yummy as usual!
Monique Thanks so much! I’m actually eating a bowl right now and it’s delicious! 😋
Just finished this jambalaya and it is delicious! I love all your recipes!!
Thank you so much! I'm so glad you liked the Jambalaya!
Looks great!
Brenda Carr Thanks, Brenda!
It looks so good😋
Thanks!
YES,you do say ummm alot, but no wonder. Your food looks fantastic! i enjoy your receipes so much. thanks for doing them.
ROGER VANDIVER Thank you so much! I wish I could come up with a different word... but I just say what I’m thinking! 🤣🤣🤣
Hi Louise! This is one the best jambalaya ever!👌
Everything you cook is so delicious!
Say hi to Callie(aka doggie) for me! Have a great day!❤☺
Pedro Matos Thank you!
Yummy. Will definitely try this one. If I use brown rice, do you know how much longer I would need to cook it? Thank you!
I hate to say this, but unless you cook the brown rice ahead of time it has too long of a cook time to work in this recipe. So sorry!
Recipe turned out great, however because it is the Ninja Foodie, I made a change. I was surprised you hadn't done it, but it's cool.
When I browned the chicken and later the sausage, I used the air fryer for 10 minutes (turning at 5).
Thoughts?
I'm glad you liked it! I sometimes use the air fryer to brown things, but find it a little faster to use the sear/sauté.
Awwww Louise, you know the dug's saying to you, please give me some Mummy :P :D
Of course!
Hi Louise, thanks from Germany for your very helpful recipes. I have got the newest model of the ninja foodi, the one you call OL701. Its OL750 over here. I would like to make your jambalaya for a party on saturday, but want to prepare as much as possible the day before. Would you recommend reheating the jambalaya at all? Oder do you think it's better to serve it directly? But then I would have to at least keep it warm for a certain amount of time. So what would you advise? In any case I think the shrimps should only be added at the last minute and after reheating, right? Thanks in advance for your kind help and kindest greetings from overseas.
Dishes like this are hard to reheat from cold without overcooking the rice. I would do all the prep the day before (saute the chicken/sausage, cut up the veggies, etc.) and then a few hours before your party, put it all in the pot to cook. Let it switch to keep warm until you serve it. Add the shrimp as instructed in the recipe, they won't overcook in a couple of hours of keep warm.
@@TheSaltedPepper That's what I thought, too. Then I will have to do it on Saturday. Thanks for your help.
What would be a good cook book for the ol 701
I'm not sure, but I would look for one on Amazon that was created by Kenzie or their team. There is a recipe book that comes with it. Also, with the exception of the new functions, all Ninja Foodi recipes will work in the new models.
One more question, would adding the roux at the end and on top also work with Gumbo?
Here is how I make Gumbo in the Ninja Foodi: thesaltedpepper.com/easy-gumbo-recipe-in-the-ninja-foodi-pressure-cooker/ If you wanted a more traditional dark roux, you can cook it like I did in the jambalaya video and add it in at the end of cooking the gumbo.
Is it turned off while the shrimp is cooking? Or on keep warm?
It's on keep warm, but that won't matter one way or the other. The residual heat inside will cook the shrimp even if the Foodi is turned off.
Now, I have a problem. My Ninja Multi cooker died and it HSS been discontinued. Most of what it did is possible in the foodie, although I'm unsure about the slow cooker settings.
Advise on what to do? I was hoping the grill with the deep pot would do the trick on back..... But I'm not sure.
The Ninja Foodi PC & AC has a slow cooker function and it works great.
KennyG background barf!
Can you leave the shrimp out cause l am allergic to it. Will it make a difference?
You can definitely leave it out.
I just made this dish and it didn’t come out like yours. I cooked the rice first. Was I not supposed to? Please help. The dish came out more like a soup.
The rice is added uncooked so it absorbs the liquid that is added as it cooks. Here is the written recipe: thesaltedpepper.com/cajun-jambalaya/
so that uncooked rice cooked in 1 minute?
Mark LaChance The time to pressure is also cook time, but yes it’s fully cooked with 1 minute of high pressure.
Are there any chili recipes out there we got no manual or cook book with our unit
Here is one of my chili recipes: thesaltedpepper.com/quick-chili/
Does the non-stick liner discolor after a while?
That is a great question! I have sort of noticed a duller color and even after soaking and scrubbing, it seems to be grayish. I'm thinking this could be slight discoloration. I use mine all the time and even scratched it while being stupid and nothing has affected the outcome of the food I make. I think you can replace the inner pot pretty inexpensively and I'm going to look into that soon.
How to find your recipe?
Can you use left over cooked chicken?
I also want to use uncooked sausage...
Yes, I think that would be fine.
I don't think the sausage would cook all the way unless you cooked it using the sear/saute.
How can your rice be cooked in one minute
The time to pressure is also cook time.
Looks good but rice is too goopy