Stale crackers is better but that is my opinion. Danos doesn't cook out into anything. They may have changed it now but last time I used it I didn't like the consistency.
Looks delicious!! Thank you for sharing your wonderful recipes with us. Your seasonings are wonderful and have changed my life. I was diagnosed with metastatic cancer and watching your vlogs fills my heart with joy. I had a heart attack last September and your green top is added to almost every meal. I love the Karen remark. Sending blessings to you and your beautiful family.
For a good firm rice do 1:1 volume of liquid to rice. For a really fluffy soft rice you go to 2 parts liquid to 1 part rice. I fall in the 1.5:1 category.
Been using Dano seasoning for a little while now, I love it, but I don’t use it the way you use it, because it burns. I like to go salt and pepper while searing, and then towards the end at the dano’s, don’t get all that burn flavor in the dish.
Instead of using the chicken stock to deglaze you should throw the veggies in and allow them to do it then add the stock, but I’m not a chef, I just live in south Louisiana and make jambalaya 2-3 times a month and pastalaya too so do with this info as you please lol
Broth is made from meat and vegetables. Stock is made using the bones and is thicker because of the collagen from the bones. In this recipe either could be used.
😅 love your videos but it frustrated me: 00:05 today is my first time jambalaya, seriously my first time jambalaya 1:05 alright when I made my last jambalaya it was the best jambalaya I ever made
Sorry dude, but you did it completely wrong. Trust me. I’ve made jambalaya thousands of times. First off, cast iron is not necessary. Just a regular pot is fine. I prep my trinity. Onion, garlic, celery and bell pepper. (Red or green, it doesn’t matter) I put all of that into 1 bowl. I get my seasoning ready. Cajun. Tabasco and worstishire In the pot, I cook my chicken. (I use breasts. I cut them in half, tenderize and cut them into small pieces. Butter, cook the chicken until the chicken it is about medium (seasoned of course). I put that into a bowl. Next, I cook my sausage and trinity my trinity at the same time. The fat from the sausage cooks the trinity. (Season that too). Then once that’s about cooked all the way through, put the chicken back into the pot, season again. Then place the lid on. Next, there should be about half an inch of juices on the bottom of the pot. If there is, you’re doing it right. Next, put in your Tabasco and your worstishire sauce. Next, put in 2 cups of rice. (Make sure it’s rinsed). Then cook the rice for about 1 to 2 minutes. You want the rice toasted and incorporated with the food. Stir it. Next, put in 3 cups of chicken broth and some bay leaves. Cover it. I use aluminum foil also to keep the steam in. Once it’s all done, I leave it sit for about 3 minutes to harden up. Last, Green onion is not necessary. I use parsley. Enjoy
I live in Gonzales, Louisiana , the jambalaya capital of the world . That is so far from being a real jambalaya , sorry . The jambalaya festival was last weekend here and tomato paste doesn’t go in a jambalaya . That’s a New Orleans thing .
Your recipes and seasonings have made me want to cook a lot more
You have the BEST SEASONING HANDS DOWN!!!! Can't wait to try the new seasonings🔥😋🤤 Thank You for releasing your seasonings to the world!!!❤
Stale crackers is better but that is my opinion. Danos doesn't cook out into anything. They may have changed it now but last time I used it I didn't like the consistency.
Looks delicious!! Thank you for sharing your wonderful recipes with us. Your seasonings are wonderful and have changed my life. I was diagnosed with metastatic cancer and watching your vlogs fills my heart with joy. I had a heart attack last September and your green top is added to almost every meal. I love the Karen remark. Sending blessings to you and your beautiful family.
For a good firm rice do 1:1 volume of liquid to rice. For a really fluffy soft rice you go to 2 parts liquid to 1 part rice. I fall in the 1.5:1 category.
Not the calm down karen!! 😂😂 you crack me up. Looks delicious!!!!
That looks so so good! 😍
WOW! That's amazing! Looks really "Yum Yum Getcha Some!" DANTASTIC!❤❤
The Yum Yum Getcha Sum 🤪
Ohhhhhh my goodness that looks soooooo good ❤
It’s finally here in Oregon, got me a couple bottles of Spicy Dan-o’s the other day. Love these seasonings !!!! Definitely git you some 😂
I’m making some now! I’m a midwestern girl so I have all things veggie right now I threw green beans in mine. Thanks for the idea!
You must live next door to Johnny Depp, Amber was really tryna get in there
Love the channel love the seasoning but got to let you know do you put raw chicken in the pot 2 minutes and 12 seconds into the video
Aren't you supposed to put shrimp 🦐 in it also?
I love every recipe of yours that I've tried, and I'm gonna try this one, too. Will report back. Yum I'm gettin yungry!
I always do 1 cup rice per pound of meat, and around 2 cups chicken stock per cup of rice, that's always came out great for me
🇺🇲🇨🇺 SR. DAN. 🇺🇲
Greetings from Columbus. Ohio
It is an exquisite dish, you are super good at preparing food
👍💯❤️
Oh no Dan- o, it's Karen beating on the door
..."Yasmin rice" .... ok spice pimp. 🤣🤣🤣🤣
Been using Dano seasoning for a little while now, I love it, but I don’t use it the way you use it, because it burns. I like to go salt and pepper while searing, and then towards the end at the dano’s, don’t get all that burn flavor in the dish.
Dan-o, if you come to a jambalaya cookoff you’d better 86 the tomato paste.
You know what?
Those neighbors must be jealous?
Awesome my Brother thanks you guys
Instead of using the chicken stock to deglaze you should throw the veggies in and allow them to do it then add the stock, but I’m not a chef, I just live in south Louisiana and make jambalaya 2-3 times a month and pastalaya too so do with this info as you please lol
Tomato paste? You're making that tourist New Orleans trash.
Good job, I don't make creole, but Cajun Jambalaya both are delush5
😋👍😋
I like the karren reference.
Mae cher' Dan O you forgot to start with a roux 😊
😍
Love me some jambalaya, if you add shrimp & also a pinch of sugar it makes it even better 😋
Yasmine rice?
Yum yum I would like to get me some. Dan, could you send me some through the phone?? LOL 😊😊😊😊😊😊❤❤❤❤❤❤❤❤❤❤❤❤
Dan use coneka sausage
No sample for San Francisco..for me
Ever think about a hot sauce?!?!
You said chicken stock but used chicken broth. Are they the same or what's the difference
Broth is made from meat and vegetables. Stock is made using the bones and is thicker because of the collagen from the bones. In this recipe either could be used.
😅 love your videos but it frustrated me:
00:05 today is my first time jambalaya, seriously my first time jambalaya
1:05 alright when I made my last jambalaya it was the best jambalaya I ever made
He said when I made my last jumbo not jambalaya
its all about the roux
Not for jambalaya
I like this Americans why of makin a living cook baby cook 🇺🇸
Delicioso yummy goodness ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
😅 calm down Karen😅😅
Sorry dude, but you did it completely wrong. Trust me. I’ve made jambalaya thousands of times.
First off, cast iron is not necessary. Just a regular pot is fine.
I prep my trinity. Onion, garlic, celery and bell pepper. (Red or green, it doesn’t matter) I put all of that into 1 bowl.
I get my seasoning ready. Cajun. Tabasco and worstishire
In the pot, I cook my chicken. (I use breasts. I cut them in half, tenderize and cut them into small pieces. Butter, cook the chicken until the chicken it is about medium (seasoned of course). I put that into a bowl.
Next, I cook my sausage and trinity my trinity at the same time. The fat from the sausage cooks the trinity. (Season that too). Then once that’s about cooked all the way through, put the chicken back into the pot, season again. Then place the lid on.
Next, there should be about half an inch of juices on the bottom of the pot. If there is, you’re doing it right.
Next, put in your Tabasco and your worstishire sauce.
Next, put in 2 cups of rice. (Make sure it’s rinsed). Then cook the rice for about 1 to 2 minutes. You want the rice toasted and incorporated with the food. Stir it.
Next, put in 3 cups of chicken broth and some bay leaves. Cover it. I use aluminum foil also to keep the steam in.
Once it’s all done, I leave it sit for about 3 minutes to harden up.
Last, Green onion is not necessary. I use parsley. Enjoy
All look good but metal on cast iron no no
You forgot the shrimp 🎉
Get that mental out of the pan😊😊😊
It's a cast iron, should be fine
how the fuck you make a gumbo with no roux?
Jambalaya, not gumbo
yeah thats what i said!?!?@@Limonelguey
@@brandoniwabo2558 He didn't make Gumbo!
I know that, you have to use dark roux for gumbo..... which he didn't and that my entire point@@mattk1693
Calm down Karen. :D
Not enough rice to even rise to the top come on man it's a bad look for Cajuns lol. Fuck the scallions add more rice bro.
I live in Gonzales, Louisiana , the jambalaya capital of the world . That is so far from being a real jambalaya , sorry . The jambalaya festival was last weekend here and tomato paste doesn’t go in a jambalaya . That’s a New Orleans thing .
Why is there always celery? I understand the aromatic thing but why celery? The taste ruins most things
Cause in Louisiana, most dishes start with green bell peppers, onion, and celery: the holy Trinity
@@Limonelguey right but why
@@TheRoyalWe762they just like it like that