Looks delicious! Just a pro tip or two from Louisiana though: Fry your sausage first until it browns and then add the vegetables in order. Removing the tails from the shrimp and de-veining makes eating nicer, but you should boil the tails (and a few heads if you have them) in your stock to add a more robust flavor.
I live in Louisiana. Brown the meat first sam. Take it out then Saute the veges. Sausage won't brown long enough to give enough of a good flavor. If you brown the sausage to the appropriate time the veges will be burnt by then. So brown the meat first then add the veges
All the people from Louisiana complaining about how the recipe isn't authentic, have you not been here for all the italian and mexican recipes? He knows it isn't authentic, he always puts his own twist on recipes. Just enjoy it for what it is.
I learned how to cook Jambalaya on the bayou in LA, and the best part about cooking with cajuns was listening to them argue about how to make stuff. Which they did a lot of, at least the ones I was around did. So I would say this comment section is pretty authentic :)
We say.. "Laissez les bons temps rouler", "Let the good times roll". Nobody in my 32 years of living in south louisiana has ever said happy as a crawfish. Pro tip. You want to cook your sausage first to render the fat out, then cook your onions and peppers in that, Then you add your liquid, a couple tspoons of worshteshire(or cajun bouquet), a little roux,, bring it to a boil, and cook the rice just like you would cook regular rice, and no tomatoes. Tomatoes make it creole and that is not cajun. Green onions or chives over parsley to garnish is traditional, but anything works and remember this is jambalaya as in "jumbled" so any combo of meats will suffice. For the record I'm not hating on Sam, i love your content and hope you don't stop. Just as a born and bred cajun, and someone who loves to cook, I want people to be true to our culture and really get to experience how excellent jambalaya really can be.
@@karneskelot4780 He's not exactly a Michelin Star chef so don't get on his ass. Least he doesn't go around saying something is authentic and then it isn't like Jamie Oliver has many times or screwed up a damn grilled cheese like Gordon Ramsay
So easy to make and it's a dish the whole family loves. My wife asks for this every week since I first made it. A also add a chicken breast and sauté the shrimp separate to accommodate someone with a shellfish allergy.
Made this with my husband - our first time trying at jambalaya. DELICIOUS. We followed the recipe exact plus we added 1/2lb of scallops. Thanks! Love your channel.
I have used this video to make several different versions. Being from the midwest, I use polish sausage after trying several other sausage types (including chorizo and andouille). I also instead of chopping up tomatoes simply use a can of diced tomatoes or Rotel diced tomatoes and green chilies. Either way, this is a great video to teach how to cook a one pot meal regardless of its contents. So yummy and experiment to your own regional tastes. This video shows you how to do that and I literally make a variation of this once a month. Always awesome.
Yeh, I lost interest at the tomatoes but it still sounds good. Just not my definition of jambalaya. He makes a roux next time and omits the tomatoes and I'm in.
I know right but I love it how people gets Cajun or creole dishes confused. I'm a Cajun when I see someone put tomatoes in a jambalaya I'm like no it's not Cajun.
Silly people. No one owns cajun cooking. It's like saying if you put avacodo on a burger it's no longer a burger. As soon as you learn to stop pigeonholing yourself, you'll start to learn how to cook creatively. But I agree with the bay leaves. That is the jam right there.
My nephew just graduated high school. He is special needs because he almost drowned when he was three. He wants to become a chef despite his disability and wants to open a restaurant with me. He always wanted to make jambalaya and so I'm using this recipe to teach him when we host my mom's birthday party this weekend. (We previously made your Greek Feast together). Thanks Sam!
Watching your videos has made me cook better even if I havent made the things in your videos other than a burger lmao. You just explain things in a way that genhinely helps me learn. Love your content sam
made this last night with my son (He is a chef) it turned out fab! Added some extra colored bell peppers and crab meat, turned out so darn good! Thank you Sam, you are amazing!
Of all the ones i saw on TH-cam, I like your presentation the best! WHY? It is because you are simple and without any no nonsense! Cooking should be enjoyable and SIMPLE! Thank you. That's how I cook always!
Mike, those are COOL belts. Well done. 3/10/21 I just finished my jambalaya made to your recipe (I added diced carrots and a little "Slap Ya Mama" Cajun seasoning) and although it took about an hour to cook, it came out awesome. The hardest part was dicing the tomato. And now, seconds!
Hi Sam! Love your channel!! Louisiana native here and in Lafayette. It's easy to sub the andouille with kielbasa sausage... Also get some pork shoulder, cut it into bite sized or bigger pieces, sear and cook down... Then add sausage and then veggies... Omg amazing! Thanks for all the great recipes!
Cajun boy here, Volier Hebert (said A-Bear)... Great job Sam...Andouille isn't everywhere...Looks delicious! I got a feeling some Cajuns be puttin tomatoes in theirs too... A poor man's dish... Well done Sam! And Tony's Seasoning! Awesome! Love you guys!
I’m born in New Orleans and raised. I don’t understand all the comments. Jambalaya is one of those dishes people can make it their own. Sam never claimed this to be 100 percent authentic Cajun. Different strokes for different folks. I bet this is very tasty. I use smoked sausage and I have never seen anyone make a roux for jambalaya so I don’t know where that comes from either. I have had ALOT of shit called jambalaya over the years so sam having his own version I think is fine. FYI there are two types of jambalaya, red and brown. For those who aren’t from Louisiana
Did It tonight even though we had other plans. Great comeback dish. I had it all in my fridge except the shrimp so I went with sausage and chicken. Thanks Sam!
Another amazing looking meal that as a trucker I can cook in my truck. I love when you do these 1 pot dishes. I am an over the road trucker and I only have an install, and an electric skillet and this meal would be perfect in my skillet.
Wow! I just made this and it’s delicious! I used smoked sausage instead of the chorizo, and old bay. I love the added tomatoes to this dish. That’s what’s great about cooking, you can add or delete, and make it to your liking. And I like this very much LOL I served this with a nice sourdough loaf, fresh out of the oven 😋
To sam, chance and max, you guys are so very welcome. I'm still on cloud 9. That meant so much 2 me. I've been getting some many messages today on this video, when I shared it on Facebook. Enjoy your belts guys.
Made this for the Fam today...man it was a complete knock out! We all loved it and it took me back to my days living in South! Super glad I found your channel Sam, keep bringing them videos my man!
I feel more offended by putting the shrimp in with a sausage jambalaya than anything. Serving on the side is fine, but you should never mix those two in a jambalaya. Should you use your own spices? Yeah, but that can be forgiven. Mixing seafood and sausage cannot be imo.
@@Galluu_ What about Gumbo? I've had Gumbo prepared at Creole places and by New Orleanians that had Andouille and shrimp in their Gumbo along with crab.
@@amen_ra6926 if it's seafood then yeah you can put them together, as many cajun places usually do. You just don't mix meat from land and sea, i.e. shrimp and chicken, sausage and crawfish
I made this last night and it was amazing! Thank you for giving everyone ideas for dinner because everyone hates that question? "What's for dinner?" I was going to share a picture of what I made here but it wouldn't let me insert it in the comments. If you want to "see" it, I will be more than happy to share it with you, just tell me where... Thanks again for all you guys do!
I made this last night and it came out great. I did drop the shrimp as I couldn't find any large shrimp at my grocery store. Thanks for sharing and I will make this again.
I live in Metairie, and I was thinking the same thing. 🤣Cajun purists will complain about the tomatoes, surely somebody will bitch about the chorizo, and other people will say, "That's not how my MawMaw made it." Jambalaya is a great dish because you can use what you have. I've been known to throw a can of Rotel tomatoes and green chiles into mine. 🤷♂️ I think he did a great job for a Canadian living in California.
So this looks good but as a Cajun this is more creole or what you would find primarily in New Orleans. In the Acadiana area tomatoes weren’t easily found so that’s not the traditional ingredient. I’m sure this tast delicious, but 90% of Louisiana would be like “ nah, this ain’t jambalaya!”
Correct. I love his videos, but chorizo changes the entire palette of this dish from Cajun to Spanish. I'd eat it in a heartbeat, but it ain't jambalaya
I grew up on the Louisiana Texas border and we made a ton of Cajun food and it wasn't Cajun food unless you put Tony seasoning in there I have been using that s*** all my life and absolutely love it!!! I've never seen anyone on TH-cam actually use it which shocks me because everywhere you go in Louisiana that's like their little secret
Too true and I can excuse him even more because he's not Jamie Oliver or Gordon Ramsay who are supposed to be among the best chefs in the world and they screw up . Jamie Oliver has claimed to make things 💯 authentic and it's an outright lie. And Gordon can't even make grilled cheese.
Sam you are the best... You have helped me improve my cooking skills and have given me enjoyment for cooking... Thank you so much and keep them videos coming..
This has been one of my tailgate go to recipes. I pre chop, pre measure all my ingredients and it is so easy. When I tailgate, I love being able to give my guests a scoop of something delicious vs messing around with something I need to tend to for a long duration. The smells that are created during this cook is phenomenal and the final product is just divine. It is almost exhausting saying your welcome after all the thanks you will receive when you cook this dish😊
@@Jaden48108 When I make Jambalaya (in the oven). I sear the sausage then I sear the thighs to like a medium rare in same pan. It cooks the rest of the way in the oven with the shrimp and/or crab.
I made this and it's super amazing. I live in the UK so made my own spice mix 1/3 cup paprika 3 tablespoons dried oregano 3 tablespoons ground black pepper 2 tablespoons dried basil 2 tablespoons kosher salt 1 tablespoons cayenne pepper 1 tablespoon granulated onion 4 teaspoons dried thyme 4 teaspoons granulated garlic then added 1 Tblspn of this mix to the Jambalaya
Oh shit. You're actually using Tony's. This cajun gives mad props for that. However, tomatoes are more of a NOLA thing which is more creole than cajun. My biggest peeve is the mixing of surf and turf. You typically want to only use sausage with chicken or some kind of beef and shrimp with seafood. If you mix sausage and seafood, you'll likely only taste the sausage.
👍Tony's is great stuff! I also agree to some extent about the shrimp. You can get away with shrimp+chicken or shrimp+ham, but spicy sausage overpowers shrimp when cooked together.
The flavor is ramped up when you slice the sausage on the bias, render the fat out on low for 7 minutes, then sear the cuts with deep color, then remove. The peppers and onions & veg should then be sautéed in the font. This is the way.
Sam. Excellent recipe. I made it with two exceptions. I substituted canned, diced tomatoes for the roma tomatoes because I couldn't find any real tomatoes at the local Mercado. I also substituted smoked sausage for andouille sausage for the same reason. Even so, the end result was outstanding. Thanks for posting.......
I just came to the comments to read all the "OMG NO TOMATOES, OMG NO CHORIZO." All southern cooking is about using WHAT YOU HAVE.. Same with chicken & dumplings, and brunsiwick stew, gumbo, fried chicken, biscuits & gravy.. and everything else that tastes amazing.. there is no WRONG way to make it.. as long as it tastes good..
honestly for how hand wavy this recipe is on the seasoning chorizo might make more sense if you want some more heat in your jambalaya. If you don't like as much heat, seek kielbasa instead since you can basically buy that anywhere.
No it's not. You don't eat peanut butter ketchup pineapple and pickles a sandwich. Southerners don't just throw whatever they in a pot. Sam always put his own twist to a dish that only he has a stomach for.he use Japanese mayonnaise on everything.it's his favorite condiment. he also likes to use alvacdo oil.southerners use lard or vegetable oil and bacon grease.he can be over the top at times.i expect a professional cook to be a professional.and that's my opinion.
For real. You can go through different regions any they do things differently. Some are real sticklers for tradition while others like to throw the rules out the window. For me, when it comes to Cajun/Creole cuisine, I'll bend the rules a little. I wouldn't have considered Chorizo. There is a market across town that carries Chorizo from Spain that could be interesting. Mexican Chorizo is all over the place here. Andouille is sold already packaged at my local Sprouts. I don't know who makes it fresh.
@@josephpayne4591 they literally say in the comment “as long as it tastes good” your example of a peanut butter ketchup pineapple and pickle sandwich does not sound good. They never say that southerners throw whatever they want in the pot, they say that even if it isn’t exactly “traditional” the point is to use what is ready and available to you. Also, speaking as someone with southern family Mayo is in almost anything that we eat. If something is called “salad” it’s most likely got insane amounts of Mayo in it. Avocado oil is neutral flavored just like vegetable oil but is healthier, so it’s not going to affect the flavor.
I think he is the original Bobs burger guy. After the show he expanded. He was just a custom suite maker with ha hankering for good food and loved burgers. Since his original name was Bob. What better then Bobs burgers. He became a cartoon sensation. Now he rock all recipes. But his Bobs burgers always rock. I think I captured his background
@@LouisianaAstroRambler BR, Laffy, and Nola are constantly trying to claim which one is the more authentic Cajun cuisine and who does it better. And don’t even get me started on how butt-hurt Houma and Thibodaux are that they aren’t even in the conversation!!! Lol.
Looks delicious! Just a pro tip or two from Louisiana though: Fry your sausage first until it browns and then add the vegetables in order. Removing the tails from the shrimp and de-veining makes eating nicer, but you should boil the tails (and a few heads if you have them) in your stock to add a more robust flavor.
Exactly, meat then veggies! Tony’s yes, Old Bay never!
Thats how we do it in central Louisiana too. Gotta get them good goods from the meats first.
Facts. And yea ol bay is a def no no.
@@insaneasylum7898 lol I'm from Cenla
Thank you cause he makes this dish look horrible
I live in Louisiana. Brown the meat first sam. Take it out then Saute the veges. Sausage won't brown long enough to give enough of a good flavor. If you brown the sausage to the appropriate time the veges will be burnt by then. So brown the meat first then add the veges
All the people from Louisiana complaining about how the recipe isn't authentic, have you not been here for all the italian and mexican recipes? He knows it isn't authentic, he always puts his own twist on recipes. Just enjoy it for what it is.
I learned how to cook Jambalaya on the bayou in LA, and the best part about cooking with cajuns was listening to them argue about how to make stuff. Which they did a lot of, at least the ones I was around did. So I would say this comment section is pretty authentic :)
@@tedkoppel4199 bayou?? LA???? Wtf
Exactly!😋
@@yungplague5534 LA Is the state postal code for Louisiana genius.
Wrong twist.
Thanks!
We say.. "Laissez les bons temps rouler", "Let the good times roll". Nobody in my 32 years of living in south louisiana has ever said happy as a crawfish.
Pro tip. You want to cook your sausage first to render the fat out, then cook your onions and peppers in that, Then you add your liquid, a couple tspoons of worshteshire(or cajun bouquet), a little roux,, bring it to a boil, and cook the rice just like you would cook regular rice, and no tomatoes. Tomatoes make it creole and that is not cajun. Green onions or chives over parsley to garnish is traditional, but anything works and remember this is jambalaya as in "jumbled" so any combo of meats will suffice.
For the record I'm not hating on Sam, i love your content and hope you don't stop. Just as a born and bred cajun, and someone who loves to cook, I want people to be true to our culture and really get to experience how excellent jambalaya really can be.
Louisiana born and raised and love your show & all your recipes. Glad seeing you cook a dish that we love cooking here in the south.
Hate to see him Butcher it.
Yes but you really need to be in Louisiana to do this. No excuse. Love the show tho
@@justinmaynard890 That's like saying you need to be in China to make Chinese food. No excuse.
@@DualYel It's food long as it tastes good to those who are eating it who cares ? It's not being made for you
@@karneskelot4780 He's not exactly a Michelin Star chef so don't get on his ass. Least he doesn't go around saying something is authentic and then it isn't like Jamie Oliver has many times or screwed up a damn grilled cheese like Gordon Ramsay
I made it today & just finished eating. One of the best dishes i’ve ever made. Easy to prep and easy to cook. Thanks again Sam!
So easy to make and it's a dish the whole family loves. My wife asks for this every week since I first made it. A also add a chicken breast and sauté the shrimp separate to accommodate someone with a shellfish allergy.
Made this with my husband - our first time trying at jambalaya. DELICIOUS. We followed the recipe exact plus we added 1/2lb of scallops. Thanks! Love your channel.
I have used this video to make several different versions. Being from the midwest, I use polish sausage after trying several other sausage types (including chorizo and andouille). I also instead of chopping up tomatoes simply use a can of diced tomatoes or Rotel diced tomatoes and green chilies. Either way, this is a great video to teach how to cook a one pot meal regardless of its contents. So yummy and experiment to your own regional tastes. This video shows you how to do that and I literally make a variation of this once a month. Always awesome.
Adding tomatoes, traditionally, makes it a creole...but it still tastes good. Pro tip...add a few bay leaves next time. Stuff will be popping!!!
Came here to say this, bay leaves are where it’s at
Yeh, I lost interest at the tomatoes but it still sounds good. Just not my definition of jambalaya. He makes a roux next time and omits the tomatoes and I'm in.
This was not jambalaya. It looks tasty as hell, but this was arroz con camarones y chorizo.
I know right but I love it how people gets Cajun or creole dishes confused. I'm a Cajun when I see someone put tomatoes in a jambalaya I'm like no it's not Cajun.
Silly people. No one owns cajun cooking. It's like saying if you put avacodo on a burger it's no longer a burger. As soon as you learn to stop pigeonholing yourself, you'll start to learn how to cook creatively. But I agree with the bay leaves. That is the jam right there.
Had to substitute Valvoline for avocado oil, still turned out amazing.
Do you travel to Louisiana often?
Me: Only on a Cajun.
Perfect! 🤣
this is true comedy
Instant classic!!! 😂😂
Ha Ha
Holy crap, as a resident of Louisiana, I approve, lol
My nephew just graduated high school. He is special needs because he almost drowned when he was three. He wants to become a chef despite his disability and wants to open a restaurant with me. He always wanted to make jambalaya and so I'm using this recipe to teach him when we host my mom's birthday party this weekend. (We previously made your Greek Feast together). Thanks Sam!
I’ve been cooking 2 or 3 of Sam’s recipes a week for a few months now. This was by far the best dish so far. So good!
Everyone: amazed at whatever Sam is doing.
Me: damn that's one nice looking pan 😍
Wish I had one of those
What is it cause I thought the same thing. On his website all he has is cast iron and knives.
You're def not from Louisiana lol
I concur, it even sounds nice when he bangs on it....lol
THANK YOU SAM! Jambalaya is literally my favorite dish in the whole world. I'm SO GLAD you covered this!
Watching your videos has made me cook better even if I havent made the things in your videos other than a burger lmao. You just explain things in a way that genhinely helps me learn. Love your content sam
made this last night with my son (He is a chef) it turned out fab! Added some extra colored bell peppers and crab meat, turned out so darn good! Thank you Sam, you are amazing!
Of all the ones i saw on TH-cam, I like your presentation the best! WHY? It is because you are simple and without any no nonsense! Cooking should be enjoyable and SIMPLE! Thank you. That's how I cook always!
Made it tonight!!! I thought it might be too tomatoey or too spicy, for me, but the only thing it was, was too good. Beautiful! Thank you, guys!
Mike is the star of this episode hands down. Hats off .
Mike, those are COOL belts. Well done.
3/10/21 I just finished my jambalaya made to your recipe (I added diced carrots and a little "Slap Ya Mama" Cajun seasoning) and although it took about an hour to cook, it came out awesome. The hardest part was dicing the tomato. And now, seconds!
Hi Sam! Love your channel!! Louisiana native here and in Lafayette. It's easy to sub the andouille with kielbasa sausage... Also get some pork shoulder, cut it into bite sized or bigger pieces, sear and cook down... Then add sausage and then veggies... Omg amazing! Thanks for all the great recipes!
Cajun boy here, Volier Hebert (said A-Bear)... Great job Sam...Andouille isn't everywhere...Looks delicious! I got a feeling some Cajuns be puttin tomatoes in theirs too... A poor man's dish... Well done Sam! And Tony's Seasoning! Awesome! Love you guys!
I’m born in New Orleans and raised. I don’t understand all the comments. Jambalaya is one of those dishes people can make it their own. Sam never claimed this to be 100 percent authentic Cajun. Different strokes for different folks. I bet this is very tasty. I use smoked sausage and I have never seen anyone make a roux for jambalaya so I don’t know where that comes from either. I have had ALOT of shit called jambalaya over the years so sam having his own version I think is fine. FYI there are two types of jambalaya, red and brown. For those who aren’t from Louisiana
Famous Louisiana chef Isaac Toups cooks his Jambalaya with a roux. Not saying everyone does it but I think it's common.
It's authentic enough for my taste buds!
If it hits your taste buds that’s all that matters.
@@nicolosi11480 As an agreeable person I'm going to agree with that.
@@nicolosi11480 Indeed!
I would love to see an episode on the tools you use, such as different knives, pots and pans, etc. .
Did It tonight even though we had other plans. Great comeback dish. I had it all in my fridge except the shrimp so I went with sausage and chicken. Thanks Sam!
Tony's seasoning is the absolute BEST! I put it on everything! It's great on boiled eggs!
Just made this. I added jalopanos, and used johnsonville jalopeno smoked sausage. Turned out AWESOME.
Holy crap - this was EASY! I loved it, my wife loved it, even our kids loved it! I'm adding it to our regular menu rotation. Sam is a freaking genius!
Some people in Louisiana had a heart attack when he pulled out Chorizo.
😹
That wasn't even a real chorizo... Just sayin
I did have a heart attack andouilie or deer sausage is the only way to go
No it was the tomatoes that gave me a small Cajun heart attack 🤣 no tomatoes in jambalaya ever.
@@gingerthibodeaux5704 me too
Another amazing looking meal that as a trucker I can cook in my truck. I love when you do these 1 pot dishes. I am an over the road trucker and I only have an install, and an electric skillet and this meal would be perfect in my skillet.
Added chicken as you suggested. It was absolutely outstanding. Thank you so much for a simple to follow a recipe.
Wow! I just made this and it’s delicious! I used smoked sausage instead of the chorizo, and old bay. I love the added tomatoes to this dish. That’s what’s great about cooking, you can add or delete, and make it to your liking. And I like this very much LOL I served this with a nice sourdough loaf, fresh out of the oven 😋
I would break into this man's house just to eat his leftovers. 😭
Me too. If you need a partner in crime I'm your man.
lol
As long as its not his pizza or jambalaya then I got your back lol
😂😂😂
Made this last night. Extremely tasty and everyone commented on how good it was. Thanks Sam!
I am in the mood for red beans and rice!!!
Just made it, added some fish as well and had to use oldbay. OMGosh!!!! It was amazing!!!
Made this tonight... simple and awesome
CANCEL THE PLANS! Doing this tonight. Thx Sam!!
Play free bird !
Grateful dead sucks
Luckily I have all the ingredient so doing tonight as well.
Lmfaoo Litterally said the same thing
Why do top comments these days only seem like feigned sincerity from people trying to push a channel?
Sam's wife: "I wish he'd talk to me like he talks to his food."
You bet!
Lol.
To sam, chance and max, you guys are so very welcome. I'm still on cloud 9. That meant so much 2 me. I've been getting some many messages today on this video, when I shared it on Facebook. Enjoy your belts guys.
Nice touch, Mike. Bravo!
Michael that is the coolest and most thoughtful gift ever. I’m sure you made their whole week with these, and they will proudly display them.
Michael, oh Michael. You belt is thoughtful and free, sent like the wind on a balance beam
That was an awesome present!
Very Nice!
Thanks for the inspiration. I will cook Jambalaya for dinner tonight. I will post it and watch for it.
In the cast iron skillet simmering!! Thanks for sharing .
There's something so satisfying about seeing Sam cut veggies
I bought his knife.. it makes it fun to lol
But he has such terrible knife skills. The guy literally cut himself in the video.
8:08
Sam: I need one thing on top of this, anybody want to guess?
Me: GREEN ONION
Sam: Parsley
Me: Dammit lol
Never had this cuz I live in Norway, but you make so much delicious looking food that I have to try for myself ^^
This should be a huge step up from eating Lutefisk!
@@robertgiresi9515 For sure yeah
How do you like your mushy fish? Pickled or Smoked?
@@adamburdt8794 I don't do either tbh I usually cook it in the oven with some tin foil over
Made this for the Fam today...man it was a complete knock out! We all loved it and it took me back to my days living in South! Super glad I found your channel Sam, keep bringing them videos my man!
Excellent. I had Andoulie and Chorizo together and Diced green chili's. AMAZING
Very cool Mike from Indiana. Sam looked legit giddy.
Chorizo? Tomatoes? "You can use Old Bay"...is Sam trying to single handedly trying to take out the state of Louisiana?
Take on is more like it. I'll forgive him because he's not from here though.
I feel more offended by putting the shrimp in with a sausage jambalaya than anything. Serving on the side is fine, but you should never mix those two in a jambalaya. Should you use your own spices? Yeah, but that can be forgiven. Mixing seafood and sausage cannot be imo.
@@Galluu_ What about Gumbo? I've had Gumbo prepared at Creole places and by New Orleanians that had Andouille and shrimp in their Gumbo along with crab.
@@amen_ra6926 if it's seafood then yeah you can put them together, as many cajun places usually do. You just don't mix meat from land and sea, i.e. shrimp and chicken, sausage and crawfish
Right!! 🤣
I made this last night and it was amazing! Thank you for giving everyone ideas for dinner because everyone hates that question? "What's for dinner?" I was going to share a picture of what I made here but it wouldn't let me insert it in the comments. If you want to "see" it, I will be more than happy to share it with you, just tell me where... Thanks again for all you guys do!
This is so good. I had to use Anndouille sausage and it turned out amazing. Perfect rice to shrimp, sausage ratio. Thanks STCG!!!
I made this last night and it came out great. I did drop the shrimp as I couldn't find any large shrimp at my grocery store. Thanks for sharing and I will make this again.
Oh boy I’m from New Orleans I’m excited to see you do this and read all the mean comments lol
I live in Metairie, and I was thinking the same thing. 🤣Cajun purists will complain about the tomatoes, surely somebody will bitch about the chorizo, and other people will say, "That's not how my MawMaw made it." Jambalaya is a great dish because you can use what you have. I've been known to throw a can of Rotel tomatoes and green chiles into mine. 🤷♂️ I think he did a great job for a Canadian living in California.
So this looks good but as a Cajun this is more creole or what you would find primarily in New Orleans. In the Acadiana area tomatoes weren’t easily found so that’s not the traditional ingredient. I’m sure this tast delicious, but 90% of Louisiana would be like “ nah, this ain’t jambalaya!”
In keeping with a Mardi Gras theme, how about red beans and rice?
That's a staple around my house!
Camelia beans. Trinity. Ham hocks. Stock. Bacon. Seasoning. Butter. Bay leaf and you good
Sam, you used chorizo, shrimp, peppers, rice and accidentally made paella and just don't know it yet. 😂😂
Correct. I love his videos, but chorizo changes the entire palette of this dish from Cajun to Spanish. I'd eat it in a heartbeat, but it ain't jambalaya
Chorizo doesn't go in paella....ever
@@DanHardingcomedy It goes in there if I put it there
@@TheRprecupjr it was actually a creole dish since he added tomatoes but your point still stands.
Yes! I love Sam but this ain’t jambalaya
Love my jambalaya. Nothing else like it. Super cool gift from Mike! Happy New Year!
has become my favorite and go to. You ALL do great work!
5:40 "About a tablespoon."
Puts in 5 tablespoons.
Please don’t stop the “Thats what she said” jokes. It’s one of the best parts of the banter between you all!
Yes I love it to 👍🏾👍🏾👍🏾
Oh but he can't, the sheep called him to them and he can't help but follow.
Pro tip:
Brown the meat first, then remove and cook veggies (no tomatoes), then throw everything in.
Veggie first then meat my friend
sausage was pre-cooked.
I know what your saying,get the meat to make a good Foun and let the veggie sweat deglaze
@@ericerictwicethatsrite4802 ahh yes that's definitely how I would have done it
Yep I do it this way so the veggies sautee in the fat from the sausage making them even more flavorful.
I grew up on the Louisiana Texas border and we made a ton of Cajun food and it wasn't Cajun food unless you put Tony seasoning in there I have been using that s*** all my life and absolutely love it!!! I've never seen anyone on TH-cam actually use it which shocks me because everywhere you go in Louisiana that's like their little secret
Years ago I traveled back and forth from Tennessee to Louisiana…..I discovered Tony’s and use it on everything. Sometimes I use Tabasco sauce instead.
Just made this. Its outstanding!
"JAMBALAYA!!!!!!!!"
-Newman
Classic 😂😎🤙
I'm glad I didn't have to scroll too far to find this comment.
I'd like to see a poll on how many Sam watchers are gonna cook this within the next few days. My guess is a lot.
I'm making it Friday night - easy and delicious - just what the doctor ordered for a Friday night in.
Making it tonight!
Making it right now
I'm making it in about an hour
Just made it tonight. It was awesome!
To everyone complaining about it not being truly cajun: Let everyone that has never bastardized another people's cuisine cast the first meatball.
Damn. That's the best comment I've read on here. You go!
Too true and I can excuse him even more because he's not Jamie Oliver or Gordon Ramsay who are supposed to be among the best chefs in the world and they screw up . Jamie Oliver has claimed to make things 💯 authentic and it's an outright lie. And Gordon can't even make grilled cheese.
Well Said
@@BlackangelKatakuri ancestors crying.
Sam you are the best... You have helped me improve my cooking skills and have given me enjoyment for cooking... Thank you so much and keep them videos coming..
My first time making this last week and it was great. Thank you for the videos. Im making this again this weekend
Glad to see Cajun country represented in the threads 😂 Enough said but we’ll credit Sam style “jam”. Still love ya Sam.
But jambalaya isn't cajun food though it was adopted by them.
All I learned is that I want that pan.
Looks similar to my All Clad D5 except for the gold handles.
11:38 “I’m busy back here!”
THATS WHAT SHE SAID
Righty ho I’m getting in the Cajun mood and making this tonight . Looks yummy . Hi to you all from London x
This has been one of my tailgate go to recipes. I pre chop, pre measure all my ingredients and it is so easy. When I tailgate, I love being able to give my guests a scoop of something delicious vs messing around with something I need to tend to for a long duration. The smells that are created during this cook is phenomenal and the final product is just divine. It is almost exhausting saying your welcome after all the thanks you will receive when you cook this dish😊
Add some chopped and seared chicken thighs and crab and a whole lot of cayenne pepper
Sounds interesting. To say the least. Meaning chicken thighs is high on my like list.
@@Jaden48108 When I make Jambalaya (in the oven). I sear the sausage then I sear the thighs to like a medium rare in same pan. It cooks the rest of the way in the oven with the shrimp and/or crab.
Last time I was this early Sam was a cooking boy
I think I woulda pre cooked my sausage more first. and used the rendered fat to cook the trinity.
Exactly.
What's the 'trinity'?
Uninformed Australian here.
@@gk6993 Onion,Bell pepper, Celery. It's like the cajun version of a mirpoix.
I made this and it's super amazing. I live in the UK so made my own spice mix
1/3 cup paprika
3 tablespoons dried oregano
3 tablespoons ground black pepper
2 tablespoons dried basil
2 tablespoons kosher salt
1 tablespoons cayenne pepper
1 tablespoon granulated onion
4 teaspoons dried thyme
4 teaspoons granulated garlic
then added 1 Tblspn of this mix to the Jambalaya
Tony's is the best. My family has used it for at least 40 yrs. Great for gumbo, grilling chicken or london broil, anything really.
Oh shit. You're actually using Tony's. This cajun gives mad props for that. However, tomatoes are more of a NOLA thing which is more creole than cajun. My biggest peeve is the mixing of surf and turf. You typically want to only use sausage with chicken or some kind of beef and shrimp with seafood. If you mix sausage and seafood, you'll likely only taste the sausage.
Slap Ya Mama is betta. 😁
@@AndrewCrankypants Bon Caca is better 😆
👍Tony's is great stuff! I also agree to some extent about the shrimp. You can get away with shrimp+chicken or shrimp+ham, but spicy sausage overpowers shrimp when cooked together.
I cried and yelled the entire time. This absolutely appalling Sam
-a fan from South Louisiana
Shouldn’t you sear the sausage and then cook the veggies after
The sausage is already cooked, and the veggies take long to soften
@@Azeez.AS17
Wrong, Aziz.
Yea definitely how we southerners do it.
The flavor is ramped up when you slice the sausage on the bias, render the fat out on low for 7 minutes, then sear the cuts with deep color, then remove. The peppers and onions & veg should then be sautéed in the font.
This is the way.
Yes. And in butter.
I love this receipe and like to add scallops along with the shrimp
Sam. Excellent recipe. I made it with two exceptions. I substituted canned, diced tomatoes for the roma tomatoes because I couldn't find any real tomatoes at the local Mercado. I also substituted smoked sausage for andouille sausage for the same reason. Even so, the end result was outstanding. Thanks for posting.......
I just came to the comments to read all the "OMG NO TOMATOES, OMG NO CHORIZO." All southern cooking is about using WHAT YOU HAVE.. Same with chicken & dumplings, and brunsiwick stew, gumbo, fried chicken, biscuits & gravy.. and everything else that tastes amazing.. there is no WRONG way to make it.. as long as it tastes good..
honestly for how hand wavy this recipe is on the seasoning chorizo might make more sense if you want some more heat in your jambalaya. If you don't like as much heat, seek kielbasa instead since you can basically buy that anywhere.
No it's not. You don't eat peanut butter ketchup pineapple and pickles a sandwich. Southerners don't just throw whatever they in a pot. Sam always put his own twist to a dish that only he has a stomach for.he use Japanese mayonnaise on everything.it's his favorite condiment. he also likes to use alvacdo oil.southerners use lard or vegetable oil and bacon grease.he can be over the top at times.i expect a professional cook to be a professional.and that's my opinion.
For real. You can go through different regions any they do things differently. Some are real sticklers for tradition while others like to throw the rules out the window. For me, when it comes to Cajun/Creole cuisine, I'll bend the rules a little. I wouldn't have considered Chorizo. There is a market across town that carries Chorizo from Spain that could be interesting. Mexican Chorizo is all over the place here. Andouille is sold already packaged at my local Sprouts. I don't know who makes it fresh.
@@josephpayne4591 they literally say in the comment “as long as it tastes good” your example of a peanut butter ketchup pineapple and pickle sandwich does not sound good. They never say that southerners throw whatever they want in the pot, they say that even if it isn’t exactly “traditional” the point is to use what is ready and available to you. Also, speaking as someone with southern family Mayo is in almost anything that we eat. If something is called “salad” it’s most likely got insane amounts of Mayo in it. Avocado oil is neutral flavored just like vegetable oil but is healthier, so it’s not going to affect the flavor.
Bruh you’re wrong af. Lmao
Just saying, you're basically making a creole jambalaya, not cajun. Cajuns don't use tomatoes in our dishes, like jambalaya or gumbo.
Oh? Is chorizo a Creole ingredient?
@@Hollis_has_questions das besserwisser
@@anonymdovvalross1336 was meinst du?
@@Hollis_has_questions no. Normally it’s a smoked Cajun sausage.
This. Replace tomatoes with garlic and get green onion sausage or something.. not chorizo...
Aw you put in Tomatoes, that makes it Creole not Cajun. But most people don't know the difference so don't feel too bad.
I was about to make the same comment.
And Creoles created the dish in the first place. But most people don't know that, either. It is a wonderful dish - and so much better with tomatoes!
@@brentasnyder Hard disagree
@@CapsuleGraph11 he's right doesn't matter if you agree or not.
@@roybabineaux5353 So much better with tomatoes is an opinion
Making this right now and about to add shrimp!!! Smells so good!!!
I made this today and it's so delicious.
Let's just call this San Diego Style and we can still be friends!
Agreed. This is no where near jambalaya.
"Always think about how people are going to eat this..."
Leaves the shrimp tails on...
The tails add flavor. You must not really know how to cook.
I think he is the original Bobs burger guy. After the show he expanded. He was just a custom suite maker with ha hankering for good food and loved burgers. Since his original name was Bob. What better then Bobs burgers. He became a cartoon sensation. Now he rock all recipes. But his Bobs burgers always rock. I think I captured his background
I eat the tails. So that’s thinking about how I eat.
@@Cooklover-pw4el I eat the heads. Is it weird???
@@RipRider916 I’ve actually wanted to try the heads but haven’t had the chance. So I would say no.
Louisianians are almost as critical of cajun food, as Italians are of carbonara.
I’m from Texas but live in Louisiana now, and this couldn’t be any more accurate. Worst part is, they all do it differently.....
Almost? Shyt, I'd say we are worse lmfao
@@utmg2012
True, we criticize each other's cooking just as bad as we criticize an outsiders cooking lmao.
@@LouisianaAstroRambler BR, Laffy, and Nola are constantly trying to claim which one is the more authentic Cajun cuisine and who does it better. And don’t even get me started on how butt-hurt Houma and Thibodaux are that they aren’t even in the conversation!!! Lol.
Well first off it's not cajun food it's creole food you can start there.
I made it and it was AMAZING. THANK YOU I LOVE YOU SO MUCH!
That's what I call good Cajun food!!!
Thanks for making the rest us look bad, Mike from Indiana.
I’m born and raised in south Louisiana and let me tell y’all something, this is not jambalaya!!
It's not, but he's trying. when you know, you know.
Facts, whoever told him this is jambalaya him and that person should be slapped
What’s the difference?
Man. People from Louisiana really get up in arms over variants on jambalaya, don’t they...
@@ClandonV6 a variant? Lmao this is more disrespect to the dish and the people of Louisiana
Yeah, let's put Mexican Chorizo in a Louisiana Jambalaya said no one of substance ever.
Right! He also didn't make a roux?? SMH 🤭
The concept is still the same the choice of meats is up to you remember he said you can make it with whatever meat you choose.
@@toorealworld Jambalaya does not have a roux...trust me, I'm from Louisiana.
@@SweetMamaMojo Word. #chefpaullives
Love this episode. Love the belts! Such an awesome gift
Those belts are awesome!!
Decent jambalaya too! Gonna have to do this on Sunday.