LOUISIANA CAJUN JAMBALAYA RECIPE (NOT CREOLE) - NO TOMATOES
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- čas přidán 20. 08. 2024
- This is a real south Louisiana jambalaya recipe. This is what is usually refered to as a cajun jambalaya. Many people outside of the area are familiar with the creole jambalaya which has tomatoes, however, in the heart of cajun country tomatoes are not used.
RECIPE:
2 cups long grain rice
4 cups water
2 large or 3 small onions chopped
1 lb of pork or chicken cut into small cubes
1 lb of pork sausage cut into 1/2 to 3/4 inch pieces
1 1/4 tsp salt
1/2 tsp bl pepper
1 tsp minced garlic or 1 1/2 garlic powder
1 1/2 tsp hot sauce
1/4 tsp cayenne pepper
3 tsp oil
Heat pot for several minutes on med-high setting
Add oil and then pork or chicken and stir
Add hot sauce and stir again
When meat is about halfway cooked, add in sausage. Let sausage sit on top of meat until it's ready to to be stirred
Stir every couple minutes until liquid has evaporated, then stir frequently to keep meat from burning
You want a layer of "gratin" (crust) on the bottom of the pot. This is where the meat has began sticking to the pot, but is not really burned.
When meat is done, remove from pot and lower heat to med-low and add onions
Stir onions to break them up
Usually no additional water is needed when onions are cooking, however if you are worried they may burn, you can add a little water and/or lower heat a little
Check onions every 6-8 minutes, cooking for a total of about 20 minutes until they are soft and carmelized
Increase heat to medium and watch onions, stirring every minute or two until a crust is formed on bottom of pot being careful not to burn the them
When onions are ready, add meat back into pot and stir
Increase temp. to high and add water and seasonings
Stir everything together while scraping the bottom of the pot to remove the crust
Boil water for a minute or two and add in rice and stir
Return to a boil, lower heat to low and cover, cooking for 15 minutes
Remove cover and lift rice (don't stir) to allow water to drain to bottom of pot
Recover and cook another 15 minutes
Turn off heat and set lid on pot leaving a couple inches open for steam to escape for about 15 minutes
NOTE: The water ratio is very important for the jambalya to have to right texture and consistency. If the jambalaya is too wet, just add some additional cooking time and increase the heat just a little.
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Thank you for this recipe and explaining the difference between Cajun and Creole. Nothing wrong with either style, but they are not the same.
yeah it is really tasty
Good recipe! I live south of Lafayette. I use boneless chicken thighs. Cajun cooking is not the same as New Orleans cooking. We were in the swamps. New Orleans has always had port, and they got spices from the West Indies! Both are awsome!
Hands down the best true jambalaya video on CZcams I’m right here south of I10 and 100% approve please make more videos
I’m from South Louisiana as well and I make my Jambalaya like you, except I use chicken, pork, and sausage. I also use chicken broth instead of plain water.
Me too and a wooden spoon will not damage your Dutch oven
Grew up in Lafitte, LA and this jambalaya is the real thing!
Thank you. 👍
For those wondering about the tomatoes, there is a difference between creole, or red jambalaya and cajun, or brown, jambalaya. When Spain controlled Louisiana in the late 18th century, settlers introduced Spanish cuisine to the area. One dish that was introduced was pallea, a Spanish rice dish that included meats such as chicken and spices such as saffron, which was arguably the most important ingredient in Spanish pallea (Some people believe this is where jambalaya came from). Spanish settlers could not find saffron in the area so they used what was plentiful at the time, tomatoes. They used tomatoes in their pallea in substitution for saffron and that’s where the color of creole, or “red jambalaya,” derived from. So yes tomatoes were originally included in authentic south Louisiana jambalaya. Cajun, or “brown jambalaya” originated because at the time, as you went further north of New Orleans, tomatoes and other spices that were included in creole jambalaya were not in abundance so it was easier for people to simply not include it. instead, different meats and seafood, seasoning, oil, and sausage were used to make Cajun jambalaya. Personally,
I like cajun jambalaya over the creole but both are delicious.
Great explanation!!
Also, I think Jambalaya is really from west Africa as in Jollof rice.When I 1st visit Nigeria and at at Nigerian and Ghanaian restaurants , jollof Rice was our Jambalaya.
The only difference is the West Africans prefer lamb/goat over pork and mainly fish, chrimp and chicken is used. I'm black creole and we do the same as Cajun, but we dice the pork squares and sausage or chicken and use a tomatoes pureee. I also use the meats of the turkey leg in my Jambalya somethings.
I also use a lot of garlic in cooking the meats and onions.
Thanks for putting this together. Although I live in the Philadelphia area now, I grew-up in the Gonzales area and use this recipe for jambalaya too. I have been asked many times why I don't put tomatoes in my jambalaya. You've done a great job explaining the subtle marriage of the seasoning and the rice and the need to allow the seasoning to meld together before adding the water and rice. Thanks again. I'll watch more videos on your channel and wish you much success.
I think people not from the area tend to believe jambalaya is just about anything they throw in a pot with rice, not realizing how intricate cajun jamabalaya really is to get the flavor just right. Thanks for watching!👍👍
I’m from Gonzales I’m from moran
Thanks for showing us your Jambalaya recipe. I do NOT use tomatoes either, but I do use the 'holy trinity' and a little chicken stock. It just adds more flavor. And you are definitely right about building up that 'fond' on the bottom of the pot. All the good flavor is there...especially if you're using a cast iron Dutch oven. I make my own blend of Cajun seasoning, which I add to both the trinity and the meat as I cook them. This adds more flavor to that fond and therefore the broth. Cheers.
Been looking for a recipe to fit my cast iron Dutch oven for the longest time. FINALLY I’ve found it! Thanks for this. I’m from Prairieville and I’m mad at myself for not learning how to cook Jambalaya when Gonzales is 5 minutes away.
Yep, no better jambalaya anywhere on earth than the Gonzales area. I'm by no means a pro jambalaya cook but I think this is a pretty good recipe. Too bad so many people who are not from this area are missing out on non-tomato jambalaya. Hope you like it!
Name some of them please.
Nope, no reason to go on. It seems pretty clear that you think everywhere else has "way better" jambalaya than Gonzales so there's no reason for us to engage in a ridiculous argument over it when it's completely subjective. You win🏆. Those places are way better.
The deal with tomatoes is that is the Creole version of jambalaya while this is the Cajun or country version. Neither is wrong and both are good. The Creole version is more elaborate because people in New Orleans had access to ingredients and culture people in the country didn't have.
Are you saying that country folk don’t have tomatoes?
Tomatoes are sacrilegious
@@calvinwinn7643 Tomatoes and mainly tomato sauce covers up the flavors you work hard to achieve. Master this recipe then adjust and add ingredients to your liking.
Thank you! One of the best and most profound comments here! It's so much more than "just a rice dish". I think many people don't realize the way these flavors need to work so intricately together. For many, throwing rice, tomato sauce, and whatever else they see fit qualifies as jambalaya and I suppose it does in the most academic sense of the word but many of the naysayers would probably enjoy this type of jambalaya if they would give it a chance.
I figured it would have the trinity though! I think I would ass celery and a little bell pepper and green onion to the saute.
I used to live next to the winner of the jambalaya festival for almost 20 years. He would make jambalaya and give it to all the neighbors randomly it was awesome
Cool! My brother has competed several times (never won) but makes a really good jambalaya. He did a lot of practice cooks so we ended up with a lot of it too and nothings better than good jambalaya I didn't have to cook!
I made this last night and couldn't be happier with the results. I enjoyed the process as it's really a study in technique compared to a focus on a long list of ingredients. A creole jambalaya is a meat stew with rice while a Cajun jambalaya is rice with a meat gravy. I made a few inconsequential adjustments to the ingredients but this will be my go-to Cajun jambalaya recipe going forward.
I'm glad you liked it and that's a great explanation of the difference between cajun and creole jambalaya!
Thank you for this!!! It really helped me get started on my jamabalaya recipe. I made a few personal tweaks like using the holy Trinity, Cajun seasoning, and half water/chicken stock.
No tomatoes though!! Tomatoes are too overpowering for the other flavor!
Thankkkk youu for this recipe! Im from BR and I’ve never made homemade jambalaya before. I was getting confused when I saw people adding tomatoes bc thats not typically how ive had it. THANK YOU THANK YOUU 🤩
Finally, an authentic Jambalaya recipe from the Bayou' of Louisiana. I was privilideged to live in St. Charles and Orleans Parish for thrity eight years and I do know food. Your recipe is very authentic to the culture of the Bayous, I do really like it.
By the way, Jambalaya is one of the most difficult dishes of Louisiana to prepare but you have shown how to do it well.
d.
My friend Allen White taught me how to make Jambalaya this way over 30 years ago, and he specifically pointed out the importance of the crusty bottom. I haven't made it in a very long time and couldn't find my recipe with his instructions. I am so happy that I found your video while searching for a similar replacement. Cajun Jambalaya, can't wait to serve it to friends. No tomato!! I look forward to seeing your other recipe videos.
Thanks for watching and hope you enjoy it!
Omg, it was better tnan I remember. Thank you again for sharing the recipe.
Thanks so much. I always wondered why the recipes I got online didn't turn out like a real Cajun jambalaya. Now I know the real scoop! I can't wait to try this. If it wasn't for Louisianans like you sharing the knowledge, I'd probably never know. My mamaw used to cook like this, but my mom didn't carry it on for some reason, so I never got to learn. Thanks again.
People here take their jambalaya seriously!!! If you haven't already, google the Jambalaya Festival in Gonzales, La. You can find the official ingredients and even some past champions have shared their recipes. They call for hen in the cookoff because it makes it more difficult, but most people prefer pork and definitely NO TOMATOES!!! LOL. Thanks for watching and good luck!
@@AllAmericanMack I'll definitely check it out! I wanna learn about all of it!!! lol. My family moved west, so I didn't get to grow up in the community. And if you aren't around it and there's no one to tell you, you don't know! This is our precious culture and it's important to keep it alive, otherwise it'll be gone forever. It's kinda freaky how the tradition died in my family in one generation. Thanks man :)
Wow, jambalaya without the holy trinity - I’m surprised that th Cajun Gods didn’t strike you down with a lightning bolt ! That looks good. For anyone that prefers the rice less sticky, simply rinse the rice until the water runs clear before adding (this will reduce the chance that it will stick and burn as well).
It's Cajun Jambalaya not Creole, if you are commenting on such, you should know the difference
That's what I said, no Trinity and no roux.... That's strange to me.
@@jmboulware You have Creole Jambalaya confused. Cajun Jambalaya does not have Trinity or roux in it.
@@h4l414 there is nothing creole about using Trinity. Tomatoes yes, but Trinity and roux are inarguably cajun
@@jmboulware not as it pertains to Jambalaya.
Thanks to you I have found the proper Jamb, Thank you for sharing, this is a keeper... I made at 9a this morning and son in law popped in and polished it off I told him it was a family tradition as far as anyone knows that's the way it is......God Bless you and Your's.
That's awesome! Glad you enjoyed it and thanks for the review!👍👍
Made this tonight and we loved it. I swapped the onions for the seasoning blend (trinity) mix since we aren't fans of onion and it worked perfect. Thank you!
Thanks for watching and glad you enjoyed it!
Thanks for the recipe I am born and raised in Louisiana I like both creole and cajun jambalaya.
Definitely nothing wrong with liking them both! I remember as a kid eating creole jambalaya a few times at other peoples houses and wondering why they don't make it like we do lol. While I much prefer cajun jamabalaya, I actually do like eating creole jambalaya occasionally because it's just something different. Thanks for watching!!
Thank you very much!!!! Im a California raised girl and hubby is from the South. Suffice to say I need help when it comes to making authentic, delicious meals that he asks for. Thanks again.
Thanks for watching and if you decide to make it, let me know what you think!
You are to be applauded for your recipe of true Jambalaya. The only difference, I use raw Zatarain's Parboiled Rice. It assures me of a half hour rice cooking time. Yes, no tomatoes.
I invested in cast iron because some of my parents best dishes derived from thos good pots. Didn't have many recipes that required the Dutch oven because I have small picky kids. My son requested "the rice with the sausage in it", and I ran across this recipe. Zatarains is so spicy and salty for the little ones, so this recipe touched my soul😂😂😂 Making this tonight. You Sir, got my stomach GROWLNG!!! I cant wait.
Lol, well good luck and hope you like it!
Thank you! Great video.
I've been using this technique for about 12 years, so when I see chefs not building up their fond with the meat first, I feel like yelling at the screen. I have a big stainless steel pan with a thick bottom that helps me manage my fond perfectly.
I'll confess that I throw tomatoes in mine, so I say that I'm using Cajun technique, with some Creole ingredients.
Thanks for watching! There's nothing wrong with tomatoes if that's what you like. I actually find it ironic that there is just one regional section of Louisiana that despises tomatoes in jambalaya while it's standard everywhere else, I just happen to fall into the non-tomato crownd lol.
@@AllAmericanMack LOL! That is kind of funny. What I found while living and working in NOLA for about 6 months is that because jambalaya is such a part of everybody's food heritage and culture, they don't take much care in preparing it. (Ironic) The only jambalaya that I found that was better than mine was Coops Place on Decatur.
I picked up some pretty amazing tips from your VERY detailed and carefully prepared video. Especially in cooking the onions - that was amazing what happened over the course of 20 minutes. Great technique.
EXACTLY HOW I MAKE JAMBALAYA. AWESOME BROTHER. ITS ALWAYS GOOD TO KEEP AN OPEN MIND THOUGH BECAUSE I JUST LEARNED SOMETHING. THAT LIFT TECHNIQUE ABOUT 1/4 OF THE WAY THROUGH COOKING 🥘 👩🍳 LIFT INSTEAD OF STIR. ALLOW THE WATER 💦 POOLING ON TOP TO DRIP 💧 BACK DOWN TO PREVENT STICKING.
MAN THAT IS BRILLIANT
I ALWAD HAVE ISSUES WITH STICKING AND I USUALLY JUST EXPEVT IT AND SERVE AROUND OT. GREAT RECIPE BRO
I tried to keep it as simple as possible for this video but normally when I cook it, I lift it as you said. I also stir it for 9 minutes after I put in the rice and it begins to boil, scraping the bottom so it doesn't stick. This ensures the rice will pop properly and I think it's a little more important to do this when cooking outside since I keep the fire very low.
I love both styles of rice cooked with meat...sometimes I am in a mood for one type, sometimes the other...this is a great recipe and I am going to definitely make it...I have saved this recipe. Thank you and stay safe.
Thanks for watching. Be sure to let me know how you like it.
Walmart usually sells Lee and Davis Sausage that is all pork. It is made here in South Georgia. When I make jambalaya, I use this sausage. Great video. So happy to have this recipe😀.
Well done and good job I'll try it cook jambalaya recipe ..you're right I agree real jambalaya non tomatoes..thanks for sharing your vid.. 👍👍
Best recipe I found I used it for my first time it came out fantastic wish I could post a picture for you to see mine came out just a little darker I pushed it to that fine line had a grandson over while I was cooking and he said he has to us kitchen bouquet to get the kind of color I got.Thanks again
Hey, that's great to hear! Glad you enjoyed it and thanks for watching! 👍👍👍
Fixing to make this again but I want to leave out the sausage and replace it with chicken.I was going to boil my chicken to get the broth and de bone it and add it back just like you. Do i need to worry about losing the grease that cooks out the sausage?
The grease from the sausage does add extra flavor but you can successfully cook it without sausage.
I can smell it cookin'!
I hate tomato-based jambalaya. Great video
Me too. I specifically searched for jambalaya recipes with no tomatoes 🍅.
Loved it! Thank u great flavor&texture prefectly cooked!😍❣️
No that is a real cajun jambalaya!
Looks so delicious!
Thank goodness a REAL CAJUN JAMBALAYA..not creole style with tomatoes..Im not against creole style dishes creole is very close to cajun culture but not completly..People often dont realize that..Thank you for this video..
Good stuff, finally someone who knows how its done right!!!
I like red jambalaya much more. That little bit of tomato really freshens up the dish
Great recipe and easy to follow. Just made it and it was great. Thanks for sharing.
Awesome. Glad you enjoyed the jambalaya and thanks for watching!
jambalaya with tomato bell pepper onion even zucchini squash is what we call creole jambalaya or new orleans jambalaya!!! I am fortunate to reside in the jambalaya capitol of the world Gonzales,la. we don't drag everything out the garden for jambalaya.looks like you did a good job. I myself do not rinse rice (don't want the extra step).rice is like popcorn cooked right it will pop makes for a fluffy appearance.try seasoning your meat with youfavorite seasoning blend before browning (Louisiana hot sauce works well).fry a few pieces of bacon for grease to fry the meat you use( a good hickory bacon) remove the bacon after frying(something for the cook to munch on while cooking).add you r favorite cold beverage while you are cooking for the real Cajun experience.a good round bottom cast iron pot will enhance your cooking experience
Good round bottom, amen to that! 😁
I have been tasked with making Jambalaya and you've helped quite a bit! Thank you for sharing your wisdom, sir.
Thank you for recording this by holding the camera on one hand and cooking with the other hand. Good work
I was working in panama city fl after hurricane michael doing volunteer work and this couple from a church in LA cooked cajun non tomato jambalaya and i fell in love but could never find the recipe without tomatoes until i was told creole is tomatoes and cajun isnt. Cant wait to try this recipe out its been a craving of mine ever since!
It's September 12th early afternoon, I'm cooking you recipe right now. Thank you for this video, and for explaining every little detail!
To each his/her own. This looks to have turned out well. Omitting the bell peppers/celery/garlic/bay leaves...is just (IMO) omitting more flavor. Who wants to do that?
This is how jambalaya is cooked in most of south Louisiana, including the jambalaya cooking championships held at the annual Jambalaya Festival, in the town of Gonzales, La., which is the jambalaya capital of the world.
@@AllAmericanMack ....As I said, "to each his/her own". I make jambalaya as well and both of my parents are from New Orleans.
@@RealZoo I've always found it strange at how different the styles were between south central La and New Orleans. I mean, cooks all the way to Laplace tend to primarily cook cajun jambalya but literally a few miles up the road, they generally cook the creole style. The great thing is, it's a versatile recipe so anyone can taylor it to their own taste as you said.
@@AllAmericanMack ...I hope you aren't feeling as if I'm trying to argue with you. You mentioned Gonzales (La) and the Jambalaya Festival and that only speaks to that area...it proves (?) nothing. The only real difference that I see is the use of tomatoes. There is a video on CZcams where the guy is defending championship chili. The competition doesn't allow for any fresh vegetables to be used. It was just a meat choice and a copious amount of powdered spices. What?
There are always these arguments about authenticity. I just think that people should say that this is their version and hope you like it.
@@RealZoo No, I don't think we are arguing at all, it's just differences of opinion and sounds like only minor ones at that! I just referenced Gonzales because the type of jambalaya I cooked in the video is the same as what is cooked at the jambalaya cook-off there. They are strict with the ingredients that can be used so the contestants have to focus on cooking skill since the ingredient list is very short. But you are right, it proves nothing, it's just how it's done there and it's what people in the area are used to. My recipe is based off of my brothers who competes in the cook-off.
My mom would slap me with a wooden spoon if I ever thought of putting tomatoes in a jambalaya...😅. Might I suggest one cup of homemade chicken stock and the Trinity to your sauteed vegetables for additional flavor. Keep the salt out of the recipe if you use a can of stock... C'est ce bons!
Looks good . I know for every meal everyone has their own recipe . You did good and I agree there should be no tomatoes . But where is the trinity ? lol I do mine with chicken , sausage and pork almost the way you do it except after I boil my chicken I use the broth and not just straight water . Either way love your work . Keep it up we all have our way of doing things . At end of day we just want people to enjoy our food .
making this tonight.... Looks awesome man
Thanks for showing! Love from Texas
Thanks for watching!!👍👍
At the end when you put the lid partly on, its called placing the lid askew. Not being a show off, I actually learned it myself a few years ago... and Im 67, lol.
Love the spoon - is that available commercially or home-modified? ps - you right, jambalaya (or my jambaghetti) is BROWN, not red! ;) EDIT - never mind on the spoon - found it!
How dare you sir
I deleted my original comment Bc I noticed something else 😂😂... I thought I’d give you a tip that my mother taught me when making rice... My personal preference when I make jambalaya is that I mix 50/50 long grain Jasmine and medium grain rice because long grain rice tends to get way too sticky and it clumps up or gets mushy and the medium grain rice holds it together better, try it! But that wasn’t my tip 😂
My tip for you is that instead of taking out the chicken and sausage, you add in all your spices and vegetables that you’re using in with the heat after you’ve cooked the meat, then you add in your rice and mix the rice with the seasonings, and then you pour in boiling water on top of everything (which means you’d have to have a tea kettle of boiling water ready to be used at your disposal). Once you put in your boiling water, you put a top on and put on the burner to high and when the water boils you turn the heat all the way down to low... cook it for 20-30 minutes or more, stir the rice midway (usually for me it’s the 10-15 minute mark) and NEVER lift the top until you’re ready to stir the rice midway cooking it. Before you stir the rice you can add your cayenne/hot sauce and any other seasoning that you’d like to impart more flavor.
The reason why I’m saying this is because I used to mess up the texture of my rice every time and I could never get it right until I’ve tried the tip I’ve told you... it’s a common mistake for beginner cooks... truthfully speaking after doing it this way I’ve never messed up the texture of any sort of yellow rice I’m making, it works for absolutely everything including white rice.
P.S.
You’re very right about the usage of tomatoes by the way!! I used to put tomato sauce in everything I’ve made and I’ve learned that it’s one of those ingredients which people just add for the hell of it and they don’t realize that it alters the taste of their food because they add additional spices to the tomato sauce. So now the only time I’m using tomatoes or tomatoe sauce is when I’m making Italian food or Mexican food because it’s a main proponent of those type of recipes!!!
Well done thanks for putting up the video
Excellent instructions. Great job!
Thank you!
Thanks ! Exactly what I was looking for.
Yes sir. That’s the way it’s done.
Hello from Lake Charles.
That looks so Good 👍🏼
Awesome!! This is the real deal right here folks!!❤️❤️❤️❤️
I also add green onions at the rice stage. Great job I suggest to get a wooden spoon so you won’t damage your Dutch oven great stuff tho. I love hove you cook the onions down to almost a paste you tap into all the flavor potential, and thank you for putting Gonzales on we are the jambalaya capital of the world. Lol ❤
No green peppers or celery?
Better w/o
This recipe is awesome. I've made it quite a few times and it honestly gets better every time as I get better at knowing how not to burn things and get charred bits. What is your recommendation on larger batches? Can you just double the ingredients and increase cooking times?
Thank you, glad you enjoye it! I cook larger batches outside in a cast iron pot when I can and I've found that doing a 1.5 or double batch works for most of the ingredients. The exceptions are the red and black pepper, and the salt. If I'm doing a double batch, I will use about slightly less salt than what the double batch would call for. For both the red and black pepper, I also decrease it and use about 1.5 what the double batch calls for. For some reason, the peppers seems to overpower when I straight double them. Hope this helps!
Simpler way to do it.
Brown sausage.
Brown chicken thighs.
Use the oil from the meats to make a simple small roux.
Add trinity.
Thin with chicken stock.
Add back all the meats.
Add rice.
Add more stock.
Cover and simmer for 20 minutes with the lid on.
I make ‘ Creole ‘ Jambalaya .
Similar cooking techniques and spices. However , I also add tomatoes , bell pepper, and celery . Also , I use chicken thigh meat instead of pork . Creole Jambalaya from New Orleans.
From Lake Charles, La. My mawmaw never put tomatoes in her jambalaya. Yours looks good.
I know it's generally cooked without tomatoes pretty much until you get to New Orleans, but didn't how far west it was cooked without them. Good to know she's cooked it the right way lol.😜
@@AllAmericanMack I guess NO is the epicenter and it goes away the farther you get? Since I am quarantined and cooking for myself, I discovered a pack of pork riblets in my freezer, and jambalaya appeals to me more than BBQ.
We haven't been out to eat since the very beginning of this thing so nothing but home cooking here too so I've made jambalaya several times in the last month, it's one of the things we really like. On a side note, I tried to make fried jambalaya balls yesterday. They were ok, but not like I wanted them. I'm going to play around with it and hopefully get them right.
What size pot are you using? I will be making jambalaya for about 15- 20 people
Looks like Gonzales style. Just right. Love it.
It certainly is!
This ain't this baw's first jambalaya, no
Excellent recipe.
How many bell peppers would you add if you had them and added them? And would you ever add shrimp to this in south Louisiana?
I would add between 1/2 to 1 bell pepper for this amount of jambalaya. I will occasionally put them in but usually don't. I don't personally care for any seafood in my jambalaya. When you get into New Orleans there is a more relaxed definition of what constitutes jambalaya and that's where you'll find the creole style with tomatoes and seafood jambalayas. In south central La it's primarily the cajun style like this and I rarely see anything other than pork and sausage or chicken and sausage.
Love the recipe, thanks! Forgive my ignorance but I thought regardless of the type of Jambalaya, both use the Holy Trinity and the Pope... What am I missing, or is this just your preference? Thanks!
The Holy Trinity *is* used in most cajun dishes but south central Louisiana jambalaya is one of the few exceptions. It is sometimes used but around the Baton Rouge area and in Gonzales La where the Jambalaya Festival and jambalaya cook-off is held, it usually isn't part of the process. Many of the cooks in that area loosely follow the Jambalaya Festival Association cooking rules that are used in the cook-off and don't use the Holy Trinity. The process of cooking this cajun style jambalaya is at least as important as the ingredients. I prefer to cook larger jambalayas outside over a burner and believe they come out much better that way but it just isn't practical to always do that.
Looks quite good.
Thank you!👍👍
Thank you , can't wait to make it !
There is a huge difference between Creole and Cajiun cuisine! I like both, but we arw very touchy about the difference! But we celebrate both!
Mais I love me some jambalaya, both Cajun and Creole. Don't tell my heavy Cajun family that though. 😂 Is that some grillades? The pork I mean? Just a simple rice and gravy with grillades as the meat is fantastic. 🤤 With some field peas or purple hulls on the side. Or limas. Omg I'm hungry now.
I love the good ole home cooked food you're talking about, all the kinds of stuff I was raised on. And you're right, thinking about this has literally made me hungry!
Now you got me hungry too! In Arnaudville, La.!
Looking very delicious
Where did you get your Spoon that you are using? I sure do need one for my cast iron cookware! I find your recipe very interesting! I've never seen it made this way before, my aunt was from a little town between Lake Charles and Lafayette, LA, but I never seen her make it like yours!
Great job Mack!
Half my family is cajun from Louisiana and I have never seen Jambalaya without peppers and celery. This may be his personal method but it is not the "right" way to make Jambalaya. Also, cajuns usually put butter in their jambalaya as well.
This is the way it's cooked at the jambalaya festival and all over south La. The best "real" jambalaya you will ever eat is cooked like this by the contestants there. Some put celery and peppers but many don't. You believe like many others that the *ingredients* make jambalya what it is but it's much more the intricate blending of flavors and techniques that makes it what it is. When I was competing and cooking for benefits and fund raisers, almost none of the cooks used celery, peppers or butter of all things lol!! 🙄
@@jackarup4481 That is so weird. I have cajun family members that speak Cajun french and they use the holy trinity in almost every dish. People in Louisiana may cook without peppers and celery but French speaking cajuns do. My grandpere cooked jambalaya with alligator meat up to his death bed. I am actually watching real cajun culture die out. My grandpere was literally born on a Bayou. He put onion, celery, and peppers in everything and he would always say if it didn't have the trinity in it then it wasn't cajun.
There's nothing wrong with using peppers and celery in cajun jambalaya, I will occasionally use peppers but not celery. This recipe came directly from someome who cooks competitively in the jambalaya festival. Although the holy trinity is used in most cajun dishes, Jack Arup is right that a lot of the pro cooks do not use peppers and celery in cajun jamabalaya. I don't think it's a wrong vs. right thing. I've never seen or heard of butter though.
When i see the cast iron, im thinking it better be good. 😁
Good job.
For one you cook pork, chicken. Sausage,each by itself, two led should be left on for at least 25 min. Then turned over and over for another 15 min.. chef C. J. Abear. Over 45 years doing this. And some people like creole . I at times put little to keep it more wet.
Man, this looks a lot like a recipe I picked up off Tiger Droppings years ago... was that you?? I make Jambalya for my family this way. They love it!
It wasn't me, this is the only place I have ever posted it but just about everyone I know who cooks jambalaya has very similar reicipes. This one is from a jambalaya festival cook and my own very minor changes (just small adjustments in things like spices or amount of onions). But as I said, for the most part, I've never seen very much variation. So much of how it turns out is related to the processit used to cook it.
@@AllAmericanMack Yeah, I believe the one I use has green onion and some slight differences. Awesome stuff, though! This is my preferred style.
Only difference after I add rice once the water is boil I let it keep boiling until all the water is boiled completely out of it then I put heat on low cover top of pot with paper towels then put a lid on for 25 mins. I found this keeps the rice from getting mushy.
That's a good idea about the paper towels, I haven't heard of that but will try it out. I do like you when I cook it outside in the big pot. I will keep stirring for 7 or 8 minutes after adding the rice and while it's still boiling before putting the lid on and lowering the fire. At that point almost all the water is gone. I didn't mention it in the video though because I was afraid people wouldn't keep stirring and scraping the bottom of the pot and end up with a pot full of gratin lol.
@@AllAmericanMack easy trick to cooking rice in general of course boil water first add rice to water once boil simply let all the water cook out of it on a medium high heat turn fire down to low throw two layers of paper towels over the lid and forget about it for 25 minutes...You will have good flakey rice consistently every time.
Hii. Does it matter if I rinse the rice first?
I don't rinse the rice personally but I'm sure you could for less sticky rice although I prefer my jambalaya a little sticky.
@@AllAmericanMack Got it..thank you!
I thought you'd need the holy trinity... so the celery and green pepper is missing... and what about spices like thyme and origano and bay leaves?
In a traditional cajun jambalaya (not a creole jambalaya that has tomatoes), the ingredients that most people use are: yellow onions, green onions, red hot sauce, celery, black pepper, garlic, red pepper, bell peppers, salt and cooking oil. Most cajun jambalaya cooks do not put celery or peppers, and never the spices you listed. The ingredient list above comes from the world jambalaya championship cookoff. Of course you can put whatever you want in it, it just won't be a traditional cajun jambalaya. The creole jambalaya with tomatoes that everyone outside of Louisiana thinks of would probably lend itself better those ingredients.
what about that pot everybody?
Thanks for the video. Pork butt or shoulder as we call it here in the UK requires about 2 hours cooking like chuck steak. How come your time apeared to be half of that?
Great video and tutorial. Now my question is… where did you get that serving spoon?
I'm trying this with salt pork and sausage. I love creole jambalaya, and that's all my dad knows how to make it (we're from Kenner) and I've been wanting to try to make it the cajun way. (tomatoes give me acid reflux like a mofo)
I've never tried it with salt pork but anything would probably be good with that in it! Most people I know, including myself, prefer pork over chicken for cajun jambalaya because the fat really adds a lot to the flavor. Let me know how it turns out!
@@AllAmericanMack I had it earlier today, it came out amazingly! Had to cheat a little bit with using browning sauce but, the salt pork adds a nice flavor almost like that of bacon to it.I also boiled the salt pork and sausage to 1.leech out some of the salt from the pork to prevent it from being too salty and 2.To make a delicious pork broth to cook the rice in. 10/10 would make again.
Awesome, glad you liked it. I'm going to sneak some salt pork into my next one because it just sounds so good. Now with the cooler weather I'll be cooking them more and doing larger batches outside which is the way I really like to cook them. Thanks for the update!
Never seen a real jambalaya without the whole trinity...onion green pepper & celery...Paul prudhome would turn over in his grave...like the technique though...
Most people in south central Louisiana cook it this way which is how it is cooked at the World Jambalya Championships so people tend to follow that style. Sometimes bell peppers are added, I will put them in if I have them, but I don't know anyone who puts celery. But yeah, lots of the dishes get the holy trinity. Thanks for watching.
Cooks in the competition tend to shy away from bell pepper and celery. They're very aromatic and can affect the chicken or pork flavor which is a no no. I've had jambalaya's that tasted like a stuffed bell pepper. I like stuffed bell pepper but not as a jambalaya.Good recipe. Like I said before master this recipe then tweak and add flavors you want.
New Subscriber. Keep the videos coming
Always use a wooden spoon with cast iron pots
I don't know if it makes any difference but I was taught buy a coonass to wash your rice off so it's not so sticky
I've never tried that for jambalaya but I prefer my rice sticky for that. I have done that for fried rice though, both before and after cooking.
That is very true, I not wash the starch off the rice I also put a tablespoon of white vinegar to it.
I'm from South Louisiana, sha.
Where you git that roux spoon?
I bought it locally from a restaurant supply company. This one looks very similar www.countryknives.com/shop-by-department/kitchen-and-professional/kitchen-tools-gadgets/ladles-scoops-spoons/rich-craft-6011f-serving-spoon-11-flat-end-solid/
Good recipe but I tend to add about a 1/4 more water or broth and let the meat cook for about 30 min before I add the rice.
Where you got dat spoon from baw?
I was raised in south Louisiana, have been cooking Cajun Jambalaya for over 40 years. My only comment is I have never heard that you are not to use andouille sausage in "real" Cajun Jambalaya. I understand this may be your preference, but the statement itself is not correct. Otherwise enjoyed the video. Thank you!
Trying this tonight
Let me know how it came out!
Came out good will be happening agian lol
Overall, a good video. However, a few notes from a ACF Certified Master Chef, raised in St. Francisville in West Feliciana Parish (hell, my family - the Rogillio family - founded East AND West Feliciana Parishes (my ancestor, Policarpio Rogillio, received a land grant from the Spanish Crown that eventually became the East/West Feliciana Parishes and most of West Baton Rouge Parishes. I was mentored by Paul Prudhomme and John Folse, among others:
1. You need to get yourself a good, self-basting dutch oven. That is thing is much closer to being a camp stove than a real dutch oven.
2. There is a world of difference between a "seasoned" cast iron dutch oven, camp stove or skillet, and one that just has old food stuck to the bottom of it! Yours is the latter! That's gross!! You need to take a wire-brush cordless drill head or some steel wool, scrub and scrape until you get to clean metal and re-season it the right way. That's just gross man! You were scraping up fond into your jambalaya that was from God knows what else you have cooked in it recently. Also, the carbon is carcinogenic.
3. You didn't even use 1/4 of the amount of garlic as you should have, and you didn't let it sweat with the onions. What's up with that?
4. Speaking of onions, that's only 1/3 of the Holy Trinity. Where's your diced celery and diced bell pepper? Especially the celery! It's the most important part of the trilogy. It contributes a ton of flavor (the more you cook it, the more flavor you get from it) and it also adds body.
5. You were missing some herbs in there my friend. At the very minimum you needed 2 bay leaves, some oregano (or, even better, marjoram, which is also known as "wild oregano"), and, most importantly, THYME!
6. Andouille is a staple of authentic Cajun cooking. In fact, it's something that the Croeles in New Orleans borrowed from us Cajuns. But I agree that the most important thing is that it be pork sausage.
7. But the other meat in the dish should never also be pork. It should be chicken, or duck, or venison or rabbit (the latter being my personal pick). Always use two different proteins.
8. You cooked the onions way too long. You could have accomplished the same amount of caramelization with a teaspoon of sugar mixed into the onions and 20 minutes over medium-high heat.
11. Never use water when you can use stock or broth. It doesn't even really matter much what kind. You could have used pork stock (but you'd have had to probably make it yourself), beef, chicken, lamb or even vegetable stock. Always build flavor in layers!
Good video though! I applaud you for protecting Cajun food culture! It has become so synonymous with Creole these days that in most parts of the country they just put a bunch of Tony Chachere's (or cayenne pepper or a full cup of hot sauce) in a dish and call it "Cajun". Somebody needs to stand up and say Cajun cuisine influenced Creole cuisine - not the other way around! It's so incredibly ignorant, and if the Cajuns were considered the minority that they really are, such ignorance wouldn't be tolerated. It's akin to going to Portugal and sending home post cards saying "Greetings from Spain! Wish you were here!!"
Your remarks are insulting. This is *his* method. Make your own video.
Looks good 👍
I’m not blaming you for this so don’t take it that way, but folks really gotta stop with this Cajun vs. Creole stuff. I mean for one, Cajuns are white Louisiana Creoles (and identified as such before the adoption of the term Cajun in the early to mid 20th century) and the cuisine and culture of south Louisiana is traditionally called Creole. And as I stated that Cajuns are white Creoles, Cajuns cook and eat Louisiana Creole foods because Cajuns are Creoles. Just because Cajuns decided to adopt a new name in the 20th century doesn’t mean the food eaten by Cajuns magically stops being Creole.
This whole, “tomato vs. no tomato” thing that folks get confused and call Cajun vs. Creole is in reality just region vs. region. It’s west of the Atchafalaya Basin vs. parts of east of the Atchafalaya Basin and most of Greater New Orleans.
West of the Atchafalaya Basin, folks don’t put tomatoes in a jambalaya or gumbo, but east of the Atchafalaya Basin many folks use tomatoes in a jambalaya and/or a gumbo (usually seafood gumbo if they do, but many folks east of the Atchafalaya don’t add tomatoes to jambalayas or gumbos either so it varies by area) but tomatoes in jambalayas and/or gumbos is especially common the closer you get to New Orleans, the obvious origin of putting tomatoes in Jambalayas and gumbos. This false ideology of Cajun vs. Creole needs to be addressed and stopped because it’s a fake thing being passed off as legitimate. And for anyone confused, Louisiana Creoles are anyone of any race that is born in Louisiana and descends from the colonial Louisiana population, of any race and the associated culture and cuisine rooted in that colonial Louisiana heritage.
Cajuns are white Louisiana Creoles of mixed French heritages, usually a mix of Acadian, French (direct from France to Louisiana) and Québécois heritages, but can also have admixture from other ancestries present in Louisiana such as Spanish, German or British/Irish. Sorry for the rant, but an effort must be made to correct this and it starts with information.
I'am from Larose an that how my mama makes it , you can get fat with that cha. 😂
No doubt about that! The food here is just so good.
A few comments asking why the trinity includng celery and green peppers were not used. I've listed the premitted competition ingredients which this video is based on....
Chicken.
Rice.
Yellow Onions .
Green Onions.
Red Pepper/ chilli Flakes.
Garlic (fresh & granulated).
Red Hot Sauce.
Bell Peppers.
Celery Salt.
Black Pepper.
Cooking Oil.
** No other personal seasoning allowed in the cooking area.