Quick Jambalaya with Pasta! | Chef Jean-Pierre
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- čas přidán 10. 09. 2024
- Hello There Friends! This Pasta Jambalaya recipe is a delightful twist on the traditional rice-based dish, incorporating pasta into the vibrant flavors of jambalaya. It's a perfect weekday meal that combines shrimp, chicken, and sausage with a spicy, tomato-based Creole sauce, all mixed with penne pasta for a fulfilling dinner. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre...
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VIDEOS LINKS:
Chicken and Sausage Jambalaya: • Chicken & Sausage Jamb...
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PRODUCTS USED BY CHEF:
❤️ Creole Seasoning: chefjp-com.3dc...
❤️ Digital In Oven Thermometer: chefjp-com.3dc...
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❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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Chef Jean-Pierre should get a medal not only for making cooking accessible to everyone, but also for spreading good humour and joy without any politics involved. That's a modern hero. And a sad state of our society.
👍👌💪🔥🔥🔥🤸🤸❤️
I see what you just did there, you introduced the P word in a world that knows, nor cares about that. Keep it out of this conversation, please. Cooking is a passion that doesn't divide, it unites, please keep it that way, thanx!
@@MrDandaman137 😂🤣🙊.
I’ve figured out what should be played at Anger Management courses: *ANY video with chef Jean Pierre.*
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@@ChefJeanPierreCJP does have a calming effect.
I don't think Jean Pierre got the joke
@@janvang1050 Well he knows he’s loved either way.
@@thegodofpez yes he do
Thanks for keeping it REAL Chef! You could have done a second take but instead you showed that it's possible to work around minor mistakes. Love it!
My favourite thing about Chef Jean Pierre…he’s authentic 😊
If you are down and depressed just watch a few of the Chef’s videos, instant cure guaranteed to make you happy. Have fun prepare one of his delicious dishes and you will never be depressed again. 🥰🥰🥰
Jack, you are a very lucky man, but I'm sure you already know that. Chef, you are also a very lucky man to have the support of family and friends. We love you both, and thank you again.
My Dad was a chef (may he rest in peace) and Chef Jean Pierre reminds me of him. My Japanese wife and I love watching and laughing with Chef Jean Pierre!
Chef Jean=Pierre is one of a handful of celebrities whom i would be honored to meet in person.
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Can't help but smile when watching Chef Jean-Pierre. You are such a joy to watch and I have learned so much from you. Thank you for sharing your knowledge with us!
Thanks so much❤️
How can cooking like this be with mistakes. No way chef, just fantastic flavours. Brilliant.
It's difficult to rain diced onyo not to jump ship(definitely not a mistake ).
How delightful you are to watch Chef Jean-Pierre. Wonderful to see that you are able to laugh at yourself ❤
Just what the Dr. ordered! A great dose of Chef Jean Pierre..😁😉😘
Jean-Pierre c'est le meilleur ouvrier d'Amérique ❤🎉 Merci pour le partage de vos connaissances, coucou du Québec!!
Pourquoi il n'y a pas de sous-titres dessous tes paroles? En Suisse, il y a toujours les sous-titres. comme ça on comprend mieux.
Merci de Montréal!
Please keep repeating information in every video with your expertise. It refreshes our memory on how to do cooking right when you do it. Plus it could be the first time we had ever heard it. Thank you,Chef!
We call that “Pastalaya” here in Louisiana……this looks fabulous!
Chef, you always say "Another fantastic dish TODAY!" But I'm struggling to remember a time when you haven't made a fantastic dish! Love your content!
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Food is life, food like this elevates life.
Hi Chef, I'm making the split pea soup for my hubby tomorrow, just got the peas soaking. He loves this soup & can't wait to try it! Meanwhile, we love your original recipes, they're perfectly delicious & you make them so easy to prepare! I'm sharing all your vids with my friends on Twitter, & I urge our friends here to do the same. We want you to get at least 2 million subscribers! Bless you Chef I think your vids keep us happy every day!
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I have watched and learned so much from your videos. This recipe is my favorite so far. I made it with rice because we just had a pasta dish. I got my brother to watch you too. Now when we meet twice a month to talk and smoke cigars, we talk about food and your videos! Thank you so much for your enthusiasm in cooking. You’re inspiring.
New subscribers…you’re in for a real treat. Chef JP is amazing and so much fun to watch!!🎉
Love that they eat it together after the show. ❤
Another uplifting Thursday from Chef, Jean Pierre. Mondays and Thursdays have never been this much fun. Thank you, Chef!
I have friends coming over next week - this definitely shot to the top of my list on what to serve! Seems like a nice rustic baguette to go along with it would be perfect!
Just found your channel yesterday Chef JP and i cannot stop watching you. I have learned so much and laugh so hard, i love your humor and wit. My kitty had a surgery and we are isolated in the shower room to prevent her from jumping on her cat condos, it's very uncomfortable but watching your videos lessen the discomfort. I am so glad you popped in my feed. I just subscribed and cannot wait to see all of your videos. Love from FL.
Louisiana woman here....Bravo!
You don't speak for us.
Who is "us"?
Im from Louisiana she can speak for me. youre prob not even from here
just a lil troll under a bridge
It’s more like a Semolinas style dish. But it’s missing some very important techniques which make it a Pastalaya.
@cfuzzkennedy as far as I know, we all take a recipe and put in our own spin. I don't put seafood with sausage and chicken, but this dish looks delicious!
Pastalaya!!! Awesome.
How about a seafood paella?
Jambalasta
@@ricebrown1 🤫
Now I’m born and raised in Nawlins. Creole cooking is in my wheelhouse! Gave this version a try and damnnnnn it was out of this world tasty. I mean damn it was awesome. Skeptical eater in this house went back for seconds and she rarely does that. So when that happens I know it is fantastic. Moving to top 3. ❤
I love the fact that you admit when you forget something. I saw a video of someone who kept making mistakes with the temperature of her skillet. Turning it up and down and up and down. Never admitting the mistake, so thank you.
Thank you for all your tasty recipes , when I tell my family that i’m doing a Chef Jean-Pierre recipe they go « yes » because they know it’s gonna be gooood. Keep up the good job!!! Et merci pour votre belle personnalité. 😊
God bless our great friend, Chef Jean! Always here to help us all out!
i live for those extra seconds at the end. Great additions🤩
Having lived in south louisiana my whole life this is one recipe I know well.... hats off chef!
I could smell those shrimp cooking in the pan when I walked into my kitchen. Sad that it was the hummingbird nectar water boiling on my stove. I love watching you Chef! My mouth is watering for that dish!! ❤
worked 34 years as a health inspector, retired now, love your videos, and the way you keep things safe and clean
Hi, Chef!!! 1. Rice vs. Pasta = Pasta ALWAYS wins! 2. Butter makes everything better (YES)! 3. "Merry (Mary 😁) everything together", 4. "Oh, Mamma Mia"!!! ........Friend, you are the BEST !! 🏆YOU are so US!!! ♥I want a meal with you before I leave this world!! 🙏
Mary Elizabeth you only have to fly to Florida and makes it become true 😊😊😊😁😁😁
@@french.blackdevil1967 oh, do tell!!! I would love to!!
@@maryelizabeth7197. If it's your wish. Well do your best if You are able to. Life is so short. Sometimes it's possible to make a dream comes true 😊😊😊
Hello, this is the first time here and not the last. I have been a self-taught cook for 33 years and I am 52 years old.
I'm proud to be here and try your recipes while continuing to learn tips along the way.
Thank you Chef !
-Stéph de Montréal.
OMG! Chef Jean, you're my wife's and I who just love you. You have incredible passion and we just think the world of you and your culinary talents that continually amaze us. So much gratitude for you talent and expertise.
We should get to 2 millions not in months but weeks ❤❤
maybe a video on things like mirepoix ala brunoise vs au maigre and their use case scenarios. Thanks for always elevating by educating chef.
Chef you are absolutely the best!!! I am frigging drooling after this one! I gtg cook this now! Keep on Keeping on Chef! I tell all my friends you got to go this this web site if you eat!
Made my Thursday again! Going to the grocery store tomorrow.
New Orleans born......outstanding dish!! Thanks for sharing!
New Orleans is the toilet of Louisiana.
@@theoryofpersonality1420 Bless your little Itty Bitty heart.
@@theoryofpersonality1420 So you've never been to Cenla or north Louisiana? Or you are from there and can't recognize how nasty y'all are?
Awesome recipe chef, please show Italian braciole recipe please please please please
16:06 We love you Jean-Pierre! Cook without the fear!
Good morning Chef Jean and team. Hope you have a fantastic day.
I just love Jean-Pierre... He's just "plain folks" in his soul. Nothing pretentious about him. Great guy!
I was reading the comments about how watching chef Jon-Pierre makes people feel better. I can concur 💯%. I spent most of today at hospital with an incredibly painful leg injury. Watching this video made me forget all that and I was able to even smile and laugh. Soon as I can stand again I’m gonna make that.
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This is a phenomenal Pastalaya, I especially like the butter addition. As we say back home: Parce que du beurre, c'est bien meilleur!
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Man please don't ever change you are so refreshing and on point we love how you cook I am fairly certain you could mix it up with the best you always keep it real and hidden in your delivery is a cooking lesson in every show we love you here in michigan please please keep the lessons coming because we are eating every bit of info you turn out
You must have a great staff and it is obvious you get along with your staff your set may be the cleanest cooking show on you tube
I really like your organizational skills no one wants a sloppy cheif you my friend are great please give The Great Lake State a shout out thank you
I just looove the so called "professional deformation" that Chef has with taking new spoon to taste each time even when its taste after taste and since im from that way of life can i totally relate to it ! 😀😀
Hello Chef Jean Pierre, this dish looks delicious, a must-make, I have been listening to you for a long time, and you often say don't measure. Well, I have been listening to you and practicing cooking without measuring. I found that the dishes I make are better due to being able to adjust the seasoning to my liking. Great cooking advice. Thank you. Best Regards.
I like pasta Jambalaya that's so tasty yummy
Chef!!! This video is a fun n delicious looking dish. A twist on a classic dish. You are always pushing the limits of the "traditional" ways of cooking. I enjoy every dish you put out.
Could you talk about how to plate a dish?
Different, delicious, easy 😊. Thank U 4 the reminders in every video. Over 70, and wow, learning how 2 make it right! Enjoying eggplant Parma while watching and friend, it's amazing. Ann, Florida fan
One of my favorites Chef!!! Your way is always the best way
@Contact_JeanPierreChannels.- a foot in your ass?! Sure…
Doin' it.
Your channel and your recipes have helped me ReDiscover cooking. Thank you so much.
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Chef you should do some recipes designed around what the normal middle class family would have in their fridge. My mom used to make a “clean out the fridge “ dinner and it was a great way to use vegetables ect before they went bad. Thanks for the videos.
I am going to make Shrimp fra Diavolo for my daughters 20th birthday on Sunday. Serving it with Bucatini. The wife and kid don't care for grits, so the polenta was a no go. I made your polenta recipe but they were not interested. I even substituted the goat cheese with cream cheese. No dice,oh well their loss.😄👍🇺🇸
The pasta is boiling. Just in time for this recipe I have been craving pasta. Now it’s sure to be delicious!! Thanks Chef ❤
mise en plus is on point
My mom made this dish so good too chef. I can't believe that I was cooking all these years without a instant read thermometer. I bought one the other day for less than 20 dollars chef. What a DING DONG I was. Best thing I learned from you. Thanks.
Oh my I laughed so hard at the end there. 😂😂😂😂. Thanks Chef ❤
I love pasta jambalaya so much more than rice jambalaya. Maybe it's the Italian in me.
Just made the dish and wowzers very satisfying!! Just the right amount of heat and all the meat. Thank you Chef Jean-Pierre, 2 Mil is coming soon!!!!
In Real time and real life, no smoke, no mirrors… a true mentor and a gentle person!
Wonderful! I'll be making this recipe for family dinner this weekend. Also just ordered your book! Looking forward to having it help me in the kitchen! Thank you, my friend.
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Chef Jean-Pierre, another great dish! I think Paul Prudhomme would rather you say 'Aroma' and not 'smell', you know what I mean? Much respect from Western Australia mate
Love Jambalaya
Could you half this recipe with success chef. Thanks so much from 🇨🇦
Just watching Chef prepare these mouth-watering dishes and not being able to smell or taste them must be what COVID is like when you lose those senses. I didn't when I got it, but now I get a feel for how bad it is..
You are the BEST! I have learned a lot from you, even though I'm not a chef. Most inspiring channel! Thank you for everything!
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I would also recommend his book COOKING 101. It is SO GOOD, and I have learned so much. New subscribers you are going to have fun in the kitchen!!
Great video! The humor is greatly appreciated!
Chef JP:
It's really thrilling to see someone get that excited and happy to cook.:~))) For years cooking was a job with me and it got to be very mundane and boring. NOW, I'm getting excited to be in the kitchen again. I devour every bit of knowledge I can get from you and your videos.
I am a bit miffed though? I emailed you through your website about 3 dishes we used to make in the restaurant back in the 60's but I never heard back from you.
Pleas keep creating your amazing dishes.
God bless:
Chef David
Hurry up Jack before he eats it all, love it Jean-Pierre. ☺️👍
I don't like shrimp, so instead I followed your link to the chicken jambalaya. I'll add that to the long list of your recipes I have saved in the last month since I have subscribed. I'm going to be busy! After the chicken jambalaya video, I watched the rest of this one. Because, ya just gotta! You know you are great when people watch you cook something they would never make, and enjoy it!
Thank you Chef Jean-Pierre and happy cooking everyone! Cheers!
Darn Chef you mentioned putting some shrimp aside for decoration. That is the hardest part of cooking, for me, making a dish look pretty. Imma keep trying though!
There's some good Gulf Coast wild shrimp down here in Texas!
I bought half-price organic chicken at W-world and cut it up. It's always a question on how to use the tenders. This is perfect dish!
(abby typing) Thank you for offering options to put with this sauce. My husband loves rice but sometimes I want pasta or potatoes. I think even grits maybe might work.
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Once again, Chef, you’ve done it again to me I’ve been enjoying you for quite some time I made this recipe the other night my family and I couldn’t stop eating it. I substituted the chicken stock with shrimp stock. I bought the black tiger shrimp and I used the shells, and I made a stock out of that And I added it to the finished product. It was outstanding. Thank you so much keep up the good work and stay well. Sending all our love thank you again.
I made this last night after watching video. I kind of combined your other jambalaya video with this one. Chicken, Andouille and shrimp. Rice cooked in the jambalaya. Sautéed all the meat first then did the veggies and sauce. Put shrimp in last minute. Wow. What a meal. I’m learning
Thanks again chef!
I am making this tonight. I did the shopping for the non-pantry items and did my mise en place this morning, and I have the 100% prepared ingredients waiting for me in the refrigerator when I am ready to do a ‘relaxed’ cook this evening for my dinner guests. It’s not just the recipes, but the whole approach to meal prep that is why you need to watch Chef Jean Pierre regularly! 🎉
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@@ChefJeanPierre I even bought a bunch of ‘little bowls’ for my mise en place and have a sanitized towel nearby so that my work area stays more organized.
Hi chef J P once again amazing dish , only chef worth watching ,makes cooking fun and easy a child can do it ,plus loves cooking with butter too , when rest came away from it , keep it up from n.irel
It's yummy with basmati rice, like cajun & creole yummy Thanks for sharing this video AWESOME ❤
Oh yeah!! I'm gonna be making this. 😊
I made this tonight, well, it was a combination of this recipe and your other one because I used rice instead of pasta. It was really delicious just as you said! Thank you!
Chef Jean-Pierre has an amazing and captivating personality. I stumbled upon this channel, and now I am stuck. Very engaging. I learn a lot while laughing. I am going to try this recipe. It looks delicious.
We love jambalaya, so am looking forward to trying it with pasta...who knew???!!! Loved that Jack tried to advise from the background... We love having Jack 'in the background' 😆😉 this episode was HILARIOUS! We love you chef!
What a great recipe. My wife can't eat shrimp, but still a great one.
It is very adaptable for proteins. Chicken and sausage pastalaya is probably the most common variation.
Follow his advice and just leave it out! lol
It will be amazing even without shrimp, trust me.
We call it Pastalaya here in New Orleans. This is a wonderful dish .. well done Chef!
Doing this Sunday night with Garlic Bread and side salad for the fam. Thank you Chef, you entertain and inspire!
I love the end of the videos when he doing know it’s still going
Yes, it is important to have everything the same size. I learned that from Chinese chefs I worked for in America. Today, you talk about keeping everything the same size. Things you are able to chop, however the Chinese carry this philosophy further. For Example if you use "corn"in the recipe, ingredients should be the same size.
Thank You very much for addressing powered spices. ( I had commented on that!) Can you explain how to translate fresh to dried? I usury use more dried spices. When I had a garden I save herbs in a oil. A quart holds a lot.
Thanks for this recipe! My husband is from Lousiana. I have always used a box mix. This is easy and I have my pantry stocked with everything!
I have been sending links to people I know who love to cook! TY
I absolutely LOVE your channel! You have made cooking so much fun and DELICIOUS! Thank you for all that you do!
Good fun interrupted by some great cooking...... 😅😅😅
Love you, chef JP!
Definitely making this tomorrow night 😋
Heading out grocery shopping this morning .Going to cook this recipe tonight. Looks so delicious, and simple . Even I can't mess this up.
THANKS CHEF .ANOTHER WINNER !
Enjoy!
I love starting my morning off with a new Chef Jean-Pierre video. He makes learning fun!
Love, love, love, love, love! Making it, merci! 😘
Chef as always you are simply amazing. We miss you so much.
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Made this Jambalaya Pasta today , came out amazing delicious and perfect. Thank You chef Jean-Pierre❤