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Sausage and Shrimp Jambalaya with Brown Rice
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- čas přidán 21. 05. 2008
- Best recipe ever. Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Please leave your comments there. Enjoy!
Check out the recipe: www.allrecipes.com/Recipe/220126/Chef-Johns-Sausage-Shrimp-Jambalaya/
Chef John, two thoughts: Firstly, it's been 12 years; time to make a new Jambalaya video (a different variation, of coarse). Secondly, the bay-leaf-twinkle ought to be a regular effect!
This guy's right. We need a new jambalaya recipe!
Adding my vote for a new jambalaya video!
I've done this one twice now, about to do a third time, it's awesome. I can't think of any flaw or improvement it needs but what the neck do I know?
14 years later and this recipe is still excellent!
Ok. I'll take your word for it. 15 years (since it was posted) is a long time to 'tweak' a recipe! I was kind of hoping that there would be a more updated one but I'll see how this goes. Thanks for your review!
To answer your question about Cajun vs. Creole Gumbos: First is the roux's used. Creole is French inspired and uses a butter based roux, and Cajun utilizes "fat" based oils such as lard or oil. Creole gumbo has a tomato base and is more of a soup, while Cajun gumbo has a roux base and is more of a stew. P.S. LOVE your cooking channel! You are so friendly and approachable and a great instructor and make things so easy and fun for people to learn cooking. Bravo! Kudos Chef John!!!
Another excellent recipe from Chef John. I only used 1/8 teaspoon of cayenne pepper , the recipe calls for 1/2 teaspoon but remember “You are the Princess Diane of the use of cayenne.”
My god is this old. But still great.
My god is this comment old
I make a roast chicken a couple times a month and I've been making a jambalaya the next day with left-over roast chicken rather than shrimp. This is a great base recipe. I've probably read every jambalaya recipe going and most of them use a roux and cook in the oven, which makes it a lot trickier. I love how simple this one is and it uses way more chicken stock, which is a good thing. When you are roasting that many chickens you wind up with more stock than you can use!
This recipe is so simple and easy to make. So tasty!! I’m thrilled to have found this channel. I’ve already made 3 other recipes.
I’m diabetic and rice is mostly off the menu for me - but this also works great using pearled barley - which doesn’t result in extreme glucose spikes. Even Walmart has it.
My father is Cajun and my mother is Creole. As far as the cooking, I was told that they were the same or very similar until in the New Orleans area around the time of the slave trades. The American Indians French, African and the Spanish moved into the area brought there cooking styles to the Creoles, with the use of rues and for instance Creoles use tomato in there Jambalaya and the Cajuns do not! But both taste GREAT! Creoles received there influences for example: The use of okra from Africa, Jambalaya is from a yellow rice dish known is Spain, etc. Cajuns mostly farmers and fisherman, continued to past down there recipes unchanged as they were further away and deeper into the backwoods and if you knew my dad (hard to change his ways) lol. Hope this helps…
Interesting emoneyblue. I don't know where I got it but I heard Creole was more uptown or gourmet and Cajun more down home cooking. That goes along with what you're sayin, so thanks for details. Now it all makes sense.
this is all very true. also i noticed that creole food is generally more rich and idk if cajuns use blonde roux et c. there also seems to be more butter used as where cajun recipies use oil bases.
O K let's go. Paella is the rice dish from Spain via the Moors. Seafood. Jambon is French for ham. Jambalaya is both words mishmashed together. So, paella with ham. And, yeah, paella is also Portuguese, but Portugal is Spain, just with more beaches.
@@nomadmarauder-dw9re
Similar but no where the same dishes not even close besides rice and seafood. That’s about it.
@@emoneyblue The point is that paella was adapted the way recipes are all the time.
I've been making this for almost 10 years with the addition of chicken. It's my dad's favourite meal!
Can you add the chicken in like the shrimp?
Biggie Trevor probably should do it earlier depending on the size of your chicken pieces because they take longer to cook. Shouldn’t cook shrimp longer or else they become rubbery.
@@thin_blue_grunt Thanks!
On the topic of Cajun vs Creole; Cajun derives from the Acadians (French settlers in what is now Nova Scotia, Canada) who were driven from Canada by the English, and went to the French colony in what is now Louisiana (King Louis the something). Creole, derives from mixed race/cultures (French, Spanish, African) from a more Caribbean origin. Both cooking styles use locally available ingredient to cook recipes influenced by their various cultures and origins. As with all internet information, take this with a grain of Kosher salt.
I think I'll agree that brown rice is the way to go with this. It adds a very unique flavor. I plan to bring the left overs into work later to see how everyone likes it. That's my favorite part about cooking, sharing my recipes. Thanks for posting.
AHH!!! You're killin this Louisiana girl by makin it so soupy! XD To each their own, but this girl says keep the rice dry, it's soooooo much better. Soupy is for gumbo and red beans n rice.
first time ko makita ang recipe na ito thank you for sharing
From what I have been told, Creole is a fusion of Spanish/African/Native-American culinary styles, where Creole is more French. But still using all the same ingredients. I'm sure it's much more complicated than that, but simple enough to remember.
Classically good
Can’t believe that I’m going back in time and seeing chef John 13 years ago. His video Narrations have change so much. When I first started seeing the video I didn’t look up at the date and at first I thought that chef John was having a bad day or something.
@NaotoNekoCutie There is no real difference in Cajun and Creole cooking. There's a few spices maybe here and there, but when it comes to the Louisiana five (Red beans and rice, jambalaya, gumbo, etouffee, and crawfish, I know what I'm talkin' about. I grew up in southern Louisiana and you won't find anyone who makes their jambalaya soupy like that. The point is for the rice to be dry. If someone makes it soupy, then it's their own variation. I have no problem with what Chef John does either way.
This is one of my favorite recipes! It's very yummy. I use 1.5 times everything and it serves 4-5 hungry people. Thank you Chef John! I'm eating it tonight.
You are the Stolichnaya of your Jambalaya.
This recipe rocks
I have been having trouble finding good quality paprika, but have found that if a recipe calls for paprika AND cayenne, I can use Korean red pepper powder, which is about half as hot as cayenne, and really tastes like a paprika/cayenne mix. Works well in Jambalaya, and so far no one has jumped out of their chair, pointed an accusing finger at me, and lambasted me for using a Korean spice in a Cajun recipe.
Thank you for this recipe Chef John. It sounds as good as your arroz con pollo which I have added to my repertoire of dishes to cook. Every time i bring the leftovers to work and reheat it in the microwave, the aroma has my colleagues not asking but demanding I give them the recipe! I'm sure it will happen with the jambalaya too.
Yummy 😋
Cajuns are french and originally came from Acadia hundreds of years ago and Creole is french mixed with another race , usually african if ur in america but can be native america it depends on who u ask, but can be all three.
Whhoooooooooooooooeeeeeeeeeeeeee! Taking it to a family get together! My kitchen smells so good! Thank you!
My mother was Chinese and my father was German. An hour after dinner we were all hungry for power.
I lolled at the bayleaf highlight :D
Going to try this tmr night for dinner!
If this video was done in 2022 Chef John would have suggested the option of using chorizo sausage because, "after all, you are the Zendaya of your Jumblaya."
This. This was a GOOD recipe. I have never been to New Orleans, I have never been to the Southern States, I have never been in the United States... but I can see exactly why they call this "comfort food". Although, poutine is very good for that as well.
My grandfather and half of my family are Creole, French speaking And also Native American blood. Nola love
I've made this recipe with andouille before, but this time I used Beyond Italian sausage I had in the fridge and it turned out perfect. It's unbelievable how far the fake meat industry has come in the past 10 years. I like it better than pork, ngl. All the flavour, all the fat, none of the gristle.
Oh god is this an old video! Still the best
I always thought a roux was made for A Jambalaya or does the rice and its starches serve as the thickener?
Just when I think you haven't made a video on it, you did!!! Thanks John.
I love the brown rice. I never get white unless I have a very good reason.
Thanks for the video! You make cooking look so easy! :)
Why do we leave the tails on shrimp in dishes like this? Asked a few cooks and chefs and have gotten different answers. None seem like good enough reasons. Would love a Chef John reason.
THIS! I can't stand it! I don't want to stick my fingers in a soup, sauce, or whatever just so I can make the shrimp edible!
Can you please re-visit this one? :)
how about orzo inset of rice
i never had Jambalaya but is it good
i feel so honoured to finally comment
The difference between Cajun and Creole . Creole often uses tomato and tomato-based sauces, Cajun does not.
Tried it and it came out perfect! Thank you! The only ingredient I left out was the sausage. Wanted to keep it as healthy as possible. I loved the end product.
This was good! Maybe slightly too soupy. I would adjust next time to just add enough water to cook the rice.
Loved Newman's "JAMBALAYA!!!" comment at the end!😉 (from one of the "Soup Nazi" episodes)!!!
The best food in America comes from the south
The best food in the south comes from Louisiana
The best food in Louisiana comes from New Orleans
And the best food in New Orleans is Jambalaya
I think this is one of the older videos that were closed for comments before but maybe Chef John opened it for comments now.
@darkmgrosewow That may be the difference between Creole and Cajun that John was talking about.
@NaotoNekoCutie I grew up in Louisiana. Lived there my entire life. They are the same to the locals.
chef John ur amazing :) and i like your voice alot :))
we demand an update recipe
This video is old. No wonder Chef John doesn't sound like Chef John I used to know.
Good dish! I added a little extra tomatoes, and instead of cooking the rice in the jambalaya, I added a few tablespoons of flour to thickin up the sauce just alittle, and added smoked paprika, oregano and thyme, into the rice, (which I cooked separately). Oh yeah, I also used chicken (which i blackened) instead of shrimp. When finished it was a thing of misfit Cajun beauty (misfit cause of my rice treachery, but hey, whatcha gonna do?) this way if you don't eat it all at one sitting, it stores very easily without the rice sucking up all the sauce! But lets face it! There were no left overs!!! So sorry but "no soup for you"!
Hello chef John. Would you please to teach Vietnamese pork chop using oven instead of grill. thank you .
please make a non seafood based jambalaya video, its been 9 years!
I use 1 chicken breast instead seafood. Only because my fiance' has an aversion to seafood.
Newman!
Creole is Cajun soul food. :)
Simply put Cajun is country cooking. Creole is similar food only more refined.
creole Jambalaya has tomatoes where Cajun does not.
I’ve heard Creole is red and Cajun is brown, no tomato.
wuts a good substitute for celery?
One doth not forget a branch of the trinity
Cajun are the French, Spanish Creole are the Black ethnicity some say city and country folk
Creole uses tomatoes/sauce. Cajun is the same without tomatoes. So you are cooking creole. Question, instead of butter can I use bacon fat? I sure hope so, I love that stuff. I don't cook healthy.
Tomatoes
But serious, really, no seriously. This was a big hit with my guests and I.
I'm half French and half Irish after I was born my family went on strike lol 😂
you must be from New Orleans.
I cooked it slow...Mine wasn't soupy at all. I made a pot of parboiled rice to serve on the side just in case, but the jambalaya went well without it.
Where's the roux?
@darkmgrosewow I have no idea what you mean.
Chef John, sorry, but Firefox suddenly won't let me visit the blog. Something about an insecure connection. Don't feel bad; Firefox also won't let me visit the Veterans Affairs site - same reason. So you're in good company - or bad, depending on point of view, I guess. But the Jambalaya's good.
Well, when you know that jambalaya shouldn't be so soupy as all that, it doesn't look as appealing.
Blindly following someone? Spreading bad information? This isn't a religion, it's a free cooking lesson. He clearly explains why he is using the brown rice and notes that the dish normally calls for white rice. Not a big deal. The dish looks pretty thick to me, but if it's too soupy for you, that's not really an issue--just reduce it to your liking. These videos are not about authenticity to begin with. Relax and enjoy some good food =)
Newman lol
bored of European and asian.this is a great learning tool for american cuisine which I might use for my menu,
creole= TOMATOES, cajun = no tomatoes. you are welcome! :)
Are you implying that he doesn't know how to cook jambalaya properly? I'll be honest, I don't know what a "real" jambalaya dish is like; however, I would eat the crap out of whatever Chef John made in this video.
fine 9th
???? No coments?
oh well 4th!
I agree that it is ok, however, you are trying to critique his method of making an authentic dish when that is not what he is doing. As a result, you are really just critiquing his personal preference, which is straight-up silly. That's like saying no one can modify a dish to their preference because it might be different than the "original/authentic" recipe. Don't like brown rice in your Jambalaya? Fine (I wouldn't either), but that's no reason for Chef John to not post a video.
Update this picture its fugly
No yellow onion? Are you a communist? 😛