John Besh: New Orleans' Best Jambalaya | National Geographic
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- čas přidán 12. 02. 2012
- Join Chef John Besh as he shows National Geographic Traveler's Digital Nomad, Andrew Evans, how to make the "world's best jambalaya."
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John Besh: New Orleans' Best Jambalaya | National Geographic
• John Besh: New Orleans...
National Geographic
/ natgeo - Zábava
Ask ten cajuns how to cook jambalaya and you get fifteen recipes.
Best comment on CZcams.
@@sherrihamburg6296 I agree!! Great comment!
So is this a real jambalaya recipe?
@@nobodybusiness5409 it’s a variant. you can add any type of meat. Just follow the method. Cook ya onions in bacon fat and toast the rice . Very important
@@nobodybusiness5409 Jambalaya is more of type of dish then like an "official" recipe.
Like stews, curry, or paella.
Learn the technique and the ingredient selection is limitless but the more local the better.
My son just made this for the first time it was soo good he did an amazing job! I'm so proud of my son he really has a talent for cooking! 🙂💗
Such a lovely post! Aren't sons just the best?! ♥♥♥ Happy cooking, Dorothy! xoxo
NICE! I hope my son shows interest in cooking when he's older.
I watch this every time I'm getting ready to make jambalaya. When he says, "that's a meaty jambalaya..." and John turns around and says, "yeah" with that serious face, I laugh every time!
I like how he says "just a little bit of pork," but then he puts the whole thing!
Mexican Italian my ass lol. Its french and Spanish influence.
+NoLoveLost1313 I know okra came from there! I'm not trying to argue. I was raised 45 mins south of new Orleans. A town called Lafitte. it's a fishing community. I'm glad my grandparents taught me . I live in Minnesota now and everyone loves my cooking. When I give my food I give my heart with it. have a great day friend.
leaddispenser9. I've read somewhere Jambalaya came about from the Spaniards trying to make Paella way back when...
It’s a West African dish.
John Besh has the best Jambalaya recipe that I've tried so far - and that is saying something! Like any cajun dish, this one is open to interpretation. You can decrease some of the sausage or bacon and add chicken, and even shrimp to the mix! You can add more veggies or make it without tomato! You don't have to use rendered bacon fat (though it is way tastier that way) you can just use some plain old oil to start the onions if you're that concerned.
It's not Cajun. Cajuns don't put tomatoes in their dishes of jambalaya or gumbo. That's creole cooking. What is the difference ? Cajun is country cooking from Louisiana, dishes from the rural parts of the state. Creole is city cooking from Louisiana, dishes from the large city, notably New Orleans. Cajun food is a lot more simple and it's about the technique of cooking more than the ingredients, which usually consisted of what they themselves produced or had on hand at the time. Both are good, but really not the same.
When he cooked with bacon fat I knew I trusted him
Thank you so much for this amazing recipe. I live in Germany and had to substitute a bit - however, upon tasting I exclaimed: "Oh my god! Real jambalaya".
What were your substitutions?
That’s the best looking Jambalaya recipe I’ve seen so far and I’ve looked at several lol this looks absolutely amazing! Bet it tastes even better
Thank god this man cooked everything properly. I never understood why people want lumpy soggy onions, when you can have them golden.
People here are so critical ... Not once did this guy say you couldn't do what y'all do. This is the way his Momma made it. I think it is a great simplified recipe , explained well , and straight-forward ... nothing fancy ... I am sure anything y'all add or subtract would be fine. He himself added leftover, cubed pork shoulder. which isn't required but Jambalaya is a good option if you have something leftover like a Thanksgiving turkey or Easter ham or that shrimp or crab you love is on sale this week. Jesus People, where's your Nola Spirit ... FN Relax!
I made this last night and it was amazing! This is hands down one of our favorite dishes. Please try it people, it's really good. The secret is to cook down the veggies like he does and the bacon grease makes it extremely flavorful. Tx for the recipe.
Well I'd have to substitute at least some of the pork with chicken because come on
Thats not even the best thing from Louisiana, we full of good food down here
I had been eating this recipe for 10 yrs and didnt realize it was John Besh's recipe that my aunt got from him. I could eat this stuff 7 days a week its so good.
That's REAL food. God bless, America.
I'm gonna try this dish with some variations next weekend, thanks for the upload and the recipe NG, hope to see more of these traditional recipes in the future,
Thanks for giving us all measurements
I just made THIS Jambalaya and it is, "OOOOOOeeeeeee!!" Tasty!!!! Thanks Chef John!!! MM MM MM good!!!
"preferably a cast iron pot" - doesn't use cast iron pot... :/
ToMo QQ to be honest I get such negative and evil vibes from this video and it started with that
because hes not in his own kitchen lol
@@bri276 What type of drugs do you do?
Tbf it looks like he’s using a copper pot, which is like a Ferrari in the cooking world.
Thick copper is better than cast iron
That looks Fantastic!
In the Past I've cooked this Outdoors and Weeks Later My wife has been asked about what I was cooking. I Love Watching this Guy Cook.
I live in Valencia, Spain, the birthplace of paella so for me to cook jambalaya isn't really going too far off the reservation. In our rice dishes here we use a short grain rice that absorbs more liquid (and flavor) than the jasmine rice used in this video.
I couldn't agree more about the need for fat in food to heighten the taste. People don't cook rice with lard here but I'm going to have to try this in my next pseudo-paella (the lard here is great). ¡Buen provecho!
the Spanish owned New Orleans for a time and jambalaya appeared shortly afterwards. it is just a local version of paella. the "jamba" in jambalaya comes from the Spanish word "gamba".
Never made paella but i hear the term sucarte* spelling is for having the bottom toasted. They say that makes a normal paella a great paella. Of course dont burn it, that's no bueno
NoLa version has tomato, more Creole, cajuns in cajun parishes usually dont add them
Leftbanker Jambalaya is from New Orleans and is of Spanish origin. It is a descendant of paella. Louisiana once was a spanish colony.
@@Mixwell1983 Nope sucarte is not require for all versions of paella. Don't get me wrong. It is delicious but that's not what makes a normal paella great.
Common misconception. It is like the debate between edge pieces of brownies or center pieces. The type of paella you are making may be better without it.
Normal Paelle and Great like all food comes down to quality and technique.
Very good!! I feel Like I took a trip to New Orleans! :-) thanks for sharing
i grew up in new orleans. love that stuff.
U like no limit
So simple, yet so delicious!
was delicious, thank you for sharing your recipe for Jambalaya
Looks sooooo good
Awesome! I would totally eat it.
Just like every Italian Nona has her own pasta sauce that’s been handed down and depends on local availability of ingeredients
No No No . Every Italian Nona has her own "GRAVY" recipe.
My offseason heaven!
My heart skipped a couple of beat just watching this.
oh my good Lord! my mouth is watering its so fatning, but thts just how its suppose to be, old fashiond way of some Yummy, Jambalaya.
Mariana Baldazo that’s what I’m saying
THANK YOU.. I was thinking of that! i had an indian friend cook me those!
OMG
This is awesome 🔥
Thank…YOU
I am watching this as i am eating Zatarans Boxed Jambalaya mix. And my mouth is still water. Because even the boxed stuff is good SO i am sure the homemade is so much better.
As a New Orleans native, you can always doctor up those box mix trust me I know *our little secret*
Gross
Just saute some onions and celery and follow the directions on the box. Its EXCELLENT
Made it... O.M,F,G! ^^ Now my fave dish to make.
The best!!!
it's heaven when you do that!
The chef has a powerful personality.
The thing I found out about it is now one can agree one a recipe. I had mine in the French Courter. It had shrimp. Hit a different place the other day and it had pork and chicken. Also I was told that in one of the places they use onions bell peppers and carrots as the base not just onions. That's the beauty to cooking you can have your own version
That looks amazing. o_o
Awesome
That is beautiful =']
Dude, I used your recipe (PARTS) of it, OMG.......... VERY GOOD
I made this since I was about 15 years old. Same way my Meemaw made it.
Problem now is my boyfriend (who's never had Jambalaya until he met me) INSISTS that I substitute the pork sausage with LINGUICA! I have my reservations on making it again now.......:-(
if you like that one, try justin wilson's take on it. i've had his cook book for years and still use it today.
My folk from Thibodaux and I've never had tomatoes in mine and we browned the meats before the rice but wow this does look yummy 😋😋
I was expecting THE SONG!!!! It's fine, that will teach me to read first. You made me hungry with this.
Listen to the song while watching the video 😋
TY to Hank !! a great native of La !!
Looks crazy good
My mouths watering omfg 😫
I am making this recipe. It’s the only one that really caught my attention.
looks good :D
I will try this recipe this week. Thanks
I just made this tonight. Unbelievably rich and delicious. I have the feeling it's kinda deadly though. Especially the modifications I made to it ...
Substitutions:
Lardons -> 20oz pkg hardwood smoked bacon (diced)
Andouille -> 3 brats from a pack of Johnsonville New Orleans style Andouille flavored brats
Pork Shoulder -> Mesquite flavored pork tenderloin, grilled over mesquite charcoal
Jasmine rice -> brown rice
I am definitely making it this way next time I cook it
Damn it looks good!!!!
I enjoyed the subtle ad for google earth before the video than the video itself
4:00 "and um, because I'm from the New Orleans area I've gotta add a little bit 'a tomato." What Chef Besh didn't tell the host is that this move, adding the tomato", is a very controversial thing to do. Chef Besh, you know what I'm talkin' about! Great vid and a great recipe (amongst the millions of jambalaya recipes out there).
John Besh is the ghost of the late Paul Prudome!!!!!😁😁😁
This is my favourite Jambalaya recipe video.
JAMBALAYA! CooKaraoke with Michelle. Easy recipe for authentic Jambalaya!
Easy and yummy.
Thanks for sharing Little Red Hen.
***** Love seeing different ways to make a family favorite. Thanks!
the most delicious video in National Geographic Channel...
Dank.
YUM! YUM and more YUM!!! ♥
It’s the fact that nobody mentioned where jambalaya originated from.
Yep
Great
Bratwurst?? No thanks, I’ll save those for the grill. Just give me andouille and call it a day.
Arrhh Let me have a taste of that. Man that looks soooo nice
Exactly
Epic meal time.
Wow John, that looks FANTASTIC but it should be called "sodium dish with rice".
Interesting. .
Now that’s jambalaya baby!!!
Woo, Damn that looks Good
DAMN that looks good
Kenny Bania Must say That a a home run
great recipe
The guy died of a heart attack after the recording of this video
Wow gotta go exercise after that one ;P
Was the rice fully cooked when he plated it? I am sure that it tastes great, but I like my Jambalaya with shrimp as well as pork. Chicken too.
I use chicken, shrimp, bacon, and ham for my edition....nobody beats my recipe!
It didn't look cooked to me either.
Also, am I the only one who uses a rue in their jambalaya?
@epicmealtime
yeah. This guy should be on your show.
MUY BIEN NATGEO
Leave the tomatoes out
John besh so underrated
Damn. I love smoked lardons. The thought of having them in a Jambalaya which I've never had before, sounds too good to be true.
Dime!!!
looks really delicious
If at first you don't fricassee, fry, fry a hen.
Danny Dunne Oh I love a good chicken fricassée. So good.
I'm eating jambalaya right now as I watch this lol
2 reasons why I would love to visit New Orleans.
1. The houses where AHS shot their scenes. 2. JAMBALAYA ❤❤❤❤❤
@KaptenN thanks. the guy was not specific about the rice, add it raw to cook it with the stew or cook it and then add it. thanks again.
The rice is uncooked upon going into the pot.
I miss his cooking show.
How could that not be good with so many pork products?! I've been to NOLA many times, and I don't think I've ever seen such a high meat to rice ratio.
That guy got too excited like a kid 😂
now im hungry. thanks.
Louisiana 🥰
You can definitely see the influence of chef Paul Prudhomme
Alestor Approved...
No roux? That surprises me coming from a Louisiana chef! I would have added flour along with the bacon fat and browned it before adding the onions. God I'm hungry now.
exactly, this not really authentic, probably tastes great, but who doesn't make a roux?
You dont need a roux because you have the rice as a thickening agent.. If you want to add a roux then you're in gumbo territory and youd serve gumbo over the rice. It would be very gloopy with 2 starch thickening agents. I guess if you had to have a roux for it i would add more liquid and my roux, boil and check the consistancy and have it on a soupy side then add rice after but still thats a lot of starch.
+Stanley Garland hopefully from my explanation below you understand why you dont need a roux from a culinary standpoint, but if you made a roux and served it over rice you eseentially have a gumbo/etouffee at that point.
+mixwell1983 i meant made a roux with this recipe minus rice youd have gumbo/etoufee, the difference is the thickness and a few added or subtracted ingredients. Personally i made my gumbo seafood wit chicken,crab,shrimp and sausage. I also use okra and for flavor file powder though both are considered thickening agents themselve but they dont thicken like a roux. Remember also the darker the roux the more flavor but the less thickening power. A blonde roux willl thicken. More than a brown/brick roux because starch molecules havent been fully cooked and will absorb more liquid..
I do not necessarily consider roux in a jambalaya (or in gumbo) as a 'thickening agent'. I see it as a deep, dark flavor profile. Just a bit of darkened flour might help. Nobody needs a gloopy roux.
Although 'Gloopy Roux' might make a good name for a Louisiana zydeco band!
despite there being some cool techniques (like toasting the rice) there are some things that are suspect to me (even as a NYC Yankee)
1)no green pepper? You can't have a Holy Trinity without it
2)no cayenne? No hot sauce?
Luciana Garcia The Trinity is the most common way, but it’s not necessary. You can just use onions or any combination of the trinity minus one veg. It doesn’t need cayenne or hot sauce to be jambalaya, but it’s the most common way because most Louisianians like spicy jambalaya.
Its been 6 years since this posted? Woah.. Ive been a fan of John Besh for that long? :D Wooohoo me! ANywho. I love this dish. Thank you John Besh! :D I think I posted on this a long time ago but oh wellll.. Thats what happens when you buy a new phone and need to create a new Google account. LOVE YOU ALL! Be safe and happy and "I Purple you." :)
i want to eat that right now!
National Geographic has become a cooking show?
for some reason i liked the video just cuz i read the title.