I can’t wait to go back home to Louisiana, I was born and raised there. Haven’t had an explosion of flavor in a meal since. I could make it myself but there’s just something about being back home that makes it even better.
They weren't clear sauteed. They were browned. That, my friend, is where the flavor develops. The caramelization of the meat and veggies is what gives jambalaya its flavor and color. Pastalaya recipes call for browning sauce because you've gotta cook noodles with more liquid than rice.
I made this Saturday. Best and easiest recipe ever!
Thank you, Cajun Ninja 🙏
This is the absolute best. It's such a hit at camp with my hunters. Meaty rib sticking goodness ❤
...the dish looks great! and shout out to Charlie Andrews and banging the table!
Looks great!
Where's your Velveeta?
Wooooooeeeee❤🎉❤🎉
Never fails to amaze me how long you sauté your Trinity
I can’t wait to go back home to Louisiana, I was born and raised there. Haven’t had an explosion of flavor in a meal since. I could make it myself but there’s just something about being back home that makes it even better.
Definitely going to try. What is song in background
“HDTV” by Horace Trahan
You didn't say anything about time or temperature in the oven. Also...an hour to simmer the veggies!?!?
300 degree oven .. he has a full video “ meaty pastalaya by the Cajun ninja”
@@sarah0531 Thank you 😊 🙏
They weren't clear sauteed. They were browned. That, my friend, is where the flavor develops. The caramelization of the meat and veggies is what gives jambalaya its flavor and color. Pastalaya recipes call for browning sauce because you've gotta cook noodles with more liquid than rice.
Finally dude….. where you been?