Bayou Jambalaya with Bruce Mitchell | Blackstone Griddles

I came up with this new idea, I'm going to try, it's a live scramble for one and you say scramble for one, one or two, you know, we're going to cook a

jambalaya

in a grease trap coating, believe it or not. I tested it before making it, it comes out and works a lot of times you have a dirty pot or something. This is something easy that you take with you wherever you go. You cook your little gem. It's there when you finish starting. rubbish, you're done, so follow me. I'll show you some interesting things. Value gives them everything they need, no matter what's cooking or who they're with.

Tonight, the first thing they will do is cook with the alligator. we're going to do we're going to take our wet paper towel we're going to throw it right there trace it like a pancake then we're going to put a cut board on it so it doesn't slide anymore uh then we're going to take this black stone knife look at it oh boy this one thing is a sharp painter, we're going to give this a chicken thigh and we're going to cut it into small pieces like this, I like chicken thighs instead of breasts. You could do this with the breasts if that's all you have, but I like darker meat.

I mean, you have a little more flavor. You have a little more fat. It's all about the flavor. I think everyone come here. Look at this. let's get some oil let's put some oil in here oh yeah I hear that sizzling now we're getting ready to cut this sausage I love sausages we cook a lot of different ways well we actually make a lot of different sauces here in south from louisiana any type of sausage you can think of we make it this is a tangerine that's a really good sausage now I'm going to cut these little pieces like this everyone can see all the seasonings on this sausage it's super good and what am I doing here with this sausage cutting it thin so you can fry it, there is always a piece left over, so you know what you do with this, you cut it in half and eat the other piece well, now I'm going to take this cut. board, come here right next to it, put a little more oil on me here, okay, let's throw this in here, get this sausage, probably clean this up a little bit and work with some crab and the crab is already cooked. package that will be pretty simple many times we catch our own crabs here in south Louisiana, but you can go to the store and buy them already peeled, cooked and ready to use.

We're going to throw about half of this here, you see everything. You don't throw that juice in the trash, no, now what we are going to do is let it sit for a minute. I'm going to twist this crab into the chicken sausage a little bit. It's about making the sausage already cooked and we're going to Let this crab cook a little bit, so we're going to cut this one a little bit and this one we're going to make it brown and then we're going to cut the onion, I'll tell you what let's do, let's try this new knife right here, let's see how it works for us, oh yeah, that's cool.

I like to remove this outer layer. Many people don't eat it, but not me. I don't like the thin part, it tastes weird, okay, let's cut this onion in half, we don't really need it, we'll probably cut it in half again, this should be enough. I'm going to cut this onion this way, just like that. I like my onions cut thin, okay, once I cut them this way, I'll turn it over. I'm going to cut it this way. You see how we're making a little bit of onion chunks, that's how I like them. They are cooked over low heat. much faster this way, there's a big difference to how I normally cook for a long time, I cook for four and 500 people, I have huge pots this size around that I cook in and sometimes it's just a couple of us , so when there's a couple of us depending on where we are and what we're doing and a lot of times I take the black stones and I go on my boat, you don't want to carry all these pots and pans with you, so it's a lot easier to cook. a little thing like this, let's go over here and throw these onions, now I'm going to put more oil, oh boy, you heard those scissors, I'm going to mix all this together, this looks good, little trick I learned. a long time ago you grab the water bottle, watch as you steam them and cook the onions much faster, okay, let's season now, I like to start seasoning sort of season, you know, as we go along, like this I'm going to put a little bit of this in here, let it sit for a minute, it's a good Cajun seasoning, this is a swamp mix and it's just a good Cajun seasoning that Blackstone makes, okay, look at these onions, now I'm going to move on. and mix these onions here put them here now I'll show you a little trick look at all this right here ten dollars oh my gosh look at it all the goodness actually comes in this ball that was all your seasoning right there don't let it sit there I'm going to move on and cut this oh I'll cut this one we have these two on low okay y'all the next step is pretty simple put your pans on we're I'm going to go through three use your rice get your rice okay any cup that you use, okay, I'm going to put a cup, just a little cup here in each one, okay, now think about it, whatever cup you use to throw the rice in, you use the same one. cup to throw your juice or your liquid in, so look at this, I'm going to fill this up twice, one, two, God didn't know I could count like that, uh, one, okay, once you do that, that'll give you a little As a kitchen bouquet, all this does is brown. agent, that's what I do here, stir it up a little bit, look at how it's turning black brown, just a little bit now,

jambalaya

is actually something that my grandmother cooked towards the end of the week and they used whatever leftovers they had. shrimp some chicken small crabs whatever they have is what you use to make a jambalaya.

Now we can go here and put the good stuff in and everyone says so far it's pretty simple one inch cups of rice. two cups of liquid a little bit of cooking bouquet oh yeah I like to stir mine well now don't we put a little bit of seasoning in there remember so let's put in a little bit more seasoning okay now next thing do you put it here over low heat as if you were going to cook rice? We have them both simmering. Let's go for this one. I have my spoon here. What I am going to do?

I'm going to mix this up a little now. this is nice and cooked so what I'm going to do I'm going to drop a spoon into this one. I've got all my mix here, sausage, a little bit of everything, I'm just going to even it out, okay though. Let's stir this up a little, stir it up a little. I have noticed that it is already heating up. We're not done yet. So we're going to take a piece of temple and put it on top just like that. but this is just a lid that you have, usually when you're cooking rice, you have to put a lid on just to keep the heat in and it retains all your juices.

What happens while rice cooks? The steam rises. the top and hits the drop and falls again that way it doesn't lose its flavor. I usually let it start to cook a little bit while I let it cook for about 20 minutes 25 minutes and then I usually take a knife and stick it. a hole right there, just a small hole, you don't want that big hole, so whatever you have on this side, just cut off the burners, you don't really need them anymore, long time, you have a little more what's left here just eat it While you're waiting look at that little crab now we're going to let it cook for about 20 minutes we'll be back it's been exactly this long 20 minutes or so I'm not sure I've made it I walked away but I'll see the steam coming out so I think we're pretty close you know oh yes, yes, we have something to eat here.

Let's go ahead and lift it up. Jambalaya is just a staple that we eat in Louisiana all the time it's made with leftovers most of the time you just have a little bit of leftover chicken a little bit of leftover sausage uh I have some crabs look this is something easy to make you can make a lot a little as much as you want, this is good, the chicken and the flavors, good black stone seasoning, that's good and that's what a lot of Cajun cooking is about, take a little bit of stuff, you have a little bit left over of sausage, there were leftover chicken crab tails and peels. throw it all together put it in some rice and onion cook it on your black stone you have your good food any kind of advice I would give to a new father would be uh just be with your kids just be with them it doesn't matter What about your children?

You know, teach them things, teach them how to fish, teach them how to hunt, teach them whatever you know, if it's being a mechanic, teach them, you know, and the kids love it, they love that kind of stuff. Children love to be taught. uh your brain is like a big sponge and it just absorbs it and once you learn something you understand it you know it and that's what I always said you know and I still say it to everyone to this day you know Yes, when they go to a new job. learn everything you can once you learn it it's yours you know you can take it with you for the rest of your life you never know when it will come in handy next time i will buy from you i want to show you how to cook a stir fry not just a regular stir fry this is a stir fry from Bruce and Janet.

Mr. Janet likes to put vegetables in her stir fry. Not me, I'll show you how to do this.