Chicken & Sausage Jambalaya - Chef Jean-Pierre

Jun 08, 2021

well friends another fabulous recipe

chicken

jambalaya

jean

pierre

you are going to love it you have to make this recipe don't forget to ring the bell if you like the recipe so you can receive a notification every Thursday at 10 o'clock that we release a new video uh don't forget subscribe we need subscribers and don't forget to give us a thumbs up if you like the recipe

chicken

jambalaya

delicious beer okay friends another of my favorite chicken dishes I love making it Call it chicken jambalaya, call it whatever you want to call it, it's like a jambalaya and I'm going to do it call it that, but I know the recipe police on YouTube will say it's not a typical jambalaya, don't worry. about that whatever we call it it's delicious okay I have to look I want you to see before I start cooking what my name is so plus miso plus means put in place have everything ready chopped and diced and ready to go use in small bowls before starting. kitchen, trust me if there is one tip you should follow it is this: cut and chop everything into bowls before you start cooking and one more thing you should remember, by the way, I have some roasted garlic, olive oil, roasted garlic , olive oil, use whatever you want. use a good olive oil yeah, the first thing we're going to do folks and then I'll talk in a minute about the rest is sauteed onions, when the onions are cooking and caramelizing, then I can talk a little bit more about the rest. of that and the rest will be the chicken, the chicken is chicken and remember that the onion is always number one.

We want to caramelize the onion before adding anything else because if I added all my vegetables, now my tomato is enough. Do you think the onion would be Will it caramelize? no and the onion is going to be good if it doesn't caramelize no it won't an onion is made to caramelize they are sweeter remember what I always say if you go to a restaurant and uh and and the way this is for you on your burger Sir or madam, would you like caramelized onion or raw onion? Most of you can say, I think caramelized onion, I know I'll use it in my jambalaya or my chicken dish, whatever.

More Interesting Facts About,

chicken sausage jambalaya chef jean pierre...

What I'm doing is better if I take the time to caramelize them and since it's that easy you put them on the floor on the stove and wait for them to brown a little bit they're going to have more flavor they're going to be sweeter and I like things that are more sweet chicken friends, what do we do with the chicken? Well, skinless, skinless, the only time I keep the skin on a chicken is if I roast the chicken or roast the chicken, otherwise the skin is mostly fat. Do I want chicken fat here? No, not years ago.

You know the fat in the chicken was very tasty. I mean, I'm talking about 100 years ago. I wasn't present. I'm old, but no. not so old so long ago the chicken fat was delicious try the chicken fat today I don't think you will find the delicious thing is fine, don't worry, on the contrary, you will find it like this so I don't put the skin on it, I remove the skin, I pencil it , I think what's called the bad reaction, I get a little bit of caramelization of the protein in the chicken, what's more, look it up, Google it, I'll tell you what it does in the meat, hey, oh yeah, in the meat, in the protein, you want a caramelized carbization of the protein gives it the flavor, so I sautéed a little bit in the pan.

I made it ahead of time to save some time because people think I talk too much, what am I supposed to do when I'm waiting for the onion to cook? caramelized right you talk too well you know what you want a quick video go talk tic-tac or whatever it's called ding-dong tic-tac I don't know what it's called go there, they have a recipe book like a 30 seconds this is the recipe I do it with you you eat and we do it together okay, that's the idea of this my videos are not like fast bam bam bam you want a quick thank you to your mom you look at tic tac put whatever his name is okay I do it with you I like to do it with you that's it the idea I'm cooking okay I'm not playing here okay I'm not playing I'm cooking well so look Guys, remember to never put the onion on top of the garlic at the same time.

Every time you see someone do that, put the onion on top of the garlic at the same time in the pan, go to the replayable channel immediately, maybe you'll learn something. say that, I say that, okay, so look guys, um, leonio, they're not translucent anymore, they're starting to turn a light golden brown, okay, and I'm happy with that, I don't want them to be dark. Golden brown, just light golden brown is all I'm really looking for, so now I can put my peppers in and I have red peppers, I have green pepper, I have orange pepper, put whatever pepper you want to put in there, okay, it's not really So.

It matters, try to cut them the same size, remember friends, size matters, okay, very important, so yes, I can hear you, no, no, it really matters, why is it important to cut them the same size? Because it cooks at the same speed, okay, salary, everything is cut well, look. very nice, very nice and uh oh uh uh andouille

sausage

is okay, put a smoked

sausage

put it under the sausage with pasta whatever you want to put here is okay, a smoked sausage is delicious okay, the andui sausage is beautiful, you buy it in the supermarket, okay, we'll put some tomato puree in it.

It looks like tomato paste, but it's tomato puree. It will give us a pleasant tomato flavor. Then I bought some chopped tomatoes. I'm using Italian plum tomatoes and it's. already peeled, yes, that's the one I used to make my marinara sauce. They are delicious. Their brand is called la vallee. Tomatoes la vallee. They are wonderful. Fresh thyme. We have to use fresh herbs and then fresh thyme and tarragon. I don't know how to say targo okay and then we're going to put a little bit of cayenne pepper be careful with the cayenne okay I say be careful and then I don't have a spoon you have to be very careful with um a little more time friend, there you go , be careful with the cayenne friends, a little goes a long way, okay, that's all, we don't want to put too much in now it's up to you, you know how I see it friends, it should be a condiment. in the background never in the foreground meaning you know it's there but it's in the background never never in the foreground some garlic this is the garlic puree we make I think there's a video of me on youtube that I made it like 10 years ago I make the puree but in case you can't see it's a pale garlic then I put it in a food processor with olive oil and I'm going to put my broth in, this is seven cups of broth seven cups of broth then I'm going to put in my rice these four cups of long grain rice let me make sure I don't forget anything now I'm going to put in the chicken oh yeah honey I'm going to put in the chicken or the pot is going to be full food full friends look this, wow, this is a seven quart pot, you must have a big pot, I have a big pot, yeah, yeah, now you really look, look seven quarts and it's full, so you know what I could do with this.

I could put this on it and I can put it in the oven. It takes a long time in the oven, although I can leave it that way. Keep it on low heat, not too high, otherwise you will burn yourself. okay and on low heat and keep an eye on it, maybe 45 minutes and now and this will be beautiful, the rice will be cooked to perfection and uh, and that's it, oh my gosh, I was going to forget about the salt and pepper, yeah . you know, I do that a lot on YouTube because I can eat it afterwards and um and then I realized, oh geez, I forgot the salt and pepper, but a lot of you remind me, so salt, you forgot the salt, I know, I know it is too. late, what am I going to do?

You know, that's what I looked at, oh yeah, baby, okay, now we have the cayenne, just one more word to tell you about the spice, okay, it's very important, a background, which means you shouldn't try and go. all this cayenne pepper in there because if you can taste it right away, it's too true, any spice, cinnamon, cloves, no, so you're going to put cinnamon and cloves in here, but I'm talking about nutmeg, cumin, especially cumin, oh, mother mine, yes Put too much cumin in something. I don't care if you're eating chicken or fish. If that's human.

Well, background. You know, the idea is, "Oh, look, I forget about the belly. If I'm talking, I'm only talking about two or three." beliefs are fine, unless you're cooking for the French army, you don't use more than three beliefs, um, I forgot what I was going to say, suddenly, the bay leaves got me going, you know, three, four, Four, belly right there, uh, oh, yeah. yeah, no, the idea of a condiment like cayenne or something like that that you don't want to immediately recognize the moment you eat it, same with garlic, I think garlic should be in the background, delicate, delicate, I don't You know, not in your sights well, your guests should say: Is there cayenne pepper in there?

You know, you wonder, you can taste a little bit at the bottom, it's like a little bit of heat, a little bit of flavor, because cayenne pepper is very floral, it's very fragrant, but if you put too much, I'm going to go oh yeah, you got cayenne pepper there, you know what I'm saying too much, okay, let's let this cook be welcome and then I'll try it, I'll check it out. I'm going to show you what it looks like when it's cooked, so we'll be back in about 45 minutes to an hour, okay, okay, 45 minutes later, all I did was put some parsley in here, chopped parsley, remember guys, if you Come, remove the bay leaf so that no one chokes on them, okay, if you don't see them, let them know, don't choke on a bay leaf, right? and look at this, all we have to do, oh yeah, look at this, look at this, friends, look at this, look at that. look at this, look at it, look at this, see, oh yeah, if you could be here, smell this, I guarantee you'll eat with me, oh yeah, look, check it out, check it out, check it out, check it out. look at this look at this oh yeah you know I'm going to grab a knife not that I really need it because I bet you this comes out look look it comes out right away you see now let's see it the rice is the best part the rice and the sausage oh my mom He always told me don't talk with your mouth full it's incredible I'm telling you oh you have to do this you see how easy it was you know the only work was the mison also prepare everything chop and cut everything where to go mmm you're going to love this it's an incredible extra because It's just as good tomorrow you may have to add some chicken broth the next day to reheat it but it's delicious