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How to make Delicious Jambalaya (seafood sausage and chicken

Jun 17, 2021
Hi everyone everyone I'm back everyone Gina young we're back and I'm back with another amazing recipe the holidays are right around the corner and you're all looking for the perfect dish to put on your table , listen, here they are all. in a treat because Gina Young will show everyone how to

make

an amazing

delicious

jambalaya

that they won't be able to forget this

jambalaya

is so easy to

make

it's so tasty and anyone I make this for is going to really wow them this is what you're going to need , ok, you will need corn on the cob, ok, you will need shrimp and right here I have peeled, cleaned and deveined them.
how to make delicious jambalaya seafood sausage and chicken
I have 20 shrimp, you will need

chicken

breast and me. i have three

chicken

breasts you will need i have crab legs here originally i was looking for the crab claws but i was able to find a nice pair of crab legs ok and then you will need Unduli

sausage

and eckrich smoked

sausage

my absolute favorite when i make jambalaya i have to have th is sausage smoked eckrich it's amazing it really gives a great flavor as well as the Unduli sausage now it's up to your discretion if you want to use one or the other or if you want to use both together ok then you will need some sazzle you are going to need some of flour a little bit of sugar we are going to use Old Bay seasoning coarse black pepper we are going to use a little Maggi poyo now you can see behind the Maggi poyo I have a little bit of kosher salt I am going to use a little bit of salt but I am going to be very careful with the amount of salt i use because my maggi poyo has salt in it ok we are going to use a little bit of cajun seasoning any type of cajun seasoning you would like to use would be fine and I wanted to show you that you can find cajun seasoning and just about any other brand, so something like this would be nice too.
how to make delicious jambalaya seafood sausage and chicken

More Interesting Facts About,

how to make delicious jambalaya seafood sausage and chicken...

I'm going to use onion and garlic powder now if you can't find Maggi poyo Boyan powder feel free. to grab these Boyan cubes here that are chicken and tomato flavor they are absolutely gorgeous, you will use one and a half of these cubes if you can't find the Maggi poyo. I always like to give them an example of something they can use if they don't have something they will need some rice. and those of you who know me know that I love to boil rice in a bag, we're going to use boiled rice in a bag and I'll show you what an interesting thing I'm going to do. very interesting with the rice you will need chicken broth I have some Sam Marzano crushed tomatoes and I also have Hunt's tomato sauce we have some beautiful vegetables here I have three large cloves of garlic tricolor peppers a large onion we have a jalapeño and we have some green onions those that's all the ingredients you'll need okay so let's get started the first thing we want to do is go in I'm going to put my

seafood

back here in the fridge until I'm ready to use it. because you don't want to keep this at room temperature you want to keep it nice and cold until I'm ready to use it okay so first thing I'm going to start cutting up my beautiful vegetables finish them off and get them out of the way and then we'll cut our sausages and our chicken so once I have all my veggies nicely chopped I'll go back and start on the meats you don't want your veggies to be too big ok try to make them small but they don't have to be tiny ok , this size, if you are not a fan of a certain color pepper then I suggest you use the color you like, if you like yellow and orange then you can use yellow. and orange is ok everyone prison polo is in the kitchen with me i just want prince and polo to say hello to all of you all chilled with them everyday so i have this perfect opportunity to put you guys on camera while i'm videotaping say hello to Prince and cute polo look good we have our beautiful peppers cut like this and now I'm going to cut my garlic and onions in the hope that these angry onions won't burn my eyes ok it didn't work out my eyes are watering like a waterfall in right now ok now what i'm going to do and the skin is already off my garlic i'm just going to give it a good whack you better start cutting it ok into little pieces but you don't have to cut it up be good, because this is going to cook long enough for it to get nice and tender, okay? so and then we want to go in and grab that jalapeno now those of you that don't like spicy things then you don't have to use the jalapeno okay and I know a lot of you now are saying that you are doing it with the corn on the cob something really interesting and now listen here by no means am I saying this authentic jambalaya is Gina young Salt jambalaya and you better believe it's so

delicious

trust me when I tell you this but I'm going to show y'all something really interesting that i love to make it with corn on the cob when i'm making jambalaya i also like to use okra if i can find it i couldn't find it so let's not put okra in ok how many of you love okra and how many of you just can't stand the idea of ​​okra I know there's a lot of you out there there's something like that you know and some of you just can't even think of it okay now that we've got our onions and garlic, onions and garlic will be one of the first things we will cook. with our meats you also want to cut up some of this beautiful spring onion you can call it green spring onion spring onions have different names now part of the white part of the spring onion and part of the green part is going to go into the jambalaya and the rest of the green part that we are going to use was a beautiful garnish ok that's here it will go with our peppers it gives an amazing flavor even though we are using the regular onion the scallion gives a completely different flavor. flavor and then this right here they'll cut it so we can top off our beautiful jambalaya with a beautiful garnish okay so this way y'all so let's cut this jalapeño now those of you who aren't fans of spicy things I suggest you take these white veins. on the seeds, if you don't, you're going to burn your familiar's socks, but if you remove the white stuff and all the seeds, it'll be nice and soft, it won't be hot enough to burn someone's pants, okay? ? so I'm going to use just half of it and I'm going to take out the vein, you can literally take it out with the spoon, with the knife or with your fingers, just take it out and start cutting it, okay.
how to make delicious jambalaya seafood sausage and chicken
I love when I cum. with great ideas so this is what i've done with my corn on the cob and it's so easy this is what you do grab your knife nice whack don't panic just keep your digits out the way you know this way and you can do the same too, it's not hard, okay, so what are you going to do? Gina I'm going to put it in my jambalaya because my whole family and I absolutely love corn on the cob and we're going to put it in who said you can't put corn on the cob in your jambalaya well making a young sense that you can and will it's delicious you better try it if you don't you're going to miss it this is like a gem this is like a joy you just have to override this bad boy oh it's so delicious okay so what am I going to do now I'm going to put three bags of this rice in the boiling salted water in eleven minutes I'm going to have the perfect rice but I'm not going to cook it for 11 minutes I'm going to cook it for nine minutes because I don't want it fully cooked because once this is done I'll put it with our jambalaya and I'll mix it all together.
how to make delicious jambalaya seafood sausage and chicken
There is nothing worse in the world than having a jambalaya that is soft because someone has overcooked the rice. I'm going to show you all how to do this in a really quick and simple way ok now I have my beautiful sausage which I love I have a lot and I have my Unduli let's go ahead and cut medallions ok these are medallions trying to cut them the same size, okay, you know, and I'm going to be honest with you, you can cut them into squares if you want. I just cut them into medallions and try my best to cut them the same size this way and I like to get the kind with the skin on I like two with the skin for some reason you can buy these without the skin ok and then there's a cup of matar bah so the kielbasa sausage which has a green casing which is also delicious and I think it's also made by Eckrich so let's cut this out.
I like to use two sausage links because my family likes to choose the meat and when you have kids you know those kids are just swimming in that pan for the meats so I put extra meat in there that way everyone can enjoy it and with every bite , everyone can have a nice amount of meat in their jambalaya ok this is that beautiful andouille sausage andouille s oh whatever i call it beautiful ok so now let's go in make sure we wash all your meats , wash your meats from everyone, it's ok, you have to wash your meats and clean them, my chicken has been cleaned with cold vinegar. water and salt and I'm going to trim the unwanted fat off the chicken like this and then I'm going to go in and cube the chicken you can slice yours however you want that would be nice you want to try and make it all the same size so it can all be done make about the same size let me show you the cutlets I'm using like this ok I'll continue to cut the other chicken pieces and I'll go back everyone so my rice cooks for nine minutes.
I took it out of the bag and I have to cool it. This is a pan that I have a little bit of canola oil in and what I'm going to do yeah go ahead and put my meats in which is my Unduli and my smoked sausage and my chicken okay now listen let me tell you that. something is ok so the wok i have here will be the pan i cook everything in but the reason i decided to cook my is ok everyone sorry for the barking dogs you heard someone coming to the door ok , then the reason why I decided to do it. putting my chicken and meats in this pan is because this pin the bottom is much lower than the inside of my wok because normally when you make jambalaya you cook it all in one pan but i am going to start my meats in this pan.
I want to get the chicken cooked through and brown these sausages and then we'll transfer everything to our wok ok so what you're looking for is to get your chicken done you want to see that nice beautiful golden brown color in your sausage too now, once that happens i'll show you what we do next ok you can see my chicken is starting to get done my house smells amazing the sausage is starting to get that beautiful golden brown but Unduli sau wise oh , listen, check this out, you see that beautiful color that was starting to get on the sausage, we're just your sausage to look like this or even darker in color, now it's time to have some fun, our meats are done, let's go ahead and get started. our jambalaya base we've got a little bit of oil not too much oil just enough oil to coat the bottom of the pan and then we're going to go right in with our onions in our garlic some of those peppers go in okay they're going to come in eventually okay so we have onions and garlic this here is going to cook over medium heat you want these onions and garlic to get nice and sautéed it will leave a lot of flavor in your jambalaya okay? beautiful smells amazing don't let your garlic get overcooked because it will start to burn so what you're going to want to do is start adding other things to cool the garlic down a bit so it doesn't burn hey you might hear a little bit of noise because I have turned the f a here that is in my microwave.
I turned on the fan to suck up some of the steam we have. Our garlic is beautiful and golden so just before it gets too dark let's go ahead and add our jalapenos and our green onion and our tri color bell peppers and we want to give them a few minutes to cook together and then we're going to toss our meat in this recipe it's a piece of cake, the hardest part of the recipe is basically cutting all the ingredients that you have your ingredients cut the day before or hours in advance and you're going to have a lot of fun in the kitchen this recipe that I'm going to make today is going to be eight people yes it is and then we'll still be able to have some leftovers you know leftovers for everyone to take home if needed you get a clip ok so now let's go or meet that and as for the

seafood

don't go in at the last minute, dad, we're going to put our browned sausage we're going to put our meat with the vegetables and we're going to cover them and the vegetables this way pretty easy our heat is over medium-high heat 3 bring those vegetables to the top so that's okay and now we want to take and spread some flour on our meat on our vegetables and it's going to make the sauce that we put in here nice and thick and that's what we're looking for beautiful this right here smells amazing like i could put this right here on toast and be happy that's how deliciousness is ok so i'm doing it this way you can turn this into a slurry if you want with a bit of cold water but I like to make mine this way and I just use enough to cover the top of everything and then just mix it up like this it will make your sauce nice and thick but not too much it's okay, we're not making a soup here, if you canunderstand what I'm saying beautiful oh so so I'm going to use just a little more flour it's not a lot of flour you're going to use but you need that beautiful let's let it cook for about three to five minutes so the flavor of the raw flour separates from the meat and vegetables and then I'm going to go in with chicken broth come back to cook the flavor of the raw flour you know from the pan for about five minutes now we're going to put some chicken broth like this that this is a 32 ounce container and i am using half of the 32 ounces ok you want to mix this up so beautiful chicken broth will give amazing flavor believe me when i tell you to be honest you can use chicken broth vegetables or even water if you want because the spices we used today are really going to make up for that flavor if you can't use chicken broth that's ok so don't worry about it now that you see this this is what you want this to look like point and that flour is doing its job and Right now trust me I'm going to look in my cabinet and if I have a bay leaf if I have a bay leaf I'll put two bay leaves ok I'll have to remind myself ok like this and then we go going to go in with crushed tomatoes now this here is a 28 ounce can of crushed tomatoes i'm going to use the whole can you better think i'm good and then i'm going to use tomato sauce this is a 15 ounce tomato sauce of hunt i love hunt's tomato sauce it tastes the best for me in san marzano it tastes great too they are both my best line of fresh tomatoes you can get canned ok so just give this an old baby , listen here, this is a good thing.
I want to bring this to a boil for about 15 minutes and come back when it starts to boil. I'm going to let it boil for 15 minutes. I'll come back and show you what we're going to do next. Okay everyone, now what I want. making this it's simmered for about ten minutes now what i like to do remember your meat here is fully cooked i'm going to go in with my Sal's and use it all that killer packet will give it amazing flavor and make the color be nice and cool. the beautiful flavors we already have now it's up to your discretion how much cajun seasoning you want to use that's all i'm going to use in season cajun goes a long way and then i'm going to put some maggi puyol on if you don't i have maggi poyo like i said take the tomato and chicken flavor boy aren't they pretty a little bit of salt because my macky poyo already has salt in it ok crack open black pepper and a good amount beautiful you never had this before baby you better make yourself some this is Old Bay seasoning it will really bring out the flavors of the seafood we put on later we'll bring you some garlic powder don't be that person who is afraid to season things if you are that person your food will have no seasoning and that won't be good all right let's mix this up we want this to simmer for about another half hour with those beautiful spices but before we let this simmer I want to try it and see if i'm happy with the taste always taste your food so you know what you're feeding your loved ones ok taste it and see if you need more of anything or if you don't want to try it Oh mmm oh that's just what I'm looking perfect and i don't have too much jalapeno in there it's enough just to tickle the back of your throat not enough to burn someone beautiful let it simmer for half an hour and i'll show you what it has paddles next this is medium ok simmer for everyone for 35 minutes and you can see it's reduced and it's nice and thick it's thick because we used crushed tomatoes and also added that flour look at this amazing so beautiful now it what are we going to do let's go ahead and put the corn in those of you who don't want don't like corn can't eat Guess what, don't use it and it's that simple and yours will be delicious too even if you don't use the corn but if you are a Corning fan, you love corn on the cob and your family members love it. in there and look what they say thank you they can't believe young Jena puts corn on the cob in her jambalaya and how delicious this is look that's beautiful now remembering our crab legs and shellfish will come in last probably the last eight minutes of the cooking process now I'm going to let this corn cook for about 12 minutes and then we're going to add our rice nice nice look at this Oh better make yourself a little mmm put your okra in there if you can find some this time of year while I wait get my corn done I just want to show you all this and we're not done yet look at this beautiful 'no grit there's so much meat in this pan right here look at that huge piece of chicken.
Oh, talk about good cooking. Oh, I have some more rice. in the back cooking as you can see and make sure they don't put this corn in until the last minute like I did good because one thing you don't want is overcooked corn on the cob. I don't like to overcook corn. a copy still has to have a bit of a crunch just put that in and i've cracked them a bit just throw that in the shells it will give it amazing flavor you hear me look at that beautiful claw right there oh i'd like to get that one ok let's go with our beautiful shrimp and the last jambalaya from Gina Young from Rice is 98 percent done everything happens so fast from here we'll give this seafood probably eight minutes to cook and it will be perfectly done really dip those crabs Lakes so they can cook the shrimp heck it will be done in two seconds literally my seafood is cooked to perfection look at this beautiful piece of shrimp to perfection my crab legs are done that quality is good and cooked now let's take. our time to mix the rights that barely undercooked on purpose because remember it's going to cook inside your jambalaya now once you all take your time and mix it really well so after I mix it I'll be right back okay this from here it was three bags of rice three bags of rice always give me the perfect amount I made that extra rice just because I wanted to make sure but I will use it for dinner tomorrow look this is what I call jambalaya the rice is not overcooked the rice is not It's going to be mushy this isn't going to be dry look at all that juice we have in there that beautiful juice let's go ahead and turn off this is ready to serve mmm let's go ahead and pray for this beautiful jambalaya Gina young style Heavenly Father please forgive us for our sins , come into our hearts, we make you our Lord and Savior, thank you, Lord, for the food you love, the peace and joy you bring us every day, thank you for this beautiful food. video today give gina youn a like and if you haven't subscribed make sure to subscribe make sure you click a notification bell so you can be notified every time Jimmy Young uploads one of these amazing videos.
Tell your family and friends and everyone you know about Gina Young. and what i'm doing in this kitchen every single day we're absolutely going to dive in amen okay let's all make a plate we're going to hit it right away and make sure you put some parsley or those green onions right on top so take a look at this look at the huge piece of chicken we have beautiful shrimp here we have our sausage we have those beautiful crab legs y'all take a bite and I'm going to sit and enjoy this this is piping hot so I'm not going to try this right now check this out Oh give it a bite omg try that whoo-wee chicken look how thick the sauce is this is not dry at all look at that jambalaya Gina young style baby you hear me look at that. beautiful sausage and don't forget oh no forget that corn right there take a bite oh oh baby look at this and as always god bless each and every one of you thank you all for looking good night i gotta get out of here so i can enjoy all this i love you all

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