Louisiana Style Cajun Jambalaya w/ Andouille Sausage, Shrimp, & Chicken - Dutch Oven Series

What's up, family? Welcome back to another episode of Yet Chef, as always, I'm your host, the great chef dro, and as you can tell from the title, we're going back to New Orleans again, I don't know what that New Orleans is about.

cajun

cuisine that just catches my attention so today we're going to get into the

jambalaya

we're going to use

shrimp

, dew covered

sausage

and

chicken

so it's going to be very very tasty and I'm going to show you my recipe on how to make a New York

style

jambalaya

Orleans, so sit back, relax, and as always, let's cook.

Let's get into all these ingredients. I know it seems like a lot, but we're going to move forward, get through it, and let you know exactly what we do. What we're doing now, remember we're creating flavors, we're not making a bland jambalaya like you see on most YouTube channels, we're going to add flavor which will include spices, which will include seasonings and which will include some protein and some vegetables. so let's get into it, first and foremost, olive oil, extra virgin olive oil, we're going to use this to coat the Dutch

oven

, I'm going to set it aside and then we have a can of diced tomatoes, this is with garlic. and onion, I'll set this aside as well and then we'll go through the seasoning and spices, all good here we have oregano, basil and thyme, this is a teaspoon and a half per piece here we have a tablespoon of cilantro right here we have a tablespoon of seasoning chef papadon's seafood magic now this is a little bit salty and it's also spicy so a spoonful will do and here's just a little bit of regular black pepper we have a coarse black one of course. pepper in this so this is a tablespoon of that here we have two tablespoons of granulated onion we have two tablespoons of my seasoning which of course if you're familiar with this channel is just seasonal morton and accent salt so I have two tablespoons of that I have two tablespoons of cayenne pepper I have two tablespoons of dried parsley uh it's not fresh it's dried parsley uh it will work, you know very well with this dish because it's going to be cooked and then here we have three tablespoons of tony satchery uh creole seasoning this is the virgin unsalted version so This is unsalted, three tablespoons of that, if you can't find it, if you can't find it, just use one tablespoon here we have three tablespoons of granules. garlic we have three tablespoons of smoked paprika and then we have five bay leaves here five bay leaves I'm going to put there also in the back here we have some hot sauce now I'm using the old hot sauce sauce as you can see it's empty , I used the rest but then I added a little bit of chalua chipotle hot sauce and this will be about a quarter cup of that, then we have our rice.

I'm going to make three cups of rice, two here, one here, three cups of white rice and then here are four cups of

shrimp

broth which is from the Nordic, I mean it's noise or no company and it's shrimp bullion. So this is about 88 cents for this entire package. Comes with eight cubes. I use two buckets. It is one cube for every two cups. So I use two buckets of this good stuff. Let's move on to the vegetables. I have three onions chopped and they are pretty big onions, if you see that I didn't cut them into small cubes, I really want to try them.

Next up are the peppers, I have green, red and orange bell peppers in there and then I have my celery. and now I use three stalks of celery here for my shrimp, I have extra large shrimp. I bought two bags, each bag weighs about 12 ounces a piece, so I have two bags of shrimp in there, this is almost three. pounds of boneless, skinless

chicken

thighs I don't like chicken breasts, I think they get too dry. I don't care how good a chef or cook you are. The chicken breast gets dry, so I'm going to use chicken thighs that I trimmed.

I removed some of the fat and left a lot of it in there because I want it to stay succulent and juicy. I want that fat to cook right out and here I have two packages of uh hill shy farms hill shire farms uh and dewey.

sausage

okay so it's two packages of those so we've got all our ingredients out of the way we know what we're cooking with I know it seems like a lot but a lot of this is just throw it in and go so I've seen a lot of videos of jambalaya and a lot of these guys are not adding these types of flavors, they're not giving you that flavor profile that's going to increase, it's going to be complex, but right here, per se, chef, we're making sure. that everything we do is up to par now any time if I get too big and start getting lazy and not doing things the way I should be doing them, I want you, the community, the people that follow me, to tell me, hey man, you.

You're being a little vague, so with that being said, let's move on to the next step. Well, you can hear the sizzling. I have a stick of butter here with a little olive oil. Now you use as much butter and as much olive oil as you want. How much you need depends on how you're cooking it, what kind of pan, how much you're cooking, so I'm going to start with the onions and, by the way, the onions, the celery, the bell pepper, which is the holy trinity in Cajun Creole cooking. Okay, many of the recipes you see coming out of New Orleans will consist of this Holy Trinity.

Okay, so what I'm going to do here. I have my

dutch

oven

hot, I melted my butter. I have my olive oil there. and what I'm going to do is cook these onions until they're nice and golden brown, so it's going to take me a minute, it's going to take some time to cook them, what you want to do is get them in there. stir them really well, put the lid on and let them cook stirring occasionally, you don't want them to burn so keep an eye on your food as always, don't watch TV or be on your phone while you're trying to cook well, so let's go to make them brown and we'll come back from time to time to let you see the process as it goes, okay, so the top has been in the Dutch oven for about eight minutes, so we'll go in and look at it, as you can see, It's going really well, so what I'm going to do, I'm going to keep this lid on, uh, for the rest of the time, I'm going to leave a little bit of air. get into it so it can start to evaporate, it has sweated really well with the lid on so it will start to brown very quickly, with the lid off okay fam we're back as you can see.

The onions look great, so what we're going to do here. Oh, and before I forget, I didn't mention minced fresh garlic in the recipe part of the video, so I don't know how much garlic it is, I just chopped it up. I got back everything I had left in the refrigerator, I'm going to say this is a little over a quarter cup of fresh minced garlic and that's going to go in and what I'm going to do is as soon as I start to smell this garlic and then I'm gonna start adding the um holy trinity so I'm starting to smell it now so I'm gonna go ahead and add the peppers first and as you can see oh my gosh you know.

I love that goodness deep down, that's that goodness, man, and we'll get it out of there. It's actually around the Dutch oven, but we're going to take it out of there momentarily, so we're going to go ahead and put the peppers in the bell now. The peppers and the celery will create a little bit of moisture and lift up a little bit of that goodness from the bottom because of that, okay, so we've got it, so let's go ahead and put the celery in as well, another thing. I forgot what bacon was, now a real jambalaya has pork tasso.

I can't find tasseled pork to save my life, so what I'm going to do is add another element of flavor here and remember once again, it's all about flavor. friends, I'm not a lazy cook, I'm not a lazy chef, I want the people who eat my food to experience just layers and layers of flavor, so any good cook worth his weight and gold has this in his refrigerator, what is it? this? this is bacon fat every time I cook every time I cook bacon I always save the fat and this will also add a phenomenal layer of flavor to this jambalaya okay so I'm going to continue sautéing and getting these peppers and celery well sautéed and then we'll be back and by the way folks this is the smell is absolutely amazing so we'll be right back okay fam we'll be right back so after I added the celery and the peppers I went ahead and put the lid on for about three to five minutes and this is what we have, this is actually pretty good, so I'm going to go ahead and start adding the protein first with the chicken. there and this will cool the pot a little bit even though the chicken is at room temperature, it will still cool the pot a little bit.

Second, I'm going to go ahead and add the

andouille

sausage. I'm going to put the top. Getting back to this, I'm going to let it cook a little bit once it's done, we're going to start adding the seasonings and the spices, all good fam, I've been stirring occasionally for the last six or seven minutes and this is coming together. alright now remember the good stuff at the bottom is still there now every once in a while you're going to have to stir it, get it out of there as much as you can, you don't want it to burn and ruin the flavor of your jambalaya so this is where I need you is now, so what I'm going to do now is start adding my herbs and spices, so the first thing I'm going to add is basil, thyme and oregano.

There's no particular way to put this here, just put them the way I want to put them, you can put them however you want, that was my ground cumin, here are my spices of seasoned salt and accent salt, onion powder, chef paul pedome, seafood. magic and this is thickening with this seasoning acquiring a very beautiful color. Go ahead and add cayenne pepper which will give it a nice touch along with Creole seasoning and a little black pepper. Here's my Tony Satchery Creole Seasoning, no. salt my granulated garlic powder and let's go ahead and put the smoked paprika in there too now these seasonings are sticking to the bottom which creates that goodness okay I'm just sitting here stirring this letting all these seasonings and herbs I'll incorporate, like this I'm going to go ahead and take these tomatoes out of here, drop the parsley in there along with the hot sauce.

This will be a nice spicy dish, so once you put the rice in, it will calm everything down. with that shrimp broth, look at that, that's beautiful, some of that goodness is releasing from the bottom and you can also see, look at that goodness coming out of there, you see that, oh man, that's what you want, yeah, a bit. right there, but we'll get it, we'll get it too, so since I have three cups of rice, I went ahead and put the rice in a bowl because I needed the other pyrex to make a little bit more of the broth, so let's go ahead and put these three cups of rice there, stir it well, make sure you get it out there, make sure you stir it there really well, so I want you to understand that when you're. do something like this especially in a

dutch

oven and i have also done it before in regular pots but when you do this in a dutch oven this dutch oven will hold that heat very well so there is a chance that it will brown a little bit in the bottom, so to help alleviate that, you want to keep stirring and let the rice cook a little bit so that it doesn't need too much time to finish and because the longer it stays here on this heat, it's going to burn the bottom, so let it cook a little bit, you know, give it a minute or two, stir it in and let it cook a little bit in the jambalaya before adding the broth.

It's okay, because you really don't want it to stay here for too long because the longer it stays, the more it burns, if it browns a little on the bottom, it's not a big deal, I mean, it's a part that you don't want. burn it, you know, but it'll probably brown a little bit on the bottom, you know, it just depends on how much it browns based on how you prepare at this stage, okay, so you know, that's good for me, uh. I'm going to go ahead and add the four cups. If it's enough, then I won't use the other two cups, but I'll add these four cups to it and then I'll stir it and that will release. some of that goodness at the bottom too and you may feel like you need to scrape the bottom to get some of that goodness out of the bottom because you don't want to leave that there and then it starts burning really fast because you want all of this right now.

For me, I feel like I'm going to need a little bit more, a little bit more of this stock, so I'm going to go ahead and pour the rest in there. So it's six cups of shrimp broth and usually you should add two cups of water to one cup of rice anyway, but I just want to loosen that bottom up and the bottom is smooth. I'm scraping the bottom. I do not do it. feel something deep down you have to have that feeling as a cook, okay, now what I'm going to do is bring this to a boil.

I'm going to go ahead and add these bay leaves right now. I'm going to go ahead and add these now because I'm going to boil this and I want them to bay the leaves so they'll retire there and cook there. I'm going to go ahead and cover this and bring it to a boil, okay, and then when it boils, it'll probably take about five minutes when it comes to a boil, then I'll reduce it and um so we can finish the cooking process, okay, so I hear that the boil is not very big, just a little boil so I canturn it down to medium so I'm going to Go ahead and stir it again scraping the bottom and be careful because this is exploding it's really really hot so I'm scraping the bottom again to get some of that bottom goodness out because I'm going to turn it down to a nice low level.

I mean, you want to put this on low, you don't want it to burn on the bottom, so turn it down to a very low level so you can see, I'm scraping it off the bottom to make sure nothing gets stuck down there, so I can go ahead and finish cooking this and again this is this is a little patience friends, you have to be patient sit on that bottom I don't feel like there's anything left on that bottom my uh spoon came out clean I'll spin around one more time spoon came out clean again , so it's all off the bottom, so now I'm going to go ahead and introduce you to these shrimp, so this will cool it down just a little bit, just a little bit, not much, cool it down. just a little bit, okay, put them in there, great, now you want to cover it, it's on low, scrape the bottom one more time just to make sure you always want to make sure you're doing the right thing when you're cooking, turn the heat back up. spoon.

It's clean once again, so there's nothing stuck on the bottom, I still have some shrimp in here, I didn't even see them, let me put those bad boys in now, yeah, okay, so I'll go ahead and cover this, let me, let me, let me do a little taste test before you give me a little taste test yeah give me a second oh my lord oh my lord um oh man friends this is oh there's a kick to that now that's a good kick so keep going Let it cook over low heat for about 20 minutes. After 20 minutes, I'll come back to let you know what it looks like.

Well, family, we're back. The jambalaya is almost ready, as you can see now, so I'm going to flip it. Remove this and let it sit for another 10-20 minutes while it continues to absorb. Now I have some again. I have a little bit of golden color on the bottom, a little sticky, but that's to be expected folks, it's expected to be no big deal. So I'm going to stir all this up, turn this off and let this sit with the top there for about 10 to 15 minutes and this is absolutely delicious. Look, that's not so beautiful. sausage and your

andouille

sausage, you've got your shrimp, your chicken thighs along with your holy trinity, all your spices, all your herbs, so we'll be right back to taste test, well here we go, how about that look, that's it only? beautiful, so I'm going to go with this family.

I have some shrimp, some chicken and some sausage here, man, I almost don't want to eat it, it looks so good, I perfected it, the peppers and celery still. It's got a little bite to it, that's perfect, a strong kick, but again, if you don't want it as spicy, just save a little bit of the Creole seasoning, a little bit of this hot sauce and make it however you want, I want to make it as close as possible. as

cajun

style

as possible, I'm going to try a second bite for you all, I did it again, so as always, if you like the content you just saw, go ahead and hit the like button for me and if you're interested in our videos, go ahead and hit the subscribe button and don't forget to hit the notification button because that will keep you updated on all the videos that we post on this channel and don't forget that We're going to keep bringing the flavor, we're going to keep doing things to you that will surprise you, but it will still be very simple, so until next time, until the next video, as always, people, peace again.