I copied your technique to cook for my friends this past weekend at our Jamboree in the Woodlands. It was fantastic! Thanks for the tutorial! Cooking Cajun in PA
I love jambalaya i always makes all kind but chicken because i didn't wantthe meatto fall apart now i watch you i will make it thank you im from N I Louisiana will be watching more video we probably cook the same way ❤❤❤
growing up in louisiana... man people dont really know.... my mommas cajun... and my grandma would always cook ....this by far was always one of my favorites...heck i made my kids some fricasse with pork meatballs....they love gumbo etufee and what ever else i cook ....we live in wisconsin now.. for a while... I do miss boudin...with some coke..... burn your mouth but man thats good stuff....thanks ima put this into play for a get together....ooh and some chicken sauce picante
I grew up in Gonzales Louisiana (the jambalaya capital) . Kitchen bouquet is a no no. The color should come from a good browning of the meat. I cheat sometimes though. lol
Agreed..!!!! Properly browning of the meat and onions will result in a dark / deep flavored jambalaya, I also use "Better than Bouillon" for browning / color (it has better flavor) than Kitchen Bouguet...!!!!
That looks fantastic man. Really wish I was there to try! I made Jambalaya twice, inspired to again, don't have such a big pot but I'll remember to try this recipe for 4! Love from the UK.
I usually leave the burner on as low as possible until your first “flip” of the jambalaya. Then I put the lid on, and turn burner completely off for the remaining time.
Is that regular or parboiled rice? Looks great. I’ve got an old pot about that same size that I have been wanting to make a big batch in. This video helped a lot with ingredient amounts.
Interesting way to whip up a jambalaya. Not too difficult to scale it down to smaller batches. I like a good jambalaya and cook it up myself regularly but as I live in Canada (!!!) I have no idea what "Dale's" is. Surprisingly, most of the seasonings and hot sauces that I see used in videos of Cajun and Creole cooking videos are easily available "up here".
Everything looks good except We never add browning sauce . The browning comes from cooking the meats and making a graton . But to each there on either way make it to what makes you and you people happy . Good job
I seen that u add worchshire sauce but what was the other dark sauce u added? I also saw u add the browning sauce. I couldn’t came out the other sauce. It looked like soy sauce.
What is the total amount of time it takes to do a pot this size? When you are browning the chicken and pork, you are just browning and not cooking thoroughly, correct?
Good evening.. you said rice and water is two to one and you added 4 gallons of water.. but you also added 96 oz of chicken broth but you only added 1 pan of rice. If it’s two to one you should have added a little more rice correct?
Too many ads interrupted the video... I stopped watching after the sixth ad. Two ads before the video started and four ads during the first four minutes is too much, especially with 5:49 minutes still to go.
Wouldn't a wooden spatula work better? It seems like the one here would scrape the seasoning into the food. Other than this, this will be an awesome thing to do next spring.
5:45...”Look how pretty that looks”. I’m positive the finished meal tastes and looks amazing, but that right there? It looks like brackish dirty water that has chunks of vomit and feces in it.
That's some good looking unauthentic jambalaya no trinity no roux after the meat was removed.? And you didn't add the okra.with out the okra not authintic.thats the way I was taught .?just saying.?😊 btw you could of substituted some beer instead of all that water.?😊
I would never make Jambalaya that way. Not true cajun. CHEF, C J Abear. Over 45 years making this for , very large groups of people. Not saying it may not. Be good. Just not true Cajun.
I'm not from Louisiana and I'd like to know what the differences are between Cajun and Creole jambalaya other than spices. I've cooked both ways. I don't use chicken...only shrimp, crab, and sausage with either seafood stock or shrimp stock among other ingredients. I've read that early Cajuns did not have tomatoes in their swamp pantry so it was brown rather than red. Today I've seen both versions use tomatoes. Help me out please. I'd like to know.
I copied your technique to cook for my friends this past weekend at our Jamboree in the Woodlands. It was fantastic! Thanks for the tutorial! Cooking Cajun in PA
Looks fantastic! I'm cooking a huge batch for our church and needed a few pointers. Thank you for sharing! 🙌❤️
Good looking Jambalaya 👍🏼👊🏼
I love jambalaya i always makes all kind but chicken because i didn't wantthe meatto fall apart now i watch you i will make it thank you im from N I Louisiana will be watching more video we probably cook the same way ❤❤❤
Your the only one thats lit the burner correctly. Everyone usually just cranks the propane and boom
Looks amazing!
growing up in louisiana... man people dont really know.... my mommas cajun... and my grandma would always cook ....this by far was always one of my favorites...heck i made my kids some fricasse with pork meatballs....they love gumbo etufee and what ever else i cook ....we live in wisconsin now.. for a while... I do miss boudin...with some coke..... burn your mouth but man thats good stuff....thanks ima put this into play for a get together....ooh and some chicken sauce picante
I grew up in Gonzales Louisiana (the jambalaya capital) . Kitchen bouquet is a no no. The color should come from a good browning of the meat. I cheat sometimes though. lol
Comes from a dark roux as well
What do you want to meant with a good browning of the meat?
I totally agree. Other things done are not true Cajun. CHEF C J. Abear.
Agreed..!!!! Properly browning of the meat and onions will result in a dark / deep flavored jambalaya, I also use "Better than Bouillon" for browning / color (it has better flavor) than Kitchen Bouguet...!!!!
Love that you are showing more cooking videos again Kinion. How many people will that 10 gallon pot serve.
About 70
@@southernboyzoutdoors502 thank you
That looks fantastic man. Really wish I was there to try! I made Jambalaya twice, inspired to again, don't have such a big pot but I'll remember to try this recipe for 4! Love from the UK.
It was good
He made a tutorial, of him making jambalaya in the kitchen.
Looks good. Did you keep the fire on simmer from time you added rice till the end?
I'm wondering the same.
I usually leave the burner on as low as possible until your first “flip” of the jambalaya. Then I put the lid on, and turn burner completely off for the remaining time.
@@ShaunT- thank you
About how long does this take from the time you put the sausage in until finished?
I don’t particularly care for jambalaya but that looks good!, and moist.
Where did you get your pot and burner. I have found the pots on line but not the burner like you are using.
Is that regular or parboiled rice?
Looks great. I’ve got an old pot about that same size that I have been wanting to make a big batch in. This video helped a lot with ingredient amounts.
Parboiled
Is that regular rice or parboiled?
Little question where i can get so a big pot??
And how expensive is he.
Do you cut the heat off during the fifteen minutes at the end?
do u have a printable recipe for this?
Just found your channel. Love it. Gotta find me that big cast iron kettle!
Thank You
Interesting way to whip up a jambalaya. Not too difficult to scale it down to smaller batches. I like a good jambalaya and cook it up myself regularly but as I live in Canada (!!!) I have no idea what "Dale's" is. Surprisingly, most of the seasonings and hot sauces that I see used in videos of Cajun and Creole cooking videos are easily available "up here".
Dale's is a marinade. Good for just about any meat
Looks good
Thank you
Do u turn off fire when u turn the jambalaya.
Hi. Did you keep the fire on for the last 30 minutes or did you cut it off after flipping it before you let it rest the last 30 mins?
How long does it start from start to finish? I know things varies, but I’m just curious in a ballpark time
I cook mine using the same steps as he does. Usually takes me about 2.5 to 3 hours for one this size
What type of rice you used?
Great video my man! Did you share any with the pup?
She always gets hers.. Lol
Everything looks good except
We never add browning sauce . The browning comes from cooking the meats and making a graton . But to each there on either way make it to what makes you and you people happy . Good job
good video man! whats the name of the song in the beginning? Big Love from Switzerland
I over laid 3 different royalty free songs to create that music
You just made me hungry lol
Awesome Stuff
That looks amazing! Now I know how to not mess the chicken up. What kind/type of rice did you use?
Looks like parboiled rice to me
Hey Boss. About how many people will this 10 pound serve. Thanks. Keep em coming
Just saw you said 70
About 80
I seen that u add worchshire sauce but what was the other dark sauce u added? I also saw u add the browning sauce. I couldn’t came out the other sauce. It looked like soy sauce.
He added Dales marinade seasoning.
@@robbierichmond2343 Dales is good, but, don't use too much.
And he uses kitchen bouquet alot
Can I come over to eat 😋
Sure
What is the total amount of time it takes to do a pot this size? When you are browning the chicken and pork, you are just browning and not cooking thoroughly, correct?
Love the huge pot, how many people would this feed? I'd happily munch this all myself tbh but y'know, family and stuff lol
About 75-80 people
How much time would you figure for this cook?
How many does that serve? I have a 10 gallon pot on order.
80-100 depending on portion size
Did you do a video on where you got your big cast iron pots and if so, where did you get them? Great videos.
They have a guy that makes burner stands with wheels and the pots to go with them. He’s in Paulina Louisiana.
Spicy I want some.
I ❤ jammabalaya
Good evening.. you said rice and water is two to one and you added 4 gallons of water.. but you also added 96 oz of chicken broth but you only added 1 pan of rice. If it’s two to one you should have added a little more rice correct?
I consider the ratio is for rice only, but you are adding other stuff that might absorb water.
I always go a little over 2 -1 because while its coming to a boil you lose some in the steam.. It looks like it came out ok to me lol
If you would turn that little air adjust plate just a little that banjo burner would burn clean and blue.
I wanna know how you cook 15 pound jambalaya with a 10 gal pot. That pot wasn’t tomato 10 gal
Adding the chicken last makes a lot of sense.
Only thing is, I don't drain grease off. Let it stay. 😂
I noticed you put diced tomatoes in the pasta-lya but not the jambalaya. Fo you ever buy diced tomatoes in this one?
No shrimps?
It looks really good but that rice made it set up like quikrete
Too many ads interrupted the video... I stopped watching after the sixth ad. Two ads before the video started and four ads during the first four minutes is too much, especially with 5:49 minutes still to go.
I kept wondering where the garlic was!
You making a witches brew not jambalaya
You know the secrets huh. Put the chicken last
Wouldn't a wooden spatula work better? It seems like the one here would scrape the seasoning into the food. Other than this, this will be an awesome thing to do next spring.
The best way to do it is add all the meat last not just the chicken
5:45...”Look how pretty that looks”.
I’m positive the finished meal tastes and looks amazing, but that right there? It looks like brackish dirty water that has chunks of vomit and feces in it.
where is the recipe?
That's some good looking unauthentic jambalaya
no trinity no roux after the meat was removed.? And you didn't add the okra.with out the okra not authintic.thats the way I was taught .?just saying.?😊 btw you could of substituted some beer instead of all that water.?😊
If you brown your meat well enough and use chicken and beef stock instead of water, you wouldn’t need kitchen bouquet!
Try at least have a bottle of red wine next time, and let me know what you think!
I would never make Jambalaya that way. Not true cajun. CHEF, C J Abear. Over 45 years making this for , very large groups of people. Not saying it may not. Be good. Just not true Cajun.
I'm not from Louisiana and I'd like to know what the differences are between Cajun and Creole jambalaya other than spices. I've cooked both ways. I don't use chicken...only shrimp, crab, and sausage with either seafood stock or shrimp stock among other ingredients. I've read that early Cajuns did not have tomatoes in their swamp pantry so it was brown rather than red. Today I've seen both versions use tomatoes. Help me out please. I'd like to know.
They is really not a right way or wrong way. I add a can of tomatoes. Recipe looks easy.
From the beginning, really? You sopping up the sausage grease and throwing it out. That's your flavor boy.
Sorry, but I shake my head every time you smack that paddle on the pot. Man that’s CI abuse!
Dude you are destroying your cast iron with that metal paddle ….
Kitchen bouquet I'm out. Non cajun
You salted that chicken twice man. Tony's is garbage.
This is an atrocity.
So are u buddy. Trashing ppl on UA-cam cooking videos. EVERYONE cooks the same thing different. Clown ass
The flame needs to be blue
Why?
@@ichoozjc because a blue flame is a clean flame it won't put ash or sute on the pots or pans