Jambalaya in a 15 Gallon Cast Iron Cauldron
Вставка
- Опубліковано 26 вер 2024
- A Halloween potion cooked in a huge vintage cast iron cauldron: jambalaya! Halloween of 2020 has a rare conjunction occurring, with October 31 also being on a Saturday with a full moon. Especially to celebrate the occasion, we took out a vintage 200-year-old cast iron cauldron and cooked up a huge batch of jambalaya, using chicken, sausages, and gallons of rice. Jambalaya made in Cajun style is a treat guaranteed to result in a lot of smiles and full bellies - and that’s the best kind of food magic, a spell that works on Halloween or at any other time of year. The recipe for this jambalaya can be seen on my Web site, Cast Iron Chaos, at: modemac.com/ca...
Some more information about this antique cast iron cauldron: • Preparing A 15 Gallon ...
Cast Iron Chaos on Facebook: / castironchaos
Cast Iron Cooking on Facebook: / castironskillet
Personally I pull the chicken out and remove the bones, etc while I render the andouille...can’t imagine it with all the leg bones, knee caps, etc...
I live in Providence but was raised in the South by parents that were born and raised in the New Orleans Area. My son is finishing up his 4 years at Wesleyan University! I've had a lot of fun cooking Jambalaya, Red Beans in rice, Cajun Chicken Fettuccine and other dishes in my 15 gallon jambalaya pot. Maybe some day down the road we can meet up! Enjoyed watching your video!.
Whoa! This level of cooking just says community! Cooking for others is a major gift! Would love to find a cauldron like this! Excellent!
Nice job. Who needs a gym when you have cast iron
By the way, I did not burn myself when I lit the propane burner...though a leaf on the ground below was nicely singed.
Was this a trial run before Halloween?
Everything is fun and games until someone loses a beard! Hehehe!
I am cajun, born and raised in South Louisiana. That is a pretty decent "yankee" jambalaya. The only pointers I can give is to get your hands on real cajun seasoning, Tony Chacheres can be had mail in. Leave the worcestershire out. The paprika and cayenne isn't things we normally add, the color comes from cooking the meats down a bit more until fond builds up on the bottom of the pot, the onions and water will deglaze it. I've never had a jambalaya with chicken bones in it either, but I imagine its a matter of preference......I dont care for chicken bones in gumbo either. You have the process down pat and I bet it was delicious. Not being critical, just giving a couple tips.
I left the bones in because boning 25 pounds of legs and thighs myself would have been more effort than I wanted to do.
@@castironchaos I totally understand that. De-boning chicken isn't exactly my favorite thing to do either lol.
I actually like the flavor bone in meat adds to the dish, in chicken and dumplings as well. I’m also a Louisiana native and add garlic to mine but not chili powder. We use Tony’s some but it’s too salty. I have red pepper flakes which is a good substitute. I’m sure your dish was delicious. I almost bought one of those big kettles at a second hand store but had already bought this all in one cooker /grill.barebonesliving.com/products/all-in-one-cast-iron-grill . I’ve been doing a bit of Dutch oven cooking at our cabin and it’s right up my alley. Good job! Thanks for sharing.
@mrbigdaddyII I thought all of the same things you said! I’m from Baton Rouge and grew up eating/making jambalaya. I’ve never seen it made using these spices or bone-in chicken. But everyone has their own way of doing things. 😊
Woah! I remember you from watching your steak video! Awesome to see you’re still posting cooking videos!
Omg, that last shot of the rice you were loosening with the paddle!!! I wants that! I can has cauldron rice?
Pegao!
Pegao de caldera!
cucayo - the Caribbean
kerak nasi - Indonesian
kaning tutong - Filipino
guōbā (锅巴(s); 鍋巴(t)) - Mandarin Chinese
faan6 ziu1 (饭焦(s); 飯焦(t)) - Cantonese Chinese
nurungji (누룽지) - Korean
okoge (お焦げ) - Japanese
qazmagh (qazmağ) or qazandibi (qazandibi)- Azerbaijani
tah deeg (ته دیگ) - Persian
hakakeh (حكاكه) - Iraqi Arabic
socarrat - Valencian and Catalan
Something about this makes me feel comforted.
That lid is perfect 😶🌫️
Awesome can’t wait to do something like that in my number 10 that is made by the same company and looks almost identical to yours,looks delicious 👍
Awesome video and beautiful piece of cast iron. I didn't see the garlic going in and I had a tiny tear on the corner of my eye when you removed that tasty chicken broth instead of letting it reduce.
You really got a workout making all that food for your friends.
It looked very delicious. Especially knowing all the preparation that you put into that amount of food. Including hauling it to the location you chose.
Thanks for sharing! Your videos are always great to watch.
Looks delicious. How do you clean that beast after you are finished?
Great video! I love that cauldron and the food looks amazing! I really appreciate your enthusiasm for Halloween too 🎃
Post a video on how to clean the cauldron.
I am not sure of its age or anything else any help to identify this would be greatly appreciated. Thank you ...p.s. I am not sure what I did with my 1st message (I am 66 years old and new at this)but thank you again Frank from montana...
Hello maybe you can help me I have the same Calderon you have the only difference is mine does not have any writing on it ...it has the same ridges. I am in the process of cleaning it then season it thank you for your help ....Frank from montana
Wow!!! That's a lot of love in a big pot.🤤🤤
Where did you find the beautiful cauldron.!!? Cast iron is the only thing I use. Heavy but definitely worth it.
This was a once-in-a-lifetime (maybe) score at the Brimfield Antique Show in Massachusetts. See also: ua-cam.com/video/_nZzozsHAYY/v-deo.html
I love your content, thank you. Is the cauldron made in USA?
Yes, it was made in Philadelphia by the Savery company.
The results looks yummy. I could hear hikers and walkers were interested in what you were doing. What surprises me is no wildlife came out.
A very good video thank you for taking that 6 hours and doing it
Outstanding- subscribed-
Darn wonderful video and food... LOVE that pot!!
beautiful! Goals indeed, serve up in pumpkin bowls.
How many ppl did this feast feed
How do I figure out how big my cauldron is? Or rather how many gallons it holds? It doesn’t appear to have any markings on it. I know it is 2ft wide at the top
Best I could say would be to measure the widest point, and use a little math. :-). www.google.com/search?q=volume+of+a+sphere&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari
Nice
Thanks for sharing! I have a Savory&Co #13!
That's quite a prize!
Amazing effort ya put into that there Jambalaya! Mmm mmmm mmmm 😋👍🏼
I need to get one of these for Halloween
looking for large cast iron pot
Chico that pot is amazing … you had a feast for a lot of people ….. I am so glad you used a gas burner instead of fire … all the other videos of campers trying to cook on cast iron in a fire cannot figure it out ….. 😎DOSOJOWORLD
Hi! I would love (if you could or at all interested) if you could make a video about korean, japanese, and tawianese vintage cast iron! I have watched some of your older videos where you talk briefly about them. I have started collecting some and really love them but haven't been able to find many videos on yt about them at all.
Wonderful cauldron)
I found one the other day online for $600 about 2 hours from me it looking really good shape I'm wondering how much you paid for this and I don't really know what to look for on this what's good or bad or that or ask questions or anything
Eric, your video (and another couple) has almost cinched it that I will be buying a Potjie even though I have a giant camp Dutch oven from bayou classic. Thank (and darn) you for that! Lol. Awesome! Were you able to share any with the people who were curious and came over and talk to you towards the end? Or were they completely understanding of the idea that you were gonna take it home to share with others? Also I have a paddle just like the when you stirred with except mine has holes in it and I use it for brewing larger batches of beer. I wonder how a beer would taste different if you did the boil in a cast iron as opposed to modern day stainless?
Alcohol can affect the seasoning of a cast iron pot, so I don't know if that would be the best choice for brewing.
@@castironchaos when you boil the beer (wort) on the first day, it isn't alcoholic until after fermentation!
Not to be too nosy but would it be impolite to ask how much you paid for it?
Looks good to me
LOL “andouille ever”
Do you have a restore video to bring this cast iron to cooking restored?
Looks really good I'm trying to find a cauldron with a lid found one with 30 G on the bottom haven't seen it yet does 30G mean 30gal it has the rounded ears I probably only need a 5 or 8 or 10 gallon pot do you have any suggestions
Eyyyy
There is a coven out there that is wondering where the hell their brewpot went. I gotta get one of those but that 22' Maca looks like it would be its rival.
This pot weighs 75 pounds, but I understand the 22 inch Maca weighs twice as much.
@@castironchaos I was noticing the rough cooking surface of your cauldron and was wondering how you cleaned it. See, the cast iron and Dutch oven cooking community romanticizes vessels like this, and I was buying it until I bought a lodge 14 and that was a major pain in the ass to clean. I cooked chili in it, and made the mistake of letting the oven cool, so when we removed all the chili it looked like it had flash rusted. Now, I am preparing to inagurate a new Thanksgiving tradition: a 20lb turkey in the 12x16x9 MACA, and while I'm excited, I dread using it because I'd rather saw my legs off than manhandle that big Bertha of a DO. That's called paying our dues, yes?
That's a smaller kettle than what my mom used.
She has two of them.
Some sugar kettles are wide on top.
Many uses.
Cowboy Cooking - Looks and I bet smells and taste delicious - Doesn't get any better than that 🍺 Make sure you drink a couple of beers 🍻 with or after that 🇺🇸✌️ Brother ✌️🇺🇸
Drinking beer is an essential part of this. :)
How awesome 🤘🤘
Great video thank you awesome. I wanna try to make a video of my black bean soup when I'm cooking it maybe I'll post it on UA-cam
Looking forward to it!
I would use a sander to smooth out that bottom surface.
I wouldn't want to take the chance of damaging this 200 year old pot.
Hey, how did you get all that stuff home? That's worth a UA-cam video in its self.
Purgatory, huh? And here I thought cast iron pans were a virtue and not a vice. Guess I’ll be lucky if I end up
there
Well, cast iron pans are really at home in heat and flame. :)
@@castironchaos I was right all along.
And you thought the pot was heavy adds 15 lb of rice
And 30 pounds of meat, too.
Very nice. Looks great!.. Norhing like the outdoors. You got me got going with your old couderon cook out now the more recent live ones. Saturday I picked up an unmarked #10. It has a gate mark. I was told its a wood stove coulderon as it has an indentation under where its size reduces. Its about 9 inches tall 12 inches wide. I'm getting ready for lye tank. My concern is it has a little pitting inside. Should I sand it sound a bit before seasoning. Any advice helps. Thanks
My advice would be to clean it up, go ahead and cook with it. The pitting won't affect the cooking, and especially since it's a gate marked pan, you wouldn't want to risk damaging it with a sander.
Thanks. Much appreciated.
@@castironchaos . I almost forgot. How long can I use the same lye solution preparation. I have several pieces. I am planning of stripping. Im making about 10 gallons of water. 2 lbs of lye..thanks.
@@raymond5194 see bullet point #5 in the link.
www.castironcollector.com/lyebath.php#:~:text=You%20can%20leave%20a%20cast,will%20still%20be%20quite%20effective.
@@torinbrown8196 thanks
I can assure you that it will have a better outcome once placed over coals of an actual fire
Lots of protein for having hard workout, nice job
That is a huge pot!
Yes, I spent the entire day outdoors smoking pot. :P
anyone else bothered by him using a metal spatula instead of a hard wood spatula? also, where are the diced habaneros, and crawfish?
Crawfish in a jambalaya? Lol what
And it is the same size as a 15 gallon I do not know the maker
Definitely I use Boneless Chicken
Wish I was a neighbor!
No roux, no garlic? Can’t call it jambalaya without those ingredients.
I do not celebrate halloween because of faith reasons but that cauldron is a beast.
Where's the shrimp 🍤?! (Looks delish btw 😊)
Seafood spoils very fast; chicken and sausage lasted longer.
Headcrab Jambalaya
No Garlic???
OK...how did you get it home??? 😂😂😂
I managed to fit it in the back of my car. Fortunately, it was only a 20 minute drive to get it home.
Ya you weren't lifting it back up after it was all done..... not without giving yourself a hernia. Super job,
I almost broke my thumb getting it out of the car. It slipped and while it didn't fall, it did a 180 turn so that it twisted my thumb around. It *could* have bent my thumb back to the point where it would have broken, but I was lucky enough to have been able to twist my wrist back far enough. I was worried my thumb was strained, but it didn't hurt at all.
@@castironchaos with a 200 year old cast iron cauldron and 85 pounds on it own is a huge effort on your part, thank you so much for your awesome gift to allowing us to share the experience with you
Hey good thing it ain’t made of pewter.
Old Bay does not belong in jambalaya !
Works great here.
Full of bones......
Cumin and chili powder do not belong in jambalaya !
I prefer it over liquid smoke.
I am from Deep South Texas and one would suspect that I am partial to Tex-Mex William but I'm even more partial 2 Cajun food and there is absolutely no where to get it but your own kitchen I am approximately 8 hours from good Cajun food. So that was a hit in my book
Hi.. Nicely done !! It looked fabulous. Why haven't they invented smell a vision yet?? The good thing, the pot came empty n I bet it went home empty also. If only that pot could talk. Peace to you and yours
What an awesome set up, and beautiful background!
Looks awesome. No idea how you gauge the amount of seasonings you put in that volume of food.
It's called winging it. When it comes to jambalaya I don't measure, I use what seems ight. :)