That looks delicious. I've never had Andouille sausage (because I live in a culinary third world country...) but using the Polish sausage seems like a good idea. Got to try this.
as a southern guy who loves his on jambalaya- there is absolutely nothing wrong with using different things like kielbasa. It's all good. Food purists can scram away from the video if they don't like it. Looks great, Keef
When I make jambalaya or red beans and rice I have to cut the sausage into small chunks because my lot will nick then all and leave me with veggies and rice 🤬 fab recipe ❤️👍🏼
Andouille sausage is just a hot sausage and is often found in creole or cajun cooking. Forget the Polish sausage, use your bangers and add cayenne or red hot chilli flakes, same thing. Also for the French, creole authentic ness, lear to say onion this way " Own-E-Own" now your cooking cajun!! Because these dishes are cooked on the Bayou they are often loaded with shrimp, I put a 1lb bag of deveined, tail-off shrimp in my version. Also since it has some connection to France, carrot is fine, shredded.
Great video! That looks really tasty and very easy. How does a pressure cooker rate for energy use? It could be a good way to finish it too, but probably not too different time- or energy -wise to how you did it. I'll be making this soon! Yum!
Good question - a pressure cooker needs to be on a gas burner or an electric hotplate or induction hotplate. That's where the energy cost is and I kinda think induction would be cheapest right now. The energy saving is in the pressure cooker doing its job in a fraction of the time of a conventional cooking pot. But I think I'd be wary of doing this in a pressure cooker - you could very quickly find your rice glued to the pan!
I love it when you get comments about how a recipe is "not authentic". Go to anywhere in the world, choose any of their national dishes, ask someone and they'll tell you that the people in the next town "don't know the proper recipe" and if you make it any way other than the way their mum did you are wasting your time. :D I think their are probably only a handful of dishes worldwide that have an "official" recipe, and that's probably a result of some event (e.g. coronation chicken?)
Right. I’ve no patience for the ‘not authentic’ crowd. When I cook anything, I’ll always tweak ingredients to what I’ve got on hand & who I’m cooking for. Who doesn’t?
Hey Keef I was thinking about your list of the most efficient appliances, and also mine of which few you really need. What about a *pressure cooker* ? They've got to be at least as efficient as a slow cooker or air fryer, and about as versatile! I've never used one, or an air fryer lol. Slow cooker gets the fond memories award from me.
Yes, I use a pressure cooker fairly frequently, and yes it's efficient because it cooks boiled/stewed food in a fraction of the time but it comes down to the heat source. This can be a gas burner or a regular electric ring or an induction hob, but it will still be on for 20-30 minutes if you're cooking chunks of meat.
Another great ep, Keef! I have another suggestion. Could you make a "donair"? This is similar to, but not identical to, a doner kabab. Invented in Halifax, Nova Scotia, it's "donair meat" (spiced beef or lamb), diced tomatoes, diced onions, and (critically!) "donair sauce", aka "sweet sauce", all wrapped inside a pita. Like poutine, it's a uniquely Canadian "hangover food" beloved throughout the country, but it's so very hard to find one outside of Canada. (You can optionally add additional fillings, but they're really not necessary: it's a perfect set of ingredients as-is)
LOL, but with this donair thing I'm guessing the only thing that differentiates it from regular doner is the flavouring of the meat and the 'donair sauce' - no idea what to do with those...
Yum that looks really nice, I'm like you & don't like things too spicy, My plumbing cant handle it 😅I grow a lot of my veg & tomatoes,bell peppers etc in my greenhouses, I love the smell of chillies & the taste but not the heat, I grew some zero heat chilli peppers this year called Habanada, seriously nice if you don't like the heat, Thanks for the video.
This is one of my favorite dishes but I never tried making it. Never even occurred to me in fact, despite having every ingredient except the sausage right here. I doubt I'll find any andouille, but we have a crazy amount of Polish stuff.
Blue board for fish, it doesn't matter while your cooking at home, it's in place for professional kitchens, your not going to cross contaminate so no worries. No chorizo, I agree, don't know about chorizo in the UK but here in America we get proper Mexican chorizo and it's so strong it kills the taste of the chicken, I like to use a smoked polish sausage personally I don't blame you not finishing it in the oven with the price of gas and electric right now, hopefully we'll get back to normal one day because finishing it in the oven dose tend to give a deeper richer flavor but over all I think you did an excellent job
The absolute most economical way would be with a solar oven, but that's fiddly and impractical especially as the sun wanes over these months Beyond that, it was often via the hearth that heated the home - the wood would be burning anyway, the cooking was a bonus These days? Induction burner assuming your electricity isn't nearly as costly as the gas stove
I agree, but he DID say at the beginning it was supposed to be that way. I would've gone ahead and used chorizo since it tastes good and you've got the chicken for the protein. Chorizo pretty much dissolves and adds flavor/moisture.
Well Mr cooks what better way to end the week with one of your fantastic videos that looks lush will be trying that
Great dish Keef! Perfect as autumn approaches. I'll make this as a change from paella 👍
A nice one pot meal. That jambalaya looks really good. Cheers, Keef! ✌️
just cooked this for the fourth time, it is now a family favourite, the polish smoked sausage works a treat. many thanks Keef
That looks delicious. I've never had Andouille sausage (because I live in a culinary third world country...) but using the Polish sausage seems like a good idea. Got to try this.
here again Keef, we all love this, my son is round and asked for this, will be ready in 30 mins yum yum
One of my all time favourite dishes.
Thanks Keef I'm going to give your version a try next week😋
Hope you enjoy
getting ready, for round five, still very much a family favourite, once again many thanks KJeef
That ooks good, Keef.
as a southern guy who loves his on jambalaya- there is absolutely nothing wrong with using different things like kielbasa. It's all good. Food purists can scram away from the video if they don't like it. Looks great, Keef
I agree. Jambalaya was probably done differently in every household when it was created anyway, depending on what was on hand.
That's for me. Often meant to do it but never 100% sure what some dishes are supposed to look like. I will do it now.
When I make jambalaya or red beans and rice I have to cut the sausage into small chunks because my lot will nick then all and leave me with veggies and rice 🤬 fab recipe ❤️👍🏼
Looks delicious.
Well that looks fantastic 👌 I'm always keen to try something new and this just made the list
Andouille sausage is just a hot sausage and is often found in creole or cajun cooking. Forget the Polish sausage, use your bangers and add cayenne or red hot chilli flakes, same thing. Also for the French, creole authentic ness, lear to say onion this way " Own-E-Own" now your cooking cajun!! Because these dishes are cooked on the Bayou they are often loaded with shrimp, I put a 1lb bag of deveined, tail-off shrimp in my version. Also since it has some connection to France, carrot is fine, shredded.
Looks lush Keef
Great 👍
'I'm doing me best so...' Thought that sentence was going to end differently for a sec there.
Great video! That looks really tasty and very easy. How does a pressure cooker rate for energy use? It could be a good way to finish it too, but probably not too different time- or energy -wise to how you did it. I'll be making this soon! Yum!
Good question - a pressure cooker needs to be on a gas burner or an electric hotplate or induction hotplate. That's where the energy cost is and I kinda think induction would be cheapest right now. The energy saving is in the pressure cooker doing its job in a fraction of the time of a conventional cooking pot. But I think I'd be wary of doing this in a pressure cooker - you could very quickly find your rice glued to the pan!
Yummy!
I love it when you get comments about how a recipe is "not authentic". Go to anywhere in the world, choose any of their national dishes, ask someone and they'll tell you that the people in the next town "don't know the proper recipe" and if you make it any way other than the way their mum did you are wasting your time. :D I think their are probably only a handful of dishes worldwide that have an "official" recipe, and that's probably a result of some event (e.g. coronation chicken?)
Right. I’ve no patience for the ‘not authentic’ crowd. When I cook anything, I’ll
always tweak ingredients to what I’ve got on hand & who I’m cooking for. Who doesn’t?
Exactly !! who cares 🤷♀️you adapt a recipe to what you can find locally and it’s never stopped me from trying and eating good grub 👍🏼
Cornwall and Devon arguing about the cream and James is another example.
@@brendarigdonsbrensden.8350 And, really, isn't the whole point? Cheers!
Agreed 100% 😁
Hey Keef I was thinking about your list of the most efficient appliances, and also mine of which few you really need. What about a *pressure cooker* ? They've got to be at least as efficient as a slow cooker or air fryer, and about as versatile!
I've never used one, or an air fryer lol. Slow cooker gets the fond memories award from me.
Yes, I use a pressure cooker fairly frequently, and yes it's efficient because it cooks boiled/stewed food in a fraction of the time but it comes down to the heat source. This can be a gas burner or a regular electric ring or an induction hob, but it will still be on for 20-30 minutes if you're cooking chunks of meat.
I remember watching Keith Floyd doing this in The Deep South, and the locals used crocodile (I’ll pass on that one 😂). Many thanks for the channel!
Am so first mr cooks
Great video by the way
Yes you are!
Another great ep, Keef! I have another suggestion. Could you make a "donair"? This is similar to, but not identical to, a doner kabab. Invented in Halifax, Nova Scotia, it's "donair meat" (spiced beef or lamb), diced tomatoes, diced onions, and (critically!) "donair sauce", aka "sweet sauce", all wrapped inside a pita. Like poutine, it's a uniquely Canadian "hangover food" beloved throughout the country, but it's so very hard to find one outside of Canada.
(You can optionally add additional fillings, but they're really not necessary: it's a perfect set of ingredients as-is)
I don't know - I think I'd have to try one to really understand what it is.
@@Keefcooks That didn't stop you from making an American-style Egg Foo Yung ;) ;) #tease
LOL, but with this donair thing I'm guessing the only thing that differentiates it from regular doner is the flavouring of the meat and the 'donair sauce' - no idea what to do with those...
Yum that looks really nice, I'm like you & don't like things too spicy, My plumbing cant handle it 😅I grow a lot of my veg & tomatoes,bell peppers etc in my greenhouses, I love the smell of chillies & the taste but not the heat, I grew some zero heat chilli peppers this year called Habanada, seriously nice if you don't like the heat, Thanks for the video.
This is one of my favorite dishes but I never tried making it. Never even occurred to me in fact, despite having every ingredient except the sausage right here. I doubt I'll find any andouille, but we have a crazy amount of Polish stuff.
Go for it!
some of these captions are amazing
"lazy person salt and pepper grinders' for when he seasoned the meat- for example!
Blue board for fish, it doesn't matter while your cooking at home, it's in place for professional kitchens, your not going to cross contaminate so no worries.
No chorizo, I agree, don't know about chorizo in the UK but here in America we get proper Mexican chorizo and it's so strong it kills the taste of the chicken, I like to use a smoked polish sausage personally
I don't blame you not finishing it in the oven with the price of gas and electric right now, hopefully we'll get back to normal one day because finishing it in the oven dose tend to give a deeper richer flavor but over all I think you did an excellent job
Thanks Big
Does it come with chips ?
Extra carbs, hmmm.
The absolute most economical way would be with a solar oven, but that's fiddly and impractical especially as the sun wanes over these months
Beyond that, it was often via the hearth that heated the home - the wood would be burning anyway, the cooking was a bonus
These days? Induction burner assuming your electricity isn't nearly as costly as the gas stove
Thank you for the food request but I was I would’ve said creole jambalaya with shrimp
Nice one Keith, can’t find fault, other than Mrs Keith cooks missing again hope she’s ok bud 🤘🏻😎🤘🏻
Yeah she's fine!
That muffled singing at the start..... Crawfish ugh 🤮 🤣🤣🤣🤣
It looks a little too dry for my taste. I would add some ketchup or sweet chilli sauce near the end of the cooking process to bind it a little.
I agree, but he DID say at the beginning it was supposed to be that way. I would've gone ahead and used chorizo since it tastes good and you've got the chicken for the protein. Chorizo pretty much dissolves and adds flavor/moisture.
I suppose the soft Mexican chorizo would disintegrate, but the Spanish type we get here is cured and hard - whole different kettle of spicy pork.