what i great recipe which made by a great person . i am a big fan of you . i adore all what you did . and i enjoy watching you with this big lovely smile on your face . it gives me power
That is a great looking dish and I would eat it anytime and have while stationed in Shrieveport, Louisiana and a friend and his wife cooked it for the group of guys in our unit.
I was notified on this video when I was hiking with scouts in a jamboree and the first thing I did was make jambalaya when I got back . lol I did enjoy your version but I had to spice it up because I love it HOT and SPICY ! Keep sharing your great skills and it would be fantastic to watch you cook one day :)
Hi Teri, I hope you're enjoying your summer. As always you make a great recipe. I've now advertised your channel on my Lois & Clark Wiki, so hopefully you should be getting more views and subscribers. 👍
@@prettyflowers5880 unfortunatly in France its actually 7pm so i doubt it will get any better for now... but thanks for your compassion, support feels good. :*
Ok ✅ this one had hints of something that might be served on the set of Heavens Prisoners a movie that looked like it was shot in Lousianna/New Orleans
You should invite me and my Ivy over -- we'd be helpful in the kitchen! We're both content creators here in L.A. (although Ivy is in The Philippines right now). That Jambalaya looks great!
What the hell? You don't put Italian sausage in a Jambalaya. You can use Louisiana smoked sausage or Andouille sausage or none. I'm a Cajun from a small town approx. 56 miles south of New Orleans and I can tell you that is no Jambalaya I've ever seen. First, we don't say "Jambalaya with shrimp." Instead, we say "Shrimp Jambalaya," or "Sausage Jambalaya," or "Shrimp -n- Sausage Jambalaya." We sometimes do a chicken -n- sausage Jambalaya. We even do a plain Jambalaya. There is also a red or brown jambalaya. Second, We NEVER use brown rice! It takes to dam long for it to cook and it sucks the flavor out of everything it touches. Third, ALWAYS start by cooking the onions in oil to extract the onion juice. Then add peppers and celery and cook until the onions are translucent. Then add sausage and can of whole, peeled, diced, tomatoes, or fresh peeled and diced. Add about 1 tsp sugar and cook until sauce is non-acidic. Add rice and cook until rice is done. Serve immediately, garnish with parsley and paprika. Italian sausage, as if!
Andoullie. ANDOULLIE!! Not Italian anything. And Bacon?!! I lived in Louisiana and learned from the families down there. No. What you're doing is not conducive to their tradditions.
Wow, I've never seen someone speak all over the food like she does. Is that a customary thing or an ingredient which includes her talking and spitting in the food? Then what is that chicken stock crap? Hold up the ingredients and let's see what's in there… And then to top it all off, shrimp? Shrimp? Really? I want to like your recipes, however you make it so difficult… "Hangovers"? Encouragement for alcoholics? I hope not.
what i great recipe which made by a great person . i am a big fan of you . i adore all what you did . and i enjoy watching you with this big lovely smile on your face . it gives me power
I will be making this one! Thanks🥰
Cant wait to make this dish for my family. It looks so good and spicy. Love your videos.
Def have to try this recipe looks amazing 👍🏻
Great recipe. U should definitely have your own tv show, 10/10 would watch
Yummy I love jambalayas it looks so good thanks for the recipe.
Oh my gosh,I Love your Videos.Well done
That is a great looking dish and I would eat it anytime and have while stationed in Shrieveport, Louisiana and a friend and his wife cooked it for the group of guys in our unit.
This recipe reminds me of Mrs. Doubtfire 👌👌🥘🍤
I am not a crook.
Now another one I HAVE to try!
I was notified on this video when I was hiking with scouts in a jamboree and the first thing I did was make jambalaya when I got back . lol
I did enjoy your version but I had to spice it up because I love it HOT and SPICY !
Keep sharing your great skills and it would be fantastic to watch you cook one day :)
Hi Teri, I hope you're enjoying your summer. As always you make a great recipe. I've now advertised your channel on my Lois & Clark Wiki, so hopefully you should be getting more views and subscribers. 👍
Love your smile.
Newman's favorite dish
Love the video, could you provide the recipe so I can ensure I have correct quantities??
Great! Love u and your channel!
Yumm!!
Sounds incredible! A little too complicated for me though.
I can't to see this! I need some confort rn... bad news came today and i'm in a really bad sad mood. Thanks for sharing. Audrey xx
Audrey Christiane I am so sorry to hear that your day started that way. I hope your day gets better.
@@prettyflowers5880 unfortunatly in France its actually 7pm so i doubt it will get any better for now... but thanks for your compassion, support feels good. :*
😊
And I want some...
Ok ✅ this one had hints of something that might be served on the set of Heavens Prisoners a movie that looked like it was shot in Lousianna/New Orleans
You should invite me and my Ivy over -- we'd be helpful in the kitchen! We're both content creators here in L.A. (although Ivy is in The Philippines right now). That Jambalaya looks great!
Love ❤❤❤
Bon appétit
I love you teri.. U are the best
Greaaat !!
Nom nom nom
I wish you would cut your hair the way it was on Superman S3 E3.
What the hell? You don't put Italian sausage in a Jambalaya. You can use Louisiana smoked sausage or Andouille sausage or none. I'm a Cajun from a small town approx. 56 miles south of New Orleans and I can tell you that is no Jambalaya I've ever seen.
First, we don't say "Jambalaya with shrimp." Instead, we say "Shrimp Jambalaya," or "Sausage Jambalaya," or "Shrimp -n- Sausage Jambalaya." We sometimes do a chicken -n- sausage Jambalaya. We even do a plain Jambalaya. There is also a red or brown jambalaya.
Second, We NEVER use brown rice! It takes to dam long for it to cook and it sucks the flavor out of everything it touches.
Third, ALWAYS start by cooking the onions in oil to extract the onion juice. Then add peppers and celery and cook until the onions are translucent. Then add sausage and can of whole, peeled, diced, tomatoes, or fresh peeled and diced. Add about 1 tsp sugar and cook until sauce is non-acidic. Add rice and cook until rice is done. Serve immediately, garnish with parsley and paprika.
Italian sausage, as if!
Andoullie. ANDOULLIE!! Not Italian anything. And Bacon?!! I lived in Louisiana and learned from the families down there. No. What you're doing is not conducive to their tradditions.
Wow, I've never seen someone speak all over the food like she does. Is that a customary thing or an ingredient which includes her talking and spitting in the food? Then what is that chicken stock crap? Hold up the ingredients and let's see what's in there… And then to top it all off, shrimp? Shrimp? Really? I want to like your recipes, however you make it so difficult… "Hangovers"? Encouragement for alcoholics? I hope not.