Brits Try To Make [JAMBALAYA] for the first time! **We're Moving**
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- Опубліковано 8 лют 2025
- In the heart of a charming Southern town in England, Mr. H, Mrs. H, and Baby H decided to embark on a culinary adventure, delving into the soulful world of Southern cuisine. Inspired by the rich flavors of Louisiana, they set out to make the quintessential Jambalaya from scratch, bringing a taste of the bayou to their own kitchen.
The scene was set with lively jazz playing in the background as Mrs. H took charge, skillfully chopping and dicing onions, and celery. Mr. H, donned in a classic apron, stirred a simmering pot filled with a fragrant blend of Creole spices, diced tomatoes, and aromatic garlic. Baby H, with wide-eyed curiosity, observed the vibrant medley of ingredients, eagerly reaching out to touch and feel the array of textures.
As the enticing aroma filled their home, the H family couldn't help but share laughs and stories, creating a warm atmosphere reminiscent of a Southern family gathering. They added succulent chicken, and savory smoked sausage, ensuring each bite would be a symphony of flavors that danced on their taste buds.
The simmering pot transformed into a masterpiece, a bubbling cauldron of Southern charm and flavor. The H family gathered around the table, anticipation building as they ladled generous portions of their homemade Jambalaya onto each plate.
With the first taste, the room fell silent, the only sound being the delightful chorus of "Mmm's" and "Wow's." The combination of spices, meats, and perfectly cooked rice created a harmonious blend of savory and spicy notes, capturing the essence of authentic Louisiana cuisine.
Mr. H, with a satisfied smile, remarked on the complexity of the dish, while Mrs. H couldn't help but nod in agreement, savoring every bite. Baby H, in a delightful mess of rice and smiles, happily gurgled in approval, already developing a taste for the culinary wonders of the South.
The H family had successfully brought a taste of the bayou to their home, creating not just a meal but a cherished memory. As they sat together, basking in the warmth of good food and family, the H's knew that their Jambalaya adventure was not just a culinary escapade but a celebration of the diverse and soulful flavors that make American cuisine truly special.
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Where are you moving too?
Oh-ray-geh-no.
😮😂🎉
Generally, any Southern dish can be properly accompanies with cornbread. And hot sauce!
Rinse the rice always
I'm a Texan but I live 5 mi from the Louisiana border, so my city is full of brisket, beef ribs, jambalaya, crawfish and gumbo
Luckyyy, im in Louisiana and have only had smoke brisket once and someone made it at home, wish we had some good bbq joints around here. A bbq place did open up here a few years ago but i havent heard any ranting and raving about it, been meaning to try it myself.
You don't live close enough, you didn't mention Boudin. 😂
I was gonna mention ... 😂 I live a bit further out, about 40 miles from the SWLA border. We, in the Golden Triangle of Southeast Texas, enjoy the best of both worlds.
@@Eater5643😂😂😂
@@Eater5643💯 😅
This is not about the dish you made which looked amazing, instead it is about your daughter. You folks are either professional editors or your daughter is the best behaved child I have ever seen! She even behaves herself when you clearly state she doesn't feel well. Love the channel thanks for sharing your lives with us.
that is the luckiest daughter in the world! able to eat international food prepared by her parents!.. she's gonna be a foodie for sure!
“We’re not that into seafood.” That’s going to have to change if you plan on getting into Cajun/Creole cooking! Crawfish boils will be an absolute MUST if you want the full experience.
One of my favorite saying at a boil is”Don’t eat the dead ones”
Elana is so open to new foods and flavora. She's a joy!
She is going to be totally spoiled about food when she grows up!
I'm a native Texan, but our brothers and sisters to the Southeast of us sure do know how to cook, and are great people and great neighbors. Don't overlook any recipe from Louisiana that you might want to try because everything I have ever tried from there has been exceptional.
I'm from Louisiana, born and raised, 69 year here! I always said if for some reason I left Louisiana, I was heading to Texas! I love your food, the friendly people you always meet, and y'all too are great neighbors!!!
Little Miss H is such a cutie! Shes the only kiddo Ive seen that will try any food and isnt afraid to tuck in and eat. Shes 1 in a million. 😊
Jambalaya and paella are cousins. New Orleans was Spanish, and French, before it became American. I'm glad you enjoyed it!
I live in Louisiana.
Yes.
Paella and Jambalaya are the children of Jollof
Jambalaya is also considered related to jollof which is a West African dish.
they come from Jollof
Dominican locrio is another cousin - delicious!
I am so proud of Mrs Heche being able to make these American dishes so well first time.
“Haich” is how they pronounce the letter “H”, it’s not their last name. Like the way we pronounce it is “Aich”, it’s like when they drop the pronunciation of the R in a word but we still pronounce it. “Mr. H” is “Mister Haich” for them but “Mister Aich” for us. But I don’t know what their actual last name is, other than it starts with an H.
@@b.slocumb7763 I've been following Well over 2 years and I know that. If you've been following their videos also you would know that they spell it like I do sometimes
@@b.slocumb7763Would be like an American Mr Zee versus the British Mr. Zed.
Not to confuse you, but when using tomatoes, it is a Creole Jambalaya, and without, it's a Cajun Jambalaya. And a side of cornbread works well.
So glad you said this.
My family is Southern Cajun..I no longer live in the South and people confuse this all of the time.
Most people don't know, or confuse Creole & Cajun foods.
What’s the difference between creole and Cajun? I genuinely don’t know…
@@jules3048 Cajun is French based. Creole is some French with a lot of African influence.
@@jules3048Cajun people usually are derived from French European Heritage solely while Creoles (Louisiana) are a mixture of African American and French and also some native American in many instances.
Yup exactly, I've lived in North Louisiana all my life and never use tomato in mine, it's always referred to as Cajun in that case. Still looked very good though, nice work.
Before trying gumbo, I'd try to cook etouffee or dirty rice or red beans and rice. Gumbo can be a bit difficult, imo. Also! Cast iron tip! Use metal utensils for cooking, and not plastic. Cast iron can withstand the scraping of metal utensils, and it's nice to get all those crispy bits at the bottom of the pan. And over time, metal utensils will make the bottom of the pan smoother, creating a more non stick surface. Love your channel!
Louisiana is a heck of a food destination. Big zoo in New Orleans as well. Would be a fun trip. A muffeletta sandwich is amazing as well.
Oh, and they definitely gotta try the Po' Boys, as well
@johnissouth6636 now I'm craving muffeletta thank you very much😅
I have a big jar of olive salad in my fridge right now. I make a knockoff version with just sandwich bread, toasted, the olive spread, turkey and salami plus some Cajun mustard.
@@bamachine It is my favorite sandwich ever.
Baton Rouge, LA here. Not just trying to sound arrogant or better than others, but the food here really is on another level, and is TOTALLY unique from any other foods here in the US. Cajuns and Creoles have taken the most humble of local ingredients and made culinary magic out of them. Now, that is true of humble foods all over the world, but the spice combinations and protein/vegetable choices available here make for incredibly delicious food. Dive in with more recipes, and enjoy my world for a little while!
Much love to y’all! ♥️
After watching y’all eat it, y’all’s happiness makes me so happy, too. And YES- go (or “geaux” as we Louisianans spell it, lol) for the gumbo next! It’s INCREDIBLE! 💚💛💜
Jerry Lee's will change your life. :-)
I always say. The rest of the world eat to live. Here in Louisiana “we live to eat”
New Orleans is known as the food capital of the world. 😉
Not to sound arrogant here, Baton Rouge, LA is not Cajun country
Please come ro Louisiana on your next trip to the states. Swamp tour, food, go to Cafe Du Monde for beignets and coffee (maybe cafe au lait if you like it. They're known for it), ice cream at Creole Creamery. I know others could give other suggestions. It's not all party culture in New Orleans. They have family friendly stuff.
I hope it's around crawfish season so one of us might be able to invite you to a boil. If not, there are always restaurants. Tailgating is the best here too.
I'm from South Louisiana 63 years old. Making gumbo from scratch is something you learn over time...your first attempt will certainly not be your best pot so don't give up on it. I should have paid attention to watching my mother make gumbo from scratch. It's a 3 hour minimum to make what you Brits call a "proper" pot. Anyone who makes a true gumbo from scratch will tell you every pot tastes different. Cheers from Louisiana 🍻⚜ you can do it!
Gumbo is a bit more difficult because of getting the roux just right. You need it very brown but if you burn it, you can't save it. This looks really good
Spot on. The roux is EVERYTHING! I learned about gumbo on the north shore of Lake Pontchartrain. A very sweet and patient lady watched carefully as I ruined the first five attempts. What you are trying to do is caramelize the flour. The taste should be slightly nutty and the color near to coffee with just a tiny dollop of cream. Low and slow has been my most successful way to do this. It generally takes me 25-35 minutes to get this right. There are two types of thickener, okra and file. File ( pronounces fee-lay) is the dried crushed leaves of the sassafras tree. Okra is a Southern vegetable noted for it's kinda slimy inner juices. Okra in gumbo MUST be fresh, not frozen and is typically only used in the summer and early fall. File is used in the rest of the year.
Gumbo is a kind of regional stew. Just about any meat or seafood works well excepting fresh fish, which tends to fall apart. I use chicken, andoulie sausage, bacon and ham. I also use Mexican oregano (o-reg-an-o) as it inparts a more earthy taste than the regular Mediterranean style. Both file and Mexican oregano can be found on Amazon if not in your local area. Very, very well worth the effort.
Before you start gumbo, order some filé (fee-lay) powder. It is a spice that helps thicken the soup into more of a stew consistency. I have made gumbo many times, my mother was born and raised in New Orleans (specifically Metarie).
That is creole gumbo. It can get slimy if you use too much file. I always sprinkle it on my gumbo when it’s served. 0:19
I never use file in mine. The magic is in the roux. Nica and low. Nice and slow and stir constantly. If you burn it, you must start over.
File is just sassafras, and it has an overpowering flavor to some. Use sparingly at first, but for flavor not thickener. Make a thicker roux or more roux to start your gumbo if want it thicker, or mix a little corn starch in your water before you add it in.
Exactly, I have never used File' in my Gumbo and I have been cooking them 40 years. @@caucajunsaint1474
Agree, it's about the roux.
How wonderful to see Mr H cooking, and not just eating !!
"Whoopsie Daisey!" Little Cutie!
Just remember, if you plan to let it cool in the skillet before you use it, stop a few shades lighter than you intend, because it’ll keep cooking from radiant heat. To prevent it cooking further, you’ll need to transfer it out of the skillet, but remember that stuff is gunna be super hot. Like, stupid hot. I mean liquid napalm. So please be careful. But, you’ve done it! It’s all cooked an ready to use, or you can store it in glass jars in the fridge/freezer til you need it.
Here’s the color change in action:
cajun roux color chart
I cant help but think of seinfeld. JUMBALAYA!!!!!
NEWMAN!
@@Big_Tex haha!!!
No soup for you! Come back, one year!
That episode got me motivated to learn to make mulligitawny, split pea, French onion, and jambalaya. And babka. Thanks Jerry!
There is a Seinfeld cookbook. I dunno know if the recipe book is "official" but it's out there.
born and raised in louisiana - i grew up just west of new orleans and lived on the famous river road that winds around the levee. i now live in the mountain west. it is a fact - you take the girl outta louisiana but you can't take louisiana outta the girl! and i have converted my western born husband to louisiana cuisine. i love western style cooking - but - i get soOOO hungry for my home food! i can tell yall were enjoying the process and the results! shrimp, chicken, and sausage gumbo is my favorite! red beans and rice are a mainstay. louisiana is a food destination, a fun rewarding journey!!! and my home folk are the sweetest :)
My favorite jambalaya is made with shrimp and andouille sausage. It is a bit more expensive but it is really delicious.
Louisiana here just made a pot of smoked sausage jambalaya yesterday was even better today for leftovers.
Jambalaya and Gumbo are always better the next day.
I have a teenager so I've forgotten what leftovers are.
We also call green onions Spring onions in the US but we use the word interchangeably
I have lived in New Orleans Louisiana my entire life and that looks amazing and delicious.
The consistency is perfect.
It is supposed to be just a little moist but not runny, almost dry.
Jumbo on the other hand is like soup and served over rice in most places but can also be served over potato salad if you rather.
I make Pastalaya (Same as Jambalaya just with pasta instead of rice) all the time, I disagree with the chicken being put in later. I cook all my meats to 75% done in the pot, then remove and start the Holy Trinity (Bell Pepper, Onion, Celery) this allows the Trinity to absorb all the flavors of the meats. Another method is to do the Trinity and bacon together at first, then add the chicken and pork. Either way, you are using the brown bits from cooking those to flavor the dish. After my Trinity is done, I add the meat back into it, along with Rotel diced tomatoes, Cream of Mushroom soup, Cream of Chicken soup, Chicken Broth, Kitchen Bouquet and water. Stir up really good and bring it to a slight boil over med/high heat, ensuring all the bits on the bottom have been scraped up and mixed. Finally put in the pasta (or rice if you want rice) and ensure it is all pushed down into the soup, and bake it at 375 for 1 hour. It comes out perfect.
You should definitely check out Mikey's American Dream. A guy from England that recently got his visa and moved to the United States.
Agree, I recently subscribe to his channel. New Texan via the UK...plus Tara.,,😊
If the weather up in Houston is as crappy as it is down here in Corpus Christi he and his wife should feel just like they're back in the UK!!
His channel is good and I like to see Texas through other eyes.
It's fun for me as well because I lived in London for a few years in the 90s.
Poor Mikey got his brisket from the wrong place. Said it was dry 😕
Mr H should let him know the best places in Texas for BBQ 👍
Agree
I'm a Louisiana boy (Monroe), never was a fan of Jambalaya. You make a nice Seafood or Chicken and sausage Gumbo and you got me. Luckily my California wife can make it all like a true native.
Looks delicious. Good job.👍🏽
We always have cornbread with jambalaya.
If you do make gumbo have a bottle of wine handy because making the roux takes some time and wine helps pass the time lol. If it burns even a little bit you have to start over. A chef from New Orleans gave me a little tip decades ago....add a large pinch of instant coffee at the very end. Strangely enough, I noticed the difference. I still do that today. Oh, don't forget the filè, it's really called filè gumbo, not just gumbo. Filè is ground sassafras leaves and goes right on top when serving.
There's gumbo and then there's file' gumbo if there's no okra
You can ditch the chicken and use giant prons ore crawfish tails... Louisiana is on the Gulf coast and they love their seafood. I add a bit of pure chilli oil for more heat .
I was a chef for over 40 years and we always put shrimp in our jambalaya. The only other thing I want to mention is it looks dry to me it needs a little bit more liquid. I would add a quarter cup to a half a cup of stock or some water, otherwise it looks delicious. ❤🇺🇸🙏🏻✌🏻
It depends on the jambalaya. I'm not a chef, I'm just a cajun who cooks and grew up eating this. It doesn't look dry to me and typically sticks together a bit. We don't put shrimp in jambalaya unless there is some leftover shrimp or it is in season. That's because most of us can just go down to a shack and buy some fresh rather than a grocery store.
As a chef of 40 years you know tomato products should not be prepared in cast iron....
Some of my family have shell fish allergies, so I use chicken.
@@58fcorley That's cool but we always made it in the restaurant with shrimp!,
@@melissas4874 We made it for years in the restaurant and we always had shrimp in it and ours was much juicier. There was a little broth. That is what I'm used to.
Wyoming but from deep south family!! LOVEsouthern cooking. My Gran was a true southern belle!
I could watch him cook all day !!!! Very fine and handsome man !!!!!!
Yes, you have done it right. Not too dry, not too wet. Looks perfect. The rice absorbs a lot of moisture! The recipe you followed is good and I don't think you could have done better, or anyone from Louisiana could do better. You can also do this with shrimp or pork. As another viewer posted, cornbread on the side is excellent.
Jambalaya in Bristol... I have officially seen *everything*!!!
😂
Jambalaya is pretty good. My favorite dish from down there is Shrimp Etouffee. Crab Gumbo is also excellent.
I am with you on etouffee but I prefer crawfish etouffee.
I prefer the Cajun jambalaya over the Creole one!!! And Louisiana is ALL about the seafood
Jambalaya can be cooks with tomatoes sauce or brown flavor gravy.I always pre cook my chicken and my other meats before adding added everything together . I have Creole and white in my family!
For me, that is the perfect consistency. I don't like mine "soupy" where as others love it like that. I am from Virginia originally. Specifically, I am from Fredericksburg which is right in between Richmond, Virginia and Washington DC. Our big thing is crab cakes. That's something that you should try making next.
Another home run. You guys rock, keep up the great work.
The secrete to top shelf gumbo is in a good dark roux, a rich double or triple strength stock, and good ingredients. My people never combine filé with okra, or sausage with seafood. The former are both thickeners. You already have a roux, so you don’t need two more. Smoked andouille sausage overwhelms almost all seafood (crab, shrimp). For example, the delicate sweet of bluefin jumbo lump crab meat would be lost in a smoked pork sausage base. But saying gumbo is kind of like saying curry. It can mean many things
I'm from Port Allen,Louisiana. Across the Mississippi River from Baton Rouge.
Once again Mrs H does it again. I love seeing everything you make! Fantastic job!
That settles it, next trip is to Louisiana! You should take a cooking class while you're there. That would be fun & you'd learn a lot!
Andouille sausage makes jambalaya very tasty. Love the wee kick .
I came across your channel and subscribed, I watch a bunch of your videos because I really like them. I've watched all the way back to the jambalaya video, and I thought I'd leave this comment here since it's your most recent video. I figured you might see it here better than if I commented on a video from over a year ago.
There are a few differences between Creole and Cajun cooking. One of the main differences is that Creole cooking uses more tomatoes, while Cajun cooking uses more spice. They do have some of the same dishes, like Creole jambalaya and Cajun jambalaya, Creole gumbo and Cajun gumbo, and so on. This recipe looks like a good one for Creole jambalaya. If you're interested, here is a recipe for Cajun jambalaya too.
Jambalaya Recipe
Ingredients:
Seasoning:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon ground white pepper
- 1 teaspoon salt
- 1 teaspoon thyme
- ½ teaspoon cayenne pepper
For the Jambalaya:
- 1 bunch of green onions, sliced
- 1 small yellow onion, chopped
- 3 medium stalks of celery, chopped
- 1 medium green bell pepper, chopped
- 3 cloves of garlic, minced
- 1 pound of andouille or smoked sausage, sliced
- 1 pound of boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 ½ teaspoons of salt, divided
- 2 tablespoons of canola oil, divided
- 2 cups of long-grain white rice
- 2 ½ cups of chicken broth
- Crystal hot sauce for serving (optional)
Instructions:
First, let's make the seasoning. Combine all the seasoning ingredients in a small bowl and give it a good stir.
Next, season the chicken with ½ tsp of salt and 1 tbsp of the seasoning. Brown the sausage in a large pot with some canola oil until it's nice and crispy. Once browned, set the sausage aside and brown the chicken in the same pot.
After the chicken is browned set it aside, add in the onions, garlic, remaining seasoning, and salt. Cook until the onions are translucent, about 2 minutes.
Now, add in the rice and cook until it's opaque and smells toasty, about 3 minutes. Pour in the chicken broth and bring everything to a boil. Add back in the chicken and sausage, then cover and let it simmer for 20-30 minutes.
After simmering, give it a gentle stir, cover, and let it sit for 10 minutes. If it's too wet, remove the lid to let some liquid evaporate. If it's too dry, keep the lid on a bit longer.
Once the rice is at your desired consistency, fluff it up and serve. Top it off with some green onions and a few dashes of hot sauce. Enjoy your delicious jambalaya!
You did a good job the consistency looks spot on. Now I have only had gumbo with seafood and chicken in it, the consistency is more stew like, or a hearty soup, you need to eat it with a spoon vs a fork. Another UA-camr, Shaun from Scotland, tried Turtle soup when he went to New Orleans, you will have to see his reaction it was really interesting.
If you visit Louisiana, you need to be here for the Jambalaya Festival in Gonzales, La.
I have also just recently delved into to Cajun/Creole food. I LOVE it!! I've made Gumbo twice and Jambalaya once. I'm even thinking of trying to catch a bunch of crawfish in the spring for a family crawfish boil. Gumbo takes me all the way to my spice level, but OMG is it good!! So looking forward to this video. I know Mr.'s H will do it justice.
If you are going to try crawfish be sure to use crab boil when cooking them. Throw in some mushrooms, red potatoes, garlic cut in half and any other veggies you may like.
Jambalaya with buttered cornbread 🤤 yummmmmm
I went to New Orleans a few years ago, and the food was great, I loved it all :p I have been known to make a pretty good jambalaya, yours is looking delicious! Thanks Mr H and family :) Don't forget the Louisiana Hot sauce ;)
Love 💕 the longer videos. And it looks like it came out amazing 🤩. Really enjoyed watching this ❤
Thank you so much for watching !! 🙏
I can tell Mr H likes it when he closes his eyes. That looked really good.
And, if you liked the suggestion of Seattle Style Teriyaki Chicken, a related dish is Chinese Soy Chicken, which is red-cooked. All that means is meat is simmered (rather than grilled) in a mix of dark and light soy sauce, rice wine, a couple stalks of green onions, Chinese slab sugar (i use Mexican piloncillo cone sugar - it's just less refined sugar in a hard form; dark brown sugars works fine), slices of fresh ginger, a couple crushed cloves of garlic, cinnamon sticks and star anise, and some water. It comes out dark reddish brown, and you strain and freeze what's left of the sauce to cook another meat later. Super simple and delicious. You slice it thinly, and serve over rice or noodles with the sauce drizzled over it. If you like teriyaki, you'll like Soy Chicken. I had it in Hawai'i and was hooked. If you make enough sauce to cook several meals, the flavors of the different meats make it deeper and even more delicious.
Illinois here but I’ve been to New Orleans a few times. The food is incredible in Louisiana. I make a mean jambalaya too (creole). I use a combination of chicken, andouille and smoked sausage, pork ribs and shrimp. To me, jambalaya needs shrimp, but if you don’t like shrimp I guess you could (or should) omit it. New Orleans BBQ shrimp is out of this world. Perhaps that would turn you on to shrimp.
Looks delicious, British guy here living in Michigan but travelled all over, regarding the shrimp question I always lightly fry my shrimp separately in butter with Cajun or Creole seasoning and then for those who want shrimp they can put them on top. My personal preference for moisture level is just how you’ve done yours, I don’t like it too sloppy. Cheesy garlic toast (bread) is also a nice accompaniment. One final thing, always have a bottle of good quality hot sauce to hand for those who prefer it on the spicy side. You have to visit New Orleans, the food is amazing, doesn’t matter where you eat, it is all good quality. The history and vibe are also enjoyable, but don’t stay too long, there are plenty of other interesting places to visit.
I am not a big seafood eater myself, but I do find I love jambalaya with some shrimp in it. Just take what you made here and maybe throw in some shrimp toward the end (shrimp cooks insanely quick).
Sadly as of last year I became allergic to tomato, fish, and shellfish so I can't have this anymore. Glad you guys liked it!
Sorry to hear that. I've seen a few comments about a brown gravy roux rather than a tomato based so hopefully you can have that with the chicken and sausage, so you can still enjoy Jambalaya.
You can make jambalaya without tomatoes. As some others have commented, Cajun jambalaya doesn’t have tomatoes; Creole jambalaya does. As for your allergies, you could make a chicken and sausage jambalaya, which is also very popular here in south Louisiana.
“ Jambalya, corn fish pie, filet gumbo.
Cuz tonight I’m a gonna meet my cheramio.”
An old song- I don’t know if all the words are correct but it’s funny.
Love your little girl!😊
Crawfish pie! Lol
A note on the bacon - when bacon is called for in a recipe from the USA, it is what you would call 'streaky bacon,' and would render more grease than yours did. Here in the US, what you used would be called 'Canadian bacon,' in Canada just 'bacon' or 'back bacon.'
BTW, I love bacon of all kinds!
Red Beans and Rice, with cornbread. Wonderful in the winter.
You needed Hank Williams singing jambalaya in the background. 😅 Great job.
When the husband asked about washing the rice a thought flashed through my mind. In America they some how clean the rice pretty well. So it is common for us to now wash it. But other places it is not the same. Next time for your situation washing is not bad if that is what you normally do.
It seems like your cast iron is new, so it may not have a good build up of coating. Tomato products (acidy foods) can flake off the coating. It is not horrible because you can recoat the the pan and it is back. Just to be fair know what can happen and make a choice for your family. They are a great way to get some Iron into you, I love them.
Hi H family, Frank here, I’ve used electric pressure cooker for years and it’s amazing doing roast beef and chicken. Always comes out hot very most. Plus I’ve made cheese cake and moist brownies in my pressure cooker.
Well done. Mr. H gets more daring in the kitchen every time.
Orégano with emphasis in the E. Same pronunciation in Spanish.
Glad the cookbook came in handy! It looked great. I was just looking at a crockpot jambalaya for this week, if the snow departs. 😊
Growing up in Texas and being a next door neighbor to Louisiana, and having spent a great deal of time there (even 1 year of college), I would like to suggest that if you are big coffee drinkers, you at least try one cup of Chicory coffee. It's definitely an acquired taste and many people don't care for the very strong taste. Personally, I am not a coffee drinker at all. I prefer hot tea, but if you are a coffee drinker and are in Louisiana for a first visit, I do suggest trying at least one cup of it.
I have relatives that live near Fat City .La and they taught me what their food was about and I never looked back ..
New Orleans is a great place to visit. Louisiana is a food destination for sure. The people are lovely.
Mrs H is a delight, and she cooks very well, right? It always looks delicious. And she’s a beauty as well. Lovely family🩵🩵🩵
You did a fantastic job on your Jambalaya! Let me just pre-warn you about gumbo....there are *a lot* of sensitive people when it comes to how certain natives think gumbo has to be made and there are also dozens of ways you can make it. It is labor intensive watching the roux, prepping all the veg and meat, especially if you're also doing a homemade stock on top of that. Watch a lot of videos to familiarize yourself with the process, and just know a good gumbo takes time. Prime advice when you do try, is don't half the recipe---make a full batch and freeze the rest for later, you'll thank yourselves.
Good tips. You'll have to let me know about reheating as if I try it with seafood I wouldn't really know how to reheat safely having not really cooked seafood before.
@Mrhandfriends all you have to do is freeze it in a freezer safe container (or smaller ones for individual portions) then thaw it out a bit when ready to eat again, and heat it back up on the stove. A seafood gumbo will last 3 months frozen and taste just as good as the day you first made it. If you hate seafood, a chicken and sausage gumbo will be just as good.
I’m glad you mentioned how people disagree over the “right way” to make gumbo. I’ve eaten gumbo made by native LA people with a light roux to medium brown, all the way to a very dark roux. As long as the flour doesn’t burn, ALL of them are delicious. Next, is the okra and file’ debate: a little, a lot, or none. In my opinion, if it fits your taste, it’s the right way to make it. Many times I like to tell my Cajun/ Creole friends, relax, it is just food.
I am from Louisiana and even though that is not the way we add the rice. I would for sure eat what you made and probably love it.
In southern Louisiana, we chop our onion, bell pepper and celery into smaller pieces. What you made looks GOOD! Jambalaya is Cajun food from the Lafayette area west of New Orleans, but we in New Orleans love it too!
I agree with a few of the other comments. It looks good but it is on the dry side, a half cup of chicken stock or water when you pull it out of the oven would help.
I've got one suggestion, and one "concern".
When cooking things like this, it's a good idea to cut things into generally the same size. The chicken was cut quite large, and it would have spread throughout the dish had it been cut in roughly the same size as the sausage.
The "concern". The bay leaf. Where did it go?
Other than that, fantastic job! As far as the seafood goes, shrimp is the go-to for jambalaya. Thing is, you barely know it's there, because it won't have that 'seafood' flavor. If you do eventually use shrimp, make sure it's deveined, and all flecks of dark stuff is off them.
It looked great, but one thing you should know. Our American bacon is what y'all call rashers. Your bacon is more like ham. When you cook up American bacon or rashers, it leaves behind delicious bacon "drippings." That's what you fry the veggies in and gives them a really great flavor. And I don't know what kind of sausage you used, but smoked or Polish type sausage is usually used if not using andouille sausage.
Ok -- have to admit I blundered. It's not rashers, it's streaky bacon! Apologies!!
I made Gumbo Cajan style...yummy....waiting for an ice store tonight and praying for no power outages. Hello fro Oklahoma City Oklahoma.😊
Looks good, letting it set with the lid on really bring the flavors together and the texture gets better .
Oooo i gotta get a here for the brisket apron
Cornbread - try a few different cornbread recipes. It's the perfect side item for so many meals.
Congratulations on making Gumbo. I can't imagine how many thousands of recipes you are going to get. Best to you and your family.
WHEN THE RECIPE SAYS IT WILL SERVE 8, IT REALLY DEPENDS ON THE FAMILY & HOW MUCH THEY LIKE TO EAT. ANOTHER CONSIDERATION WOULD BE THAT A LOT OF DISHES WILL TASTE BETTER THE NEXT DAY AS THE FLAVORS HAVE HAD MORE TIME TO MELD TOGETHER. LEFTOVERS CAN BE A GOOD THING. HAVE A GREAT DAY 😊.
I'm kind of glad we reduced it as the pit wouldn't have been bug enough, but next time I'm buying a bigger pot as there was a slight H fight over the little bit of leftovers.
You guys are such an awesome family. Everything in your home seems "just right." Goldilocks would have a lot to choose from in your house. (And I typed that several minutes before Mrs. H said the pot was "just right!")
That looked like the perfect texture for jambalaya to me. When you make gumbo, be aware that it's going to be more of a soup/stew consistency. You should try to make beignets if you haven't already. I think Cafe du Monde is the most famous for that.
I've never had Jambalaya, I think I might just try it someday!
Another great job!
I hope you know that you never use any kind of dishwashing detergent or soap to clean cast iron. Only water and paper towels or tea towel.
And if you didn’t season the pan before using it the first time, you can still do it.
You guys are lucky because you have GAS to cook with. In my part of Florida, it’s electric stoves only…which stinks for cast iron. Fortunately, my cast irons get a good workout when camping.
You don’t need a cast iron Dutch Oven for kitchen cooking. What you used is fine. Dutch Ovens are meant to put over a fire, and to lay hot coals on the LID so it acts like a true oven.
Man, that looks really good. I never had Jambalaya before, even though I'm American.
When young we use to have Jambalaya Throw-Downs, old style Pioneer cast camp cauldron on a wood fire, everyone would grab whatever Veggie they wanted from home, arrive & get the Mirepoix, spices and hard smoked meats for flavor all started cooking, then we all spread out into the forest, whatever we were able to hunt was brought back, cleaned and put in the pot. While it's cooking down all day we get to behave like wild Mohicans, it sometimes got intense.
I am from Plano, Tx. I live in Colorado now. Yall have to thru the Rockies and Yellowstonw!! Its a life changing experience!!
❤ it looks perfect. Well done!
May I be so bold as to comment on your posts. I love watching them and rate you #2 on my favorite of the non US contributers. I only rate you closely behind the family from New Zeland because their children are older and contribute quite a bit. No critisism of your daughter, it it solely based on her age. I love the fact that you are willing to try things completely out of your comfort zone. Keep posting, and I will continue to watch.
I love how your daughter experiences and enjoys new food. My kids were not like her when they were her age.
13:34
I'd say that the consistency is pretty much spot-on, Mrs. H.
That'd be the consistency that I'd go with if I had made some some Jambalaya
If you’re making gumbo, you might have a hard time finding Gumbo File’. We had a horrible time finding it in Germany and even in Arizona. It’s not a common ingredient. Just wanted to give you guys a heads up. Your food looks amazing and I look forward to seeing more. God Bless!
Hi. In cast iron cooking, whenever you have "an oily meat", cook that first, for "the drippings" become "cast iron butter".
Cast iron and bacon drippings/grease were the preferred combo, to where you would pour off through a cheesecloth into a metal coffee can and keep it in the fridge for future use. (yes, I know that means a lot of bacon and a lot of cast iron use.)
The origin of a lot of Louisiana foods were influenced by open air cooking, no refrigeration at the time, and "the various cooking krewes" were relegated to just cook, so they had the time.
Former Newfoundland -Accadianas-forced out and finally moved into the Louisiana area, they had to make do with what they knew to cook and what was here in the swamps. Ergo, they 'jumbled' what they could!
I think I already commented on this, but just wanted you to know you can also add any of your smoked meat with the bacon, sausage, and chicken. What you made looks so delicious!!!
We typically use shrimp and Italian sausage in it.
Once you have had this dish it will forever haunt your cravings.... I make this at least twice a month..... Try this with some honey cornbread it is an amazing combination...