Ayeee. I'm a cajun myself, it's nice to see your take on it. Made your meatballs yesterday for my parents and they were a home run. Wish the best, you should be up there with Babish and the rest before too long!
Thank you! I just made a Cajun inspired dish here since I am not too familiar with authentic food. I do love it though and wish Long Island had more restaurants devoted to the food.
@@SipandFeast I grew up in cajun country. You left out celery, one third of the cajun "trinity." But, I'm not sure how celery would have played with that particular dish. BTW, authentic cajun food is hard to find ANYWHERE outside of cajun country, which sits roughly between New Orleans and the Eastern edge of Houston.
@@SipandFeast I see you have tomatoes as an addition. Technically, this addition is more of a Creole touch, which is more of the NOLA area. Though both are a mix of spanish, french and west african cooking influences, both Creole and Cajun have their typical nuances. Creole gumbos for example, usually add okra whereas Cajun gumbos don't. Preferences are more what was readily available in the areas for each so the differences are subtle and, the cajun term isn't even that old, maybe 100 years, give or take.
@@teddymartinii1979 Myth might be hard to find fast food joints and sit down restaurant's serving it but there's plenty of people that have moved and brought the recipes with them and with the internet now days you can find whatever you want to make even if it's from Australia ,but people will try to play that same old song well it wasn't made in Italy by a 100 percent Italian so it's no Italian fiddle.
Don't worry the score is still around. He said an 8.5 I believe. I filmed this one prior to the idea. I make my Cajun seasoning a little spicy and don't typically add too much salt. If you use a store-bought version, make sure to check the sodium level and make any final adjustments to spice levels to fit your personal taste. You can always find the print recipe (link to my website or written out if not yet available) in the description above. Links to the pan and all the equipment I use are in the description as well. Thanks as always for watching and liking my videos!
The traditional go to seasoning as a cajun was Tony Chacheres, as I get older the salt was too much, I switched to Slap Ya Mamma, and now like you, I just make my own. Theres a million of them out there. Cayenne, little or no salt, black pepper, celery onion garlic it really just doesn't need much more.
That’s so awesome I totally make most of my spice mixtures. My wife loves to tell her mom there my science experiments for cooking 🤣. This recipe looks amazing I’ll definitely try it out soon.
What I appreciate about this channel is how your videos are truly made to show the viewer how its done. Nothing unnecessary, straight to the point and well explained. Thank you for these delicous recipes!
Straightforward. No frills. No gimmicks. Nothing but passion for food and family shared with us with one meal at a time. Subbed after seeing only one video. Can't wait to some of these recipes. Thank you for sharing.
As a Louisiana girl, I can say that this looks awesome! I just made your Sunday gravy and meatballs last weekend, so I might need to do this one tomorrow! I’m actually the event photographer at a Mardi Gras Bal for a Krewe here tonight, so I’m definitely in the mood for this!!
I made this tonight, with two slight differences. (1) I used penne pasta and (2) I cooked the chicken thighs in the oven (my preferred method, using both bake and broiler for 10 mins at 425 and 3-5 minutes under the broiler). Absolute home run of a dish! Thank you Jim and team….
You are my favorite UA-camr Chef. I made this for Mardi Gras complete with the stainless steel pan with a few tweeks to make it my own -- my husband grew up in Louisiana it this was a hit with him -- understand this is a huge compliment from a Louisiana Boy. He made your stuffed artichoke last week (he too is a fan) and it was awesome!!! Thank you for your step by step instruction and sharing your love of food with all of us!!!!
I love these videos. 🥰🥰🥰 The ease, the flow and the music...great vids. 👍🏽👍🏽 Your taste tester is such a delightful young man!! Thank you for being a great father! 👍🏽🙏🏽🤗♥️
unfortunately in the same boat as you dieting since 12/6/2021...This channel kills me but I can't stop watching it...I am going to try many of the dishes when I lose the weight
Just love James he is so cute and I love they way the two of you interact and don’t listen to anyone who says anything negative your the best.Shar from Canada😊😊😊🥰
i love that kid. when he said "more green onion" he became phenomenal IMHO. what a great kid. keep on developing your palat young man, it will give you much pleasure in your food experiences forever!!!!. these kids gotta get away from the tenders and fries and try the foods of the world.
I’m glad I found your channel here. I love the fact that your taste testers are your kids and you include them in your videos! You also make things very helpful and easy when you list the ingredient and measurements first in the videos. Thank you for sharing your knowledge!😊
I’m practically drooling. There’s not a Cajun restaurant where I’m living now. Also haven’t met anyone from Louisiana here. I’m gonna have to try this recipe ❤️
the irritant in the cayenne is soluble in oil... give your hands a quick douse /rinse with oil and then soap to avoid any possible eye / sensitive area irritation..... back to the video..... great so far :) :)
I'm glad you mentioned that the pasta can quickly soak up the sauce. I'm relatively new to properly combining them in the pan rather than just pouring the sauce over the pasta on a plate, and sometimes it seems like a lot of the sauce sort of disappears.
Well I had company coming for dinner, so I watched your video twice. Broke out the 14” Christmas pan, and made an impressive dinner thanks to you. Another winning recipe my friend! 👨🏻🍳👏👍🏻
Made this for my boyfriend and his roommate and we all loved it; thanks for sharing! Your videos are so relaxing to watch while also making me want to make everything I see!
This channel feels like one of my cousins sent me a video of how to make the food that I love from family dinner. It's unpretentious and refreshing. I really like it.
Brother. Thank you for doing what you do. Thanks to you I know a lot of good recipes and I cook at home a lot more now. Being a cook at a bar and grill this is always refreshing
Lovely recipe, thank you! As noted in the video, McCormick cajun seasoning is not that spicy, so I kept adding more in hopes of bringing up the heat level just a bit. Finally I just had to toss in a bit of cayenne. All's well that ends well!
Here’s how we make it in New Orleans. Less peppers, no andouille sausage. Use chicken, shrimp, green onion sausage, broth, cream and season with Tony Chacere’s seasoning and a good pasta. Enjoyed your take on this great family dish.
Laissez Les Bons Temps Rouler, looks really great and will definitely give it a try. Thumbs up from South Louisiana. Like the green onions at the end and you are right about the salt. Many "Cajun" seasonings have way too much salt. That's why I make my own, even for my homemade deer sausage.
just made this one. really good! i was worried about the sauce being too thin but after the pasta went in it was perfect. i used store bought seasoning and it still was fine, but could have been a little spicier for me.
I swear, if I was married to you I'd be in trouble. Although I am of Hispanic heritage, pasta is my weakness. All of the dishes I have watched from you, just makes my mouth water. 😋😋😋 thank you. 🥰
Hi great videos, I print out your recipes from your web site and visit it almost on a daily basis. Don't change a thing. It's just dam good. THANK YOU I think it's the best presentation of recipes on the web and I look at a lot of them. God Bless you and your family.
Yum. I'm making this for Mardi Gras. I'm using my 14 inch pan to. Thank you for all your great recipes and advice and easy going manner. Lesser les Bon temps rouler.
gotta luv this kid he luvs onions =] ; once you learn how to make simple and delicious pasta dishes like this at home, most restaurants just cant compare anymore ; good stuff as always dude, glad to see your channel blowing up =] congrats/kudos
This is my favorite UA-cam channel and cooking chef. I enjoy watching every videos and can't wait for next one. Please keep them coming. You're the best!!
thank you for giving me an idea of cajun seasoning, maybe sometime next week I will look for it in the suprmarket and will buy some chicken and season it with them, yummy!
Sir, I really enjoy your videos, have saved many & tried several, successfully. Your chosen recipes are perfect for my tastes & your calm, personable, style of instruction suits me. Arrogant, ego driven, bullying TV celebrity chefs turn people like me off. I'm learning from a nice guy who creates fun and who I would enjoy having a beer with. Could you please tell us the specific brand of portable burner you are using? I can see a use for it and trust your judgment. Thank you.
Looking forward to making this next week. We abstain every Friday. We enjoyed your cherry tomato pasta for lunch today. I added ciliegine and the family was thrilled. Thank you for your expertise.
That looks absolutely delicious! I'm definitely going to try it soon. Top tip if you like your peppers really soft, especially out of season, is to use frozen peppers. I buy them pre-sliced & frozen (or use ones I froze from my garden in the summer). Much better flavour out of season and they soften beautifully!
I took a screenshot of one of your videos about a month and a half ago so I could remember it. I was just looking at it and noticed that your subs have almost doubled in that short time! Well deserved. This is a great channel.
I just discovered you a few weeks back and have made at least half a dozen of your dishes - all FAVOLOSO!! Can't wait to make this one ... thank you for your recipes!
i made a super similar recipe to this but did shrimp instead of chicken and used creole seasoning, but in reality they’re the same seasonings i’m sure lol. it was so delicious, fettuccine is definitely the best pata for this one
My favorite part is always when his son comes in and does the taste-test and honest review.
Ayeee. I'm a cajun myself, it's nice to see your take on it. Made your meatballs yesterday for my parents and they were a home run. Wish the best, you should be up there with Babish and the rest before too long!
Thank you! I just made a Cajun inspired dish here since I am not too familiar with authentic food. I do love it though and wish Long Island had more restaurants devoted to the food.
@@SipandFeast I grew up in cajun country. You left out celery, one third of the cajun "trinity." But, I'm not sure how celery would have played with that particular dish. BTW, authentic cajun food is hard to find ANYWHERE outside of cajun country, which sits roughly between New Orleans and the Eastern edge of Houston.
@@SipandFeast I see you have tomatoes as an addition. Technically, this addition is more of a Creole touch, which is more of the NOLA area. Though both are a mix of spanish, french and west african cooking influences, both Creole and Cajun have their typical nuances. Creole gumbos for example, usually add okra whereas Cajun gumbos don't. Preferences are more what was readily available in the areas for each so the differences are subtle and, the cajun term isn't even that old, maybe 100 years, give or take.
I think him and Stephen (?) should collaborate from not another cooking show. They’d rock it together!
@@teddymartinii1979 Myth might be hard to find fast food joints and sit down restaurant's serving it but there's plenty of people that have moved and brought the recipes with them and with the internet now days you can find whatever you want to make even if it's from Australia ,but people will try to play that same old song well it wasn't made in Italy by a 100 percent Italian so it's no Italian fiddle.
Don't worry the score is still around. He said an 8.5 I believe. I filmed this one prior to the idea. I make my Cajun seasoning a little spicy and don't typically add too much salt. If you use a store-bought version, make sure to check the sodium level and make any final adjustments to spice levels to fit your personal taste. You can always find the print recipe (link to my website or written out if not yet available) in the description above. Links to the pan and all the equipment I use are in the description as well. Thanks as always for watching and liking my videos!
Always great mate! Can we see some stuffed polpetonne next? I know in my family, it's always a holiday favourite.
What was the James score??!!🙂
The traditional go to seasoning as a cajun was Tony Chacheres, as I get older the salt was too much, I switched to Slap Ya Mamma, and now like you, I just make my own. Theres a million of them out there. Cayenne, little or no salt, black pepper, celery onion garlic it really just doesn't need much more.
That’s so awesome I totally make most of my spice mixtures. My wife loves to tell her mom there my science experiments for cooking 🤣. This recipe looks amazing I’ll definitely try it out soon.
That was my *second thought:* "where's the score?!" 😂
My *first thought* was: "definitely making this."
There is just nothing like sausage, onion, pepper, and pasta.. Great stuff!
Thank you!
What I appreciate about this channel is how your videos are truly made to show the viewer how its done. Nothing unnecessary, straight to the point and well explained. Thank you for these delicous recipes!
Thanks for the feedback.
Second time making it and it’s awesome!
I LOVE the look 👀 on the “loosening up the brown bits” because we know you’re never going to call it fond!! 👏🏻👏🏻
Straightforward. No frills. No gimmicks. Nothing but passion for food and family shared with us with one meal at a time. Subbed after seeing only one video. Can't wait to some of these recipes. Thank you for sharing.
Thank you very much! That's all I try to do with these vids.
Really enjoy watching your son scarf down your food. Cute kid.
As a Louisiana girl, I can say that this looks awesome! I just made your Sunday gravy and meatballs last weekend, so I might need to do this one tomorrow! I’m actually the event photographer at a Mardi Gras Bal for a Krewe here tonight, so I’m definitely in the mood for this!!
I made this tonight, with two slight differences. (1) I used penne pasta and (2) I cooked the chicken thighs in the oven (my preferred method, using both bake and broiler for 10 mins at 425 and 3-5 minutes under the broiler). Absolute home run of a dish! Thank you Jim and team….
You are my favorite UA-camr Chef. I made this for Mardi Gras complete with the stainless steel pan with a few tweeks to make it my own -- my husband grew up in Louisiana it this was a hit with him -- understand this is a huge compliment from a Louisiana Boy. He made your stuffed artichoke last week (he too is a fan) and it was awesome!!! Thank you for your step by step instruction and sharing your love of food with all of us!!!!
I love these videos. 🥰🥰🥰
The ease, the flow and the music...great vids. 👍🏽👍🏽
Your taste tester is such a delightful young man!! Thank you for being a great father! 👍🏽🙏🏽🤗♥️
I'm eating this dish RIGHT NOW and good lord, man, it's SO GOOD. Y'all, if you are thinking even a little bit about making this pasta, just do it.
I’m a Ontario lady and love your videos. Your recipes are fantastic and easy to follow. Thank you.😋🇨🇦
Watching these recipes on a hard diet is a nightmare! But can't help it. Good job as always.
Thank you! Unfortunately, this is the anti-diet channel.
unfortunately in the same boat as you dieting since 12/6/2021...This channel kills me but I can't stop watching it...I am going to try many of the dishes when I lose the weight
I’ve allowed myself the chicken and veggies when dieting, just left out the pasta
All in moderation…just got to plan for it so nothing is off limits!
I love these Italian-Cajun fusion recipes. Looks awesome.
Thanks very much!
I love that you used the leftover Talenti canister for your spice rub. Extra points on the Sicilian Pistachio. That's my fav too!!! LOL!!!!
Sip and feast and Pasquale of Osara recipes are my favorite 2 Italian chefs on UA-cam.
Just love James he is so cute and I love they way the two of you interact and don’t listen to anyone who says anything negative your the best.Shar from Canada😊😊😊🥰
I just bought that pan because of your recommendation. Man, is that a big boy! Perfect for this type of cooking. I love it.
i love that kid. when he said "more green onion" he became phenomenal IMHO. what a great kid. keep on developing your palat young man, it will give you much pleasure in your food experiences forever!!!!. these kids gotta get away from the tenders and fries and try the foods of the world.
Nothing better than sausage, peppers and onions. Can’t wait to try it. Agree on the spice. I make my own too.
Thank you, man!
Thanks for another video. I've been making your recipes and they're all great. I am definitely looking forward to trying this one as well.
Thanks. I hope you enjoy this one too.
Made this Sunday and it was so good. I was carful with the Cajun seasoning at first and kept putting more in the sauce. It was delish.
I just ate dinner, and this coming together is _still_ making me hungry - guess I'll have to make this for dinner tomorrow!
I’m glad I found your channel here. I love the fact that your taste testers are your kids and you include them in your videos! You also make things very helpful and easy when you list the ingredient and measurements first in the videos. Thank you for sharing your knowledge!😊
Being from Louisiana I love this dish. Keep them coming
I’ve made a couple of your dishes, super simple and you do a great job on walking through everything.
I’m practically drooling. There’s not a Cajun restaurant where I’m living now. Also haven’t met anyone from Louisiana here. I’m gonna have to try this recipe ❤️
Hands down my favorite cooking/recipe videos to watch
Thanks so much!
That looks so delicious
Your kids are the best judges! Thanks for all of the hard work you put in to making these videos for us
Thanks! I appreciate you watching.
Ooh, this looks like it’s going on my to-do list
I'm getting the hang of using tongs to cook with, thanks to your cooking demo. Game changer!!
I live in Lafayette Louisiana, I am Cajun, I approve this beautiful meal :)
Thank you, man!
As always, delicious dish, nice and mellow style, and you involve family, great job
This reminds me of a dish I used to order at Olive Garden - Carnivale Chicken. Same veggies but seasoned with paprika for a Hungarian twist.
the irritant in the cayenne is soluble in oil... give your hands a quick douse /rinse with oil and then soap to avoid any possible eye / sensitive area irritation..... back to the video..... great so far :) :)
I'm definitely saving this one in my bookmarks thank you!
Looks like a great winter dish.
I'm glad you mentioned that the pasta can quickly soak up the sauce. I'm relatively new to properly combining them in the pan rather than just pouring the sauce over the pasta on a plate, and sometimes it seems like a lot of the sauce sort of disappears.
Cannot wait to make this dish. Looks so yummy. Thanks for sharing and God Bless.
Well I had company coming for dinner, so I watched your video twice. Broke out the 14” Christmas pan, and made an impressive dinner thanks to you. Another winning recipe my friend! 👨🏻🍳👏👍🏻
Made this for my boyfriend and his roommate and we all loved it; thanks for sharing! Your videos are so relaxing to watch while also making me want to make everything I see!
Glad to see this. We love the Cajun flavor profile.
Thanks!
This channel feels like one of my cousins sent me a video of how to make the food that I love from family dinner. It's unpretentious and refreshing. I really like it.
Thanks very much!
I just made this last night and everyone loved it!
James absolutely wolfed it down, obviously tasted great, no need for a review 🙂
Brother. Thank you for doing what you do. Thanks to you I know a lot of good recipes and I cook at home a lot more now. Being a cook at a bar and grill this is always refreshing
Lovely recipe, thank you! As noted in the video, McCormick cajun seasoning is not that spicy, so I kept adding more in hopes of bringing up the heat level just a bit. Finally I just had to toss in a bit of cayenne. All's well that ends well!
I made this just now, and I'm so glad I did. Thank you for sharing. Very delicious dish
And the best dishes.... With the best presintation.......
I very much appreciate it.
@@SipandFeast How are you not at 1M subscribers ?
oh my you know that looks so amazingly delicious!
I meal prep over-roasted chicken thighs with Cajun seasoning. It goes well with vegetables in a variety of cuisines, including Asian.
i enjoy your stuff so much..you have a great family...god bless
Great food AND a lovely Family!! I enjoy your channel!
I love these video’s, I’m not a good cook at all but following your videos makes me feel like I can actually make a meal for guest. Thank you!
Here’s how we make it in New Orleans. Less peppers, no andouille sausage. Use chicken, shrimp, green onion sausage, broth, cream and season with Tony Chacere’s seasoning and a good pasta. Enjoyed your take on this great family dish.
Ok, after bitching last night about the spice recipe, I served this for lunch today. Everyone loved it. Well done, my friend.
Laissez Les Bons Temps Rouler, looks really great and will definitely give it a try. Thumbs up from South Louisiana. Like the green onions at the end and you are right about the salt. Many "Cajun" seasonings have way too much salt. That's why I make my own, even for my homemade deer sausage.
Thank you, man! I figured this was a good one for the time of year.
I agree with others, your awesome dude, the food is awesome, and I want to make everything I see you make!!! Thank you!
Love using an old gelato jar for your cajun spice. 😍
You are inspirational for someone who loves pasta, but hates to cook. Great technique and explanations. I’m getting my 14” stainless pan today!
Awesome. Hope you enjoy the pan and thanks for liking the videos.
Once again my eyes are popping out !!! Wow 😮
just made this one. really good! i was worried about the sauce being too thin but after the pasta went in it was perfect. i used store bought seasoning and it still was fine, but could have been a little spicier for me.
Love this channel ❤ my go to for pasta anything 😋
I swear, if I was married to you I'd be in trouble. Although I am of Hispanic heritage, pasta is my weakness. All of the dishes I have watched from you, just makes my mouth water. 😋😋😋 thank you. 🥰
Really loving your videos mate thank you
This dude is the TRUTH!!!
I am running out of words/ways to compliment these Amazing dishes!
This is what's for supper tonight!
So, so, so, GOOD!
Thank you again
Maestro!!
You are too kind. I hope you enjoy it!
i love this channel every dish is tastier than the other 🤤
Great recipes! I just love your family!
Hi great videos, I print out your recipes from your web site and visit it almost on a daily basis. Don't change a thing. It's just dam good. THANK YOU I think it's the best presentation of recipes on the web and I look at a lot of them. God Bless you and your family.
Yum. I'm making this for Mardi Gras. I'm using my 14 inch pan to. Thank you for all your great recipes and advice and easy going manner. Lesser les Bon temps rouler.
Thanks, man. Glad you're enjoying the vids and I hope this one is a hit.
gotta luv this kid he luvs onions =] ; once you learn how to make simple and delicious pasta dishes like this at home, most restaurants just cant compare anymore ; good stuff as always dude, glad to see your channel blowing up =] congrats/kudos
It's always fun to see your "buddy" come on and try it out. And, yeah, time does go by fast!
I love this version. I make Cajun chicken pasta all the time. You could also add shrimp. Thanks
Shrimp would be great!
This is my favorite UA-cam channel and cooking chef. I enjoy watching every videos and can't wait for next one. Please keep them coming. You're the best!!
Thanks! I only plan to increase the production in the coming months.
Have to say this stuff is like ASMR for my belly.
I love all your pasta recipes! This looks amazing and I can't wait to make it! Thanks for another great video! 🙂❤
You are so welcome!
@@againstthepods4316 Who says people aren't worried about world issues? You are ridiculous.
I am so "fond" of these videos!
I'm like a broken record - another delicious looking dish! Spicy is good. Thanks for the good ideas.
I will keep graciously taking those comments haha.
Sir: I made this recently, and it's absolutely fantastic! Thanks!
Glad you enjoyed it!
Helloooo. Looks totally divine and a wonderful blend of cultures and ingredients to make a superb and absolutely yummy meal💯💫💯
Thank you so much.
@@SipandFeast still hunting around for your yummy recipes 😊
thank you for giving me an idea of cajun seasoning, maybe sometime next week I will look for it in the suprmarket and will buy some chicken and season it with them, yummy!
Sir, I really enjoy your videos, have saved many & tried several, successfully. Your chosen recipes are perfect for my tastes & your calm, personable, style of instruction suits me. Arrogant, ego driven, bullying TV celebrity chefs turn people like me off. I'm learning from a nice guy who creates fun and who I would enjoy having a beer with. Could you please tell us the specific brand of portable burner you are using? I can see a use for it and trust your judgment. Thank you.
This is literally amazing
Looking forward to making this next week. We abstain every Friday. We enjoyed your cherry tomato pasta for lunch today. I added ciliegine and the family was thrilled. Thank you for your expertise.
Great to hear! I'll be using those mozzarella balls for a chicken dish coming up in a few weeks.
This came out really, really good, thanks for the recipe!
That looks absolutely delicious!
I'm definitely going to try it soon.
Top tip if you like your peppers really soft, especially out of season, is to use frozen peppers. I buy them pre-sliced & frozen (or use ones I froze from my garden in the summer). Much better flavour out of season and they soften beautifully!
I took a screenshot of one of your videos about a month and a half ago so I could remember it. I was just looking at it and noticed that your subs have almost doubled in that short time! Well deserved. This is a great channel.
Thanks! Everything changed in October after I published the short rib ragu video.
The ragin Cajun looks awesome
Thank you, brother, thank you.
I’m a south Louisiana Cajun and I’m looking forward to making this on Tuesday in honor of Mardi Gras. Thanks!
Hope you like it!
I just discovered you a few weeks back and have made at least half a dozen of your dishes - all FAVOLOSO!! Can't wait to make this one ... thank you for your recipes!
Grea to hear and welcome to the channel.
What a nice person you seem to be, and a very nice son....
i made a super similar recipe to this but did shrimp instead of chicken and used creole seasoning, but in reality they’re the same seasonings i’m sure lol. it was so delicious, fettuccine is definitely the best pata for this one
Cajun!!!!!! love it already
Okay, I'll propose this for Mondays lunch. I'm sure my family will love it. Not much of a meatless Monday but this looks so tasty...
Thanks! I hope you all enjoy it.