Best recipe ever. Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Please leave your comments there. Enjoy!
One large jambalaya please hello this is chef john from foodwishes.com today i’m doing one of my favorite rice dishes a creole shrimp and sausage jambalaya and it’s one of the most delicious things i’ve eaten all month and i’ve eaten some delicious things believe me so we’re going to do
Is we’re going to dice up a green bell pepper all right now you might be tempted to use red because you’re like hey red’s better it’s red no you want the kind of the bitterness of the green so use the green i got four green onions
I’m going to cut off a little bit of the tops to save to garnish the finished dish and then the rest of it you can just chop up kind of like that i got a couple stalks of celery that you’re going to slice up see that i have two andouille sausage that’s
Eight ounces of sausage and dewey’s kind of a smoked fairly spicy sausage but if you can’t find it any smoked spicy sausage will work i have a half a cup of chopped tomato you can use fresh if they’re in season or canned of course and i’m going to saute in a couple
Tablespoons of butter over medium heat my sausage and that’s going to start bringing out that delicious and dewy flavor i’m going to throw in some paprika some cumin and i’m going to saute this right in the butter to really bring out those spicy flavors all right this is a really important
Trick and then to creole it up a little bit we’re going to throw in some cayenne now a lot of people want to know the difference between creole and cajun and so do i so if you know let me know on a comment or go to wikipedia i’m i’m
Frankly just too busy and you’re just going to give that about a minute saute in that hot butter you’re going to throw in your diced tomatoes isn’t that an amazing color so beautiful you’re going to throw in your aromatic vegetables and we’re gonna saute that just for two
Or three minutes just to start those cooking because they’re gonna cook with the rice here so i’m also gonna add some salt which uh you gotta be careful because sometimes the sausage is very salty so i’m only going to put in a teaspoon i’ll adjust
Later and i put in one bay leaf that i just highlighted there now similar to a rice pilaf or even a risotto we’re going to dump in the brown rice i’m using brown short grain rice and i’m all for healthy food but it’s gotta taste good
So brown rice very good for you but in this dish it really really is a great nutty flavor and a great texture so i’m using it for more than nutritional reasons it just really really works well then we’re gonna dump in three cups of chicken stock
We’re gonna bring it to a simmer turn down the heat to low cover it and cook it for 45 minutes now i’m using brown rice other rices might cook different times so you’re really gonna have to be the judge of this so i’m gonna cook it see that until
It’s just getting tender and when it looks like that it’s still fairly loose but it’s starting to dry up a little bit i’m going to throw in my pound of shrimp peeled and deveined i’m using the big ones you can use any size and if using
The big ones they’re going to take about five minutes to cook so it’s still on low all right i’m going to throw on the lid there five minutes later i’m ready to eat so you want to taste this for spice you want to taste this for salt all
Right i’m going to ladle that into a bowl that reserved green onion we chopped off the top this is one of america’s great dishes and normally done with the white long grain rice or the uncle ben style i think you should try it with the brown rice and then basically you’ll have a
Bag of brown rice and you’ll have to cook it and you’ll start to like it see how i kind of tricked you into eating brown rice anyway go to the site to get the ingredient amounts and more info of course and as always enjoy jambalaya
24 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/220126/Chef-Johns-Sausage-Shrimp-Jambalaya/
Hello chef John. Would you please to teach Vietnamese pork chop using oven instead of grill. thank you .
how about orzo inset of rice
Oh god is this an old video! Still the best
This video is old. No wonder Chef John doesn't sound like Chef John I used to know.
Where's the roux?
Cajuns are french and originally came from Acadia hundreds of years ago and Creole is french mixed with another race , usually african if ur in america but can be native america it depends on who u ask, but can be all three.
I make a roast chicken a couple times a month and I've been making a jambalaya the next day with left-over roast chicken rather than shrimp. This is a great base recipe. I've probably read every jambalaya recipe going and most of them use a roux and cook in the oven, which makes it a lot trickier. I love how simple this one is and it uses way more chicken stock, which is a good thing. When you are roasting that many chickens you wind up with more stock than you can use!
The difference between Cajun and Creole . Creole often uses tomato and tomato-based sauces, Cajun does not.
No yellow onion? Are you a communist? 😛
first time ko makita ang recipe na ito thank you for sharing
Can’t believe that I’m going back in time and seeing chef John 13 years ago. His video Narrations have change so much. When I first started seeing the video I didn’t look up at the date and at first I thought that chef John was having a bad day or something.
Classically good
creole Jambalaya has tomatoes where Cajun does not.
This recipe rocks
I’ve heard Creole is red and Cajun is brown, no tomato.
If this video was done in 2022 Chef John would have suggested the option of using chorizo sausage because, "after all, you are the Zendaya of your Jumblaya."
14 years later and this recipe is still excellent!
Another excellent recipe from Chef John. I only used 1/8 teaspoon of cayenne pepper , the recipe calls for 1/2 teaspoon but remember “You are the Princess Diane of the use of cayenne.”
we demand an update recipe
Yummy 😋
I've made this recipe with andouille before, but this time I used Beyond Italian sausage I had in the fridge and it turned out perfect. It's unbelievable how far the fake meat industry has come in the past 10 years. I like it better than pork, ngl. All the flavour, all the fat, none of the gristle.
From what I have been told, Creole is a fusion of Spanish/African/Native-American culinary styles, where Creole is more French. But still using all the same ingredients. I'm sure it's much more complicated than that, but simple enough to remember.
Loved Newman's "JAMBALAYA!!!" comment at the end!😉 (from one of the "Soup Nazi" episodes)!!!