A Taste of Mardi Gras: SPICY Jambalaya Recipe Inspired by Universal

Are you celebrating Mardi Gras this year? If so, why not try this Spicy Jambalaya recipe for a festive meal! This Mardi Gras recipe is inspired by a recent trip to Universal Orlando, and their fantastic Mardi Gras Celebration!

In this video, you’ll learn how to make this delicious jambalaya recipe using all sorts of Louisiana spices. You’ll get a delicious and flavor-filled taste of Louisiana cuisine, perfect for celebrating Mardi Gras! This recipe is easy to follow and can be made in under an hour so you can get cooking right away! Don’t forget to tune in next week for Beignets!

Full Recipe Link: https://www.rollercoasterkitchen.com/mardi-gras-jambalaya

DIY Creole Seasoning Recipe: https://www.rollercoasterkitchen.com/diy-creole-seasoning/

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KITCHEN GADGETS:
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Chopper & Mandolin: https://amzn.to/48opjD1

Granitestone Knife Set: https://amzn.to/3NSeGzW

Dutch Oven Combo Cooker: https://amzn.to/3tS5rZI

Enameled Dutch Oven: https://amzn.to/3H9vkr2

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JAMBALAYA RECIPE INGREDIENTS:

For the Chicken Marinade (Because unseasoned chicken is a crime!):

4 TBS Creole Spice Blend

2 White onions

1 Bunch of Cilantro

1 TBS powdered ginger (or 1 inch of fresh ginger)

1/2 Cup Lime juice

4 TBS Olive Oil

For the Spicy Jambalaya:

12 -16 oz shrimp, peeled and deveined, tails on.

2.5 lbs chicken tenderloins, cubed

13 -16 oz andouille sausage, sliced

Crawfish (optional, for topping, 1-2 per person)

4 TBS Olive oil (divided)

1 large onion, diced

1 jalapeño (or two if you want it EXTRA spicy)

3 bell peppers, diced (I used yellow, orange, and red)

2 celery stalks, diced

1 TBS minced garlic

1 can (28 oz) crushed tomatoes

3 cups low sodium chicken broth (Creole and Cajun seasonings are pretty salty, so we want to reduce the salt elsewhere)

1 ½ cups long-grain rice (Jasmine Rice works as well, though long-grain is more traditional)

1 TBS Cajun or Creole seasoning (We used Tony Chachere’s: https://amzn.to/3S8qtg3 )

1/4 tsp cayenne pepper (or to taste)

1 tsp thyme

1 tsp rosemary

1/2 tsp oregano

1 TBS Louisiana Hot Sauce (we used Crystal: https://amzn.to/47mI0FH)

1 Bay Leaf

Fresh ground pepper to taste (Wait to add salt until the end of the cooking process, and taste test first!)

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VIDEO CONTENTS:
0:00 – Intro
0:32 – Creole Chicken Marinade
1:31 – Recipe Prep (Veggies & Meat)
2:27 – Start Cooking! Sausage and Chicken
3:08 – Creole Mirepoix
4:20 – Add Shrimp & Crawfish
4:50 – Mix in Chicken & Sausage
5:04 – Taste Test
5:46 – B-Roll & End

#jambalaya
#easyrecipe
#RollerCoasterKitchen

It’s Marty grow y’all and that means it’s time for good times and good food today we’re putting a spicy Twist on universal Orlando’s Cajun jumbalaya disclaimer we are recreating a theme park jumbalaya so in no way whatsoever am I expecting this to be traditional or the way you’re supposed to do things

However it will be delicious it’s going to have a ton of flavor and it’s going to be so spicy it’s going to leave your lip burn a little so let’s get cooking the first rule of thumb is that improperly seasoned chicken is in fact a crime so we’re going to start by making

A marinade to bring some much needed flavor to that chicken add two quartered white onions to a blender and then follow that up with eight cloves of garlic next you’re going to add one bunch of cilantro and then 4 tablespoons of Tony’s Creole seasoning now you can

Make your own Creole seasoning if you want but I find using Tony’s to be easier follow that with half a cup of lime juice four tablespoons of olive oil 1 tbsp of powdered Ginger and then blend and tell smooth next up we’re going to dice up some chicken breast tenderloins

Now you are welcome to use full chicken breasts however I prefer the tender lines as most of the veins and ligaments have been removed for you either way this is 22 lbs of chicken you’re going to dice that up and then place it in a

Bowl once in said Bowl go ahead and dump your marinade over your chicken mix thoroughly and put some plastic wrap on top to make sure your chicken is fully submerged in the marinade put it in the fridge overnight and continue cooking the next day the next day about 45

Minutes to an hour before you want to eat you’re going to start prepping your vegetables a hack for Bell Peppers is to cut off both the top and bottom do a slice down the center of the bell pepper and then run your knife along the inside to separate the center from the outside

Skin you’ll repeat this for all three of your bell peppers before dicing them now I use a chopper because my ability to cut things into even siiz pieces pie is subpar but if you have good knife skills feel free to dice by hand you’ll also do this for 1 to two

Jalapenos depending on how spicy you want your a jumbalaya as well as two stocks of celery and a large white onion for these last three make sure you switch over to a mince instead of a dice next get yourself a package of Cajun style and dewy smoke sausage slice

It up and then our prep work is done heated Dutch oven over medium high heat and add in 2 tbsp of olive oil by the way I swear this pot is entirely clean it’s just enameled cast iron and has discolored due to high heat use Pro tip

If you don’t want an ugly pot don’t use enameled cast iron in high heat once the oil is hot and shiny go ahead and add your marinated chicken to the pot continue cooking until the chicken is about halfway cooked and then add your ouy sausage can continue cooking this until

The chicken is fully cooked and the sausage is warmed through then set aside for later use give your pot a quick clean before adding another 2 tbspoon of olive oil let that heat up over medium high heat and then we’ll add our pre-prepped vegetables to the

P cook the vegetables for 1 to 2 minutes or until a fragrant and then add 1 tbsp of minced garlic cook for another 30 seconds to 1 minute until the garlic is fragrant and then we can add our spices add 1 tbsp of Cajun or Creole seasoning a four of a teaspoon cayenne

Pepper 1 teaspoon of thyme 1 teaspoon of Rosemary and half a teaspoon of oregano and don’t forget to add 1 tbspoon of Louisiana hot sauce we used Crystal make sure all of your spices are thoroughly mixed in and then add a 28 Oz can of crushed

Tomatoes follow that with 3 cups of low sodium chicken broth and a cup and A2 of rice long grain rice is traditional however you can use Jasmine like I’m using here stir in the rice then add a bay leaf then cover the pot and cook for 15

To 20 minutes make sure you stir about every 5 minutes just to keep the rice from sticking to the bottom and burning we are so close y’all when you’ve got about 5 minutes left on that Rice go ahead and add in your shrimp don’t add it any earlier otherwise

You’re going to overcook your shrimp and nobody likes that give it a good mix to make sure everything’s evenly distributed and at this point if you want to add some crawfish you can now fair warning the ones that I used are pre-cooked so they just need to be

Heated through I don’t recommend adding raw ones these are really just for just for looks continue to cook for about 5 more minutes until that shrimp is all the way cooked through mix in your chicken and and Dey sausage that we had set aside and then we’re going to sprinkle some

Pretty green things on top just to make our mouths water a bit I cannot wait to try this so you know what let’s taste it now there’s no way that I’m going to eat a cotad on camera it’s just too messy especially in a white shirt but let’s go

Ahead and get into the rest of this and give her a taste we’ve got some andoy sausage and some chicken in there let’s go for it okay yeah traditional or not this is packed full of flavor it is delicious and yes it’s a little bit spicy I got my my

Lips are burning here but if you want a jumala recipe to make this year go ahead and try this one out thanks for joining me today and join me next week for be basas yes we Are A