Crawfish Jambalaya

Crawfish Jambalaya

all right welcome back to season 3 of show and today it’s jumbalaya and we’re showing you original red swamp crawfish jumbalaya show you how to get it done all right like we said it’s crawfish jumbalaya so these are the ingredients that you’re going to need so you’re going to need some jasmine rice yellow onion you’re going to need some celery bay leaves now it’s really important that when you start putting your ingredients together nothing out of a can make sure everything’s fresh because fresh ingredients is key here you want to use fresh undo sausage as well too everything fresh nothing out of a can garlic scallions jalapeno tomato paste like I said here we got some Tomatoes fresh cut up now our scallions are always fresh this mix right here this is your Cajun seasoning so in that mix is going to be black pepper cayenne pepper garlic powder onion powder peppera and that’s that blend in here make sure you don’t buy anything that’s very salty because we’re going to have salt already in this undo and here is my own stock I made my own chicken stock so if you go with a chicken stock just make sure it’s either low sodium or no sodium because you don’t want to make this salty there’s salt in here there’s salt in here if you start using things out a ban you’re adding more salt in and more salt on top and that dish is going to be way too salty for you so onto the stove we go all right time to get this in now now we’re starting this off with olive oil I put a couple of onions in here just so I know when that oil is ready so garlic in jalapeno and skion now I’m going to leave a list of ingredients for you guys there’s not going to be amount because you guys can put as much or as little as you want in there but you’ll just have all these ingredients that we’re using today so we’re just going to cook that down and while that’s starting to cook down as soon as you start to smell the garlic let’s get some yellow onion in there and your bill peppers and your celery I’m going to move these skion out of the way cuz we’re going to use these last so just get it all of there just like that looks like a lot of veggies but it really isn’t cuz we’re making a lot of rice so we’re going to need those veggies in there all right just like that still is about on medium heat start stirring those around now when I make jumbalaya I like to use a lot of ingredients and rice so I’m not just stuck with a bunch of rice and that’s what you [Music] want so we’re going to let this cook down just for a little bit and then we’re going to meet you back here and show you what’s next so stick around don’t go anywhere all right we got these veggies cooking down so what we’ll do now is just add in our sausage get that stirred up and we’re going to cook that sausage down and bring out the flavor in that everything in stages that’s what you want to do I got some tomato paste here so I’m going in with a little heaping spoon of [Music] that that’s got to tighten up our liquid so if we want to cook it in and bring the oil out of it now those crawfish I put in the refrigerator because they go in last you don’t want to overcook the fish so just get that nice and toasty in there just like that and now we’re going to add our rice and toast that [Music] down that’s two cups of rice in here I’m [Music] using and you want to toast up your rice because it’s going to add all that beautiful flavor in there you see that now you can see all those colors coming together so just toast up the rice it’s not going to burn on you now that’s uncooked rice it’s not cooked we’re going to cook it so it’s raw rice and we’re just throwing it in the grease and get it toasty it’s going to Brown all those flavors and the rice so if you guys never toast up your rice try it and see time you get all these nice flavors in here all right we’re adding in our tomato it’s going to bring some liquid in the seene there we’re going to get that toasted up now that we added that our chicken stock little by little so we’re going to add just a little [Applause] bit and we want this to cook but we want to we don’t want to add too much [Music] liquid all right just like that that’s how it should look now I’m going to add a little bit more just like that let all that chicken stock just flavor this and I’m scraping my bottom as I go along now I want to add my bay leaves and get those soft down in there they’ll cook in there and they’ll get soft so just push them down easy this way you don’t break them and they’ll be easy to find at the end so we’re going to get this in like that now we’re going to want to keep some water on hand all right here’s our spice our Cajun seasoning now you can make that yourself you don’t need to buy it very easy some garlic powder onion powder paprika pepper and come on so don’t buy that you want was spending like $8 for little bottle of it maybe a big bottle but at least $4 for a small bottle of Cajun seasoning just garlic powder and onion powder in it all right there we go so I’m just going to let this cook on high watch my water level and I’m going to get some more water off to the side in case I need to add some more and then we’re going to keep our fish on hand because that goes in very last so stick around don’t go anywhere all right so you can see the rice now that water has evaporated and now this is the star we’re going to start to get our fish in I’m just going to dump them all in and then give those a stir in there just like that now you’re going to want to put this on low and watch your water level because you might have to add some more water to this to get it to where you need it and you can see those crawfish cooking already now I put a little paa on those just to flavor them that was it and no salt just a little peera and you can see how beautiful they look now once they hit that heat you just don’t want to make them like rubber so put them in last I’m going to put this on low 5 minutes and we’re all set so stick around don’t go anywhere all right our jumbalaya is done look at that beautiful so what I like to do with the end is with a little bit more scallion now I’ll put this on the table just like this and this is how I’ll do it just put a little scallion right around it and it just brings out the punch and all that beautiful crayfish and leave your bay leaves in cuz they make a beautiful presentation as well too all right let’s see what we got we’re just going to rake it back a little bit and you can see all out Cay fish in there get some sausage in there and that’s just a beautiful dish that’s how you want to serve that and then we’re going to garnish this one as well too so if it’s on the table just garnish it just like that and then you’re all set and there you have it a beautiful crawfish jumpa all right if you like this video and more videos about to come give a like hit that Bell this way you get those notifications first if you guys want to see this plated up in a full meal just look on the left hand side after this video ends and uh you can check this out plated up in a full meal until the next time got to get that Pit Master taste there