All right, let’s get these sausage out of there. Get that three lbs of pork in there. Put a little bit of that southern boys on there, y’all. Leah and Perry Wisterhire sauce. Coming back with that crystal hot sauce, y’all. I like that crystal hot sauce. Time to get it up out of there. [Music] Now we got three lbs of boneless, skinless chicken thighs. Hey, you know the grill. We’re going to hit it with that southern boy. Leon pear. Touch it up with that crystal hot sauce. Got two lbs of the seasoned blend. Now, this is a mixture of onion, bell pepper, and celery. One lb of just onion. We’re going with one tablespoon of minced garlic. Time to start building this jumbo eye. Now, we’re going to get back in there with our pork and sausages. Here’s all our pork and sausage that we precooked going back in there. We’re going to start off with one quart of chicken broth. Bowl of water. So right here, one bowl of rice, two bowls of liquid. When we get it back up on the bowl, we’ll add our rice. Add a little bit more of this southern boys. I will taste that liquid and we’ll see where we’re at. Get that rice in there. Three lbs of rice, y’all. We’re just going to take this spoon and we’re going to push from side to side. We had us a little green onion. We went on and chopped that up. We’re going right on top with our green onion. It’s time to make that flip. Look at that. Right. Okay. Look at that. Look at all the meat. I like a lot of meat in my jumbo, y’all. Okay, we got our fire off. We’re going to put the lid on and no peeping for 20 minutes. 20 minutes. Do not touch that lid. Our 20 minutes is up. It’s time for that final flip. Look at that jumbo, y’all. to try out this jumbo. Three lbs of rice, three lbs of pork, three lbs of sausage, and three lbs of chicken, y’all. Oh, look at that right there. Get us a scoop of there and put it up on that plate. Look at all that meat up in there, y’all. Check that out. Check it out. I’m telling you right now, that right there is hitting. I’m telling you, it’s hitting. Look at it. Look at it.
21 Comments
Whats the texture like?
Anti spiral
lawd have mercy
Looks hitten!!!! Duane
YO Y – ALL What You Gonna Did😊😊Is Add A Bottle Of Hot Sauce😊Thanks ✅️
That looks soooooo good
🤤
i love jambalaya! sadly i cant even make it for my family my whole family hate spicy and hot food so for me i make this and freeze it in when its get to much
Now that's a jambalaya 😋😎
Yoo ass got that homie…damn.
I gotta ask, how many people are you feeding?😂
2 much pork. The sausage gives you enough .Add chicken, shrimp 🍤 & okra.
I can smell that all the way over here in Scotland 🙂
I like those meat to rice ratios sir!
Just switch the extra pork with shrimp
Am planning to cook this to feed my farming crew as they plant my plantation of bananas.
❤❤💪😉😋🤭🤪
Another stellar receipe!!!
❤️
Send me a 2go container 🫙👍🤤💯
In a beautiful concoction such this. There’s absolutely no need to use chicken stock. It couldn’t possibly add anything to the flavor profile. If it was true broth, that’s homemade consisting of the fats and collagen that only a skin and bone reduction can obtain. If not that, save your money on store bought stock. The collagen adds a mouth feel and pronounced upfront flavor. We don’t know were missing it, because it’s rarely used. Although, I maintain, it could add absolutely nothing to this pot of harmonious flavors. Salt should have only been added AFTER the long cook. You can alway add salt but you can never take it away.COOKS Often refer to finishing salts. Here’s where that could be utilized. Long cooks should never have added salt. Everything intensifies over time. Especially sodium, because you are reducing waterm and concentrating everything not named fat. Which is why bakers of yesteryear and good one nowadays. Use fresh butter or LARD. These two fatty elements are gonna taste the same from beginning to end. You will often hear, “wow, I can really taste the wine, or herbs, peppers and smoke” because these water based and mired ingredients, gets stronger over time. You are removing the water , allowing the molecules to bind tighter in stews breads and sauces. Less water more flavor. Not sure why I know this , but I’m pretty sure I’m right. DO NOT RELY ON SALT FOR FLAVOR. It should only enhance dishes. Knowing your spice rack and herb cabinet, is the best thing you’ll ever do. Go to a supply store like the fresh market, and buy two new spices every week. Then write notes on what the spice did for you. Also include its amount needed to arrive at its most potent level. Example, is it mild, is it spiced, is it bold. So on and so on. I’d pay a lot of money for a bowl of his work here.