Let's make some jambalaya! 😁

That’s a lot of money in that there pan.

Ain't that the truth! 💯😏

Heres my Pap's Jumbo: Oak Grove Creole Mix Cayenne, black, white pepper. Worshestershire, crystal,tobasco50/50. Red bell pepper, onion, celery. Thyme, oregano, bay leaf. Andouille, pork loin, chicken thigh. 3x rinsed long grain rice Filé Powder and lemon to finish. Whoo-ee!

Sounds great! 🔥🔥

Yours surely does too, I'll be getting the fixxins tomorrow. You struck a chord with this video. It's been too long since I had the pleasure. Appreciate the video.

👍thanks. I'm glad you enjoyed the video.

Bros eating 1 billion grams of sodium 🧂

Too much rice. It soaked up all of the liquid.

Dang, 20 lbs of onions, followed by more onions (mixed with celery and peppers)? Thats a lot of onions. How much exactly?

Should have thrown some shrimp in at the end. Take it another level.

No shrimp ???? What the hell

I’ve still got a bottle of Worcestershire sauce half full I bought in 1998

Way too dry. No shrimp..? No beer in the pot..? Dear Lort..

Am I the only one who does not like jambalya?

It's pretty good recipe all around, but I would modify as follows: - Recommend using a more sophisticated spice mixture than just MSG seasoning salt. - Try paprika, oregano, basil, thyme, white pepper, black pepper, mustard, ginger, and celery salt. - I also use chicken thighs, but I roast mine skin on, bone in and then take the meat off the bone, chop it, and add it in at the end. - Forget the Worcestershire sauce entirely. - I would not use a vinegary hot sauce but rather some Korean pepper flakes. And not too much! People who like heat can splash hot sauce on at the end. - Where are the shrimp? WTF?! - Pair it with fried Okra or fried oysters. - Also I would add whole canned tomatoes (no sauce) before the final flip.

Serious question How much of that seasoning is drowned out by all the other seasoning?

Sooooooo for those of you playing at home the ingredients are: Salt Rice Salt Chicken Salt Sausage And salty sauce And onions

Where is the shrimp???

Here come all the professional jambalaya experts in the comments😂😂😂😂

That looks so good! Big party

Ну наконец-то нормальный плов, а не тот мусор, что чурки из говна и насвая варят

Gary who chopped all of this up?

Too much rice and no shrimp..

Let’s triple the seasoning,less rice, add shrimp, & leave the fucking oil alone then maybe we’ll be on to something

"Smoked sausage" instead of Andoullie, no Tasso, no little bit of dark roux for color, no garlic? Makes me question the whole process.

To much rice but I would try it.😋

Jambalaya has deep roots in West African culinary traditions, specifically evolving from one-pot rice dishes like jollof rice (or benachin) brought to Louisiana by enslaved people. Enslaved Africans, particularly from rice-cultivating regions, introduced techniques.

oh my goodness that looks good!

Where’s the shrimp or do we just do that here in Florida?

I might need be a bowl, or two.

Did we just skip a day ahead how long does this take to cook?

Would help if I could understand what he's saying

Need to get one of those ladles for removing grease…

Whole lotta retards that would burn boxed mac and cheese in here with their critiques.

I never had jambalaya. There’s a southern guy from Louisiana who owns a restaurant in the reading terminal up here in Philly. He makes a good seafood gumbo. I don’t want my first time to be somebody who don’t know what they’re doing. It looks delicious!

Whyte ppl cooking always look like shyt 💩!!