Cajun Jambalaya- Chicken, Andouille, Bacon, Tasso
Welcome back to another unique dish. Today we are going back to Louisiana and into the cajun region. Here we find an example of a fine dish that takes old leftovers and turn it into something new. Back then jambalaya was made with leftover meats, then stock and rice is added and bam! Here we take a famous New Orleans chef in Paul prudhomme recipe, but made it our own twist, a-little viet cajun flavor! As always please do like, subscribe , and follow to our channel. Only way for us to grow is for you to please go to our YouTube channel and subscribe and like our videos to be noticed!
YouTube: Cptexasfusion
Ingredients
• 4 tablespoons butter
• 1 1/2 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lousania hot sauce
• 2 tablespoon blackened seasoning
• 1/2 pound chopped tasso ham
• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound sliced andoullie sausage
• 1 pound thick slice bacon
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1/2 cup chopped green onion
• 1/2 cup chopped flat leaf parsley
• 3 cloves minced garlic
• 1 large minced shallots
• 3 1/2 cups chicken stock
• 2 cups long grain rice
1. Start by pre cutting all your vegetables. The onions, celery, bell peppers and parsley need to be chopped in 1 inch pieces. Then minced some shallots and garlic and set aside.
2. Next cut our andoullie, chicken thighs, bacon and our tasso into small bite size peices. Separate each into different bowls.
3. Once everything is cut take our Dutch oven and cook our bacon pieces first till semi crispy. Half way thru add our tasso ham and cook everything till nice and crispy. Remove once done but leave fat inside.
4. Add butter and melt into pot with the remaninig fat. Next take our chopped onion and cook till reduced down and brown. The longer the more sweet it will be. Then add in our bell peppers, celery. Cook till combined and translucent or till vegetables are finished.
5. As vegetables are cooking add back in our cooked bacon, and tasso. Then next add blackened seasoning to our chicken and also that goes in with our andoullie sausage. Cook everything till combined for another 4-5 minutes.
6. Next add soy sauce, fish sauce, salt and pepper to taste. Mix well and let simmer. As everything is cooking we will add our chicken stock and then finally our rice.
7. Cover and let simmer on low to medium for 30 minutes. Stir occasionally to remove bottom bits and to prevent rice from sticking.
8. To finish garnish with green onion and chopped parsley.
Wine: Fortant Terroir D'altitude Malbec
Profile: Grapes sourced from The Montagne Noire or Black Mountains in the South of France. This wine is aged for 4 months in French Oak barrels to create an elegant, beautiful palate, and fresh acidity. Palate is fresh and bright with hints of blueberries and blackberries with warm baking spices. Perfect pairing for white meats, roasted chicken, grilled vegetables, stews and roasted meats.
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#cajunjambalaya #vietcajun #paulprudhomme #cajunfood #jambalaya #fortantwine #frenchwine #languedocroussillon #boissetcollection #malbec #redwine #wine #masterchefonfox #cptexasfusion
How To: Make Chicken and Sausage Gumbo with Isaac Toups
Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it slow and enjoying a beer while cooking, while expertly formulating his savory stew.
Check out the recipe here:
WATCH NEXT: How-To: Make Danish Open-faced Sandwiches-
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HOW TO MAKE CAJUN TASSO HAM
Tasso is a cured, heavy seasoned, marinated and smoked pork butt used for seasoning Cajun dishes. It's great in beans, greens, gumbo, jambalaya, pasta dishes or as a snack sliced thin.
I used Andouille seasoning but you can make your own or used your favorite spicy seasoning.
DISCLAIMER: Videos and descriptions contain Amazon affiliate links, which means that if you click on one of the product links, I will get a small commission with no extra cost to you.
I'm using Pit Boss Copperhead 5 series smoker, It's a pellet smoker and makes smoking easy.
These are the hooks I used:
Pink Curing Salt for Meat – 1 Pound ( Prague Powder #1 ) 6.25% Sodium Nitrite AKA Insta Cure for Game, Sausage, Bacon, Ham and Jerky Seasoning and Cure:
#TASSO, #CAJUNRECIPES, #CUREDCAJUNTASSOHAM
Cajun Food | Basics with Babish (feat. Isaac Toups)
This week on Basics I'm joined by chef Isaac Toups to show you how to make some amazing Cajun dishes: jambalaya, gumbo, dirty rice, and rillons.
Recipe:
Check out Isaac Toups' restaurants:
Ingredients & Shopping List
+ For the Chicken & Sausage Gumbo:
1 lb boneless, skinless, chicken thighs
Kosher salt and freshly ground black pepper
1/2 cup all purpose flour
1/2 cup vegetable oil
6 garlic cloves, minced
2 ribs celery, diced
1 small green bell pepper, diced
1 small white onion, diced
8 ounces beer (just not a light beer!)
4 cups chicken stock
2 bay leaves
1 pound andouille sausage, cut into coins (or smoked kielbasa)
1 Tbsp cayenne pepper
1 Tbsp smoked paprika
Cooked white rice, for serving
Sliced scallions, for garnish
+ For the Rillons:
2 pounds pork belly, skin removed
Kosher salt
2 cups red wine (full bodied like Malbec or Cabernet Sauvignon)
2 cups sugar
Fresh thyme
+ For the Dirty Rice:
1 pound ground beef
Kosher salt and fresh black pepper
1 Tbsp vegetable oil
Cumin, to taste
Cayenne, to taste
1/3 cup beer (not a light one!)
Plus roux and trinity ingredients:
1/4 cup vegetable oil
1/4 cup all purpose flour
1/2 cup diced onion
1/2 cup diced green bell pepper
1/3 cup diced celery
4 cloves garlic, crushed
1/3 cup beer (not a light one!)
2 cups chicken stock
3 cups cooked white rice
Scallions, for garnish
+ For the jambalaya:
Dirty rice (ingredients above)
1 pound andouille sausage, sliced into coins
4 boneless chicken thighs
New Orleans Style Shrimp, Chicken and Sausage Gumbo Recipe #Plated #GumboRecipe
New Orleans Style Shrimp Sausage and Chicken Gumbo #Plated #Gumbo Recipe
1 cup all-purpose flour
2 small young chickens
1 cup yellow onion
1 small onion for chicken broth
1 green bell pepper
1 cup celery chopped
3 cloves garlic
6 cups chicken broth
4 bay leaves
1 tablespoon Cajun seasoning
Kosher salt to taste
Black pepper to taste
6 ounces fresh or frozen okra sliced 1/2 inch thick
3/4 cup vegetable oil
2 pounds andouille sausage sliced 1/2 inch thick
1 1/2 raw shrimp peeled and deveined
8 scallions sliced
1 tsp thyme
1 tsp cayenne pepper
1/2 tsp garlic powder
2 tsp gumbo filet
1 tsp paprika
1 ounce dried shrimp (optional)
Directions
Add chickens to stock pot and cover with water, season with 1 small onion, salt, and 3 cloves of garlic.
Bring to a boil and then lower the fire to low. Simmer for 2 hours.
Set aside to cool....once cooled debone the chickens and keep the broth and the meat only.
To make the rue:
Preheat the Dutch oven or a heavy pot and add 3/4 cup of oil then add 1 cup of flour gradually and stir continuously (with a wooden spoon you must continue to stir from start to finish) the heat should be on med-low and add in flour until the rue is a dark chocolate color and a thick consistently.
Add pre-cut bell peppers, onions and celery to the rue and stir until the onions are translucent. Gradually Add 6 cups of your chicken broth to the mix.
Add the seasonings
Sauté sausages, chicken and okra and dried shrimp
Add everything to the pot and give it a good stir.
Let the pot come to a slow rumble and cover for about 30 minutes
After 30 minutes add the shrimp
Add 1 tsp gumbo filet to pot.
Turn on low and simmer for at least one hour.
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Chef Duke's Southern Comfort Tasso Cream
Chef Duke's Southern Comfort Tasso Cream