How to Make Louisiana Gumbo | Let’s Go!
#shorts #gumbo #cooking
To find any of my spices features in this video hit the link below ⬇️
To find the full video for the Roux and step by step instructions on making a Gumbo check out my full length video here ????
Breakfast Potato Skillet Recipe | Best Potato Skillet Hash
Breakfast Potato Skillet Recipe. Step-By-Step Tutorial On How To Make The
Best Breakfast Potato Skillet Hash.
Subscribe to my channel and press the bell button to get notifications every time I post new recipes
Social Media Links
Tammy's YouTube Channels
Cooking With Tammy:
Cooking With Tammy:
TikTok:
Holy Mukbang:
Holy Mukbang:
TikTok:
ASMR With Tam:
ASMR With Tam:
This recipe does not require measurements. Add seasoning according to your preference.
2 lbs potatoes
sausage veggie, turkey, etc.
oil
1 tbsp butter
1/2 tbsp chicken bouillon to season boiling water
adobo
garlic powder
onion powder
cajun seasoning
paprika
black pepper
1/2 bell peppers
1 small onion
cheese
parsley freshly chopped
This Creole Breakfast Skillet is perfect for any Sunday morning
This Creole Breakfast Skillet is perfect for any Sunday morning - Welcome to another easy recipe for this Sundays video! This Creole breakfast skillet is so delicious, being able to put all these flavors together does it's wonders! Follow along and cook with me. Be sure to Like, Subscribe and comment below what you think about this recipe!
Ingredients:
Creole Sauce:
1/2 cup Mayo
2 tbsp Creole Mustard
1/2 tsp Creole Kick
1/2 tsp Paprika
Scramble:
1 medium Potato
1 tbsp Butter
1/2 Onion, diced
1/2 Red or Green Bell Pepper, diced
3 Chicken Andouille Sausage Links
1 lb. Large Shrimp, peeled and deveined
1 tsp Creole Kick
1/2 tsp Paprika
1/4 tsp Garlic Powder
7 large Eggs
1/4 cup Whole Milk
2/3 cup Colby Jack, shredded
Signature Series Cutting Board Collection:
Best of Both Worlds Cookbook:
Smokin' and Grillin' with AB Signature Damascus Steel Knives - Set of 3 -
Smokin' and Grillin' with AB Signature Damascus Steel Chef Knife -
Smokin' and Grillin' with AB Signature Damascus Steel 10 Meat Slicing Knife -
Smokin' and Grillin' with AB Signature Damascus Steel Petty Utility Knife -
Subscribe to my channel and press the bell button to get notifications every time I post a new recipes
Online YouTube Store -
SUBSCRIBE FOR MORE ►►
Click this link to become a member of Smokin and Grillin wit AB
PERKS for YOUTUBE MEMBERS
????5 Gets you Bi-Weekly written recipes, Access to private live streams, Access to the Exclusive Smokin and Grillin wit AB (TBD), Your name at the end of the video (credits).
Become a YouTube member and Thank you in advance!
If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.
My Amazon Store
**** Video Gear and Links ****
My Gear
Camera 1: Panasonic GH5 -
Camera 2: Canon EOS R6 Full-Frame Mirrorless Camera with 4K Video -
Camera 3: Panasonic LUMIX GH5S -
Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM -
Favorite Zoom Lens:
Favorite Mic:
Rode Microphones Wireless GO II Dual Channel Wireless Microphone System -
Production Tech
Desk Mic:
Wireless Rode Mic:
Lighting Kit:
Neewer 4x 160 LED Lighting Kit:
Manfroto Mini Tripod w/universal Cell mount:
Echo Dot (2nd Generation): Black -
Social Media
Twitter:
Instagram:
Google+:
Facebook:
Pintrest:
Tik Tok:
For business inquiries:
Smokin' and Grillin' with AB
9980 Indiana Ave
Ste 8
Riverside, CA 92503
Websites
SmokinandGrillinwitAB.com
Email: SmokinandGrillinwitAB@gmail.com
For Sponsorships/Paid Endorsements please email: smokinandgrillinwitab@gushcloud.com
#SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithAB
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
Kenneth Temple's Blackened Chicken | An Introduction to Cajun and Creole Cooking | Food Network
The keys to Kenneth's blackened chicken are simple: butter, spice mix and a piping hot cast-iron skillet!
Get the recipe ▶
Subscribe to Food Network ▶
Follow Kenneth Temple ▶
Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Blackened Chicken with Creole Rice Pilaf
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 30 min
Active: 20 min
Yield: 6 servings
Ingredients
Creole Rice Pilaf:
1 tablespoon unsalted butter
1 tablespoon canola oil
2 stalks celery, chopped
1/2 medium Spanish or white onion, chopped
1/2 bell pepper, chopped
Kosher salt and freshly ground black pepper
2 cups long-grain white rice
2 garlic cloves, finely chopped
1 bay leaf
3 tablespoons tomato paste
1 teaspoon garlic powder or granulated garlic
4 1/4 cups low-sodium chicken stock
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
Blackened Chicken:
1 tablespoon hot paprika
2 1/4 teaspoons kosher salt
1 1/2 teaspoons garlic powder or granulated garlic
1 1/2 teaspoons onion powder or granulated onion
1 teaspoon black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoons dried thyme
3/4 teaspoons dried oregano
2 sticks (1 cup) unsalted butter, melted
Six 4- to 6-ounce boneless skinless chicken breasts
Directions
Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.
For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover until ready to serve.
For the blackened chicken: Heat a 12-inch or large cast-iron skillet over medium heat for 3 to 4 minutes.
Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a small bowl and set aside.
Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the remaining green onions.
Cook’s Note
This recipe can be adapted to make blackened fish, steak or sweet potatoes (adjust the cooking times for each ingredient). Instead of hot paprika, use sweet paprika.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#KennethTemple #BlackenedChicken #AnIntroductionToCajunAndCreoleCooking #FoodNetwork
Kenneth Temple's Blackened Chicken | An Introduction to Cajun and Creole Cooking | Food Network
Shrimp Creole Recipe | Southern Cooking
Shrimp Creole Recipe | Southern Cooking - Enjoy this Southern Creole Cuisine, Shrimp Creole. It's very easy to make and this easy to follow video is perfect for a quick and inexpensive southern dish. You can serve this over rice or as a stand alone meal. Either way you can't go wrong. This dish also has endless additions as well like chicken, andouille sausage, etc. Truly you can make it your own so enjoy!
Shrimp Creole Ingredients
1 - 1.5 lbs. Shrimp, peeled and deveined
1 Large Green Bell Pepper
1/2 of a Large Yellow Onion, diced
3 cloves Garlic, smashed and peeled
3 stalks of Celery, chopped
1 14.5 oz. can Fire Roasted Tomatoes
1 8 oz. can Tomato Sauce
1/2 tsp Chili Powder
1/2 tsp Kosher Salt
1 tsp Creole Seasoning (Creole Kick)
3 Bay Leafs
1 tbsp Cornstarch
2 tbsp Cold Water
1 tbsp Worcestershire Sauce, W Sauce
1 tsp Hot Sauce
Fresh Parsley (Garnish)
SUBSCRIBE FOR MORE ►►
Click this link to become a member of Smokin and Grillin wit AB
PERKS for YOUTUBE MEMBERS
????5 Gets you Bi-Weekly written recipes, Acces to private live streams, Acces to the Exclusive Smokin and Grillin wit AB (TBD), Your name at the end of the video (credits).
Become a YouTube member and Thank you in advance!
If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.
My Amazon Store
**** Video Gear and Links ****
My Gear
Camera 1: Panasonic GH5 -
Camera 2: Nikon D7000 -
Camera 3: Samsung Note 8 -
Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM -
Favorite Zoom Lens:
Favorite Cell Mic:
Production Tech
Desk Mic:
Lighting Kit:
Neewer 4x 160 LED Lighting Kit:
Manfroto Mini Tripod w/universal Cell mount:
Echo Dot (2nd Generation): Black -
Social Media
Twitter:
Instagram:
Google+:
Facebook:
Pintrest:
Snapchat:
For business inquiries:
Smokin' and Grillin' with AB
5198 Arlington Ave
Box 363
Riverside, CA 92504-2603
Websites
SmokinandGrillinwitAB.com
Email: SmokinandGrillinwitAB@gmail.com
#SmokinandGrillinwitAB #CookinwitAB #SmokinGrillinFam
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
Kardea's Cheesy Creole Breakfast Skillet | Delicious Miss Brown | Food Network
Kardea Brown's bringing New Orleans to her house for brunch! Her Cheesy Creole Breakfast Skillet packs sausage, shrimp and lots of flavor into one delicious egg breakfast ????
Get the recipe ▶
Subscribe to Food Network ▶
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cheesy Creole Breakfast Skillet
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings
Directions
Creole Sauce:
1 1/4 cups mayonnaise
1/4 cup Creole or spicy mustard
1 1/2 teaspoons Cajun seasoning
2 teaspoons sweet paprika
1 tablespoon minced dill pickle
1 tablespoon hot sauce
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
2 teaspoons minced chives
Skillet:
1/2 pound medium shrimp, peeled and deveined
2 1/2 teaspoons Miss Brown’s House Seasoning, recipe follows
2 tablespoons unsalted butter
1/2 medium onion, chopped
1/2 medium green bell pepper, seeded and chopped
1/2 medium red bell pepper, seeded and chopped
6 ounces andouille sausage, sliced 1/4-inch thick
1 clove garlic, minced
6 large eggs, beaten
1/4 cup whole milk
1/2 cup shredded white Cheddar
2 tablespoons thinly sliced green onions
Miss Brown’s House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
Miss Brown’s House Seasoning:
Yield: 5 teaspoons
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
Cook’s Note
Miss Brown’s House Seasoning can be made in a large batch and stored in an airtight container at room temperature for about 3 months.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#KardeaBrown #Creole #Breakfast #DeliciousMissBrown #FoodNetwork
Kardea's Cheesy Creole Breakfast Skillet | Delicious Miss Brown | Food Network