Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
Cajun Jambalaya is Louisiana's signature one-pot dish! Kenneth's secret is developing the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor.
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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.
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Cajun Jambalaya
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 1 hr 5 min
Active: 25 min
Yield: 6 servings
Ingredients
Creole Seasoning:
3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin
Jambalaya:
1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1-inch pieces
24 ounces smoked beef sausage, cut into 1/4-inch-thick slices
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, finely chopped
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled long-grain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium chicken stock
2 bunches green onions (6 to 8 bulbs), sliced (about 1 1/2 cups)
Directions
For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.
Cook’s Note: If you want to add shrimp to this recipe, stir them in with the green onions so the shrimp don’t overcook.
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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
BIG JAMBALAYA
Here’s how we cook a 30 Gal Louisiana Jambalaya.
This video gives you the basic steps on cooking a 30GAL 45lbs of rice Jambalaya.
1. Brown Sausage 20lbs (we use smoked)
2. Brown & season 15lbs boneless chicken thighs.
3. Brown & season 30lbs of pork.
4. Brown 25lbs of chopped onions, two stalks of celery, 8 oz garlic & 5 Bell peppers.
5. Add Sausage and Pork back into pot. Add your water and season to your liking. Remember 2 water to 1 rice.
(45lbs of rice we used 12gals of water)
6. Bring to a boil Add your chicken then add your rice.
7. Use a paddle to scrape the bottom of the pot and push the jambalaya. Keep repeating every 10 minutes till Rice is cooked.
Thanks for tuning in drop us a comment about the Big Jambalaya. If you have any questions feel free to ask.
Easy Jambalaya
Quick and easy jambalaya without the recipe blog story. A sequel to my Healthy Jambalaya.
The drink is an Evan Williams (Bonded) Old Fashioned.
Fast Jambalaya
1-2 Tbs bacon fat
1-2 Bay Leaf
1 onion diced
1 bell pepper diced
3 garlic diced
1 kielbasa sausage (1 lb)
1 14oz can fire-roasted tomatoes (don't drain)
1.5 Tbs Creole Seasoning (Cajun's Choice is what makes this dish)
1 cup long-grain rice (I like basmati)
1 cup chicken broth
1 cup water
Salt and pepper
Directions
Heat up the bacon grease
Add the peppers, onion, garlic with some salt, and 20 turns of the pepper mill.
Let it all hang out and sweat
Add the sausage when onions are clear
Let sausage and veggies hang out until they get 'thick'
Add Creole Seasoning and bay leaf(s) and stir until you can smell it
Add the crushed tomatoes and green chilies
Stir it up and get all the good bits off the bottom.
Once it's boiled off some of the juice ADD the rice and stir.
Once everything is mixed up, add the broth and water and stir again.
Bring to a boil
Drop the heat to Low
Cover for 20 minutes and check at 10 minutes for anything sticking to the bottom of the pot.
It's done once all the liquid is absorbed.
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Easy jambalaya recipe - One pot
Today i will show you how to make an easy jambalaya recipe. Jambalaya is a very easy recipe that can be made in one pot. This particular jambalaya recipe is made using chicken and sausage as the protein but you can also make it with seafood.
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Shopping List:
1 pound andouille sausage
4-5 boneless skinless chicken thighs
2 cups white rice
4 cups water or low sodium chicken broth
1 green bell pepper
1 medium yellow onion
2 stalks celery
4-5 garlic cloves
2 tbsp tomato paste
1 tbsp garlic & herb seasoning
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp dried parsley
1 tsp cayenne pepper (optional)
1 tbsp chicken base (if used water)
salt & pepper to taste
green onion for garnish
The Best Jambalaya Recipe | How to Make the Perfect Jambalaya
The Best Jambalaya Recipe | How to Make the Perfect Jambalaya
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Cooking With Tammy's Seasoning Link:
Jambalaya Recipe
1 cup Turkey ham
1 Chicken breast
1 lb Shrimp
Cajun seasoning to taste
Creole seasoning to taste
1/2 tsp smoked paprika
Seafood seasoning to taste
2 stalks Celery
3/4 cup Onions
2 sprigs Oregano
1 sprig Basil
3 sprigs thyme
1/4 cup Parsley
3 Bay leaves
3 tbsp Tomato paste
1 can Rotel
3 cups Rice parboiled or preferred
6 cups Chicken broth
Add oil to a pan and brown the sausages
Add a small drizzle of oil to the chicken, add Cajun and Creole seasoning and combine. Add the chicken to the pan and cook thoroughly.
Remove sausage and chicken and reserve
Add oil to shrimp, Creole seasoning, Cajun, and Seafood seasoning, and combine.
Add oil to the pan, bell peppers, onions, and celery. Sauté for about 5 minutes
Add garlic and combine sauté until fragrant.
Add tomato paste and Rotel tomatoes cook for about 3-4 minutes
Add chicken broth Cajun, creole, smoked paprika, and bay leaves
Add rice and pre-cooked meats along with freshly chopped herbs.
Lower the flame and check on the jambalaya periodically.
After about 15 minutes add the shrimp cover with a lid, and cook for an additional 5 minutes or until the seafood is cooked thoroughly.
After a total of 20 minutes, it’s time to eat
Garnish with parsley and lemon juice.
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Betty's Cajun Shrimp and Sausage Jambalaya
Betty demonstrates how to make Shrimp and Sausage Jambalaya. This is a spicy dish that is traditional to the South.
Cajun Shrimp and Sausage Jambalaya
1 pound frozen white shrimp (31-40 count), thawed, deveined, and shelled (I removed the tails, also.)
8 oz. andouille smoked sausage, cut into ½-inch slices (You may use any type of smoked sausage.)
1 small onion, chopped
¼ cup celery, diced
1 large green bell pepper, cut into chunks or strips
2 cloves of garlic, minced
14.5-oz. can diced tomatoes with garlic, basil, and oregano
14.5-oz can chicken broth
1 ¾ teaspoons Cajun seasoning (You may substitute Creole seasoning, or a blend of your own.)
¼ teaspoon ground red pepper
¾ cup uncooked long-grain white rice
In a large skillet, saute smoked sausage over medium-high heat, until browned, about 3 to 5 minutes. Add 1 small chopped onion, ¼ cup diced celery, 1 large chopped green pepper, and 2 coves minced garlic. Saute 2 to 3 minutes. Add 14.5-oz. can diced tomatoes, 14.5-oz. can chicken broth, 1 ¾ teaspoons Cajun seasoning, and ¼ teaspoon ground red pepper. Bring to a boil, and stir in ¾ cup uncooked long-grain white rice. Cover and reduce heat to low. Simmer 25 to 30 minutes, or until the liquid is absorbed and the rice is cooked. Stir in 1 pound uncooked shrimp. Cook 3 to 5 minutes, or until shrimp turns pink and opaque. Ladle immediately into serving bowl, and serve. I served my Shrimp and Sausage Jambalaya with freshly-made Hot Water Corn Fritters. Delicious! I hope you enjoy this recipe! --Betty
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