everybody’s from somewhere and every
somewhere has something indigenous and I
think it’s important for us to look and
pay homage to some of those great things
Louisiana cooking it’s always been
something that I was like I got it learn
how these people are making these things
jambalaya is basically just Pam and
chicken I put shrimp in definitely
andouille sausage I’m put two sticks of
butter course after the veggies gonna
throw the sausage in there and let it
cook down a little bit two people fix it
different ways to put different things
in it buddy
always good it means ah ah ah you were
saying everybody does it differently so
what is it that makes yours your
Louisville it’s mine so good is a secret
I can’t tell you each little town each
little each mother has a different way
of doing it and we all cook the way that
our mothers so how did your mother so
let me show you first you had to start
with the pot preferably a good cast-iron
pot you have to use a little bit of pork
fat you well this is rendered this is
just rendered bacon fat I think it would
reason why grandmother’s food tastes
odious because she used nothing bacon
fat as the base of all these great
things
so you just melt that down we have it on
high heat I want to do here is I want to
brown – you just want to stay on top of
them at this minute I’ll show you what’s
gonna happen is that we’re evaporating
all the moisture out we’re cooking on
the other chef each term is we’re
sweating the onions nothing more than
cooking the onions and then the lard on
what about you know somebody in Seattle
consume like how do you how do you put
how do they cook this dish get a great
piece of bacon and some onions and it’s
still on high oh yeah and the key here
is just to keep stirring that’s right
it’s starting to brown brother so now
we’re just dropping in a little bit of
fresh pork sausage this could be
anything and just fresh bratwurst as you
name it it could be beef sausage like I
said starting to brown it’s cooking very
aggressive you just want to keep that
foam that that browning in the bottom of
handle that’s really set this one apart
yeah now this is the building block of
the entire jambalaya right there so I
hope in a family of 11 so nine kids
holy smokes and I know like you were
talking about I cook with my mom all the
time watching her it’s how I met a cook
so but now how do you adjust the recipe
like jambalaya
yeah jumble is one of those things that
your net code on a burger to write a new
portion what you do is you invite people
or invite people haha and then we’ll
just add celery and bell pepper one fell
swoop and were you done and so if I let
this go just a little bit it’s just
gonna burn and so that’s why I’m adamant
about stirring I’m gonna add my rice a
lot of times
this is just Louisiana
actually Louisiana jasmine rice and here
it’s important to toast the rice and so
I’m cooking it I’m stirring it it’s
coated right now with all that beautiful
bacon fat I’m gonna add a little bit of
chicken stock to it the time doing
sausage it’s got a good bite I’ll take a
little bit of smoked paprika and because
I’m from the New Orleans area I’ve got
to add a little bit of tomato a little
touch of salt and some black pepper and
now this is my leftover pork shoulder
and I’ve just dice it up it could be
champa meaty jambalaya yeah now I’m
going to turn it down to medium low put
a lid on it once the rice opens up we’re
done that’s it’s absorbing all the sweet
flavors you know the onion and the
garlic meat and spices of the undoing
sausage is taking in the smokiness of
all the bacon that we have and so that
rice is just being perfumed with all
these flavors really playing a
supporting role to all the meats that
are anything hmm man this is gonna be
good whoa
you
somewhere has something indigenous and I
think it’s important for us to look and
pay homage to some of those great things
Louisiana cooking it’s always been
something that I was like I got it learn
how these people are making these things
jambalaya is basically just Pam and
chicken I put shrimp in definitely
andouille sausage I’m put two sticks of
butter course after the veggies gonna
throw the sausage in there and let it
cook down a little bit two people fix it
different ways to put different things
in it buddy
always good it means ah ah ah you were
saying everybody does it differently so
what is it that makes yours your
Louisville it’s mine so good is a secret
I can’t tell you each little town each
little each mother has a different way
of doing it and we all cook the way that
our mothers so how did your mother so
let me show you first you had to start
with the pot preferably a good cast-iron
pot you have to use a little bit of pork
fat you well this is rendered this is
just rendered bacon fat I think it would
reason why grandmother’s food tastes
odious because she used nothing bacon
fat as the base of all these great
things
so you just melt that down we have it on
high heat I want to do here is I want to
brown – you just want to stay on top of
them at this minute I’ll show you what’s
gonna happen is that we’re evaporating
all the moisture out we’re cooking on
the other chef each term is we’re
sweating the onions nothing more than
cooking the onions and then the lard on
what about you know somebody in Seattle
consume like how do you how do you put
how do they cook this dish get a great
piece of bacon and some onions and it’s
still on high oh yeah and the key here
is just to keep stirring that’s right
it’s starting to brown brother so now
we’re just dropping in a little bit of
fresh pork sausage this could be
anything and just fresh bratwurst as you
name it it could be beef sausage like I
said starting to brown it’s cooking very
aggressive you just want to keep that
foam that that browning in the bottom of
handle that’s really set this one apart
yeah now this is the building block of
the entire jambalaya right there so I
hope in a family of 11 so nine kids
holy smokes and I know like you were
talking about I cook with my mom all the
time watching her it’s how I met a cook
so but now how do you adjust the recipe
like jambalaya
yeah jumble is one of those things that
your net code on a burger to write a new
portion what you do is you invite people
or invite people haha and then we’ll
just add celery and bell pepper one fell
swoop and were you done and so if I let
this go just a little bit it’s just
gonna burn and so that’s why I’m adamant
about stirring I’m gonna add my rice a
lot of times
this is just Louisiana
actually Louisiana jasmine rice and here
it’s important to toast the rice and so
I’m cooking it I’m stirring it it’s
coated right now with all that beautiful
bacon fat I’m gonna add a little bit of
chicken stock to it the time doing
sausage it’s got a good bite I’ll take a
little bit of smoked paprika and because
I’m from the New Orleans area I’ve got
to add a little bit of tomato a little
touch of salt and some black pepper and
now this is my leftover pork shoulder
and I’ve just dice it up it could be
champa meaty jambalaya yeah now I’m
going to turn it down to medium low put
a lid on it once the rice opens up we’re
done that’s it’s absorbing all the sweet
flavors you know the onion and the
garlic meat and spices of the undoing
sausage is taking in the smokiness of
all the bacon that we have and so that
rice is just being perfumed with all
these flavors really playing a
supporting role to all the meats that
are anything hmm man this is gonna be
good whoa
you
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