Authentic Cajun Jambalaya

[@wyliestivers2634]

Thos pans look like the ones Justin Wilson used to have on his show in the 70's and 80's...I garrontee!!

[@ObsidianRose10]

Haaaa yessss! I'm still watching him on YT, there's a channel dedicated to him. Very first food shows I ever watched on tv. Justin was an absolute joy and a hoot! Him and that wine 😂

[@taefit6]

When I tell ya this looks amazing! I have to give ya your props, you did that!! 😊

[@daryllinkugel3804]

Been making Jambalaya for years, got to try this for sure!

[@LouisianaCookin]

We know you'll love it!

[@Dadnatron]

Etouffee! Etouffee please. Your jambalaya recipe looks great.

[@LouisianaCookin]

We just might have something coming soon ;)

[@LouisianaCookin]

Not to miss moments from this video: Cooking equipment tips- 0:50 Protein options- 2:30 Chef's Jambalaya journey- 4:28 Sugar Roux vs Traditional Roux- 7:15 Order of adding the vegetables- 11:08 Trick to getting the right seasoning- 15:21 Creating a good steaming environment- 16:20 Adding the garnish- 18:45

[@jeffreycooley2032]

Looks amazing! The sugar roux was something I was unfamiliar with, and want to try soon. Thank you!

[@LouisianaCookin]

Can't wait to hear how you like it! Recipe is available at louisianacookin.com/chefjeanpaul/

[@susangarland6869]

I've never heard of a sugar roux. I'm intrigued.

[@pierre6625]

Loved your video. I will subscribe and watch more of your cooking, So far loved to watch and how you explain the history and techniques. The Jambalaya looks absolutely great. Thank You and Best Regards.

[@ZombieQueen819]

Thank you,, I love Jambalaya ❤❤❤❤🎉🎉🎉🎉New Subscriber 🎉🎉🎉🎉🎉

[@LouisianaCookin]

Welcome- we hope you enjoy!

[@ColeMcConnell]

Will give this a try. Never heard of a sugar roux.

[@LouisianaCookin]

Let us know how it goes!

[@adrianlouviere7650]

Thanks for showing me the way!!!!

[@OaktownCANE]

GREAT DISH -- in Trinidad, we have used this technique for centuries to brown meats for certain dishes, BUT we use 1.5 tablespoons of golden brown sugar(light) instead.

[@mollywatt-stokes]

I love your videos!!!

[@LouisianaCookin]

We're so glad you enjoy them!

[@craigathonian]

Thanks for a great lesson 🙏 Always great to see a new technique. So, instead of using a flour rue for a thickener, your optimizing on the rice starch...LOVE this idea ❣ Definitely gonna try out this recipe to learn about the sugar rue. { BTW, what are the proportions of butter to sugar ? }

[@LouisianaCookin]

Chef Jean-Paul's recipe calls for equal parts sugar and butter- 1/2 cup each! The full recipe is available here- louisianacookin.com/chefjeanpaul/

[@christellepene]

Where can I buy your cooking pot?

[@cayenneman08]

Before I got deep in this video, I was skeptical. I saw the Magnalite pot and knew it was gonna be okay!

[@cathylorio1366]

Can you double this recipe if using the biggest magnalite oval roaster?

[@LouisianaCookin]

Chef believes he was using the largest magnalite oval roaster. With the tip in mind about making sure you have enough room for the rice to cook, we would not recommend doubling.

[@dfishman76]

Got a pot like that just to do some Cajun cooking

[@maxdawg]

sugar roux... never heard of it in cooking cajun/creole meals all my life. but i do cook vietnamese food as well, and guess what? they use a technique of caramelizing sugar when preparing the proteins. this was eye-opening, and i'll definitely make my next pot of jamba using a sugar roux with evaporated cane juice INSTEAD of white sugar which is just sweet.

[@AUBIECUZ91]

You can hear the producers talking in the background each video

[@LouisianaCookin]

Great ears!! This was filmed in the Louisiana Cookin' test kitchen (our TK) which is filled with several test kitchen professionals who are dreaming up all kinds of delicious dishes that we share with our loyal followers. We thought sharing not only the sights but the sounds of our TK would be a fun way to bring it to life for our viewers!

[@rossbickers8649]

@@LouisianaCookin it sucks

[@JinwooYoon1217]

​@@LouisianaCookin It's a nice touch, makes the place feel more alive

[@brianandsherryarmstrong3012]

Do you have the recipe to this jambalaya video?

[@LouisianaCookin]

Absolutely! Here you go- louisianacookin.com/cajun-jambalaya/

[@dang495]

"Oh, lordy me, Didn't I shake sugaroux?" Elizabeth Cotten, probably.

[@tomm5780]

Trying to get my head around the sugar roux.🤔

[@cortfitzpatrick5700]

SUGAR ROUX

[@LouisianaCookin]

We hope you'll give it a try!

[@brotherman1363]

How unsanitary, you eat off the paddle and dip it back into the pot 🤬

[@elisabasta]

very fond of this channel till the gloves, what's the point? they just create more trash

[@charlesdorsey6217]

If you’re gonna tell the history and origins of jambalaya, you need to tell the truth Leaving out the the main contributions contributors to the dish is shameful and disrespectful learn the history of Louisiana cooking or just cook Nova Scotia food

[@OG_Ghost]

For the uninitiated, what did he leave out or skip over?

[@johnathonmingle7937]

@@OG_GhostI don’t really think there is one, someone just has to be upset

[@SchiesterMalG]

The title of this video is a false claim. The recipe is very far from "Authentic". This is some of the worst YT content I have ever seen. Production value will never supersede content. Cooking techniques included here are valid, but many have no bearing on a jambalaya, same with the ingredients. Please, stop acting like "test kitchen" is anything comparable to "authentic".

[@andrewfuselier8843]

Go back to North Louisiana with that negativity baw!

[@susangarland6869]

Authentic Cajun dude making jambalaya with authentic jambalaya ingredients and techniques. What isn't authentic about it?

[@jean-paulbourgeois2871]

Easy there horsefly. Please tell me how this isn’t authentic?!?!

[@adrianlouviere7650]

Go cry to someone who cares for your foolish opinion.

[@Paul-mn8ql]

I lived in Lake Charles a pretty long time and I never heard of “sugar roux”. I have 20 Cajun cook books - Chachere, Junior League, Justin Wilson, Prudhome, Terry Thompson etc. and I didn’t find one mention of “sugar roux”. I’m sure your recipe is good but I never ate any Jambalaya with sugar roux in Calcasieu Parish at a Sunday after church dinner.