CARNIVORE Cajun Dirty RICE & KETO Jambalaya Will BLOW YOUR MIND!

[@22qcat]

Cajun-ohhhh, yeah! 👍🏻 😀Gotta give you credit for “sneaking” in those secret ingredients, Chris-the liver really caught me off guard-sneaky sneaky! 😂

[@ChrisCookingNashville]

Haha yes! Thank you so much Lynne! 😁❤️

[@pinkyharris3560]

Just sitting here with my mouth hanging open! Perhaps the most badass thing I've ever seen!!! 😮😊😋

[@ChrisCookingNashville]

Haha thank you so much. 😁

[@Phoenixryu]

I've never had Gumbo or Cajun either but it does look pretty good!

[@ChrisCookingNashville]

😊👍🏼

[@Carol32547]

Ohhhh... myyyy... I've missed jambalaya!! I'm making this!

[@ChrisCookingNashville]

Hope you enjoy 😁

[@angiesims1350]

Me too!

[@ChrisCookingNashville]

😊😊😊

[@southernketo]

I love the music on this! You took me right back to Nawlins 🎉

[@ChrisCookingNashville]

Glad you enjoyed it! I had a good time with this one. 😊

[@southernketo]

@@ChrisCookingNashville fun video and delicious looking! Way to sneak that liver in too... I have to add it into burgers and half the time I end up putting in a little too much... It's hard to fool em like that 😂

[@ChrisCookingNashville]

Haha thanks! 😁👍🏼

[@toglesby77]

Fantastic recipe! I can’t wait to try this!

[@ChrisCookingNashville]

Hope you enjoy 😊😊😊

[@Katlady-rs4eg]

Can’t wait to try this!!! Love rice dressing!

[@ChrisCookingNashville]

Hope you enjoy 😊😊😊

[@Carnivore-Kpot]

Made the Dirty Rice tonight. Delish! I will definitely be making this for my Louisiana Family gatherings in the future and they will have no idea it is good for them! I used a whole pound of ground sausage but only did the 1/4cup of chicken livers (soaked overnight in HWC/water); I think I could do a little more liver and get away with it undetected. I plan to dredge the rest of the tub of livers in seasoned pork rinds mixed with grated Parmesan cheese, wrap in half a slice of bacon, and broil them on skewers.

[@ChrisCookingNashville]

I’m so glad you enjoy it! Great idea for the livers. 😊😊😊

[@billboyd5310]

Dirty rice 10/10! I'd send you a Pic but... Anyway, I did 2 cups of 'rice' and 1 lb of sausage (for 1 solo truck driver on the road), and it was so filling. I have tons of leftovers. Great way to get chicken liver in the diet! I'll be doing this again. I wasn't interested in the fried rice, but way to get me interested with Cajun! This doesn't look very much like rice but your mouth can't tell the difference. Next, I'll try the jambalaya but with seasonings instead of actual veggies. Massive rewatch potential for these videos. Mostly, I stay simple out on the road. Hamburgers, steaks, eggs and bacon in a skillet, meatloaf/meatballs, frozen cooked shrimp with the airfryer. Chicken and pot roasts in the instant pot. Yesterday, I did a tub of livers, gizzards, and a chicken in the instant pot and made the broth essentially skipping the sautéed livers step. Love the content brother. Keep at it! Carnivore Trucker Bill

[@ChrisCookingNashville]

Hey Bill!!! So glad you enjoyed it and I’m glad it works for you! That’s awesome how you make this work on the road. So cool and I appreciate you being here with us. Stay safe over the road my friend!

[@CClay-kn9lm]

Thanks so much. I'm an old Cajun gal and I've been using your rice recipe to make these dishes for a while. We do a few things differently, just preferences. So so good.

[@ChrisCookingNashville]

Sounds great! 👍🏼😊

[@richardmayo442]

This looks so awesome Chris, I'm a truck driver and the fact that these make large batches is awesome for me. I'm always grabbing things out of my freezer for each trip.

[@ChrisCookingNashville]

Perfect! This would be great for you. Hope you enjoy. 😁

[@richardwilliamswilliams]

Hello neighbors, from Copperhill Tn. Have a great weekend!!😊😊😊😊

[@ChrisCookingNashville]

Hey there neighbor! 😁

[@Stephs2xPawsUp]

Love me some Jambalaya. Can't wait to try this!

[@ChrisCookingNashville]

Hope you enjoy

[@crow9119]

Looks great!

[@ChrisCookingNashville]

Thanks!

[@Evelyn.KetoHelpline]

Looks amazing!!!💗💗💗

[@ChrisCookingNashville]

Thank you 😊

[@deozeo4442]

Hi Chris and Ash! 👋👋🐈 Time to break out my Mueller dutch oven and a grocery list! I am salivating like a mad-man!! 🤤 Cyber hugs 🤗🤗🐈

[@ChrisCookingNashville]

Hope you enjoy! 😁😁😁

[@jaycastello1171]

Looks good! Some Asian recipes would be cool👍

[@ChrisCookingNashville]

I have a couple on my channel and more coming. 👍🏼

[@cindydemanche3839]

These look amazing! I would never have guessed the "secret ingredient" for sure! WOW!!

[@ChrisCookingNashville]

Haha thank you so much!!! I snuck that one in there. 😁

[@cindydemanche3839]

@@ChrisCookingNashville You sure did!! lol

[@ChrisCookingNashville]

😁😁😁

[@case6585]

I’ve been waiting for this!!!

[@ChrisCookingNashville]

😊👍🏼😊

[@CarnivorousGrama]

Chris! This is genius! WOW, i am definitely making both of these. The Jambalaya for the hubby

[@ChrisCookingNashville]

Sounds great! Hope you enjoy. 😊😊😊

[@TheBaldGermanGoesEating]

I want one. Never had that before.

[@ChrisCookingNashville]

😊👍🏼

[@lovesJesus448]

❤Hey Mom and Dad your son is a genius!❤ praise the Lord Jesus ❤

[@ChrisCookingNashville]

Thank you ❤️

[@kevinstanley3503]

Expecting cauliflower and you throw in egg whites. Sweet.

[@ChrisCookingNashville]

Haha no cauliflower rice in my house. Can’t stand it personally. Lol

[@KerryNelsonART]

Looks yummy!😋😀

[@ChrisCookingNashville]

Thank you 😋

[@amesstoday]

Thanks for this video

[@ChrisCookingNashville]

Most welcome 😊

[@larrainesnow1268]

Looks Amazing ❣️

[@ChrisCookingNashville]

Thank you 😋

[@darylSKYTZOwillis]

Wow more great looking healthy cooking ideas.

[@ChrisCookingNashville]

Thank you 😊😊😊

[@darylSKYTZOwillis]

@@ChrisCookingNashville Have you, or would you please come up with a keto, or carnivore lasagna? Thanks and keep up the amazing work 🤤

[@ChrisCookingNashville]

I have two versions on my channel already 👍🏼

[@shelleyanderson256]

I make a chicken liver pate by mixing butter mayo with garlic and herb seasoning with the liver.

[@ChrisCookingNashville]

Sounds great!

[@juneewashko4196]

Wow, OMG...looks fantastic 😍 Thank you Chris!!! 💞

[@ChrisCookingNashville]

My pleasure! 😁

[@lisaanderson8054]

Just love your cooking.

[@ChrisCookingNashville]

Thank you so much 😊

[@stay-salty43]

Love my meat masher!! I’m with Ash, liver 🤢 but I’m onboard to try this! My husband won’t know 😂 Love the bloopers at the end, keep it up ❤❤

[@ChrisCookingNashville]

Thanks so much! ❤️😊

[@josephlarsen]

i bet the french butter you just made would be a fun topping on both these

[@ChrisCookingNashville]

I’m sure it would 😁

[@AddictedToAntlers]

Good way to incorporate liver, especially if you hate liver!

[@ChrisCookingNashville]

Agreed 😁

[@joane8651]

I'll have to set aside a day for this! My mouth is watering again. I have never tried okra, but everything else would blend it in, will have to give it a try, too. Thank you for another masterpiece.

[@joane8651]

BTW, so glad you are out of the 'protection' business, bad things are happening in town lately, maybe always have and we just don't hear about it.

[@ChrisCookingNashville]

Hope you enjoy! Yes I am too. Thank you. One of the officers I worked with also co-owns another security company with another officer and one of their officers got shot and run over by a car when they confronted car thrives in a parking lot a few months ago. It’s getting really bad.

[@Carnivore-Kpot]

The Cajun spice is pronounced “shash a ree’s” but we just say Tony’s in LA. Can’t wait to try these dishes. decades ago I used to roll chicken livers in Parmesan and Italian bread crumbs with a bunch of “green” spices, and wrap in a half slice of bacon then broil on skewers. I want to try it with pork panko.

[@ChrisCookingNashville]

👍🏼👍🏼👍🏼

[@julieburns7973]

Thank you.

[@ChrisCookingNashville]

Anytime 😁

[@AshTaylorcountry]

Both of these dishes were 🔥 Still can’t believe that there was liver in that rice. He got me 😂

[@ChrisCookingNashville]

😁😁❤️

[@agr8h2o]

O..M..G!!!!!!!!

[@ChrisCookingNashville]

😁😁😁

[@InTheMiddleOfAForest]

Rice CCN style? Yes please!

[@ChrisCookingNashville]

😁👍🏼

[@janellesobaskie3288]

This is going to happen in my house! Hmmm.. I'm thinking your plain raice could be mixed into custard to make Rice Pudding!

[@ChrisCookingNashville]

Hope you enjoy! And yes I think that would definitely work. 😁

[@Nikepo]

***DROOOOOOOOL***

[@ChrisCookingNashville]

😁😁😁🤤🤤🤤

[@MistyinFlag]

That rice looked amazing, even with the liver (🤢). Lol!

[@ChrisCookingNashville]

Hahaha thanks. 😁

[@Bama_J]

Good morning

[@ChrisCookingNashville]

Good morning 😊

[@louisstone8206]

Guess who is having dirty rice tomorrow.... That's right.... This guy!!

[@ChrisCookingNashville]

Awesome! Hope you enjoy. 😁

[@nancycurtis3964]

Bojangles dirty rice and fried chicken. Yum-O!!! Ketovore version? Yes, please!! "I married up, man." BWAAAAHAHAHAHA!!! Oh, Lordy I do love Jambalaya. And, I love the Louisiana jazz soundtrack.

[@ChrisCookingNashville]

Thanks so much for watching 😊❤️

[@southernketo]

Ohhhhhh man!!!!!

[@ChrisCookingNashville]

Yessir 😁

[@gl6476]

Could you blend in beef hearts as well?

[@ChrisCookingNashville]

I would think so

[@anthonyfoster4421]

Just open your own restaurant I would mostly definitely come

[@ChrisCookingNashville]

👍🏼 kzbin.info/www/bejne/a5-yg4BpbK-lhZosi=55twpffRgKMUsiU2

[@IIcorrinthians519]

You are so cool!

[@ChrisCookingNashville]

Haha thanks. 😎

[@angiesims1350]

😮

[@ChrisCookingNashville]

😊👍🏼

[@johneubank8543]

I've been making keto jambalaya for over 2 years now. Yours looks fine. If making this even monthly, I'd invest in some cayenne (powdered). To me it's a different heat from bottled hot sauce. But if getting it from Tony, that's okay I guess. Thyme is a very important flavor in this - I'd add bay leaf, too. I like that you don't add worchester - modern Cajuns tend to add it, and how is that authentic? I've had people w Cajun ancestry tell me to make this w Cambells can o whatever soup (cuz it's easier - clearly the culture has been harmed by SADness or something - not all Cajuns fall for this, of course). I don't fool with skinning and deboning the thighs. I fry them whole (in lard, not olive oil - oo is a MUFA and we should think about cooking with it - not nearly as bad as PUFA, but look into that - I don't use olive or avo oil at all anymore). More chicken fat gets in the dish by cooking it skin-on - use the skin or don't. Whole chicken thighs, browned, are "stewed" in the slow-cook phase, and I either cut up the thighs and debone before serving - or if pressed for time, I just leave them in whole. Oh, you definitely need to _brown_ the chicken meat. That savory flavor is key to making this insanely good. In lard. I brown the skin on one side and the meat on the other - but we need that browning. I cook the sausage in the liquid to get the smoky flavor, moreso, into the whole dish. If you prefer the sausage to have a firmer texture, that's okay - as long as the smoke flavor is in there enough. Cajuns put leftover ham in their jambalaya. The name comes from jambone or something - French for hambone maybe. And laya is maybe an African word for rice. Interesting that you serve it on dirty rice carnivore style. It's - well the "real" recipe as far as I can tell (I grew up "next door" to Cajuns eating at best B+ Cajun food in Texas - the real stuff's in So La, as you know) uses more soup, lots more, and then rice is thrown in at the end to absorb the soup. It is thickened that way. My keto jambalaya has been runny, which is okay. I may have to try the okra to see if it thickens it right - that's a great try and wonderful if it works. Fillet ... I can't find it in So Cal where I am now. May have to order some. I need to investigate the health safety of fillet. Sass root and bark are possible carcinogens. Fillet powder comes from the leaf. Might be safe, can't remember. Worth looking into. Well, your dish is innovative and has inspired me to think about modifying what I do. Please don't take any of the above as "critical" or "harsh" - I don't mean it that way. We're free to interpret dishes as we see fit, of course. "Authentic" isn't always best. And we have to adapt to keto/carnivore, meaning we need to innovate, as you do so well! I've cooked a lot of C- to B+ Cajun food over my years. Etoufee, jambalaya, fried shrimp, courtboullion (pronounced coo-ba-yon, heheh) - fried catfish - stuff like that. Some of it is Creole - cajun and creole blend together a lot. Oh, and gumbo, of course. I've learned what I can pull off and what I can't. Yes, most of this takes some time to make. Lotta prep work needed. Oh look into making some Tasso Ham. It's what they put in shrimp n grits, for creole cooking from - well N.O. out to Gullah S.C. - and maybe some of the Car. Islands. Use allulose instead of sugar, if you make it - of course, you'd know that. It's very oldskool to put tasso in jambalaya. Well, thanks much for this! One of my oldest memories is eating dirty rice at a creole/steak restaurant in Houston as a tiny child. I didn't like the parsley taste back then - as a kid I was almost a super-taster, and the bitterness of it was on the strong side. And I didn't like the "off" taste from the liver. But in spite of that, I loved that dirty rice and gobbled it up, anyway. Sadly that old restaurant recently closed. It has a swan pond and a garden you could see through big windows while dining. But it's now a high rise apt. building, oh well. That's "progress" for you!

[@johneubank8543]

*jambon not jambone

[@johneubank8543]

also, because N.O. is a big port w access to the world markets going back centuries, it is possible that people in So La were using stuff like Worchester Sauce long ago. I'll have to look into that. My fear is that "modernity" has corrupted a lot of Cajun households - as witnessed by numerous women from Lake Charles or N.O. telling me they just use Cambells w/e soup cuz it's faster - they do sort of a casserole version of their heritage, which appalls me - but they have told me it's what they have to do to get things done, cuz they're busy - so I get it. Wor. S. is "savory" in a bottle. If they're skipping the browning stage, which many people do, it's a way to make up for that, I suppose. But it's just not gonna be as good as pan-browning is.

[@ChrisCookingNashville]

👍🏼

[@amandalanephillips]

@@johneubank8543 There is no way I would use soup. My ancestors would come out the grave and beat me and when they were done my Maw Maw would finish me off.

[@ChrisCookingNashville]

.

[@missyvinson5355]

Can these be made in bulk and frozen? Also. can your noodles be frozen?

[@ChrisCookingNashville]

I haven’t tried freezing but if you’re careful with reheating I don’t see what not. And the noodles should work for freezing no problem. 😊

[@jomommajokes5836]

i have a request toasted sliced carnivore bread + equip peanutbutter beef protein mixed with butter + a carnivore beef gellatin +grape extract? or grape essance? or a flavored condensed jello mixture maybe a drop of coloring? no sweetener is this possible? whats the best way to make a toasted pb and j? thanks brother

[@ChrisCookingNashville]

I’ll see what I can think of. 😊👍🏼

[@jomommajokes5836]

@@ChrisCookingNashville maybe a fruit flavored teabag like peach that they sell in any supermarket and just some gelatin mixed with it brewed idk but i appreciate you theres no carnivore recipe out there just keto and man i miss it

[@ChrisCookingNashville]

Totally understand. 👍🏼😊

[@josephlarsen]

on the rice, is it 3 tbsp of egg white powder per 2 cups or per 4 cups? same with the 2 tsp of gelatin

[@ChrisCookingNashville]

All my recipes and amounts are here: www.chriscookingnashville.com/recipe-cards

[@josephlarsen]

@@ChrisCookingNashville ya I was just confused because the video said 2 cups and the recipe said 4 cups. I did find your comment on someone else's question farther down the other video though that the recipe is right and you misspoke in the video

[@ChrisCookingNashville]

👍🏼😊

[@charliebumstead980]

I LOVE your recipes!! I looked, but haven't found where you have "cooked" up a carnivore gumbo, which I REALLY want. Please do it or direct me to your recipe, please!!! Thanks!!

[@ChrisCookingNashville]

Haven’t done gumbo yet. Coming up with a substitute for roux is extremely difficult as nothing in the world of keto and carnivore acts the same as flour in chemistry it flavor either one. Still trying to find a solution.

[@charliebumstead980]

@@ChrisCookingNashville I know!! I've been experimenting as well trying to come up with something. The closest I got was using zanthum gum, but it still wasn't right. Please let me know when you find something out, even the roux is good. I can go from there!! Thanks again!!

[@ChrisCookingNashville]

@@charliebumstead980 👍🏼👍🏼👍🏼

[@rancancookcanoy9768]

Chris, you are a genius my man. I really like your background music, the quality of your video is great. I can’t wait to have a kitchen. The chicken liver is a great idea. Awesome. Thank you for what you and Ash are doing for the band. Have a great rest of your weekend.

[@ChrisCookingNashville]

Haha thank you so much my brother! 😁❤️

[@miasgirls3778]

🥰😋🥰

[@ChrisCookingNashville]

❤️😊❤️

[@ChristineARose]

Living just out of the city limits of the Jambalaya Capitol of the World for the major portion of my life, I just don't get why folks put tomato. That's NOLA thinkin 🤣. But, just as soon as you reveal that Pasta tweak, I know there is gonna be the Sister to Jambalaya, Pastalaya on the agenda YEZZZZZ. The Brown one, not Red 😄. Thanks 🙂

[@ChrisCookingNashville]

😊👍🏼

[@secreabillings4907]

When are you going to invent a French fry ❤

[@ChrisCookingNashville]

Haha when inspiration strikes I suppose. 😁

[@CNCFemale]

um... chicken livers. i cant stand the lil hard tendon-ish and fatty parts on chicken breasts let alone livers... is there a way to cut just the liver meat off and use it? ive never bought them but in our local store they dont look tasty lol!! you gave me a reason to open my mind to the possibility of eating a new meat...thank you! oh and jambalaya... yee haw! *note* today i learned file is sassafrass...my granny always fed me sassafras tea.

[@ChrisCookingNashville]

Haha I understand. When liquefied in the processor there’s no texture left so it takes care of that issue but you could try to trim it too if you like. 😊

[@cheriepanter9333]

What’s okra?

[@ChrisCookingNashville]

Green veggie that has a “slime” texture from the inside being cooked. Doesn’t sound appetizing when described that way but it’s actually really good. The texture inside is part of what thickens the jambalaya.

[@charlotteestess268]

Dude this looks amazing! If I’m using whole eggs since we have laying hens , what do you think about using the leftover egg yolks as thickener instead of the gumbo powder? I always use whole eggs when I make your mashed potatoes and I use all those leftover yolks to make gravy to go with it. I cook the yolks then blend well with broth so I thought if I did the same technique It could work in this recipe but likely need more seasonings.

[@ChrisCookingNashville]

That should definitely work. That’s how I make my gravy. 😊👍🏼

[@JenFine223]

How long should you reheat the rice for in a air fryer

[@ChrisCookingNashville]

I wouldn’t probably recommend an air fryer to reheat the rice because you’ll quickly make it dry and crumbly. A pan with some kind of fat is a much better option.

[@crisfield4364]

Wanna be a throuple? I'll do ALL the dishes and kitchen clean up. I'll clean the whole house. And mow the yard. 🤣🤣🤣

[@ChrisCookingNashville]

🤣🤣🤣

[@pamisntcraiganymore]

I think if you opened a restaurant you would be busy all the time. Keto or Carnivore non cooks like me would make your place our kitchen.

[@ChrisCookingNashville]

😊

[@cookshackcuisinista]

I agree except people are always looking for value and when you don't cook your own food you have no idea what it costs the restaurant to put those ingredients together on top of paying for rent for the place and gas bills for the cooking and the effort that goes into making such a fabulous dish..... So people would say they would eat it and pay for it but such a wonderful meal would probably be priced for $40 on the menu and I don't think value seekers would pay that much! 🎉❤ Keep up the good work Chris and Ash!

[@ChrisCookingNashville]

Very true. Thank you so much. 😊

[@cheriepanter9333]

I don’t even know what jambalaya is?😅

[@ChrisCookingNashville]

👍🏼