Brits Make & Try American JAMBALAYA for the first time! (AMERICAN SOUL FOOD!!)

[@nicolebrown8041]

As a native of New Orleans tell your mother to keep up the great work.

[@stephaniemccarthy1676]

Amen.

[@Tri.dawg1]

Yes lord

[@ChefDeCuisine_Bubba]

My Brother in-law trained under Paul Prudhomme, he was my Exec Chef and, I, his sous. Gary got his first Executive Chef job at Crawdaddy's in Charleston by making a crawfish Étouffée. But his gumbo was next level. #RipChefVeronee, my brother and mentor

[@darcyjorgensen5808]

Jambalaya has the rice cooked in it, gumbo is served over rice.

[@rachaelromine6024]

Cajun lady here … LOVE y’all’s videos. But a few points on this one. 1. Jambalaya is a rice dish, similar to paella. There’s shouldn’t be liquid left in the pan as the rice should absorb all of it. 2. Next time, make the jambalaya in your roaster pot (that you use for pot roast). Unlike paella, it shouldn’t be made in a shallow skillet, which would have allowed room for your rice to cook better and for that extra pack of shrimp/prawns. 3. Gumbo is a soup/stew and is served over steamed rice. Cajun gumbo doesn’t have tomatoes, but creole gumbo does. Kudos on finding smoked sausage in your neck of the woods. You could easily have used double the amount of chicken, sausage and shrimp in this recipe. For ANY authentic Cajun recipes, I HIGHLY recommend using recipes by the Cajun Ninja! His videos can be easily found here on KZbin. Please use his chicken and sausage gumbo recipe. He just posted one recently! I can also highly recommend his recipes for “sticky chicken”, “crawfish etoufeé” which can be made using shrimp/prawns as a substitute for the crawfish and his traditional “King Cake”, which is made during the weeks leading up to Mardi Gras in February! Thanks for all the entertaining videos, especially y’all trying southern cuisine. Much love from Louisiana ⚜💜💛

[@laytoncater9886]

This comment is on point. I also would like to add that I believe you may be over cooking the prawns/shrimp. While I personally only use chicken and sausage, the prawns should be the last thing added and should only take around 5 minutes to cook.

[@maryh9569]

How can you give Authority about other people's culture, I have never made Gumbo and used Tomatoes, There's no such thing as Cajun or Creole, Gumbo, Being other Black People Cooked Gumbo who wasn't Creole, Gumbo is the Okra from West Africa, how is that Cajun,

[@GlobalCitizen_y2k]

Thx, ladies 👍 Y’all covered the to points 😊

[@rachaelromine6024]

@@maryh9569 Holy crap are you clueless about my culture! Take a seat Ma’am.

[@aisportsnetwork7097]

@@maryh9569 well.... wow... neat... cool... and the earth keeps turning..........................................

[@bobthecone]

Holy crap! Mum is making jambalaya!!!! James' Mum rocks!!!!

[@Crustymarine]

Yes, she does, indeed.

[@anthonysalomone3698]

Next time try using a Dutch oven which makes stirring easier. Vicky, you’re becoming a real American chef!

[@Patrick-nv5ug]

Get a good Lodge Dutch Oven. Comes in iron or ceramic, the ceramic has definitely become popular lately.

[@mokumboi19]

Yes! Definitely this.

[@skate2ice]

I agree... a pot or a Dutch oven. Yum!

[@garygramling5618]

@@Patrick-nv5ug Was thinking the same thing

[@tctc0nsulting]

And allow it to simmer much longer as this allows the flavors to mature in the pot.

[@ramonareese1664]

Vicky , don’t worry about having all the classic ingredients, we don’t always follow the recipes. Use what you have and what your family likes. Love watching you.

[@TerminalFailSafe]

No two family’s recipe is exactly the same.

[@channelthree9424]

When you make a recipe for the first time, you should be as accurate as possible

[@jeffg.6110]

James & Millie need to get Mom a big Dutch oven or cooking pot. You want 2 handles and a lid, plus there’s more room for stirring as well. Mom’s doing amazing!

[@gailakraeszig2866]

And for a dish like Jambalaya get a LARGE dutch oven. ( 7qt) Just a quick note..... as someone who uses her dutch ovens a lot, I can tell you the enamel coated cast iron dutch oven is much easier to use AND clean!! )

[@shadowwitch4796]

I usually cook jambalaya in a big pot. So there is enough room .

[@keleidoscope3564]

I am so glad that this has become a series on your channel. I have been enjoying these videos!

[@justinhowell8873]

Vicki needs her own channel!

[@fasttruckman]

Not to worry, we Americans say fridge also.

[@johnj8668]

Yep, refrigeration tech checking in. Fridge is totally O.K. Please never call it a Kelvinator (you didn't but... blugh.)

[@Jstreamssr]

Greatly admire how your mom has taken on the challenge of making American meals and she's knocking it out of the park!!! Great job James mom!!

[@thomporter829]

Vickie, it seems that you really enjoy cooking and have fun making things you have never had. Such an adventurous soul. Keep up the great work. I love your videos!

[@melodyspoor3127]

Mom, your cooking videos are wonderful! It is so fun to see what your reactions are!!!

[@tomevans7567]

James your mother is absolutely adorable. Beautiful inside and out.

[@hollish196]

I just LOVE this series! Your mum is a dear and clearly a really fine cook. Have you tried red beans and rice? And Dirty Rice? They are also Cajun recipes, and I simply love them!!

[@maryh9569]

Cajun Recipes ⁉️ Red Beans and rice, Dirty Rice, When did that happen, I'm from New Orleans Louisiana, I never heard that, ⁉️

[@creamsiclem4433]

Keep these videos coming. James your mum is great at this.

[@jennm3321]

Funny you brought up Cooking With Floyd and his habit of sipping the wine. It just so happens there was a famous Cajun Cook on TV that also enjoyed having his Bourbon around while he was cooking, as I recall. His name was Justin Wilson, and he was quite entertaining as well. You'll have to look him up on KZbin also, but well worth it.

[@lovemesomeslippers]

OoooWeee!

[@darlafulton1615]

I loved Justin Wilson!❤

[@als3243]

@@jennm3321 but Justin Wilson wasn't really Cajun. His was an act, and more of a caricature of a Cajun. I know because my brother in law is a world renown expert on Cajun history and culture. Anytine you see anything on PBS I r any documentary about Cajuns, he is the consultant.

[@scoobysnacks]

I guarantee!

[@MzzAnnThrope]

Yess!!!! My grandmother, who taught me to cook, LOVED him .....I guarANteeeeeee!

[@TedC5203]

Your mom (mum) is so cute. I even love her little laughs. lol

[@desi.estrada]

Great job! Your Mom is just the best. Such a sweet heart. God Bless your family. Cheers!

[@charlieeckert4321]

Jambalaya is a mix of French, Spanish and West African influences and I guess you can call it Soul Food.

[@midlifecrisis2988]

Let Vicky know that it’s andouille sausage for Cajun and Chorizo for Mexican. Loving y’all expanding your cooking horizons

[@LyleFrancisDelp]

Andoille, or better yet...boudin.

[@kxd2591]

Yeah, but it's a matter of taste and availability. I'll take Polish any day, thankee, over the Andouille. And you are right about the classic recipe.

[@davidlfort]

Mexican Chorizo is raw, though. And Spanish Chorizo is generally dark red from the paprika. Not sure what kind of Chorizo she is working with

[@DaveBrazda-b4f]

@@midlifecrisis2988 She will probably have a hard time finding either sausage.

[@midlifecrisis2988]

@@DaveBrazda-b4f true, but I wanted to point out the difference. Still a solid meal. (Don’t tell my Cajun friends, but I prefer smoked sausage myself)

[@ginao8935]

Vicky you are so brave to try to make all this “ foreign” food 😅. Great job Mom! 👏👏👏👏It looked awesome

[@lennyzwy]

If you can get andouille, that is the sausage that we use. If not, smoked kielbasa is a reasonable substitute.

[@MacGuffinExMachina]

I think I remember the wife from Mr. H's & Friends saying andouille is hard to find in the UK. I wonder if it's hard to find in other states too. I know when one of my sister mobed to Nebraska, she used to have to order Tony's online, but I know people in Midwestern states now that say they have Tony's.

[@caffeinedelusions]

Yeah, availability would definitely be a challenge in the UK.

[@jesselenz5452]

From the web: Gumbo is really a soup or stew that's often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it.

[@thecapturban]

The differenelce is a roux😂.. and that is EVERYTHING

[@CoastScribbler]

@@thecapturban NEVER eat this stuff if the cook doesn't smile at the mention of roux. Roux is the soul of everything added to it!

[@MrPenguinLife]

The description I usually use is that Jambalaya should be closer to a rice stir fry dish in dryness.

[@larrym.johnson9219]

James your mom has hit the nail with everything she has made so far! 💪🤟🔥💯🐊🇺🇸

[@abell509]

Beautifully done ❤❤❤ Fun fact: The French have mirepoix- carrots, onions and celery. The French Cajuns in America have "the holy trinity" bell peppers (in place of carrots), onions and celery. Bon appetite!

[@BernardProfitendieu]

fun fact: in French cooking mirepoix refers to the size of the dice, not the specific vegetables included

[@sandygrunwaldt1780]

I truly enjoy watching Your Mom cooking and trying out our American dishes. Yes, Vicki, you said it correctly. Love From Michigan, and it's a beautiful evening.

[@mycocorleone4771]

Downriver representing🙌🏽

[@wildbill1519]

Millie: "This is right up my street." Here in the states, we say, "This is right up my alley."

[@LogicalNiko]

Both Gumbo and Jambalaya were both adaptations of classical French & Spanish cooking style with local spices and ingredients (the Southern and Central portion of the United States was originally a French Colony). They both start with celery, bell peppers, and onions (a bell peppers replacing carrots in French Mirepoix). Actually Louisiana changed hands a few times. It was originally a French colony (La Louisiane named after King Louis the 14th). Spain then took the territory from the French (although there were a lot of French still living there) and they called it New Spain. Spain had to deal with uprisings of the people many who didn't want to be under Spanish rule. Later the territory was handed back to France. However Napoleon's struggle with its territories and its war with UK just resulted in France just really wishing to sell off these distant territories to the US (which were their allies against the UK at the time). Gumbo is basically a stew that is thickened with okra, filé powder (a spicy herb made of sassafras leaves), or a roux (a mix of melted butter and flour). There are traditional Cajun, Creole, and vegetarian versions of Gumbo. The recipes can pretty much be as varied as any stew. Okra and Tomatoes are pretty much considered the essence of Gumbo. Its slow cooked for many hours and served over rice. Jambalaya doesn't traditionally use any thickener at all. Its main difference is that instead of being served on top of rice, rice is added into the stew and cooked in there from the start. Some people do a combination adding a roux to jambalaya. The origin of Gumbo is West African French slave trade (Gombo being the Bambara word for Okra), However the Louisiana area had overlapping influence from Native American Choctaw, as a Spanish Colony at points, German immigrants, and combined with a French bouillabaisse. The use of sassafras was specifically from Choctaw influence as it has been a classic ingredient in their soups and stews for hundreds of years. Jambalaya is basically an adaptation of Spanish Paella. It adds Tomato (French introduction). Some people believe the word is a fusion of Spanish Jamon (ham) and paella, others say it is the French jambon a la yaya (Ham With Rice).

[@janb200]

I love these videos with Vicky. I feel like I'm hanging out cooking with my sister or a good friend.

[@PhilCarbone-p6e]

Another British chef that always had his wine was Graham Kerr, The Galloping Gourmet.

[@ruthpierson940]

I'm from Louisiana . When making jambalaya we use any part of the chicken but the feet and the lips.

[@kennathstrong9479]

and the feathers!

[@Cookie-K]

Loving these cooking videos with your Mom. Such a lovely lady and a very good cook too. Always remember....recipes are meant to be broken...you add a bit, you may switch the protein to your preference, maybe leave out a certain ingredient or different seasonings or spices. Its all about how you and your family like it. So great job Mom...you did amazing 😊

[@ThomasArndtOkieVampire]

Most of the time, they cook the sausage first, taking that out adding the bell peppers, onions, and celery, then add chicken cut into 1 inch chunks, once vegetables are soft and browned, re-add the sausage. Then add your stewed tomatoes, and broth making sure you have a big enough pan, you can use a stewing pot, now add your garlic, jalapeños, and Cajun spices, again add half as much rice as you added broth. You can use any seafood, but shrimp (prawns) and crayfish, kind of looks like prawns, but fresh water critters, lastly place in Crystal hot sauce to taste, total cook time about 25 minutes. Usually served with cornbread, but don't worry it isn't necessary.

[@davidlfort]

@@ThomasArndtOkieVampire I was going to post a similar breakdown, but decided my Minnesota born and bred ass would get roasted. 😂

[@barbperry424]

I’m loving Jame’s mom and her cooking videos. She is a great addition to the channel.

[@DiscoDee74]

Ms. Vickie is totally rocking this!!

[@jamesmcclain5005]

Obviously Vicky smashed it out of the park! Great show!

[@pennysilvey8868]

Love watching Mom! I enjoy her videos, and seeing her with James and Millie doing videos together as well. More please!

[@MaxStax1]

Love the shows where Vickie cooks, she's great, a real sweetie!

[@michaelvaughn6859]

most cajun/creole dishes use the trinity(onion bell pepper and celery) added after darkening the roux(flour and oil)

[@scottdarden3091]

As a Texan I'm so glad you came to Texas, but now you have!!! To visit Louisiana😊😊😊

[@WestTXRedneck1972]

It's cool to see James' mom doing the cooking. She needs a bigger pot to cook that in. The difference between Gumbo and Jambalaya is that the rice is cooked with the Jambalaya and with Gumbo the rice is added as a side sort of with the Gumbo.

[@jesselenz5452]

I'm not even Southern and I like jambalaya. Along with pizza and fried chicken this is comfort food at its best!

[@tobinhilliard554]

Love the cooking/try it episodes. Mom rocks and love to watch her take so many different things on.

[@sunset4ever29]

Looks delicious! I admire how you are not afraid to try dishes you've never cooked before and they have all turned out perfect the first time! Everyone tweaks their dishes to their liking, so there is no right or wrong way, if you don't like the seasoning, you will know next time. You need to get a Dutch oven for one-pot meals that have a lot of ingredients, and it will be easier. Great work Vicki!

[@snowflakehunter]

Justin Wilson was a famous chef from Louisiana and did a lot of Cajun cooking. Just like the chef you mentioned, Justin was known to drink wine while cooking. He would add some wine to the food he was cooking and give himself some as well. He passed away in 2001 in baton rouge Louisiana

[@bobthecone]

Just remember that Creole has tomatoes, Cajun doesn't. It's a point of contention in Louisiana families based on your history.

[@MacGuffinExMachina]

I have a Cajun dad and a mom from New Orleans, so my preferences are a mix lol. I grew up in a less interesting college town on the northshore... but I did spend a lot of time in NOLA visiting family. Sometimes I wish my parents stayed there, but then again, infrastructure sucks, so maybe it's good to be sorta close, but not live there.

[@WhatsNextwithNora]

Thanks for that. I used to make jambalaya but it wasn't tomato based. I've wondered about the different versions since. I guess someone in the family came across a Cajun recipe and just passed it along.

[@chill214]

There is no contention! The Cajun one is obviously best. Lol. Yes, I'm Cajun.

[@MrPenguinLife]

It is amazing how many people think Cajun and Creole food are the same thing, when they have such differences

[@mm37too]

For sure​@@MacGuffinExMachina

[@chuckfoster4276]

I just love watching Vickie’s cooking videos. Love listening to her accent. She a sweetheart, James, you should be very proud of her and all her hard work!

[@nathanbeard3561]

Something you're probably more familiar with would be a pallella. The idea is that this dish has a different origin, but they are both similar dishes. Jambalaya traditionally uses andouille sausage and a blonde roux as the base. A gumbo is a soup based on traditional West African okra soup. Both dishes being local to Louisiana means that they share similar ingredients and come from a similar palette of cuisine.

[@michaelalexander3828]

Jambalaya does not use a roux ! 😀

[@GranpaMike]

Terrific job, Victoria! 😄I really enjoy watching you prepare American dishes for the first time. It's quite heart-warming that you do these. I do recommend you use a large wok or Dutch oven when you make jambalaya, again. When working on developing a new recipe, one thing I do is to look at 5 or more recipes for the same dish and look for common denominators. Once I have a good grasp of what all the recipes have in common, I start with that as a foundation and from there I continue with other ingredients that sound good. Be sure to write down your steps and ingredients, though. I experimented one time with meatloaf, wanting to use buttermilk, which I had never done before. I threw in some other stuff, some just on a whim. But I didn't measure anything, nor write anything down. It was the best meatloaf I'd ever eaten, and I don't know how to replicate it. Take notes, my dear. You might need them, someday. Well, that or just keep documenting your culinary adventures on video. ;) Another lovely effort, thank you so much.

[@jasonbrace3229]

I love watching Brit’s trying American foods for the first time. Even if it’s cooking at home for first time.

[@aidanreed1316]

We love your mom! She’s doing a great job!

[@als3243]

We don't really put too much tomato in our jambalaya, but I have heard that that's the difference between Creole (with tomatos) and Cajun (without tomato). I want to say you are an adventurous cook and I admire your nerve and confidence. You aren't afraid to try anything. I'm sure it was delicious. I know I've said this before when you made meatloaf, but you ought to check out the recipes of Chef Paul Prudhomme on the internet. He was the chef at Commander's Palace in New Orleans, and then he opened his own restaurant, K-Paul's in the French Quarter. I think you would love his meatloaf, jambalaya, and also "bar-b-qued" shrimp. It's not really cooked over a grill, but is just soaked in butter, garlic, and other seasoning. Its served with the shrimp shells on, but you must have french bread served with it to soak up the butter. It might even have a can of beer added to the sauce. So good you won't believe.

[@jackharris1257]

Cajuns had handy sea seafood creole had garden and tomato. It was the main difference. I make a roux with it i was a offshore boat captain for 30 yrs

[@AC-ni4gt]

I'm starting to think Mrs. Beesly needs her own channel to show how she makes it. It will be fun to watch how things happen on the other side of the pond.

[@karenalves8100]

I Agree WholeHeartedly!!! Keep them Coming Ms Vickie! You Rock Big Time! 💕

[@johncuccio1650]

Hi iam from New Orleans. You have to sear off the sausage first and use the sausage grease to cook the chicken in. Adds a great flavor to everything. No oil will be needed

[@lindaslater7782]

We basically use the smoked sausage with some chicken. My family's not big on fish, so the prawns would definitely not be included. James, your mom is doing a fantastic job with her cooking videos! Please ask her to continue doing them...she's great!

[@colleenmonfross4283]

Cajun cuisine is highly dependent upon specific ingredients that I would imagine are difficult to find in the UK so your final product will taste a bit different than it would in Louisiana. Smoked sausage is definitely different from Chorizo mainly because of the spices used. The difference between Jambalaya and Gumbo is that Jambalaya has the rice cooked in it and uses a few different spices and it is not liquidy. Gumbo is very liquidy and does not have rice cooked in with it, it is added separately when served. There are many different versions of both and both are wonderful. You have done a great job!

[@justgreta1796]

I can tell you enjoy cooking for people and put lots of love in your food. You all are a lovely family. I enjoy your videos very much!

[@sno_dash9817]

I’m from Louisiana and we have what we call the trinity: onions, celery and bell pepper, that goes into almost anything we cook.

[@tamarawagner2157]

Love your mom tell her that she is doing a fantastic job keep her making videos she lovely

[@chuckhunter5184]

Hey Vicky, From a grand paw in Texas. We brown the chicken and sausage and onions, than put in a big pot than add everything .bring to a boil and simmer for a few hours. Add some cajun spices.

[@lazyblazer]

yes sir. You gotta give it some time for the flavor to build

[@brendasusanchristensen7058]

Vicki, you did such a good job!! I use a dutch oven or big kettle because good Jambalaya uses so many different food items and broth so the room is needed. You really are becoming quite accomplished in cooking American food. Bravo👏. I'm so glad James and Millie that you encourage her, and enjoy what she makes, as cooking from the heart is what it is all about!! Love makes all food taste the best!

[@kimsmith3223]

Hi Mum. A good cook always does taste testing. Gr8 job..

[@Theresa-lp9xd]

Wow! This looks delicious! Another great video and great dish Jame's Mom. I'm loving your cooking videos a lot 😀. Thank you for making and sharing your creations.

[@sunflower3281]

Wow, she can wear a hat. I am envious. How adorable 🥰

[@malissawaterbury178]

Awesome job Mom! I'm loving your cooking videos!

[@denisemendez5660]

I'm loving these videos. Your mom is a gem

[@DashRiprock513]

It'll be even better tomorrow.

[@PrincessPebbles0_0]

We love jambalaya in our family…I haven’t watched the entire video yet but I’m sure y’all did a great job making it💛

[@robertparrish5262]

When cooking Cajun it's a must to use the Holy Trinity GREEN PEPPER ,ONIONS , and CELERY!!

[@midlifecrisis2988]

Doesn’t hurt to add the pope as well

[@wolfdaddy7098]

Calling anything other than CHRIST ALMIGHTY "holy trinity" is very disrespectful and spiritually dangerous.

[@robertparrish5262]

@@wolfdaddy7098 look it up thats what it's called in Louisiana KAREN

[@srice8959]

From a New Orleans born and raised next time make sure to use Onions and regular Bell Peppers you can use your crushed red pepper paste too, but using Onions, Celery and Bell Peppers makes a huge difference. It’s the bases for the vast majority of our dishes. You did do a great job. Also use a big Dutch Oven Pot. Preferably a Cast Iron Dutch Oven. It’ll fit everything in one pot

[@ScottyM1959]

Finally, I caught your mum's name! Hello Vicki, it's a pleasure to meet you. Jambalaya is best cooked in a Dutch oven, so will gumbo. The smoked sausage used in jambalaya and all cajun cooking is andoullie sausage and its incredible. The difference between jambalaya and gumbo is jambalaya is made with rice and gumbo is served with rice. Gumbo is also made with a dark roux and flavored and thickened with filé powder, which has a sassafras taste to it.

[@daricetaylor737]

Vicky, I love how you just jump right in to making dishes you have never even eaten before! You are both talented and brave.....hats (cowboy or baseball) off to you dear lady! Next time, try a large pot.....you can actually fry up your meat and soften your onion just as well in a pot rather than trying to fit it all in a pan. Keep it up.....we love it!

[@natelara6249]

Shrimp or prawns have a subtle sweetness with no fishy taste. It's very similar to the way lobster has sweet notes without the fishiness

[@JoKeR93007]

Great job, Vickie! as usual. I love your content. You rock!! You have great skill and get it right and do well. You are so enjoyable to watch. Please continue this series. Keep up the good work.

[@jenniferandrews1917]

Well done Vicky. ❤️

[@tommyc6066]

I love Jambalaya 😋 Another great cooking video! I like watching these.

[@AislingRea-v6j]

Mum is GOAT ❤ Especially sporting the cowboy hat!!

[@CoastScribbler]

As a fellow who was raised on jambalaya (yes, and gumbo too), I'd suggest switching pans. Mine is normally in a 2 1/2 gallon pot! Also, rice and your prawns go in last thing. Three to five minutes' cooking is all you need. After that the rice becomes mush, and the shrimp goes rubbery. You can put dang near anything into the jambalaya as in essence, it's a 'whatchagot stew.' Oh, and do let James know that this isn't soul food, as it's from a distinct regional culture. Mind you, I do love me some soul food, but jambalaya lives in the next neighborhood over. A last thing: you need to spice the jambalaya until you form a fine bead of sweat on your brow. Increase, every single time you get brave.

[@AnnieDC304]

How can your rice cook in 3-5 minute? Prawns, sure.

[@brendahowell6796]

I am really enjoying Vicky's cooking shows. She is doing a great job. Keep up the good work Vicky it looked delicious. I Love Jambalaya.

[@buddystewart2020]

Any time your mom in on board, I'm on board. More of mom's cooking, I'm here for it. Wear the hat as much as you like dear. If mom wants to check out some funny cooking show, she should check out Justin Wilson. He does Cajun cooking. He's long been gone now but you can find videos of him on youtube. He was great.

[@bkkhfrnks]

I'm loving all these cooking videos, keep them coming! Your mom did a great job, if you loved this you should definitely try red beans and rice (with andouille sausage) it is one of my favorite comfort meals.

[@mokumboi19]

You are very brave, choosing complicated dishes to cook! Very impressive! A few pro tips: - The sausage in jambalaya (and gumbo, for that matter) is called Andouille. Smoked sausage or Spanish chorizo are both quite acceptable substitutions, as Andouille is probably very hard to find over there. - You will want to cut the sausage and chicken into smaller pieces, maybe half that size. - Also, you will want green pepper, not red - onion, celery and green pepper is the "holy trinity" that one starts the cooking of so many New Orleans dishes). The holy trinity goes in first, before anything else. - The shrimp goes in last, near the very end. - This recipe is also missing the oregano, cayenne pepper, bay leaf and thyme.

[@SarahBroad-kw7fj]

It’s easier in a Dutch oven than a skillet Mrs. Beesley it might need to invest in one, my dear. Special being a grandma

[@maxdurk9611]

Great job! The "holy trinity" of Cajun cooking is onion, bell pepper, and celery. That is the basis of both gumbo and jambalaya (but there are big differences between the two). Garlic is often called the "Holy Ghost" to the Trinity as its a important component. Also Cajun spices like file (Pronounced "fee-lay"), cayenne pepper, and bay leaves are included.

[@bretkaiser7355]

Looks awesome, Victoria! Love me some jambalaya.

[@txbeachbum]

The main difference is jambalaya is cooked with the rice and gumbo is cooked on it's own then typically served with or over rice. There are other slight differences, but that is the main one.

[@paulayala4816]

Your mom did a great job on the Jambalaya, one of my favorite dishes. Gumbo is more of a stew bordering on a soup, usually made with a combination of seafood, fish, shrimp, crawfish, clams, mussels, but you can also add chicken and smoked sausage to it. It also has okra, onions, carrots, potato and tomato. You can serve it with some white rice or have it on its own. There is no right or wrong way to make it is a matter of personal preference. The key is the broth, it should be able to stand on its own even if there was no meat in it. My old coworker who was Cajun, would regularly bring gumbo into work in a big thermos. He would scoop out the chunks of protein and drink down the broth. James, prawns are good!

[@caroljackson5419]

Mom, enjoy your cooking show. You can call the icebox a "fridge". What ever you are comfortable with. Keep up the good work.

[@JoeBlow_4]

I love your cooking videos. You stay true to the home recipes.

[@michaelg2529]

I love me some jambalaya. Mom is a good cook so this should just be great. Over simplified: jambalaya is chicken and sausage stew and gumbo is okra and seafood stew. Both are great.

[@curlywhites]

I think how the rice is cooked is a key factor also.

[@MarsFreeday]

Hello from Florida, we love ❤ Jambalaya as well, hope you enjoy… jambalaya is a drier rice dish , no roux needed . Use a smoked sausage . My family includes okra and tomatoes, sometimes corn. Enjoy❤

[@slickwillie9526]

Cajun food in Jersey...who would have thought?

[@MrPenguinLife]

That was Creole style Jambalaya, not Cajun style, as Cajun Jambalaya does not use a Tomato base

[@jueneturner8331]

If you try gumbo and don't have fresh okra available, there is such a product as canned okra.

[@halicarnassus8235]

Momma Beesley you are making us Americans soo proud. ❤. Cheers and God bess!

[@lindamccluskey868]

I love watching your mom in her videos. Love ya'lls videos

[@kerelle6813]

I really love that you have brought your moms into some of these videos over time. Both so lovely. These cooking videos have got me interested in looking into recipes I either haven't tried myself, or want to try how other people have grown up with. And Mama V is a delightful mix of cooking & charm in these. Wouldn't mind seeing her cook one of her more traditional go-to meals so some US viewers might be able to learn a little bit more, too!

[@cogranmom4441]

You might get yourself a dutch oven or soup pot. I cook mine that way.

[@walkerlocker6126]

The way I learned to make Jambalaya is with kielbasa, which is polish sausage. It probably has nothing to do with the origins of the Jambalaya dish but it's how I was taught to make it, so I wager this is one of those recipes that have a teensy bit of wiggle room when it comes to the origins of the meat and rice. I think the most important thing is the spices and how it's prepared! Which I think was done beautifully here. Again, protect this mom at all costs, she's precious and seems like a good ol' homecookin' gal