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