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Another fraudulent jambalaya YouTube video ...
Posted on 1/23/16 at 8:43 pm
Posted on 1/23/16 at 8:43 pm
So after viewing the horrid "Tasty" video of the fraudulent jambalaya, i wound up going down the YouTube rabbit hole watching other posers claiming that what they were making was "jambalaya." Ya'll might like this one ...
He used sherry, clam juice, gumbo file, PAR BOILED RICE and 3 kinds of tomato products ...
... it's filmed at some "cooking school" in California, and when he tastes it at the end of the video, he says ..."i'll put it up against anyone's."
He used sherry, clam juice, gumbo file, PAR BOILED RICE and 3 kinds of tomato products ...
... it's filmed at some "cooking school" in California, and when he tastes it at the end of the video, he says ..."i'll put it up against anyone's."
9
Posted on 1/23/16 at 9:35 pm to unclebuck504
Is gumbo file bad to use?
ETA: For jambalaya,I was thinking for gumbo. I use gumbo file for gumbo not jambalaya
ETA: For jambalaya,I was thinking for gumbo. I use gumbo file for gumbo not jambalaya
This post was edited on 1/24/16 at 10:32 am
Posted on 1/23/16 at 9:45 pm to unclebuck504
Get this shite outa here!
Posted on 1/23/16 at 9:56 pm to Stadium Rat
That was an abomination. A quick Google search doesn't find his school any longer. 
Posted on 1/24/16 at 12:03 am to Btrtigerfan
What's wrong with par boiled rice, is that sacreligious?
Posted on 1/24/16 at 1:33 am to GeauxGoose
quote:
What's wrong with par boiled rice, is that sacreligious?
I use par boiled rice and have been told my jambalaya is very good (I know, everyone says that). Some will say that par-boiled rice does not allow the rice to absorb the various flavors of the jambalaya. I prefer to not have to worry about my rice and use Zat's rice.
Posted on 1/24/16 at 4:17 am to unclebuck504
Dumass callyfornyun, left out the v8 juice and ketchup.. 
Posted on 1/24/16 at 9:59 am to Ole Geauxt
Don't forget the root beer.
Remember the guy who put root beer in his jambalaya? And on TV no less.
Remember the guy who put root beer in his jambalaya? And on TV no less.
This post was edited on 1/24/16 at 10:05 am
Posted on 1/24/16 at 10:07 am to Stadium Rat
Yes! I was telling my Wife about that one after seeing these bullsh!t videos ...
It was a Chicago FD guy if I remember correctly. He was cooking a recipe on TV that he claimed that he got from a guy in New Orleans when they were down there after Katrina.
It was a 2-liter of A&W and a box of Minute Rice brown rice. He cooked it in a big arse cast iron paella looking pan,with no lid.
I was looking for that video but couldn't find it.
It was a Chicago FD guy if I remember correctly. He was cooking a recipe on TV that he claimed that he got from a guy in New Orleans when they were down there after Katrina.
It was a 2-liter of A&W and a box of Minute Rice brown rice. He cooked it in a big arse cast iron paella looking pan,with no lid.
I was looking for that video but couldn't find it.
This post was edited on 1/24/16 at 10:08 am
Posted on 1/24/16 at 10:19 am to unclebuck504
Found it!
LINK
Firehouse Chef Michael Holtz from the Lemont Fire Protection District
Jambalaya
5-6 lbs pork shoulder
2-3 lbs Cajun andouille sausage
2 large red peppers
2 large green peppers
2 large yellow peppers
1 bundle of green onions
1 Tbs salt
1 Tbs pepper
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs cayenne pepper
1 Tbs Kitchen Bouquet (bouquet garni of herbs)
1 2-Liter bottle of A&W Root Beer
1 box of instant brown rice
As much shrimp as you want
Cube the pork shoulder and lightly brown in a large pan. Drain the fat from the pan. Add 1-1 1/2 liters of root beer and the spices. Simmer for a little bit. Cut up the peppers in small to medium cubes and add to the pan. Simmer for a bit. Cube up the sausage and add to the pan with 1-2 Tbs of the Kitchen Bouquet. Simmer for a bit. Add more root beer if needed. Add rice and shrimp (optional) and simmer until the rice is cooked. Add green onion and stir. Cook time is about an hour. Serve with bread and butter.
LINK
Firehouse Chef Michael Holtz from the Lemont Fire Protection District
Jambalaya
5-6 lbs pork shoulder
2-3 lbs Cajun andouille sausage
2 large red peppers
2 large green peppers
2 large yellow peppers
1 bundle of green onions
1 Tbs salt
1 Tbs pepper
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs cayenne pepper
1 Tbs Kitchen Bouquet (bouquet garni of herbs)
1 2-Liter bottle of A&W Root Beer
1 box of instant brown rice
As much shrimp as you want
Cube the pork shoulder and lightly brown in a large pan. Drain the fat from the pan. Add 1-1 1/2 liters of root beer and the spices. Simmer for a little bit. Cut up the peppers in small to medium cubes and add to the pan. Simmer for a bit. Cube up the sausage and add to the pan with 1-2 Tbs of the Kitchen Bouquet. Simmer for a bit. Add more root beer if needed. Add rice and shrimp (optional) and simmer until the rice is cooked. Add green onion and stir. Cook time is about an hour. Serve with bread and butter.
This post was edited on 1/25/16 at 5:40 pm
Posted on 1/24/16 at 10:21 am to unclebuck504
Holy Crap...You can't unsee that!
NOW...I bet what he made was probably pretty tasty given the addition of a bit more spice.
But, no self-respecting Louisianian would call what he made "jambalaya".
NOW...I bet what he made was probably pretty tasty given the addition of a bit more spice.
But, no self-respecting Louisianian would call what he made "jambalaya".
Posted on 1/24/16 at 10:32 am to unclebuck504
Pretty expensive jambalaya
Posted on 1/24/16 at 10:59 am to BRgetthenet
Did ya'll see the comments under the video? He's getting defensive and standing behind the bullshite. Even implies that people don't know what they're talking about. Says that's an award winning recipe.
Claims 30 years in the business and to have worked for several chefs on the gulf coast.
Also was speaking incorrect bullshite during the video about the history of jambalaya.
Still, my favorite part is at the end where he says he'll put it up against anyone's.
Based on his conversation about par boiled rice, I'd bet he knows nothing about getting the rice to pop.
Claims 30 years in the business and to have worked for several chefs on the gulf coast.
Also was speaking incorrect bullshite during the video about the history of jambalaya.
Still, my favorite part is at the end where he says he'll put it up against anyone's.
Based on his conversation about par boiled rice, I'd bet he knows nothing about getting the rice to pop.
Posted on 1/25/16 at 11:15 am to unclebuck504
shite, I could go straight home without stopping at the store and put together a batter jam than that shite. fricking Walmart brand V-8? Get the frick out of here.
Posted on 1/25/16 at 2:27 pm to GeauxGoose
quote:
What's wrong with par boiled rice, is that sacreligious?
Paul Prudhomme's recipe says that's the preferred kind of rice to use.
LINK
Is he wrong?
Posted on 1/25/16 at 2:30 pm to unclebuck504
I've seen worse. Up here, I have seen on more than one occasion, a dish of a brownish/reddish sauce poured over white rice referred to as jambalaya.
Posted on 1/25/16 at 2:31 pm to Treacherous Cretin
quote:
Paul Prudhomme's recipe says that's the preferred kind of rice to use.
LINK
Is he wrong?
Yes.
Posted on 1/25/16 at 4:25 pm to unclebuck504
Wish I could have my 15:42 minutes back. That was like watching a train wreck. And the cameraman was almost as bad.
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