Sausage and Shrimp Jambalaya with Brown Rice
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I always thought a roux was made for A Jambalaya or does the rice and its starches serve as the thickener?
david640 9 hours ago in playlist This Week
bored of European and asian.this is a great learning tool for american cuisine which I might use for my menu,
kaeto92584 22 hours ago in playlist This Week
@NaotoNekoCutie There is no real difference in Cajun and Creole cooking. There's a few spices maybe here and there, but when it comes to the Louisiana five (Red beans and rice, jambalaya, gumbo, etouffee, and crawfish, I know what I'm talkin' about. I grew up in southern Louisiana and you won't find anyone who makes their jambalaya soupy like that. The point is for the rice to be dry. If someone makes it soupy, then it's their own variation. I have no problem with what Chef John does either way.
darkmgrosewow 3 days ago
@darkmgrosewow I have no idea what you mean.
NaotoNekoCutie 3 days ago
@NaotoNekoCutie I grew up in Louisiana. Lived there my entire life. They are the same to the locals.
darkmgrosewow 3 days ago
@darkmgrosewow That may be the difference between Creole and Cajun that John was talking about.
NaotoNekoCutie 3 days ago in playlist This Week
Take off the shrimp tails!
smith1499 4 days ago in playlist This Week
Prolly his first videos in 2008, less known. Its a jewel!! Dont tell anyone :P
Nhordmyr 5 days ago in playlist This Week
fine 9th
agassi4life 6 days ago in playlist This Week
I lolled at the bayleaf highlight :D
supafamouz 1 week ago in playlist This Week