 What are you gonna do with some odd doing in a big old cast iron? Today is my first time making Jumbalaya. Let me know how I do. All right, you guys. So I seriously never made Jumbalaya and I wanna know what you guys think at the end of this video. So the first thing I'm gonna do, just cut diagonally through the sausage, long pieces, just like that. So now we're gonna fire up our cast iron pot, throw in our odd doing, let that brown up. Let's cut up our chicken thighs. These are boneless, skinless chicken thighs. Take them right out of the pack, just like that. Just cut sideways still. I know what you're thinking right now. Am I gonna cut all this celery, onions, and peppers on the same cutting board that I just cut all the chicken on? Well, yes, I am. Calm down, Karen, it's all getting cooked. We got everything cut up. Our odd doings, brown it up nicely. Grab our odd doing out with some tongs. Set that to the side. Now we got this flavor pack grease in here. Go right in with it. All right, now, when I made my last gumbo, it was the best gumbo I ever made, and this is all I used. So I'm gonna see if I can take this one-third of a bottle of the new dano seasoning, that's the blue top, and make this entire pot of gumbo lye with just that. So I'm gonna sprinkle a bunch right here on our chicken. That's gonna leave us about half of it left. You know what, though, I gotta do it. We gotta add the spicy danoes. Hit it with the pop, pop, pop, pop, pop, pop, pop. Gonna let that cook for a good 10 minutes or so and let it get nice and browned up. We got some nice color on this. Let's go on and pull our chicken out. Just set it to the side. This is a brand new fresh container, four cups of chicken stock, so we're just gonna deglaze it a little bit. All right, look at that butter. Oh yeah, did I tell you guys that I'm totally winging this? I'm just freestyling in the kitchen. I kinda know how gumbo lye's supposed to be made, so let me know in the comments how I'm doing it. Now, we're gonna add some tomato paste. This is four and a half ounces. I've probably squeezed two of them in there. Just pat those around. Now we're gonna throw in our holy trinity, which is our celery, green pepper, and onion. Give that a little mix around. We're gonna let this cook for three or four minutes and just get all those vegetables a little softened and let those flavors start to open up. You can always speed it up by going on the top. All right, look at that. It's been a couple of minutes. Definitely softened up. The whole lot of smell's going on right now. We're gonna add our meat back in, juicing off, get that all stirred up. Now, here's where I'm kinda guessing at things. I'm gonna go in with about one and a half cups of jasmine rice, pour that in. And I'm gonna add almost this entire container. I'm gonna save a little because I don't wanna do too much because if you do too much, you can't take it out. All right, there's probably half a cup left in here. Now we're gonna season this up with the rest of that seasoning that we have. We're gonna add the rest of that bottle in. And when you're out, make sure you go to our website or Amazon to get some more. Soon it'll be available nationwide, but it's not yet. And you know, we're gonna give it a couple more pop-pops of the yum-yum red top. That's the spicy danos. Make sure we get the seasoning all intertwined. It's time for the moment of truth to see how good I really did. I'm gonna put the lid on and turn this baby all the way down to a low and we'll see you here in about 20 minutes. All right, look at it. It's been exactly 30 minutes. I just wanna get a little sample of this rice here. If you're wondering what that beaten is that you're hearing in the background, well, that's just the neighbors trying to kick in the door because they can smell this. We're gonna add the rest of this chicken stock, lid back on, check it in 10 minutes. All right, y'all, it's been another 15 minutes. I think we're right where we need to be. Yes, sir. I'm gonna call this danos jam and jambalaya. Wow, it looks good. Get you some green onions, dice them up. Get you a big old scoop. A little bit of everything in there. Go in with our nice handful of scallions right on top. And that's your jambalaya. All right, my friends, let's go in. Let's get a little bit of this, a little sausage, a little bit of chicken. Right there, look, perfect bite. I need to know where there's a jambalaya cookoff because danos jam and jambalaya might win it. That is seriously amazing. You guys follow this recipe, exactly how I just made this. That's crazy good. The rice is cooked perfectly. I think it cooked for about 45 minutes. Wow, the whole recipe within an hour. Yum, yum, get you some. Let me know what y'all think. We'll see you next time. Sprinkle with my friends. I'm gonna go sit down and eat this.