10 gallon jambalaya recipe

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10 GALLON JAMBALAYA

hey everybody kenya banks of southern,boys outdoors,today i'm going to teach you how to cook,a 10 gallon jambalaya,maybe it just don't get no better than,this right here,step one we're going to brown 10 pounds,of smoked sausage,all right guys what we doing we straight,to the bottom of that pot,that's what these paddles are designed,to scrape the bottom of that pot like,that,all right guys now the sausage is ready,to take out it's brown,we're going to get it out of the out of,the pan,out of the pot and put it,what we're doing we line that tray with,paper towels to help suck that grease,out of there,because we're going to try to eliminate,as much of that grease going back into,the,into it as we can because we're going to,put this stuff back in there,all right guys next up 10 pounds of,chicken,that's boneless chicken thighs boneless,chicken thighs right there guys we're,going to brown that,we got a little whisper sauce,some salt,black pepper louisiana hot sauce,a little dales and a little cajun,seasoning,and we're gonna mix that up,what we want to do we want to brown this,chicken,all right guys we got the chicken brown,we're going to remove it from the pan,from the pot i said it again we'll,remove it from the pot,get it all out of there,all right next up we got the chicken,done next up,is the pork alright y'all eight pounds,of deboned pork,hit it with a worcester sauce louisiana,hot sauce,a little salt pepper,just black pepper but cajun seasoning,will be southern boy season before long,and little dales,now we want what we want to do we want,to spray on this pork,now you notice how we doing it,a lot of people they brown the sausage,chicken and pork,all at the same time we like doing it,all separate,brown and pork separate from our chicken,and sausage,and we just like seasoning each one of,them,the way we like it all right guys we got,the pork,brown,look at good listen to that,oh you know it's cooking look at that,well that looks so good,you ready to get it out there,you see all that stick down here on the,bottom sell it stick down here on the,bottom,that's all your flavor guys that's from,the sausage,chicken and your pork,that's all your flavor right there guys,all right y'all this is eight pounds of,chopped onions,three bell peppers stalk of salad,right there bump it with a little salt,hit it with some pepper,put a little whisper sauce in there on,them i had a little dales,a little louisiana hot sauce a little,cajun seasoning,which we got we got ours coming out soon,can't wait hey guys was looking back at,the video and we realized we forgot to,film,the minced garlic going in so we put,four and a half,uh ounces of minced garlic in when we,were sauteing the onions,now what we want to do is just saute,them onions,little onions you push it up on the side,of your pot,like that and it's here clean your pot,all right we got some onions sauteed,looking good look at that guys that's,how you want your onion to look right,there,look at that all right now we're going,to add our water to it,hey everybody when you're cooking a,jambalaya always,you're two to one you're two water one,rice so what we do we took,this is 15 pounds of rice i poured it in,this pan right here,got a mark and then i added two pans of,water we're doing four gallons of water,this is two gallons,four gallons of water,right there all right now we're gonna,add 96 ounces,of chicken stock to it,so that's four gallons of water and 96,ounces of chicken stock so what we want,to do we want to bring that to a ball so,we're gonna,we're gonna bump up the heat a little,bit,all right guys now we're bringing the,water to a ball we're going to go ahead,and we're going to add our sausage back,in,again that's 10 pounds of smoked sausage,right there,then we're gonna add our pork back to it,it's eight pounds,of pork we ain't added our chicken back,yet,that's where a lot of people make their,mistake they add their chicken right now,and it cooks apart we ain't we don't add,the chicken,till we add our rice that's the secret,right there guys,all right guys you see that good rich,seasoning right there look at how pretty,that looks,uh we use a kitchen bouquet uh which is,a browning seasoning sauce,and this here will give it a rich dark,color some people don't use,uh used kitchen bouquet some people do,here in south louisiana uh here in the,part of louisiana where we live at,we like to cook a rich dark,jambalaya so you see that brownie sauce,how dark it turned right there,oh it's going to be cooked perfect guys,boy that's good stuff right there that's,gonna be one awesome jambalaya,it just don't get no better than that,all right now that we brought it back to,a rolling ball,now we're gonna add the rice this is 15,pounds,of rice here what we're gonna be pushing,the top,we're going to turn this fire down on,simmer,so we're going to bring it down to where,it's just barely crawling like that,right y'all the last thing that we're,going to add back to this jambalaya,is the chicken so

BIG JAMBALAYA

BIG JAMBALAYA

today on southern boys outdoors learn,how to cook a,30 gallon jumbo live check that out guys,it just don't get no better than that,but right there get no better baby,20 pounds of smoked sausage right so,after you brown the sausage remove it,out of the,pot,next up 15 pounds of boneless chicken,thighs,what you want to do you want to brown it,you want to season your chicken at this,point,you know what we like doing is cooking,everything except we cook our,brown our sausage ground our chicken and,then brown our pork,always got to have splash it with the,tonys here in south louisiana,a little black pepper,a louisiana hot sauce,and a little wishes,brown and remove your chicken once your,chicken gets done,look at that guy that's 15 pounds,of dark meat chicken right there next up,30 pounds of pork,season your pork up ever how you like,the seasoning guys that's,that's what separates jambalaya cookers,right here is the seasoning that,when we cooking the pork and we're using,our own seasoning,but uh what we're doing today guys,cooking,a 30 gallon jumble out we're gonna have,45 pounds of rice,and uh it's gonna be a big jumbo like,guys,and we always gotta hit it with a little,tone i always gotta,add that little creole to it,and what you want to do you want to just,keep flipping that fork,scraping that bottom of that pot that,pot is smooth on the bottom,and that's what we do just keep scraping,that pork and rolling it and cooking,that pork right there,all right y'all we got the uh pork brown,cooked and we're removing the pork out,of the big pot,next up 25 pounds of chopped onions,then we got a pan of chopped up celery,and bell pepper,all right so that's 25 pounds of onions,five pounds of celery,five bell peppers um when you put it in,it'll clean your pots and that's what,paul's doing he's,uh sauteed the onion now we got some,onions sauteed,looking good looking good fish,now we're going to add the pork back,next up the sausage,all right we got our onions pork and,sausage all in the pot now we're fixing,to add our water,we did we put in two of these that's our,water line right here,so we got one of these pots full of rice,and we know our rice come right here 45,pounds of rice,and uh rice is is a one rice,to water so they have one thing a rice,two of these of water,that's kitchen bouquet me and paul both,like cooking a dark,jumbo line go ahead about 48 ounces of,chicken broth in here,oh rude right there guys that is the,foundation of the jambalaya,i will get this here tasting right,and when we like to taste when we got it,salted rice peppered right spice right,then we'll add uh we'll add our,rice to it once we bring it to a ball,and uh,add salt to it now at this point guys,you want to add,you want to taste and you want to make,sure it's tasting good once it starts,tasting good,how you like it that's when you can add,your rice once you bring it to a bowl,all right we're cooking a big jambalaya,like this this here is 45 pounds of rice,so what we've done we put it in this,loco pot,we get our line right there and then we,tape,and we know where we need to get our,water at so we'll put two of these,pots here of water to one pot of rice,so it's two to one check that out that's,a lot of rice right here guys,all right now we got our sausage we got,our water back to a boil we got a pork,and all that in there,uh the last thing you want to add right,before the rice is your chicken so,we're going to add our chicken back in,there go ahead all the,all right now we got everything in there,got it boiling looking good now we're,gonna add the rice,y'all this is 45 pounds of rice this is,par ball rice,at this point y'all were just pushing,the jumbo line we want to keep pushing,it,scraping it off the bottom and pushing,it towards the top,easy easy just pushing the jumbo line,not stirring it,now it's ready guys look at that jumble,out right there,hey guys we cooked this jambalaya for,the kentwood co-op today,i hope everybody enjoyed this video send,us a message give us a like,on facebook follow us over there on,youtube,and uh check out some more of these,great videos louisiana jambalaya guys it,just don't get no better than that right,there 30 gallon pot,don't get no better than that right,there guys,that's 30 gallons of jambalaya gone,right there guys,dallas is doing a cleanup on it,i'm gonna make them jumble like fold,rollers right there,oh gone,oh that's good there ready,it just don't get any better that's,right look at that guys,30 gallons gone

Pastalaya

Pastalaya

hey everybody kenny banks with southern,boys outdoors today we're cooking a,pasta live step-by-step instructions on,how to cook a 10 gallon pasta lie and it,just don't get no better than pasta lime,step one we're gonna brown eight pounds,of smoked sausage,that's what i'm talking about right,there,that looks good let's get it out here,and get it on now,so what we want to do y'all we want to,take our sausage out now,i'm putting it on napkins over here,putting on napkins where,it is drained out,this is eight pounds,of smoked sausage,all right y'all now we got our,uh sausage brown now we're going with,our 10 pounds of,boneless skinless chicken thighs,all right y'all we got our,chicken in there now we're gonna we're,gonna add some seasoning to it,so uh,i like to hit it with a little whistler,sauce,a little whisker on it,a little dales,don't take much nail,a little louisiana hot sauce,a little pepper,a little salt,and we're gonna hit it with that,southern boys all purpose right there,right there,all right y'all that chicken is ready to,get out of there,get the big scoop,called on big scoop right here big scoop,put it on this plate right here,soaked up,juice out of it,there we go,eight pounds of pork right there guys,there you go,all right we're gonna get some seasoning,on it,we're gonna hit it with a little,bit of whisper,a little dales,a little touch of louisiana,black pepper,some salt,and,gotta give it that southern boys,outdoors kick right here,it's gonna be good gonna be good,we're gonna get this pork browned up,smells so good smells so good,all right y'all we got that pork good,and brown look at that hope that looks,delicious,time to get the big scooper,get that big scooper out,look at that big scooper now,oh,chopped up onions,celery and bell pepper right there,that's one stalk of bell pepper,about eight pounds of onions,and three bell peppers,all right so them onions are starting to,really,saute up pretty good,now we're going to hit it with six cans,of rotate,get it with six cans of road tail,get mixed in,got it all cooking down good look at,that getting that roommate,check that out looking good now we're,going to add,our sausage,and our pork back to it so,set the paddle down,got our sausage,eight pounds of smoked smoked sausage,10 pounds of pork,add that back to it now we're not gonna,put the chicken,do not put the chicken in it down you do,not put the chicken in it now,all right y'all we've about got this,vase cooked for the pasta live come,check it out brandy b,look at that,looking good looking good all right,that's one gallon of chicken broth right,there i'm going to stir it up a little,bit,got the cooked down,three gallons of water,two,there we go,now we're just going to bring that to a,ball right there that's her base we're,gonna bring that to a ball and at this,time when it when it starts coming to a,boil that's when we want to taste it,that's what we're gonna know whether we,need to add more salt more pepper that's,when we're gonna check our seasoning to,it but looking good looking good had a,little,kitchen bouquet browning seasoning sauce,all right guys we got it to a rolling,bowl check that out,now we're going to add our noodles,our pit a noodle we add eight pounds,of 10-a noodles to it,and now,last but not least,now we'll add our chicken back to it,there we go got a chicken back in there,pick up my paddle i dropped it here,now we're just gonna flip it one time,and flip it again one time like that,oh,looking good,looking good in the neighborhood,hey everybody the pasta lie is done,check this out brandy b,let him get a look at that right there,now that is what we call a southern boys,outdoors pasta live a south louisiana,pasta live right there guys look at all,the meat look at the sausage look at the,chicken the chunks of chicken in it look,at those big,piano piano pianta piata noodles they,call them i don't know what they call,them noodles but anyway guys we're,fixing to dig in gotta taste it now,randy b is laughing at me behind the,camera,oh yeah,all right,i'm just gonna be a little warm be,hmm,it's hot,i think it's absolutely perfect guys,absolutely perfect it don't get no,better than that right there guys,on a plate,paper plate plastic plate or whatever it,don't get no better than that right,there,kind of hot just come out the pot

Jambalaya Recipe

Jambalaya Recipe

what's up everybody,mile here mother cookies in Malaya I,know y'all like jambalaya yeah stick,with me and I'll show you how to cook,I'll be right back,alright everybody I'm back the first,thing you gonna need to cook with damn,good jambalaya,first thing you want our wit is bacon,cook the bacon down til it's real crispy,and you pull that out and you want to,use the grease from the bacon to cook,arrey all the other meats in you're,gonna need for jambalaya this size it's,probably gonna feed 25 people I would,say you're gonna need 6 pounds of pork,you can get this Boston butt and cut it,up or you can buy temple meat if you,find it simple meets the best meat to,cook a jambalaya you gonna need 3 pounds,of chicken 12 onions chopped and 3,pounds of sausage you'll need 6 cups of,chicken broth you gonna need 6 cups of,water 12 cups all together between them,to 6 cups of rice at tonus ashes and,garlic powder and let me go ahead and,get my pot heat it up and,be right back with the next step I heard,everybody in back that's how you knew,you pass out when you got a little smoke,coming out of it from recess left over,in there,all right first step,they want the bacons gun on the side,don't throw it away now that's a little,bacon one,take it out the next alright everybody,that Bacon's done I'm going to pull it,out and then we're gonna put the pork,meat in there so let me get this bigger,now and put the pork meat in there and,I'll be right back gonna put this down,I thought making the drops on the bottom,color doll consider for the jambalaya,all right,if you didn't smelled it but now cooking,in that making these holy,I'm always on news like three pounds of,chicken you can use six pound the,chicken like I got six pounds of pork,here you need six pounds of sausage,that's what I got that's what I'm using,rolling us around put the pork down get,it brown,everybody one quick thing I wanted to,show you you see how that's making all,that water down there when you put that,meat in it makes a lot of water it was a,lot more than that I'm in there's about,10 minutes cooking on this meat go ahead,and take your time and cook this meat,let it turn the rod that's what it's,doing with that water boiling at the,bottom once that water cooked out of the,grease because that's done with the,grease the baking grease in there too,once the water cooks out of there then,it's one of those kind of frying that's,meat and it's gonna you want to let it,stick a little and then you want to stir,that's good righto at the bottom that's,the goodies that's what makes everything,to flavor a good color so I just wanted,to let y'all know about that like I said,just take your time and cook the meat,down and let it tenderize and don't rush,it don't come out like crushed,I'll be right back,alright look I know I said I was gonna,be back when I finished cooking is but I,want to show you how this see how all,that water cooked down there's nothing,to grease down there you see the brown,right there,that's all grass on that's all gonna be,scraped off when you put the onions in,there that's just gonna give you a nice,color to you come alive like I said,thank you Tom cooking this,I've been cooking this for probably a,good 30 minutes now and I'm gonna be,taking it out probably within the next,five or ten minutes when I put all that,meat in there it looked like a lot but,this it shrinks up pretty good,you know once you cook it so I'll be,back whenever I finish this and I put,the chicken in there alright I'm back,got the pork out it's the eyes all brown,at the bottom,go ahead and dump the chicken in it we,found it,we're gonna cook it down same way be,good deport cook it down,I want that done,next up,right back all right about a chickens,done sticking in the pork,they ain't going and there's the sausage,we trying to stop,I'm gonna drop this down but we don't,want to put it down a lot,a little bit of water,like yourself to through the down that's,gonna cook out in the sausage before,browning up a little bit,we keep it down in the water,I got me a daiquiri too anyway I got me,gallon of water jug that want to cook,out a little bit no onions nick has a,chicken but I got a pencil anyway we,don't go ahead cook that down I'll be,back,all right everybody stop putting mr.,cook down go ahead and take them out,well when you shut up,and always have the recipes,one thing I forgot to see you had a,little water to the onions and it kind,of helps you get all that stuff off the,bottom,all right everybody onions cut it off,you want to cook this down until all the,moisture is gone and it starts to stick,if you want to have a measurement on the,12 cups of stock in water see I still,have a little moisture in there you want,to cook all that out just keep turning,so there's all cooked out you overdo the,water on the rice then it's going to be,mushy,well that's done and I add the water in,there in the bro I'll be right back all,right everybody I got all the six cups,of broth 6 cups of water it's all mi

Cajun Jambalaya Recipe

Cajun Jambalaya Recipe

hey what's up guys Jack here hey so I've,been all over YouTube looking around,trying to find you know see if there's,any good videos out there some people,making some actual Cajun jambalaya and,not a New Orleans style jambalaya with,tomatoes in it no that nonsense but a,good Cajun jambalaya sort of fine yeah,there's a couple out there that are,pretty close but man they just don't do,it like I do it you know I think that's,one thing unique about July everybody,does their jump a lot different I know,back home everybody makes a jambalaya,and everybody jambalaya is the best and,they won't tell you what they put in it,and that's just the way it is so that's,probably why there's not a whole lot of,videos out there giving you good details,on you know what what exactly they're,doing and how they're doing it look I'm,not in to make money right now so I,think I'm just gonna I'm gonna make a,pot start to finish and I'll show you,guys how I did you know yeah so stick,around going about a half pound to a,pound of bacon bacon none of that crazy,flavor bacon just you know a little,smoked bacon hey I didn't say this,earlier I figured most people know this,but hey just in case not sure who's,watching this video or not but you know,you should know anything that's good,almost anything's good always starts,with bacon so that's why we started with,bacon and the big benefit of starting,with bacon number one you get a good,goody good bass get some good bacon,grease - to finish off everything else,and probably most importantly you get a,decent amount of chef tax and you know,you should notice chef tax is,self-explanatory which comes out to be,in about about 16 or 17 chicken thighs,alright so what I have here is I've got,about like I said about five pound,chicken seasoned up really well and I've,also got about a pound and a half of,taking in tinfoil enjoyment,let that Brown for Popkin mask until,it's nice and brown but not there we,don't want to overcook because it won't,cook wants to do you add,and one of the tips whenever you're,prepping your chicken thighs if you cut,it into bite-size pieces by the time you,get done stirring it and cooking it and,all that it's gonna be a little bitty if,any at all it's gonna just shred up and,incorporate into the pot so I like to,take the chicken thighs once i season,them both sides then I pretty much,quarter them there's a nice big chunks,and you'll be surprised how much they,actually cook down or you know break up,on their own so you know try to leave,them you know kind of somewhat big the,pork not so much you can make that in go,and make that bite-size if you want the,pork tenderloin alright alright so what,we're gonna do now is we got the chicken,pretty much done we're going to pull,this out we won't be able to I'll show,it to you once I pull it out but exactly,I've only got one hand here and I gotta,hold this pan while I scoop out the,chicken so I do remove the chicken I,know a lot of people once they start,putting stuff in the pot they keep it,there I do this I I start out with the,bacon grease I pull that out or I pull,the bacon out put the chicken in I pull,that out then I'm gonna put in my,sausage and on doing my tie so I'm gonna,Brown that really good and then I'm,gonna pull that out as well and I'll,show you that here in just a minute all,right there's the chicken after I pulled,it out the chicken in the de tenderloin,now I'm gonna go get the sausage toss up,and I'm doing so there we go sausage,toss so what I'm doing going in,all right so as far as a mouse go for,this sausage I've got a pound,just to kind of explain why I why I do,the bacon,I already explained that I got the big,grease and then you do the brown the,chicken won't Brown shaking pretty good,not too much then you want to brown the,sausage sausage andouille and toss so,then we're gonna pull that out as well,and that's gonna be all the meat that's,gonna be going in there and I pull that,out now I want to brown that really good,you know cuz I wouldn't want to do I,want to start you know putting a good,seasoning pot some people call it real,talk some people call it girl tank some,people just call it the stuff stuck at,the bottom of the pot you say you call,it what you want but the reason I do,that is this once I pull all the meat,out then I put my onions put my Trinity,in there mine is bell pepper celery a,little bit of garlic put that in there,and that really does a good job of,cleaning that pot and that's where he,gets you color from a lot of people like,to cheat and use Kitchen Bouquet not up,in this house we don't use Kitchen,Bouquet,you don't have to now whenever you do it,in this order now if you're if you want,to just put everything in at one time,not at one time but in steps but just,leave once you put it in a pot you leave,the pot you could do that I was still,going the same order though but it comes,out really good great color and and you,get to say you made it without Kitchen,Bouquet so all right we'll be back,craz

Cajun Jambalaya

Cajun Jambalaya

good morning youtube captain kobe coming,at you live from primo,rv today we got a fantastic show london,for you,it's one of our fan favorites over here,in louisiana it's called,jambalaya right commission make jump,alive i love jumbo line man,you make jambalaya i love you everybody,loves jambalaya over here,right so uh hang tight i'm gonna tell,you what we're gonna need today,we have some rabbit oh smoked sausage,right we have some pork,tasso and we have some pork that i cut,up last night because you gotta marinate,it and that's why you gotta prep for,some of this stuff right,got our garlic onions bell peppers rice,and of course what makes all the magic,happen captain kobe's cajun seasoning,so listen hang tight throughout the show,when we get about midway through the,show i'm gonna,tell you exact ingredients that you need,to,be able to make this show okay so this,show is going to be,for about 70 to 75 people so if you out,there you want to do a fundraiser,or you want to cook at the campground or,whatever you want to do you want to cook,for your neighborhood it's a fantastic,recipe,i'll show you what you need i'll show,you how to do it right,exciting bro stay tuned we come,man hey man it's like actually cool with,that,you got to get it we don't have time to,play around man i understand man but,you go on the top on that thing no,actually it's all in the knife right,here right let me see your night,yeah let me show you hold that tip of,the knife right here you just,press down like this right like that,right,matter of fact here you go you try my,knife let me try this i'm gonna try your,knife all right,and we'll see what it's all about see,oh i see kind of like one of them uh,scissor cutter paper things i don't know,see that you're learning everybody all,over the world,as good as you but that's all right baby,the practice makes perfect let's go just,don't cut your finger,i like it don't cut your paint,learn a lot from capricorn,do you want to go,i'm going,good that's right my arm hurts from,cutting all this stuff this is a lot of,work especially for two people out here,right how many people we cooking for,we're cooking for seven to five people,we only got two people cutting,everything,hey i might have one in a big arm when i,said it done right,all right let me tell you what we got,right here what we have is,20 pounds of pork boston butt that i cut,up and i marinated overnight,right yeah you got to have that marinade,overnight that's what makes the magic,happen okay,we have 15 pounds of smoked sausage,and you know captain kobe likes ravido,sauces so we have 15 pounds of rabbit,dough,all right and we have about eight pounds,of,tasso we use foremost tasso i like the,way they season that tasso it is,fantastic,a lot less work for captain kobe right,okay and what we have right here is we,have two pounds of onions,we have two pounds of bell peppers okay,so that's pretty much what we're going,to need to get going to get everything,browned up,but in captain colby fashion we know,what's right huh,i got a little secret ingredient for,everybody right here we go i'm gonna,show you baby,i don't know why let me show you this,come on and get give me a shot of this,party come in and give me a shot,look at this thing right here yo i,smoked one of these pork roasts last,night,just to give it that added flavor so on,top of the smoked sausage we have,another smoked pork roast,okay i don't smoke em all gives too much,smoke flavor but this right here,is the magic it's gonna give you that,little kick that's what makes it,truly phenomenal,matter of fact i i wanna show you,i'm to show you why i want you to show,me,yeah you want to taste it i like it you,know what i want a little taste too,there you go take a piece of that tell,me what you think first of all it's,tender it's breakable oh it's beautiful,it just melt in your mouth right here,folks,this will be the best jumbo line ever oh,you hit it that's it hey listen that's,the magic you don't have to do this,you can just you can do all your pokers,like that if you don't have a smoker to,do all the things,this is just a little bit of added stuff,that captain cobra does with his things,okay,you can you can run with just this and,still have a fantastic jumbo life,this is gonna kill it all right we're,about ready to throw down right here get,everything in our pot we got our burner,uh kicking up pretty good right here we,have our coconut oil,feeling it and when you're inside,louisiana it's already melted for you,right a lot of that stuff,cut just a little extra,all right all right let's get some meat,let's get going let's go baby,we're gonna start with the pork first i,want to brown that good i want to get,that good and brown normally i would put,my sausage well,i get a little bit more grease in there,but we have enough with the,uh good baby i can put in there yeah you,go ahead and put it in there,there we go oh i like the way that,scissors,yeah we have enough grease with the uh,coconut oil ri

Jambalaya t baw!!!

Jambalaya t baw!!!

i'm hydrated i'm motivated let's cook a,jambalaya dude,first thing i'm going to do is add that,smoked sausage we're going to sweat that,down dude,we got them griods forming we're gonna,pull that smoked sausage back out,it's gonna go back in later dude i,promise you look how pretty that is,got that bayou classic pot hot hot,it's gonna be fine dude,we got some cubed up pork and some yard,pimp dyes boneless skinless,all right we're gonna hit it with that,holy trinity a little garlic dude,boom,all right we got that smothering down,dude we're about to add the sausage back,oh yeah i'm gonna hit it with that,two-step brother a good bit of it too,it's gonna make for about 40 people boom,that's fine dude,it's been about 30 minutes about to hit,it with that w sauce dude it's in the,link y'all been looking for it this is a,game changer when it comes to,worcestershire dude,we're going with three-fourths of bottle,stir that in and then we're gonna hit it,with that uh,pepper puree dude just to give it a,little bit of that fire little cayenne,louisiana pepper exchange check them out,another game changer right there,boom,now we're gonna hit it with that,homemade yard pimp juice,oh and it's just to piss people off,you're welcome,now we got that going to a rolling ball,we're going to hit them with them bell,peppers dude,almost time to add that rice but make,sure you keep stirring you don't want it,to stick right now it'll be bad real bad,dude,now add the rice you like,and spill half of it like i just did but,the most important thing is keep,stirring,keep stirring it you'll see that rice,come to the top watch,all right,come see this dude look you see how all,that rice come to that top and now i,know,that's when i know to lower that fire,30 minutes no peeking while we wait oh,yeah dude we're gonna hydrate today it's,a good day,been 30 minutes let's fluff this bar,cool,come look at that,time to fluff it,i think we got money right here dude,look at this we're to fluff it move it,around let it soak up the rest of the,juice,give it about 10 more boy look how,pretty i'm gonna put that on a cracker,dude,give it about five to ten more minutes,and then we're gonna test it out brother,money dude the moment of truth dude we,got it oh,come in here look at that you know,you know what i'm about to do with that,dude thank you cracker assistant i'ma,put that jambalaya on a cracker dude,straight money dude right here,beautiful

5 Gallon Jambalaya

5 Gallon Jambalaya

hey y'all today on southern boys,outdoors we're going to show you how to,cook a five gallon jambalaya,step one brown five pounds of sausage i,like to hit that sausage with a little w,sauce a little whisker sweeten it up,all right guys now the sausage is brown,you want to get that sausage out of,there,i love this big dipper look at that,different right here,next up five pounds of boneless chicken,thighs,you're gonna hit that with some salt,a little black pepper,southern boy seasoning,a little whisper,a little soy sauce and buff it with that,louisiana hot sauce,all right now we got that chicken all,browned up cooked up we're gonna get it,out of that pot,next up five pounds of pork,hit it with some salt,hit it with some pepper,hit it with that southern boy seasoning,it's a little soy,little whisper,everyone's favorite a little louisiana,hot sauce,that's y'all we got that pork all,browned up,look at that,all right y'all now we're gonna hit it,with that holy trinity six chopped,onions,bell peppers,celery,okay there you go look at him,clean all that flavor,off of that pot,now we're ready to add our pork back to,it smoked sausage,now we're going to cook that,in that onions right there,one gallon,of chicken stock,one gallon of water all right y'all,y'all see that good rich color right,there as we're bringing it to a ball and,a good rich color now what we're going,to do i like it a little bit darker so,i'm going to add some kitchen bouquet,seasoning browning sauce to it we're,going to darken it up baby i like that i,like my rice to be fine,all right guys here we go now we're,going to do a little taste test right,now now this is where you determine,whether you need more salt more pepper,how it's going to taste this here is,going to tell you what your jambalaya is,going to taste like and this is where,you can add more seasoning to it,perfect baby perfect,all right y'all here we go with the five,pounds,of rice we're gonna dump it in there,right there,dump it nice and slow like that,i'll bring that lid and put on,now if you notice i ain't put the,chicken in yet all right y'all now we're,ready for the first flip we're gonna go,ahead and add that chicken back to it,never add the chicken back too soon or,you won't have no chicken in your,jambalaya,first flip look at that ain't that,looking so good,look at that y'all look at that that's,what you call a louisiana jambalaya,right there guys,look at the chicken you know a lot of,people they added chicken back too soon,and ain't no chicken in there look at,that there's the yard bird right there,all in there,looks good anyway y'all i don't eat me,some taking me another bite,just don't get no better,than louisiana