I linked Tony Chachere's Creole spice and my homemade Cajun spice in the description. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

Imagine having a dad that cooks like this. His son is lucky! I'm 37 years old, are you looking to adopt more kids?

Tony Chachere’s is pronounced “Sash-uhh-ree’s” in South Louisiana. French words and names trip everybody up.

Bring it to a boil, turn the fire to lowest temp, cover and set a timer for 20 minutes. Don’t lift the lid. Turn the fire off at 20 minutes and rest it for 10 to 15 minutes. I have never burned may jambalaya. Learned from my mother, grandmother. Whole family. It works.

Jim matches the chair in the living room again! Awesome!

I'm from the deep south, not far from New Orleans. Honest to God people have been shot and killed over disagreements about how to make jambalaya. This comes close but technically it would be Creole jambalaya, as Cajun jambalaya doesn't include tomatoes. I'd also add either a half teaspoon of file' powder or some okra for thickening. Overall good job though.

Please note that this is coming from a real cajun; You done good 👍🏻 Some ingredients are even hard to get unless you shop from a boat. We have a huge hunting and make do culture… I wonder how most subscribers would feel about snake or gator… trust me those are the everyday options I won’t mention the others… Don’t know about the green onions? Andouille sausage is a must though. Things I would be interested in seeing you take a shot at are King Cake, Boudin, and real Dirty Rice with chicken livers… A personal favorite is Fried Catfish Smothered In Crawfish Etouffee… but then you would have the keys to World 🌎 Domination… It made me miss home, only thing missing was you didn’t have a drink in your other hand… Thank You 🙏🏻 You and Laissez les bons temps rouler

Jim- Of all the internet chefs, your instructions are the easiest to follow & the results are always on point. I appreciate your videos so much because I have never enjoyed cooking & now it is like second nature to me. The first of your recipes that I made was chicken parmesan, & it was the first time it came out perfectly. Coincidentally, I made it last night for dinner. I am absolutely hooked on your stuffed peppers, beef barley soup/stew (it is exactly like my Mom's), & linguine with canned clams. Thank you & Tara again for all your wonderful recipes. I look forward to more of them. Send my regards to James & Sammy.

I love the Canadian dinner jacket.

Please do a podcast on the current food quality we are all experiencing. I'm shocked and appalled at how low our food quality has become in the last 20 years; worse in the last 5 years. In the last 5 years, I've cooked everything from scratch - no shortcuts - and I feel better plus my family benefits from healthier meals. Growing my own vegetables is on the horizon too. So, please tell us what y'all have experienced in the North East in food quality at your groceries. I'm in Texas and food quality is deteriorating. God bless you and your beautiful family and please keep sharing your culinary skills with us.

Whatever site told you hot dogs were an option needs to be quarantined. Any beef or pork SMOKED sausage will do as a substitute. Chicken or turkey get very close to cheap bologna and yes I will eat cheap bologna happily just not as a replacement for sausage. Add crustaceans and mollusks to your liking but fish will fall apart and cuts of meat will be extremely tough in most of these LA one pot dishes. Save those for other dishes such as smothered pork chops or chicken.

Made my day to have James as taste tester….i always enjoy his remarks, he always gives his honest opinion…Tara does too but James is my favorite….does he do any cooking? I hope one day to see him in the kitchen cooking a special dish….

I usually use Portuguese Chorizo. Great spicy flavour. I love Jambalaya.

You gotta brown that andouille first before that chicken, that way you brown the chicken in the sausage fat. Taste is crazy that way.

This is the funniest thing, because a few days ago I thought how you surely had a jambalaya video, but you didn’t- it was only gumbo I was thinking of. And now here you are!

Long time Louisiana resident here married to a great Cajun cook. We don’t leave the tails on the shrimp. Take them off. Been enjoying your video. Keep up the good work!

Looks delicious. I love your recipes and am very impressed with the descriptions James uses in his taste tests. I enjoy watching the podcast episodes. Very relatable.

Love your recipes, simple step-by-step instructions to produce a delicious meal. Can't wait to see you hit a million subscribers.

An absolute favorite of mine!!! Looks perfect!! Like all of your dishes, they are never watery!! That is such a turn off and that is why I love your finished products! Saucy, not watery!! Another home run!!!

Thank you, i love all your recipes 🎉🎉❤

Maybe an odd alternative, but once I tried using Linguica sausage and had great success with it. Tony Chachere does offer a no salt version easily found at Walmart that's awesome too. Coincidentally I stared at a box of Zatarain's jambalaya last night. Now I know I need to make it from scratch. Thank you for this recipe!

Thank you James. Love your recips and cooking style. An other great one I enjoyed and will redo again and again.

This is a flashback to ‘12 when I first had jambalaya in the NOLA land and again recreating it at home. The rice stuck to the bottom can often be the most delicious part of the dish. Caramelized, crispy and tender at the same time. I have to try your recipe, it’s been ages, I’d forgotten how simple this recipe was. ❤ Reminded also, I need to make paella, that’s the next one you should make, I’d love to see how you do it.

Best cooking channel. Addresses all the practical issues one may encounter while cooking

I've never had or made jambalaya but have always wanted to try it because it has all the foods and flavors I love, so I'll be trying this soon!

Thanks for this recipe! Taste test and critique with the son at the end is great. Going to try making this for Father’s Day dinner tonight

I love all your recipes. As always ks Thank you

Really enjoy your content!

Many thanks for the content and ideas you do a great job of presenting ...

Made it tonight; absolutely perfect!

Always great especially for not very confident cooks like me - on that score one thing I’d like to more is info on how best to store and safely reheat different dishes

I like bed this! It was simple and my husband helped me. Definitely will be cooking this again! Thank you!

Looks delightful!!!!!!im most definitely making this soon!!!!!!!!!

Excellent dish! Made the spice mixture, as suggested. Thank you.

I’m having it for dinner tonight! Can’t wait!

Amazing recipe….i absolutely love the techniques you provide! Keep on cooking!

This would be the Creole version of Jambalaya. Jambalaya without tomatoes is Cajun (or brown).

Just made this tonight! It was AMAZING!!!!

Your videos are so high quality! I also love that you aren't all "extra animated" like some FoodTubers. The inclusion of Tara and The Food Taster are fun as well. Thanks for the awesome videos!!

Long Island Jambalaya!! Beautiful Jim !! Amazing Dish Brother

Thank you for not using too much salt in your recipes. 🥰

Good Lord this looks good. Thanks for sharing this one!

Kid's got good taste! Jambalaya is delicious and yours came out great!

I just made this with the rice in and shrimp out. Delicious!

Jambalaya is one of my favourites. I think I'm going to try this. I would like to see the Pastalaya recipe!

Yum looks amazing and delicious 😋

New Yorkers making Jambalaya? I love it! I agree with the chicken thighs too. It works better than white meat I think. Thank you for sharing!

I've seen several of your videos and they're all great. But, OMG this looks delicious! I wanna make it. I love jambalaya! But I also like the look of your Guinness Stew! I'm subscribed!

Perfect other than the tails on the shrimp. I just fork a shrimp and eat it without having to handle it. James is growing up before our eyes..

Looks like a great recipe

Hey, Tramontina pot representing Brazil, nice!

Looks like another winner. Confession time...I leave the tails on AND the chicken on the thigh bone . Also I finish in the stove. Again great presentation.

I make jambalaya all of the time. I grill my chicken and sausage. It adds a nice smokey flavor.

I grew up in the Jambalaya capital of the world. Tomatoes are a New Orleans/Creole thing and do not go in a traditional Cajun jambalaya. It tastes good either way, but I know you like to make things as close to traditional as possible, so I thought I’d let you know!

In the winter I roast a whole chicken a couple of times a month. I make stock out of the frame and save the leftovers for jambalaya. It's one of my family's favorites. Lately I've been cheating for a weeknight version and using a box jambalaya kit that has parboiled rice and some spices. I add holy trinity (onion, celery green pepper) and meats to the kit. I think the difference between a good jambalaya and a great one is in the stock. Also in my longer recipe I cook it in the oven at 325 for about an hour. I think the rice gets more toasted. You get those nice crispy bits mixed in. Even on the stove top I don't stir at all until it's done. Also I think leaving it for 5 or 10 minutes after it comes out of the oven allows the pan to cool enough to let the bottom of the rice release a bit. Then I stir. I'm so glad Sip and Feast has a version of this recipe. I can't wait to give it a try!

Nice work as always, Jim! I've used 'Slap Ya Mama', but I agree... Always better to make your own rubs and seasonings. I have dollar store mason jars just for that!

I do a semi-homemade with Zatarains reduced sodium and add fresh veg, cook in chicken stock and same protein. I do add a bit more spices but it is very good and saves time.

Looks delicious ❤

Gonna definitely try this, and I'll make the homemade seasoning, too!

Next time, try the kielbasa. I love jambalaya and eat it often. My friend Al shared a batch with kielbasa and I was shocked how good it is. Trust me, as an alternate recipe... totally worth a try.

looks great.

Thank you for the recipe Mr Ari Gold !

I used to use Tony Chachere, and I still keep some around, but I found the Morton's spices are where it's at if you can get them near you. They have both a Cajun and Creole. Best part is, all of their spice blends are salt free so you can add salt as needed.

Since they are from Louisiana, I followed the Duck Dynasty recipe for Jambalaya. Basically the same as this one, but the only difference is once you have everything in the pot (except the rice) bring to a boil, take off the heat and add the rice. Stir the pot every 3 minutes 10 times. Turned out great!!!

Looks tasty, and James approves,lol, always a good sign.The famous chef Paul Prudhomme, always recommends Uncle Ben's converted rice for this sumptuous dish, it really makes a difference to the texture, you might want to give it a go sometime. Great class, thanks for sharing your recipe. NOTE: Bruce A dell is how to pronounce the sausage makers name.

True, I hit a big bone chunk in those recently. I am doing them manually from now on. You should do a video on how to do it.

I made Jamabalaya a couple times. I did pork-chicken and andouille. Sorry, I don't do seafood. The flavors are awesome. Also make Gumbo once with okra. Loved that as well. But not too spicy.

A low carb option is using riced cauliflower instead of rice. Tastes amazing

Hey Jim. When I took a class at the New Orleans school of cooking with Kevin Belton this version with the tomatoes is the Creole , Jambalaya while the Cajun version is brown, and starts with a dark roux, then the trinity, andouille, chicken and shrimp. Tony Cachere's seasoning is a bit too heavy on salt for my taste, I make my own blend, or use Paul Prudhomme's. I met Paul once and he was a really sweet guy.

This is a great technique! You can change the seasonings and make dishes with multiple proteins in one meal!

If you have a problem with hot spots or burning in your dutch oven, you can place the dutch oven in a cast iron skillet to diffuse the heat from the burner. It helps prevent scorching.

Shirt matches the chair. Love it

Man I love stews. This I'll try.

I can never get the rice quite right so I learned to cook this without rice and with red beans (so essentially red beans and sausage), and plate that up with some white rice. Works a charm, especially if you don't thicken it too much, and ladle enough broth to coat the rice nicely.

I agree about the food getting worse up here in Canada too Even boneless skinless chicken breast isnt triimmed or cleaned well I have found bone fragments attatched to it also

There's something so homey and comforting when sausages and hotdogs are sliced into discs.

Sounds and looks like a great meal.Not too fussy to make.By the way, Tony Chachere's does make a no salt Creole blend. Don't know if it's exactly like the salt one but it might be worth trying.

Thank you

I noticed Tony Chachere's started making a no-salt version of their Creole spice, so I started using that since I'm on a low salt diet. It tastes awesome and sometimes I don't even add any extra salt.

Another non-Italian recipe! Thanks so much! Now I just have to decide if I’m going to be lazy and use a slow cooker recipe or yours this week. I’m going to try it both ways…

THANKS

Making this asap

Awesome. tobasco or cajun hot sauce goes well with this.

Oh shoot you live on Long Island 😮 that’s awesome, following your channel from Huntington!

DIdnt even know you had a podcast, should definitely get someone from the agro business on to talk about the unprecedented number of meat packing fires that started after covid. Its insane!

Coming from someone who LOVES shrimp, I never leave the tails on in this kind of dish. I love peel and eat shrimp and I can peel those puppies FAST, but I feel like stopping a dish that I'm eating with a fork to pull of the tail is just weird, lol. But I will admit it looks nicer for pictures. :)

Tony C's does actually make a no salt variety!

I know you’re a great chef Sir. When I want my rice to not stick, I either half cook it separately and pour out the starch, or I add ghee/oil while it cooks and let it kind of fry initially. ❤

Great recipe and the suggested times were spot on. I wish I had followed your advice and made my own creole seasoning. I already had Tony Chachere’s in my spice cabinet and with it the finished dish turned out way too salty. If one chooses to use Tony Chachere’s, I would just lightly season the chicken and skip it on the shrimp.

I appreciate that you mentioned for those who cannot use pork.

Also from the region (just outside NOLA) and also think this is a pretty good version of what locals do. I'm in Texas now and will say that the Polish swojska sausage is indistinguishable from andouille in recipes if you're close to a Polish grocer. It's far closer than supermarket andouille. I'm still not a fan of throwing shrimp into chicken and sausage things, but I can't imagine it hurts

Johnsonsville makes an andouille and can find it at shop rite and walmart as well i believe, and also smithville makes one thats also sold at both places, i believe. Then more authenic considering would be zaterains and you can find that at acme. They also make a smoked sausage. I like all 3 brands. All 3 brands taste different, the zaterains taste the most distinctive. The smoked sausage has the sane ingrediant as the andouille. This is for people in nj, so it might be the same in other north eastern states. I definitely suggest getting one of them 3 brands. Or you can order authentic andouille online.

Tasty feast

I have had this made with linguica as a substite and it was not bad.

Hi Jim. Love watching you and your family cook. Could you brown the sausage first, then do the chicken in spicy sausage fat?

Problems with your rice sticking? Rinse your rice before you add it to the dish; it might take a few cycles, but basically rinse it in a bowl until the water comes out clear.

Have you considered rinsing the rice before adding it? I almost always rinse rice when I cook it, it keeps it fluffy and less starchy. Love you guys!

1) long grain parboiled rice 2)using tomatoes is creole 3) i never remove chicken and sausage once in pot 4)heat to high and i never deglaze 5)never put in oven 6)once rice goes in never lift lid - i make cajun jambalaya at least once a week for 15-250 people and never burned my rice.

tremondous video! im a long islander too

The best cook I think 🤔. From BROOKLYN TO STATEN ISLAND TO LONG ISLAND😊❤