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now if everybody's back from a break or
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getting you something to drink if you're
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ready to cook i'm ready now i told you
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before break that i'm gonna be making a
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louisiana dish that has to do with
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and the dish is jambalaya
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now louisiana is a self-proclaimed
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capital of jambalaya but i think you're
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gonna like my recipe i think you're
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gonna find it easy and simple and full
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of louisiana flavor we're gonna start
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and we're gonna add to it a half a
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and that's dried thyme we're gonna add
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three tablespoons of dehydrated dried
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we're gonna add one tablespoon of dried
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we're gonna add and this is what's gonna
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give it its kick we're gonna add a half
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of cayenne pepper so hold on to your
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hats y'all it's gonna have a little kick
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and then i'm gonna add
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of crushed beef bouillon cubes and then
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we're gonna add one bay leaf
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and then we're gonna add a half a
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teaspoon of garlic powder
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i'm gonna just mix that up
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now we're just gonna put that in our pot
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and then we're gonna add two and a half
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and i'm gonna add a 14 ounce can of
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and then we're going to add a 14 ounce
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now you can't get any simpler than that
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all right now to this i'm going to add
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what really gives it a wonderful flavor
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and that's smoked sausage now i'm using
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like a smoked breakfast sausage
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but in louisiana they would more than
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likely use shirazo or an andouille
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which is really flavorful
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regular smoked sausage and this is what
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we use in our low country bowls to me
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the flavor is just wonderful
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all right so we're going to just stir
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that together and let this come to a
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and i'm going to cover it and then
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i'm going to let it simmer for about 20
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and right now i'm going to do a little
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quick swap on us because i've got some
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that's been simmering
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and we're gonna put this over here
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and i'm gonna turn that on and let it
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cook for about 20 minutes and then i'll
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finish it up all right now you can see
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after about 20 minutes
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now we're gonna add one more ingredient
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to our jambalaya some shrimp
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and um i'm leaving tails on for mine
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tails off if you like
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but i just love having a little handle
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to help me eat those shrimp
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and chris michael when i do that he just
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fusses and fusses and fusses because he
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doesn't like anything to slow him down
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and it'll take just a few minutes for
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it'll actually take a little bit longer
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for these because they're not going
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directly into a pot of boiling water
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so that will take a few minutes so i'm
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going to round me up a bowl
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because i can't wait to taste it
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it's it's been a right chilly day here
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today the wind has been whipping
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something fierce in fact i could hear it
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whipping down the chimney as i was
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standing up here cooking this morning
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and lady bird's a little nervous out
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there because of all the wind
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so this is gonna be just
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perfect for this kind of day
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it looks so wonderful
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look at that just look at that
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and oh i love serving it in white bowls
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because of the red colors they just
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stand out and look so pretty against
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there's lots of stories about this dish
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one story goes that it came from the
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when they took over louisiana and i can
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almost understand that because to me
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that looks like i would think a spanish
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you know i don't care really who gets
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as long as we have the dish
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and i mean it's hot look at that smoking
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if i'm not careful i'm going to burn my
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this is just perfect for this day
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hey y'all it's paula dean now if you
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enjoyed this blast from the past be sure
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love and best dishes y'all
