Video #11 – Making Jambalaya Creole Style

I am still in a Cajun/Creole state of mind. It’s funny how I go through phases and I do a lot of cooking in a specific type or cultural style and then, move on to the next one. I guess Larry has been hungry for jambalaya for awhile, though he never mentioned it until just now. He is actually the one that suggested this dish for my latest video. So jambalaya it is. You know when I bring out the big pot that there is going to be a lot of it, no matter what “it” is. And true to form, we do have a lot of jambalaya. Any takers?

Southern cooking, especially when cooking the “poor man’s food” is about cooking with whatever ingredients you have on hand at the time. This also allows for a lot of variations and subtle differences from each time you prepare a dish. That makes it fun and a bit more exciting too. Here are the ingredients I used this time. Who knows, next time I make jambalaya, it may be different again, but the basics are the same, and the techniques and cooking methods are the same.

And here it is … Video #11. Can you believe I’ve done 11 already? Time sure does fly by when you’re having fun. As always, if you like it, please subscribe to my YouTube page, and if you really like it, please share it with your friends and families too. 🙂

Laissez le bontemps roulez! Let the good times roll.

Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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