Відео

Yeahhh ... there is no reason for people to ask silly questions, such as the hamburg shape. What Difference Does The Hamburg Shape Make ?!?

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

Sold! I’ve gotta try this. Looks like a perfect weeknight meal. ❤

All the Louisianans have joined the chat.

Great job Jim. That sauce is amazing. That oil on the top was the olive oil...the round steak has basically no fat. When I make sauce its the same issue even with lean meat. I use just 1 or 2 tablespoons of olive oil for the sauce. The meat goes on paper towels before adding to the sauce. This eliminates too much oil. I will try the raisins in the braciole. I make them like my grandma did. Ham or prosciutto, genoa salami, pecorino, fresh parsely S&P, pine nuts and sliced hardboiled egg and minced garlic. Im glad to see you and the family are doing well.

Tail on shrimp is nothing. Most Asians just cook shells and head on and you eat whatever. Feet and claws of sea creatures is common to eat 😂

Will definitely be making this especially with the tomatoes, nice touch. James giving it an eleven makes me think of This Is Spinal Tap with the amp that goes up to eleven!!!! He was adorable wolfing down this sandwich in one breath. Hysterical!!

Why ju added baking soda to a shrimps?

This was delicious 😊

I love all your recipes. As always ks Thank you

mom always called this Spanish rice ... we used a lot less cheese and more both peppers and chili powder. loved it growing up.

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.

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.

Hahaha! You dare to mention the tails on the shrimp! (at about 16:30) Stop making me gunk up my fingers peeling off tails to enjoy shrimp in my entre'e! I don't want to wash my hands, I want to eat! I will go down swinging to have all tail shells removed from all cooked shrimp everywhere on Earth! OK, I am being silly, but seriously - I just don't get it. I don't want to gunk up my fingers for some little iota of presentation. I want to eat. And, yes, this recipe looks delicious and gave me some ideas to better my Jambalaya. I love your channel and your presentation. But I'm gonna take those damned tails off my shrimp before I cook LOL.

Omg you’re from LI?! Just Recently found your channel, immediately subscribed! You don’t have an accent-I’m from Islip-The regular Islip (cause everyone asks which one 😂)

flour - 497 grams (4 cups) - no type of flour was mentioned instant yeast - 2 grams (a little less than a teaspoon sugar - 6 grams (1.5 tsp) table salt - 10 grams (1-3/4 tsp) water - 318 grams (11-1/4 oz) Mix the dry ingredients Mix dry ingredients into the water 1-1/4 Tbsp - olive oil Put all dough on cutting board and knead Coat the bottom of a container with 1-2 TBSP of olive oil, put in the dough, and add some olive oil on top Cover and place into the fridge for up to 72 hours Remove from fridge, let sit for 60 minutes, and place into a lightly oiled Lloyds pan (14x14) Spread over 30-40 minute increments Grate 1 lb of dry mozzarella Use (1) 24 oz can of crushed tomatoes with 1/2-1.0 tsp of kosher salt Stretch out the dough to fill the pan. Build a crust. Add a small amount of the tomato sauce on the dough, cover, and set aside for 2-3 hours. Par bake for 12 minutes at 425F Add 12-16 oz of grated cheese. Add the sauce on top of the cheese in diagonal lines Place back in the oven for 10 minutes Add 2 TBSP some pecorino romano cheese and oregano Place back in the oven for 1-2 minutes on broil

I’m gonna try this, I can I give you a little constructive criticism? Why are you talking so fast like you’re in such a rush it’s a little hard to follow you take it easy maybe.

Tried this its very good!

Bouchet garni

I love your recipes. May I please correct your pronunciation of Worcestershire sauce? It is named after the English county Worcester and Worcestershire refers to something that comes from the county of Worcester. It is pronounced wuss-ter and wuss-ter-sher respectively.

Where did you get your wooden spoon?

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

Stickage?

Made this tonight 🙌🏼 it was *so* delicious. Thank you for sharing 😊.

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

This is very close to the way I do mine but I defer to you sir!

I'm going to make this!

Made this today, with a shortcut of a prepared thin crust, and worked out to our satisfaction. Was as quick as any food that takes any preparation, and hit the spot. Thank you.

I learned how to break down chickens from my mom as a kid. I don't think I have done it once in the 40 years since I moved out on my own!!!

Love this recipe. First time viewing your channel.

Looks delicious I will make it!

I fry my sausage first, then use that fat to fry the skin on bone in thighs! I might use a bit of bacon fat if needed. Boneless skinless chicken is the devil's work.

Christmas Dinner at Our House!!!

Say "ahh." Say "Sahhlisbury."

I don't trust anyone north of the mason Dixon line to make Cajun food.

OMG. The review is too funny! I can't wait to try this. I have no doubt that it's going to be delicious!

This was the first recipe of yours that I've made, and I've made it several times since then! Perfection!

After watching this video the other day, I knew I had to make this. I literally went to the grocery store the same day to get some of the ingredients I didn't have and I wasn't sorry! This recipe is off the charts delicious and super simple to make! YUM-O! Try it!

Hot dog, kielbasa? I suggest you look at Kenneth Temple You Tube. I've used Tomato paste. And I've used Smoked Beef Sausage. There are 2 kinds of jambalaya. There's Cajun and Creole. But I have to watch. Because you make great dishes!

i'd love to have a neighbour like u! pity i'm 2 far away

Looks amazing!

WHAT??????!!!!! A ten????!!!!!!

That looks delicious! Question, if i can't find the Andouille sausage would Chorizo be a good alternative? Or is it the wrong flavour for this dish? Thanks in advance.

You should try pasta dishes from other cultures. If you have to try Rasta Pasta. It is sooooo good. It's a Jamaican pasta dish.

Jambalaya, Gumbo, Red Beans and Rice; they do not look as 'pretty' as some other dishes, but hot damn does it taste good !

All over, the quality is getting poorer, but the prices keep rising. I paid a fortune for a small green pepper, smaller than the palm of my hand. I think looking out for specials helps the budget and bulk buying if possible. But, sad reality.

Can you use chorizo plus polish kielbasa instead American sausage ?

Just take of the lid at the end next time for the last 6 min or so

Instead of white wine some users might try vegetable stock with a healthy dose of lemon juice. Chicken stock is also a good substitute.

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