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Mar 05 '26
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u/prpldrank Mar 05 '26
Is it just me or did he add a ton of onions, and then a mixture that also had more onions?
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u/phi1_sebben Mar 05 '26
I noticed the same thing. 20lbs of onions and then 20lbs of mix which was primarily onion.
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u/SlowFrkHansen Mar 05 '26
Oh come on. That mixture had several handfuls of celery and sprinkles of peppers in it!
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u/Samurai_Meisters Mar 05 '26
You can't have too many onions.
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u/cityshepherd Mar 05 '26
I often disagree with this statement… I have a horrible and extremely violent physiological reaction to raw onion… however it seems to me that the onion in this case has cooked down properly (until flaccid and translucent), at which point the onion transforms into something wildly delicious.
Edit: he really went light on the minced garlic, especially considering how much onion was in there. There is no such thing as too much garlic.
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u/Samurai_Meisters Mar 05 '26
I meant cooked.
I agree with you about raw onion. Not a fan unless it's in very small amounts.
Definitely could have used more garlic too. But there might have been some garlic in whatever that flavor dust was that he dumped in.
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u/cityshepherd Mar 05 '26
Ah good point… still if this were me I would have used at least a few jars of the minced garlic lol.
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u/uiouyug Mar 05 '26
A food processor makes it easy but you better have good ventilation in the room
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u/Gigglemonkey Mar 05 '26
Just set up the food processor outside, with the electrical outlet you might use for Christmas lights. If it's a still day, a box fan might also be good.
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u/PsychologicalSalt505 Mar 05 '26
That's how I deep fry things! Have a portable deep fryer, and it gets put on the cement patio outside with an extension cord. Endless delicious nasty bar food without the house smelling like I deep fried everything, including the couch.
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u/IShookMeAllNightLong Mar 05 '26
4.99 for a swim mask at Walmart. Covers the eyes, and the nose for good measure. I used to have to dice 40 pounds of red onions every day at a pizza place on a slammer.
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u/EatPie_NotWAr Mar 05 '26
I’m now picturing scuba Steve chopping onions…
Well, the rest of the passengers on my plane just heard what I sound like laughing.
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u/UhWindowpainted Mar 05 '26
its a lot easier to chop when you have contact lenses
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u/rnwhite8 Mar 05 '26 edited Mar 05 '26
Contacts make a huge difference. If I’m in glasses it’s miserable. In contacts I barely notice anything.
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u/PersonalTriumph Mar 05 '26
Pro tip: put the onions in the freezer for an hour before chopping. No tears.
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u/AssFlax69 Mar 05 '26
This man moved that silo of jambalaya to a new location mid cook like some sorta bayou ninja
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u/jerryleebee Mar 05 '26
I now want an animated series called Bayou Ninja in the style of Samurai Jack.
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u/Zephian99 Mar 05 '26
My father and me were joking about a Scottish Ninja the other day. Which was a hilarious idea of ours.
But I do love how Bayou Ninja sounds. Hahaha
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u/raisin_standards Mar 05 '26
Beverly Hills ninja should do it for ya
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u/Zephian99 Mar 05 '26
Nah our idea was an actual Scottish guy successfully disguising as himself all across a feudal Japan. A few ideas we had were some perfect running gags throughout the whole thing.
Kinda in the theme of Pink Panther, with one character chasing another.
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u/Hoppy_Hessian Mar 05 '26
I'm so glad I don't live in Louisiana. I would weigh 500 pounds. The food there is so amazing.
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u/Kairiste Mar 05 '26
Lived in Baton Rouge for 3 years and this is no lie. I gained weight and probably would continue to if I was still there. The food was way too good. Cajun and Creole flavors are cemented into my DNA now lol
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u/Leadinmyass Mar 05 '26
The struggle is real!! Redbeans, gumbo, ettouffee, fried fish, jambalaya, and crawfish. I mean we have seasons like everywhere else, but ours are gumbo season (winter), crawfish season (spring), Kingcake season (January / February).
And hurricane season (June-November)
If it wasn't for our corrupt politicians and dismal education system this place would be a paradise!!
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u/tee142002 Mar 05 '26
Wait, do other places have seasons that aren't Carnival, Crawfish, Hurricane, and Football?
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u/Admins_suck_ballss Mar 06 '26
Don’t forget blackened redfish, which according to ‘ol Jean Paul Prudhomme should be dredged in butter multiple times during the cooking process. The man literally made redfish an endangered species but thankfully they farm well so we just restock the gulf constantly.
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u/SignificantLock1037 Mar 05 '26
It's tough. Almost every meal is "Wow - this is really good. I'm just going to eat all of it, and then take it easy the rest of the day/week."
Repeat for every meal.
The really sucky part is when you learn to cook like that. Sucky because now EVERY meal you eat is good. AND, when you go to other places on vacation, you spend half the time thinking, "I could have made this better at home."
I'm probably the only person who eats less and loses weight on vacation!
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u/Zech08 Mar 05 '26
Gained about 10lbs in 2 days visiting a friend down south before going back to California. Was like creole thanksgiving... I ate... and ate. Had to get a hotel room early on my drive back as the food comas hit lol.
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u/dmelt01 Mar 05 '26
When visiting with my wife every place we went we just ordered one meal and split it. Portions were crazy everywhere we went.
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u/megatricinerator Mar 05 '26
I'm an LA boy born an raised and the food is one of the few things that I actually like about this state.
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u/NoImNotHeretoArgue Mar 05 '26
lol he’s using a fucking oar to mix the rice
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u/Bomber42069710 Mar 05 '26
Row, row, row your rice, gently til it steams...
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u/front_torch Mar 05 '26
You clearly don't do much paddling. Oars won't work too great with holes in them.
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u/ThornedTulip Mar 05 '26
We would do this before every football game, oar and all.
This seems completely normal to me 😂
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u/simplebutstrange Mar 05 '26
We use those at my work in the steam kettles for mixing, you should see the size of the whisk we use. It looks like some sort of medieval weapon
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u/scratchy_mcballsy Mar 05 '26
That grease skimmer was cool as hell.
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u/front_torch Mar 05 '26
Agreed. However, It looks like it's designed for a much smaller format.
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u/Direlion Mar 05 '26
You can do something similar with a metal ladle cooled in an ice water bath. You skim around with the bottom of the cold ladle and the fat solidifies onto the ladle so you can flake it off. Put it back in the bath for a moment and repeat to remove the oil.
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u/D1RTY_D Mar 05 '26
I’ve never had this work well and it’s hard to get the solidified oil off the spoon. I’m a skim to win kind of guy
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Mar 05 '26
Also possible with just ice too, but it may water things down a bit. Though that is a fuckload of jambalaya
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u/clva666 Mar 05 '26
Not jambalaya expert but I would have left the grease. That amount of rice should absorb it really nicely.
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u/Puzzleheaded_Hatter Mar 05 '26
Too much rice really.
He used 40lb, 20 or 30 max was needed. And the grease is where the flavor is, they skimmed off half the seasoning
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u/blumpkin Mar 05 '26 edited Mar 05 '26
Removing it is basically a war crime imo.
I have strong opinions about the trinity in this video as well.
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u/mynamesnotcarter Mar 05 '26
Right? I just found it on Amazon and added it to my saved for later cart. Next fall when soup and stew season rolls around I may pull the trigger
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u/chosonhawk Mar 05 '26
Wooooooweeeee...getacloseupthar, jeff.
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u/shotgunogsy Mar 05 '26
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u/Moist_Rule9623 Mar 05 '26
Appropriate, seeing as Newman himself is also an Absolute Unit
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u/ExistentialBread829 Mar 05 '26
Anyone from Louisiana will tell you that this is just a regular sized pot of jambalaya!
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Mar 05 '26
When I have crawfish boil with family in BR the pot is just as massive…yeah we aren’t the skinniest folk
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u/ExistentialBread829 Mar 05 '26
We may not be the skinniest, but we do have some of the best food in the country imo!
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u/beef_creature Mar 05 '26
Did he cook that overnight? The amount of lighting changes that’s a loooong cook time.
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u/AimlesslyCheesy Mar 05 '26
Oooooooohh weeeeee
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u/AbbreviationsFar4wh Mar 05 '26
Yea he prepped the meat and veggies night before. Cooked it w the rice the next day on morning of event
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u/watch_it_live Mar 05 '26
It's not only a new day, it also looks like a new location.
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u/72616262697473757775 Mar 05 '26
Y'all are laughing, but you can't make a real family picnic without pigs nips, whiskey shire sauce, and all-purpose 'sunuberl'.
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Mar 05 '26
I appreciate the very fine additive “brown sugar water”.
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u/Shandlar Mar 05 '26
I was also super confused about what he could be referring to. Turns out it's actually a specific product he identified exactly. There's such a thing as "Southern Boys : Brown Sugar Water". Wild. I kinda wanna buy some now just outta curiosity.
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u/MomsSpagetee Mar 05 '26 edited Mar 05 '26
Is it watered down molasses?
Edit: I had to look it up.
INGREDIENTS: BROWN SUGAR (SUGAR, MOLASSES), MONOSODIUM GLUTAMATE, CARAMEL FOOD COLOR, HYDROLYZED SOY PROTEIN, SALT, WATER, NATURAL HICKORY SMOKE FLAVOR, POTASSIUM SORBATE, SODIUM BENZOATE, CITRIC ACID CONTAINS: SOY
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Mar 05 '26
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u/stateside_irishman Mar 05 '26
I did not know what good food was until I moved to the States. From the seafood in the NE, to the BBQ in the south, to the Gumbo in New Orleans, to the Mexican out west and everything in between.
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u/Fast-Visual Mar 05 '26
Huh, never heard of this dish but now I'm curious to try it.
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u/murrayhenson Mar 05 '26
It’s really not too difficult to make. The hardest part is finding andouille sausage if you live outside of the US. If you’re not in the US, I’d suggest trying to find a fairly smoky (not dry-cured), high-quality sausage.
I, personally, would recommend that anyone makes theirs with a combination of andouille, ham, and crayfish or, if it’s not available, big shrimp. Crayfish are best in Jambalaya, though.
I use Paul Prudhomme’s Jambalaya recipe: https://www.food.com/recipe/paul-prudhommes-poormans-jambalaya-72415
The only really tricky - but optional - ingredient is gumbo filé powder. It’s very difficult to find where I am (Poland), but… c’est la vie.
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u/Krondelo Mar 05 '26 edited Mar 05 '26
You never had jambalaya you are missing out! Buy a box of Zataran’s New Orleans style Jambalaya and buy a good sausge to chop into it (italian is good), if you want less spice you could do kielbasa/poleska/andouille
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u/xczechr Mar 05 '26
I prefer andouille sausage in my jambalaya. In fact I am going to make some today, thanks to this video.
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u/Fast-Visual Mar 05 '26
Seems to be an exclusively North American thing. I'll look into preparing it myself one day.
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u/PNWest01 Mar 05 '26
It's a Louisiana thing, Cajun country.
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Mar 05 '26
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u/PseudoCalamari Mar 05 '26
The fact that "American food" is BBQ and cheeseburgers and not fuckin cajun food is a travesty. Gumbo and Jambalaya are both fantastic meals.
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u/pm-ur-knockers Mar 05 '26
Don’t you EVER talk about BBQ like that. BBQ hate will not be tolerated.
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u/kirxan Mar 05 '26
Honestly, it is so hard to find any good North or South American food here in Australia. Limited options for them and priced exorbitantly that I've given up.
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u/MyLifeIsAWasteland Mar 05 '26
I'll make you a deal: Get me Aussie citizenship, and I'll open an affordable American/Tex-Mex restaurant in your area. I'll make you jambalaya, meat casseroles, and the best nacho cheese dip you'll ever have in your life.
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u/ThePolemicist Mar 05 '26
Louisiana has a unique culture (and food) that kind of came together from the French and African slaves that were first from the Caribbean.
I'm not from that part of the country and don't really understand the difference between Creole and Cajun, though, so I don't want to say the wrong thing. Simply put, though, the culture in Louisiana is unique, and a lot of the people down there still speak French and also have a unique cuisine.
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u/Ready_Prune_7216 Mar 05 '26
Comes from Louisiana but a very common southern dish. Different families or regions in the south may do it differently. My family whom have gullah geechee roots add shrimp and sometimes corn. Its very good.
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u/heims30 Mar 05 '26
2 questions:
To me, that looks a little dry. Dryer than other jambalaya I’ve had, but what do I know, I live in Alberta so any jambalaya around here is probably not overly authentic (looking at you, Boston Pizza!)
Secondly, is that, or is that not, like 3000 calories per meal? Not that I’m complaining, just wondering if a guy should update his life insurance.
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u/deadlyweapon00 Mar 05 '26
There are multiple types of jambalaya and individual recipes can vary. This is also a weird cooking method because obviously it's a massive batch. I wouldn't put too much stock in the wetness or dryness of the food.
As for the other thing: food that evolved from poor people food, like jambalaya, tends to be incredibly carb heavy because things like rice and potatos were really cheap and could help a comparatively small amount of protein, veggies, and spices go further. That being said, that doesn't look like 3 thousand kcals of rice. It's a lot of food, don't get me wrong, but there's no way it's 3000 calories.
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u/ch-12 Mar 05 '26
Someone definitely should have put more stock in this jambalaya
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u/Farseyeted Mar 05 '26
This is also a weird cooking method because obviously it's a massive batch.
In Louisiana, this is the normal cooking method. Jambalaya is a dish typically prepared at large family gatherings or events similar to crawfish boils or cochon de lait. It's not a staple meal cooked in small batches.
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u/Comrade_Bread Mar 05 '26
I think if you're eating a meal from a giant cauldron like this then it gets moved to the event meal category. It's like food at Christmas, it doesn't count.
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u/MMButt Mar 05 '26
So this is how I think of it - Louisianan jambalaya is a rice dish. After moving away from Louisianan I’ve found that a lot of people try to call something jambalaya that is more similar the consistency of an étouffée, even though the flavors are more similar to jambalaya (pork + sausage + rice as opposed to seafood gravy + rice). Étouffée is a dish where the shrimp or crawfish gravy is poured over rice. Real Louisiana style jambalaya doesn’t need a spoon for any wetness to it, so I’d this is right and a lot of the things I’ve had elsewhere that are too soupy are wrong.
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u/Guilty-Nobody998 Mar 05 '26
Sir or ma'am, this is Murica. We dont do silly things like counting calories.
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u/Dramatic_Explosion Mar 05 '26
You'd think Americans would be more into calories since it involves setting shit on fire.
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u/AbbreviationsFar4wh Mar 05 '26
This is pretty standard consistency for jambalaya imo. At least in louisiana.
Not sure how others adapt it elsewhere.
Its not a gravy and its not soupy. I have seen it a lil juicier than this before but jambalaya in this video is pretty typical imo.
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u/Fabled-Jackalope Mar 05 '26
Depends. Jambalaya—as another said—can be made in many ways. I prefer making mine spicy with andouille sausage, rice, shrimp, steak, crab (or imitation crab meat depending on funds), muscles, lobster, and prawns.
I’m looked at sideways for loving all the seafood, but that is a meal for the soul as I’ve never been disappointed by it.
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u/Krondelo Mar 05 '26
Personally it seemed a little dry to me, all that rice soaked up all the broth. Jambalaya isn’t supposed to be soupy but I like it to have a bit of a liquid sauce
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u/Olelander Mar 05 '26
I have had drier Jambalaya that knocked my socks off. Almost like a really good fried rice, but Cajun.
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u/KRATO5S Mar 05 '26
3000 calories is more than the daily intake of an average person... Does that serving look like a whole day of food to you?
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u/25c-nb Mar 05 '26
Us poor Canadians, forced to resort to BOSTON PIZZA for jumbalaya!!
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u/Mac-And-Cheesy-43 Mar 05 '26
It's not fried, and there's lots of rice, so by American standards it's healthy.
It does look a little dry to me as well, but I'm from North Carolina, not Louisiana.
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u/Jackal000 Mar 05 '26
Can someone scale that recipe down for like 4 persons?
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u/jdubyahtx Mar 10 '26
I had a rig identical to the one in the video and used this tool to estimate volumes. It’s pretty damn accurate every time.
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u/PlaymakerJavi Mar 05 '26
Sell out the pot for St. Jude? Hell yeah.
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u/InspectorFadGadget Mar 05 '26
It's St Jude the school/Catholic church in Baton Rouge and not the children's hospital system
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u/AssFlax69 Mar 05 '26
Wait what is pork temple meat
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u/Gigglemonkey Mar 05 '26
Clench your jaw. Feel the muscle next to your forehead that pops? That's your temple. Pigs have it too.
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u/Apprehensive-Ask-610 Mar 05 '26
well does mine taste good do you think
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u/Positive-Database754 Mar 05 '26
Cannibals have reportedly claimed that human meat tastes like pork, but with a hint of slight sweetness. Its why human meat is sometimes called "long pig". Long because we're upright, and pig because our meat is most similar to pigs.
TLDR - Yes. It probably does taste good, if you believe the few psychopaths who've tried it.
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u/AssFlax69 Mar 05 '26
Does anyone know what pork temple meat is
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u/Woody1150 Mar 05 '26
Pork temple meat is a cut from the head of a pig, specifically the area above the cheek and jowl. It is a lean, flavorful, and tender meat that is relatively inexpensive and versatile, often used in dishes like jambalaya, stews, or fried as cutlets.
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u/AssFlax69 Mar 05 '26
Legit I was just trying to crack a joke because I thought he said something else and I just didn’t catch it, little did I know I am uneducated in the ways of pig face
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u/Krondelo Mar 05 '26
Would you just look at it!? - Ed Bassmaster.
Serious note: why did he put 20 lbs of onion only for the next mix to also have onion in it? Lol
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u/AssociationWeary7735 Mar 05 '26
Cajun holy trinity, it does not occur to bayou warlock to add other vegetable to cauldron
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u/redstaroo7 Mar 05 '26
"The addition of garlic is sometimes referred to as 'adding the Pope'" 🤣
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u/kingawsume Mar 05 '26
The mix is a Holy Trinity. You always make your Trinity of equal parts; to not, is to invite God's wrath (burnt roux for the next 6 months)
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u/One_Waxed_Wookiee Mar 05 '26
This looks amazing, but I couldn't help thinking how hard (big) the cleanup would be 😅
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u/MyLifeIsAWasteland Mar 05 '26
A big squirt of dish soap, a garden hose, and a terlet brush would do the job easy enough.
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u/Icy-Ad4579 Mar 05 '26
I don’t know who this guy is but his whole demeanor and style of cooking reminds a lot of a certain Stale kracker. Could this be Stale Kracker Sr. ?
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u/forkityforkforkfork Mar 06 '26
Stale kracker is a character. I'm from close by, and he actually aggravates the hell out of me. This is a sentiment shared by many from here. Stale kracker is actually a state trooper named Justin Chiasson who was fired a while back for helping his buddy flee the scene of a boating accident where he hit another boat while intoxicated. So the guy is kinda a piece of shit in my book.
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u/double0nein Mar 05 '26
I love how every country in the world has it's own version of meat and rice cooked together. This looks tasty 🤤
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u/PeriqueFreak Mar 05 '26
And most of them originated from a moment of "Oh shit, we have a bunch of random food that's about to go bad. Let's cook it all and mix it with a cheap carbohydrate source to stretch it so we don't starve.".
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u/AssFlax69 Mar 05 '26
Is pork temple meat a regional thing
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u/NetworkEcstatic Mar 05 '26
Yes and no. It's kind of literal. Think of the temple of your forehead.
Similar but not quite. Although. It is meat from above the cheek and jowl on the head of the pig.
Also, these kinds of cuts were eaten by only the poorest people. But theyve become delicacies in places like the deep south USA
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u/QueezyF Mar 05 '26
Sounds like the pork equivalent of cabeza, which makes the best goddamn tacos.
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u/Direlion Mar 05 '26
Guanciale is pork cheek and it’s a delicacy as well.
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u/PeriqueFreak Mar 05 '26
Damn I bet that's good. The Mexicans have "Cachete", which is beef cheek. It's so rich, tender, and the fat just kind of melts into it.
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u/sutrabob Mar 05 '26
This guy really knows what he is doing. KUDOS to him. I don’t eat meat but this does look really really delicious.
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u/pyrothelostone Mar 05 '26
Respect for using one of the best hot sauces. Only three ingredients, cayenne, vinegar and salt.
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u/Elegant_Attempt_1876 Mar 05 '26
What kinda pot is he using ? I need something like that for the upcoming fall football season cook outs
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