The BEST Jambalaya Recipe Ever!
In today's video I'm making a very easy and delicious new Orleans most famous dish Jambalaya. This is Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used shrimp and Andouille sausage), and full of bold, zesty, Cajun jambalaya flavors that everyone will love. Hope you enjoy it Don't forget to thumbs up and share.
10-15 Large shrimp
1 cup celery
1 cup green bell pepper
1 cup onion
Andouille sausage
1 teaspoon oregano
1 teaspoon basil 1
1 Tablespoon thyme
1 teaspoon garlic
1 teaspoon smoked paprika
1 tablespoon Cajun seasoning
1 tablespoon creole seasoning
2 Bay leaf
2 cups of jasmine rice
3 cups low sodium chicken broth
3 tablespoons tomato paste
1 tablespoon minced garlic
14 ounce diced tomato
2 tablespoons olive oil
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Kenneth Temple's Fried Fish Po' Boys | An Introduction to Cajun and Creole Cooking | Food Network
For maximum crispiness, Kenneth cooks his French fries twice before tossing them in Cajun seasoning to serve with his Fried Fish Po' Boy!
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Fish Po’ Boys with Cajun French Fries
RECIPE COURTESY OF KENNETH TEMPLE
Level: Intermediate
Total: 35 min
Active: 25 min
Yield: 4 servings
Ingredients
Fried Fish Po’ Boys:
4 cups canola oil
Two 8- to 10-ounce skin-on firm white fish fillets, such as redfish, trout or catfish, pin bones removed (or four 4- to 6-ounce skinless fillets)
1/4 cup plus 1 teaspoon Creole seasoning
2 large eggs
1 1/2 cups milk
2 cups unbleached all-purpose flour
Two 5-ounce baguettes, halved lengthwise
1 cup mayonnaise
2 cups shredded iceberg lettuce (3 to 4 leaves)
1/2 cup dill pickle chips
2 medium beefsteak tomatoes, sliced 1/4 inch thick
Hot sauce, for serving
Cajun French Fries:
2 russet potatoes
2 tablespoons Creole seasoning
Creole Mayo:
1/4 cup mayonnaise
1 teaspoon Creole seasoning
1 teaspoon hot sauce
Directions
Preheat the oven to 200 degrees F. Heat the oil in a large, deep heavy-bottomed skillet or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets with paper towels.
For the fried fish po’ boys: If using skin-on fish fillets, remove the skin, then cut into 4 equal pieces. Season each side of the 4 fillets with 1 teaspoon Creole seasoning. Whisk together the eggs, milk and 2 teaspoons of the Creole seasoning in a large shallow bowl, baking dish or cake pan. Whisk together the flour and the remaining 1 tablespoon of the Creole seasoning in a second large shallow bowl, baking dish or cake pan.
Dip 2 fillets in the egg mixture and carefully shake off any excess. Dip the fillets in the flour mixture and shake off any excess. Fry the fillets, flipping halfway through, until golden brown, 3 to 4 minutes depending on the thickness of your fish. Transfer the fish to the second prepared baking sheet and keep warm in the oven until ready to serve. Bring the oil back to 350 degrees F, then repeat with the remaining 2 fillets.
For the Cajun French fries: Cut the potatoes into 1 1/2-inch sticks and transfer to a large bowl of cold water. Stir until the water is cloudy. Drain the potatoes, transfer to one of the prepared baking sheets, top with paper towels, press down to blot and let sit until the potatoes are dry, 1 to 2 minutes.
Working in batches, gently add some potatoes to the hot oil, carefully shaking the skillet if needed to make sure the potatoes are completely covered with the oil. Fry until pale golden, about 2 minutes. Transfer the fries with a spider to the same baking sheet. Bring the oil back to 350 degrees F between batches.
Increase the temperature of the oil to 400 degrees F. Working in batches, add the fries and cook until golden brown, about 3 minutes. Transfer to the same baking sheet, sprinkle the Creole seasoning over top and toss with tongs.
To assemble the po’ boys: Evenly spread 1/4 cup mayonnaise on each baguette half. Place 1 cup lettuce, 1/4 cup pickles, half of the tomatoes, 2 fried fish fillets and hot sauce on the bottom half. Add some fries if desired, then add the top half. Repeat with the remaining baguette, lettuce, pickles, tomatoes, fried fish fillets and hot sauce.
For the Creole mayo: Stir together the mayonnaise, Creole seasoning and hot sauce in a small bowl. Serve with the po’ boys and Cajun French fries.
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Kenneth Temple's Fried Fish Po' Boys | An Introduction to Cajun and Creole Cooking | Food Network
Loaded Creole Breakfast Skillet
Diced potatoes, smoked sausage, fluffy scrambled eggs, bell peppers, onions, cajun spices, and a creamy creole remoulade sauce come together in this flavorful breakfast skillet. This will be a breakfast and brunch go-to in your home, trust me! #breakfastskillet #breakfastrecipes #breakfastideas #creolefood #cajunfood #remouladesauce #cookingvideos
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How To Make THE BEST Loaded Country Breakfast Skillet | One Pan Skillet Hash
#breakfastpotatoes #breakfastskillet #easyrecipe
This one pan breakfast skillet makes for a perfect quick and easy breakfast and is fully loaded with bacon, sausage, onion, peppers, eggs and cooked in a cast iron skillet.
4 medium potatoes peeled and diced
6 slices of bacon
Smoked sausage
4 eggs
1 cup diced onions
1 cup diced green bell pepper
1 cup shredded cheddar cheese
*Scallion
2 tsp creole seasoning
1 tsp complete seasoning
2 tsp onion powder
1 tsp black pepper
1 tsp paprika
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