Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network

Food Network・2 minutes read

Kenneth Temple teaches how to make Cajun Jambalaya with creole seasoning, emphasizing the importance of separate cutting boards for meat, detailed seasoning, and the holy trinity of Cajun Creole cuisine for flavor enhancement. Follow instructions to make the flavorful dish using fresh, locally sourced ingredients and layering flavors with creole seasoning, garlic, bay leaf, and more for an authentic Cajun jambalaya.

Insights

  • Separate cutting boards for smoked sausage and raw chicken are crucial to prevent cross-contamination in Cajun Creole cooking, ensuring food safety and hygiene.
  • Layering flavors through ingredients like creole seasoning, garlic, bay leaf, thyme, and cayenne gradually in Cajun cuisine is essential to build complexity and depth in dishes like Jambalaya, showcasing the nuanced flavor profile of this culinary tradition.

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Recent questions

  • What are the key ingredients in Cajun Jambalaya?

    Spices, smoked sausage, chicken, and vegetables.

  • How should I prevent cross-contamination while cooking Cajun Jambalaya?

    Use separate cutting boards for meats.

  • What is the significance of the holy trinity in Cajun Creole cuisine?

    Enhances flavor in dishes.

  • How should I chop onions for Cajun Jambalaya?

    Keep the root on for an even dice.

  • Why is it essential to layer flavors in Cajun cuisine?

    Builds depth and complexity in dishes.

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Summary

00:00

"Kenneth Temple's Cajun Jambalaya Cooking Class"

  • Kenneth Temple introduces a Cajun Creole class focusing on preparing Cajun Jambalaya, a one-pot dish with creole seasoning, smoked sausage, chicken, and love.
  • The recipe starts with making creole spices from scratch, including kosher salt, black pepper, garlic powder, onion powder, white pepper, cayenne, paprika, and cumin.
  • Emphasis is placed on maintaining separate cutting boards for smoked sausage and raw chicken to prevent cross-contamination.
  • Instructions detail slicing 24 ounces of beef smoked sausage into quarter-inch slices, with an option to halve them for stretching the meal.
  • Boneless chicken thighs are recommended for the dish, cut into one-inch pieces for enhanced flavor.
  • Taso, a smoked pork, is suggested as an additional meat option, along with shrimp, crawfish, or lobster to be added towards the end of cooking.
  • Chicken is seasoned with canola oil and creole seasoning before being fried in a preheated pot to create a flavorful base.
  • Smoked sausage is then added to the pot and cooked until browned, infusing flavors into the dish.
  • The importance of the holy trinity in Cajun Creole cuisine, consisting of onions, celery, and bell pepper, is highlighted for flavor enhancement.
  • Detailed instructions are provided for chopping bell peppers, celery, and onions, emphasizing the significance of these ingredients in authentic Cajun Creole cooking.

16:50

Mastering Cajun Jambalaya: Tips and Techniques

  • Always keep the root on while chopping onions to ensure an even dice; follow the natural lines on the onion for guidance.
  • Fresh, locally sourced ingredients are essential for flavor in dishes like Cajun jambalaya.
  • After chopping, reheat the pot to medium heat and add onions, celery, and bell pepper to release moisture and flavor.
  • Use the oil left in the pot to cook the vegetables, adding a pinch of salt to help them sweat faster.
  • Layer flavors in Cajun cuisine by adding creole seasoning, garlic, bay leaf, dry thyme, and cayenne gradually to build depth.
  • Incorporate parboiled rice, tomato paste, Worcestershire sauce, chicken, sausage, and low-sodium chicken stock, then simmer for 30 minutes before adding green onions and garnishing with more for a flavorful jambalaya.
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