Make This Amazing Jambalaya Pasta Tonight!

Pasta .

Let's go .

What I'm gonna do is I'm gonna go ahead , I've already washed and cleaned my chicken .

You know what I mean ?

Uh You only need like a pound , pound and a half , right ?

You know what I mean ?

I can do it two ways .

I'm gonna do it one way for you .

I'm gonna go ahead and take my knife and I'm gonna go ahead and just cut it down like this just really through the middle .

Don't have to be all that , you know , perfect or fancy .

See that I gotta have there , you know , the probably the best way or you can just take it , you know what I mean ?

Uh We could just start making some cuts , you know , like this , most of your pieces , you want them to be like the same size reason being .

So when they were ready , they are all ready as always .

And then even if you knew the full ingredient list will be down in the description box below , right ?

So look , I went ahead and cleaned up everything .

If you guys look , I'm big on this , you guys gotta pay attention to this .

Look , I wash and clean as I go .

That's the way we wanna do it .

You can see I got my board right here .

I do my chicken on .

I've already washed , letting that dry now back over here .

Now , we wanna go ahead and just do a little seasoning , right .

So I'm gonna go ahead and just give me a couple of pinches .

If I start sneezing , forgive me .

You know how they say , if you ain't sneezing , you ain't seasoning .

This is true and this right here is good .

Just that Creole kick folks .

This is what we doing .

I went ahead and got myself like a little medium flame , right .

I already got my pan nice and warm .

Look , I'm gonna go ahead and add some olive oil in here .

You know what I mean ?

Just to get it going .

This is an infused olive oil , by the way , you guys can use regular , if you don't have the olive oil , you know , cooking oil works just fine vegetable or canola .

Now this has already been soaking .

This chicken is starting to absorb the flavor .

You know what I'm gonna do is I'm gonna flip these , get these over on this side , you know , start cooking this down .

Once I got everything cooked , then we're gonna go ahead and just take these out right .

Then we're gonna go ahead and start doing our shrimp .

You know , this is real easy .

You guys , you're looking for something to make , especially on the weekday .

You know what I mean ?

Uh , you just want to get something out , turn something out .

That's good too .

Uh , you got , you might wanna check this out and don't forget that pasta is inexpensive and it's very , very filling .

Ok .

So once your chicken is done , you know what I mean ?

Uh , you guys get a chance to see the bite sizes that I had done , right ?

You can cut them down even smaller than this .

They'll be ready even faster .

So now I'm just gonna go ahead and add everything in here , juices and all , a lot of times what I do is I peel these , you know , the tails , these already been , you know , deveined and all of that , right ?

I can do this and just leave them like that .

It's up to you guys how you wanna do it , but I like to have some have a handle on there and because I don't make a whole lot of videos doing that .

I'm gonna go ahead and do it like this .

I probably should have put some of this creole kick on here already , you know what I mean ?

And uh just work with it , you know , before because one thing about shrimp , you know what I mean ?

It's really , really absorbing and fleshy , right ?

OK .

So what I'm gonna do is just add just a little bit more , you know , olive oil , right ?

Bring that up .

This is nice and hot .

You guys might not be able to see it , but that's fine in there right now .

You know , we got a lot of that chicken , that Creole , you know , seasoning it down in there .

You can see it on the side over here , but we gonna get all of that up and it's some down there .

I can hear it popping .

So I know it's ready .

Right .

So now we're gonna get this going .

Remember this is shrimp .

You don't wanna overcook it .

You don't want that rubbery , you know , taste , you wanna be able to bite it and melt in his mouth , in your mouth , you know .

So that's what we're looking for right now .

So I could just look at the shrimp and tell you see how immediately when you put in there and start getting some heat , it contracts and starts to turn into a ball .

Ok ?

So while we doing that , we're gonna multitask and I'm gonna go ahead and break out my , that's up to you how you guys wanna do it right ?

I'm gonna go ahead and cut these off like this .

I'm gonna see you can introduce them , you know , like this , which is fine .

Just make sure you cut them the same thickness .

Let's look at your shrimp .

Oh It smells good .

I can feel the texture , you know , through my tongues , you know .

So now I'm gonna take these , if you guys take a look right over here , turn this fire off for one second , I'm gonna take this , I got it .

It's got the chicken and the juice and all of that .

We're gonna put it in here just like this folks and these right here is ready .

So now look , I put a little bit of more olive oil in there just to get everything , you know , going .

Now , we're just gonna go ahead and add this .

Let's do it this way , folks .

So I don't take all day now , I'll just move this around a little , a little olive oil , get on there , get everything nice and hot and let some of this in Dewey release some of its flavors in here too .

You know what I mean ?

And then we'll put a nice little , some of these , I have a little color on them and I mean , mostly want to leave some of this inside of this pant .

You know what I mean ?

We're looking to put a little uh in here .

That's what I mean .

When you wanna put a little , little flavor , a little color in there .

If you can see that right there , you see that right there .

That's what you wanna have right ?

Then if you guys take a look , it left a lot of , you know , color down there and that olive oil and them oils , that's all from that end , Dewey , right ?

So I'm not gonna pour none of that out .

I'm gonna go ahead and use my tones .

Give it a little because we wanna leave that inside of there .

So I'm just gonna add it right here .

Let me get all of this out and you know what we're gonna do next , folks .

We always start with what the onions .

Look at the color .

You see that right there .

The F is starting to take over all of the olive oil and all of the , the juices and oil from the , and everything is just right .

Right .

So what we're doing is we're building layers of flavor , right ?

So now we're going with our onions .

Always get my onions a head start , you know what I mean ?

Uh Most people when they do them , they like to do them and get them all .

How can I say it ?

They like to just put them all in there together .

That's just not me .

This is what I like .

Now , since I put that in there and the , you know , the onions is obviously on the white color , right ?

Look at that right there .

You see that flavor , but we gonna sweat this down too .

The yellow bell peppers and now the green bell peppers .

OK ?

So look , now I'm getting ready to go ahead and you know , put a smile on my face , right .

So I'm gonna go ahead and load up my garlic press .

Let me get all of these in here .

I got one nice big cloth .

Get it right here .

I hope you guys can see it .

Look , look at that right there .

Oh yeah , fresh minced garlic .

Yeah .

Gets fragrant right off of the back .

Now I'm gonna go ahead and just start adding my tomatoes .

You know what I mean ?

Just get a little bit of this flavor and let everything marinate , you know , and marry together .

Look at that right there , folks .

Yeah .

Now I already made my pasta .

You guys make it , you know , you wanna do it , follow the instructions on the whatever brand that you bought , you wanna do it , that's already done .

It's behind me on the stove .

It's been done .

I probably should have said that from the very , very beginning .

I wanna go ahead and add everything but my shrimp , right ?

No worries .

You know what I mean ?

Uh we just wanna get it in here .

It's ok .

I know some of you guys looking at me working with my hands .

Uh I suggest you do it also .

Look , it makes it just a little bit more on the personal side and guess what folks , I'm gonna pour a little bit of that in there , you know , I mean , oh , don't look at that shrimp trying to jump in .

No , sir .

I'm gonna put about eight ounces of my tomato sauce in here , right ?

So I'm gonna just go ahead and add it .

It's about this a half a can for me , you know .

So we'll just add that .

I'm gonna come with my chili flakes you guys can use uh Cayenne too .

If you don't have chili flakes , I'm gonna add the rest of my seasoning , but don't forget we're doing Jumba line .

Right .

So this Creole seasoning right here .

Is it right here ?

Now , we're trying to just go ahead and let you marry .

You know what I mean ?

Look at this right here and we wanna heat it all up .

I just don't wanna have a high concentrate , you know , of the season and all on one side .

I like to get it in here then I'm gonna add it on , you know , to the next but you see that right there , that's what you want folks .

Alright .

So as I let this heat up or whatever , you know what I mean ?

Uh that's what we want .

I'm just making a little room so I can get my little so I can get a little , a little bit of a bath , right ?

So we'll let that sit there and let that heat up and start putting this flavor on there .

Everybody bringing something to the party , right ?

So you know , we gotta , you know , speaking of bringing something to the party , you know , if you've been following me for a minute , you know , we gotta have this I haven't even taken a taste yet .

My mouth is already watering , you know why ?

Because I know what we're working with because guess what , I built it folks .

You see that right there .

That's what you wanna see it starting to heat up .

Right .

And I'm just gonna go ahead and just give it two pinches that salt and that's coach salt , by the way , you know what I mean ?

Now , I'm gonna go ahead and just work this back , you know , work this around and any time I get ready , we should be really a now , I probably need to go ahead and get my , you know , my silicone spatula , but now we're gonna go ahead and just add our broth .

You know what I mean ?

Uh Look at this right here .

Then we gonna cook this down too , right ?

That bay leaf .

Look was looking for this right here .

Now , I wanna bring this up to a simmer but you guys got the gist of it .

This is what we wanna do .

You know what I mean ?

So I'm gonna leave it alone .

I'm gonna let that fire , do its thing .

I'm gonna wash some of these dishes and we to get ready .

It needs nothing else .

When I tell you it's ready , it's ready .

You want one of the better tasting uh Jumbo .

Hey , it's gonna be the best because you made it at home too .

So look , I'm gonna go ahead and just add my shrimp .

I'm gonna let you stay in here for about two or three minutes .

No 1 to 2 minutes , to be honest with you because we wanted to , you know , just ready to heat up .

We don't wanna do no real cooking , you know , because we got the texture the way we want it .

But if you look at this right here , look at that one .

Now , any of y'all wanna come on here and pick up a bowl .

You know , you just let me know a BS kitchen is open .

It's been right at two minutes .

I know this is ready to go .

I know them shrimp is nice and hot .

Everything is , hey , y'all feel like I'm over talking now .

We're getting ready to go ahead and add this fettuccini .

You know , here .

Now , look , when I went to the store , I check this out .

They only had like gluten free or something like that .

You know what it's pasta folks , you gotta do whatever you wanna do , you know , use whatever you wanna use , you know .

So for me , I'm just gonna add it and just , you know , get it going like this and I'm gonna cook it in here too a little bit at a time because you want to get it all coated .

You don't wanna have too much noodle , you know what I mean ?

Too much pasta .

It's gonna come out great right by you putting in a little bit at a time that helps you .

You know what I mean ?

Because you don't wanna , like I said , you don't want too much pasta , just gonna go ahead and put something in here and I want you guys to just notice this .

Look , I'm just picking it right off at the top .

This is what I like right here .

You can see shrimp on top and dewey .

I see chicken .

You know , I can see the pasta .

I can even see the , you know , the parsley , everything .

Look .

This is a nice mixture .

I'm gonna go ahead and just add one more thing like that or top .

Why ?

Because check it out folks , I'm greedy .

I'm gonna go like this .

I'm gonna hold up .

Get some man Dewey .

Let's do it like this .

You know what I mean ?

Let's get some chicken .

No , we're gonna go and Dey got pasta and chicken cheers y'all .

Some of y'all gonna get mad because I didn't go ahead and take the tails off .

I might have been a little bit on the lazy side when you watch all my other videos , you probably trying to figure out why he need more on this one .

But I feel like when I make something and it's this good , you won't mind taking the handle off .

Hm .

I don't know if you could tell but look , I have knocked off a little bit more , you know , with everybody telling me , hey , just wrap it up folks .

Hey , so I'm gonna go ahead and wrap it up .

Look , I wanna give you guys one thing .

Uh What I did right now .

Let me get off camera .

Let me just grab this for you .

I saved myself some pasta water which I should have said from the very beginning , right ?

So let's just say you put too much pasta in there and it absorbs everything and you need to loosen it up a little bit .

Always save yourself like a half a cup .

I got it .

This is extreme .

You know what I mean ?

I just filled up my little Pyrex or whatever , but you can always add that on .

Look , it helps out that stuff .

A water helps everything adhere , you know , to your pasta noodles and all of that .

Hey , super simple .

That's a pro tip .

Save that .

And uh let's move forward .

Now , listen , if you're new to my channel , let me just take this time to say , hey , thank you for watching this video .

Don't forget to like smash that subscribe button and tell everybody out here .

Listen , there's a channel out here that's simplifying these recipes and taking the mystery out of cooking .

And with that being said , I know I really didn't give a whole lot of like how this is .

All I can tell you is , is fire and I'm out peace .