Cajun Jambalaya 

You are always welcome to come down here to cook, hang out or drink a couple beers with us! Gotta keep them Cajun values there ain’t a lot of us! Gotta keep that tradition alive

@@captaincobyscajuncooking6144 that made my heart feel good brother ill definitely make the trip to Lafayette

Well thank you Ashley we try! Not always successful but we try! Thank you for watching!

My pleasure @tobyprimeaux5263. I wish it was on better circumstances!!

I know! I’m just hard headed sometimes! lol thank you for watching @redsvette

Hey josh! It simplifies everything!! So much easier and If you want a meatier jambalaya use 20 pounds of meat to 4 1/2 pounds of minute rice!!

Could this recipe be cooked in a 10 gallon? Or would I have to get a 15 gallon? Thank you for sharing the information!!

We will be making some pretty soon! All I have left is XXL and XXXL what size do you wear?

Mustard and Captain Coby’s Cajun Seasoning! Is all you need! I do let it sit for at least 12 hours! Thanks for watching Beach Girl! If you cook it let me know how it turns out!!

Thank you ghost!

I’m trying sister!!

That is a 20 gallon pot! @wes6374 I buy all of my equipment at Gary Matte Hardware! Check um out!! Thanks for watching brother!

I haven’t tried it but someone sent me a comment on them and he said he loves them?? Not sure if that helps! But may be worth a try!

That’s a 15 gallon pot! I buy all my cooking equipment at Gary Matte hardware in Rayne Louisiana About 20 miles west of Lafayette! On I-10 infact Gary Matte is on the service road you can see it on the highway! Be careful when you go you going to want to buy everything! Tell Hal Captain Coby sent you she may give you a discount!! Thanks for watching

@@captaincobyscajuncooking6144 I'll call Gary Matte in the morning. If he has what I want then I'll be coming to get one on Thursday or Friday

@@captaincobyscajuncooking6144 Thanks Captain. I drove from Houston to Rayne La (in the rain) this past saturday and got my setup. Its damn near in Lafayette so I hit Dons and Best Stop for some Boudin. Thanks again.

Bobby that is a 15gallon pot! Infact I’m headed to Colorado and cooking a Jambalaya for about 300 people I had to bring the 25 gallon pot!! Thanks for watching brother!

Anthony that is a 20 Gallon pot!

I do sometimes! But not always! That’s what they wanted!! What do you use in your jambalaya??

It’s a 20 gallon pot!! John! And you can make a lot of jambalaya with that pot!!

I marinate it in mustard and Italian dressing!!

And Captain Coby’s Cajun Seasoning of course

20 gallon! Crackling pot is what I call it! But people call it a jambalaya pot or an oversized ditch oven!!

Dutch oven

lol @brettbrignac7591 I feel your pain!! Im trying to get Captain Coby’s Cajun Seasoning in Rouses!!

Lol @frogfoot198 I’ve tried regular rice never consistent parboiled rice you still have to turn it over! Minute rice is the easiest and most consistent especially cooking for 100 people! Try it and thank me later!!

Yes sir minute rice!! And it comes out perfect every time! I’m extremely interested in that triple clad stainless pot! We use our cast iron for everything even tomato based dishes but always take it out after cooking because of the metal taste!! I’d have to keep the stainless pot at home! You know the other crews never take care of the pots like you or your crews does!!

@@captaincobyscajuncooking6144 For sure ! I bought a TRAMONTINA pot made in Brazil. I don't remember the price, but it was reasonable. The ones made in China are cheaper, but they are made in CHINA, so there's that. ALL-CLAD is American made but at least double the price of TRAMONTINA, but not double the quality. Be careful though, because now some TRAMONTINA pots are being made in China also. If you don't mind mortgaging the farm, I would imagine the 5-ply copper core would be awesome and probably thicker. But I like the 3-ply aluminum core so much that I don't regret buying it instead. They also have a solid bottom, without that aggravating bottom plate. Since it's all one piece, there are no cold spaces or conductivity issues. The heat transfers to, and cooks all around the sides also.

@@captaincobyscajuncooking6144 I learned how to be a good cook while on the Houma fire dept. and from my grandma who was an awesome cook...( isn't everybody's grandma ?) But check this out the next time you are feeling creative, and want to cook something totally different...I never heard of it other than when my grandma cooked it, but she cooked what she called a "potato jahm". Come to find out, in later years, my dad told me that "potato" meant sweet potato, and jahm meant jambalaya, and she used ground pork that she ground herself. AHHHHHH... an awakening! At that exact moment, I cracked open her secret ingredient safe ! So, I'm thinking, OK, I GOT THIS, even if I don't know her exact recipe ! Not sure, but I THINK she also used some of that nasty looking pulverized chicken liver (about 1/4 pound or more if you like the taste of liver, or just leave it out if not). Anyway, I put a pound of chopped sweet potato in a food processor to make the chopped sweet potato really small. Go about browning the trinity as usual, then after it's browned to your liking, add one pound of store bought ground pork to that and brown it. then add the sweet potato to that mix and simmer everything for about 10-15 minutes before adding the liquid ...AND THEN A LITTLE RAW BELL PEPPERS, parsley, and green onion. I use the standard 2 to1 liquid-rice ratio. In my case, for a pound of sweet potato, and a pound of ground pork, I use a regular 15 ounce food can to measure both the rice and chicken broth. That was the first dish during family gatherings that everybody went to. We went nuts for it. I have absolutely no idea where she got that recipe, or if she came up with it on her own, because I had never heard about any such dish, but it was awesome. When I had to evacuate from Houma to Lafayette for Ida, I cooked it for my family there. My sister's FIL ate on it twice a day for DAYS. He could not get enough, and said it was the best thing he ever ate, even though he never heard of it before either. My BIL wouldn't even touch it because of the liver, but his dad would kill for it....go figure...LOL !

Well meaux! That’s what my videos are all about! I love new recipes that I haven’t tried especially from fireman! Not sure where you are living these days but I would love to cook that sweet potato jambalaya with you! Sounds delicious!!!

@@captaincobyscajuncooking6144 I would also when this COVID thing blows over. I still live near Houma and Thibodaux.

I marinate it in mustard and a little bit of Italian dressing a good 12 hour marinate should be sufficient

@@captaincobyscajuncooking6144 Will do, thank you so much, Capt Coby!

Anytime Ms Orona!! Keep cooking!!

Thank you Tito and ima definitely try it out!! Thanks for watching!!

Sorry @tammieRose-cc1yu I’m working on going back and doing a list of ingredients hopefully that will help!

@@captaincobyscajuncooking6144 thank you so much because it looks great! I have a 150 people to cook jambalaya for on Friday, so I need it! lol

Here’s what you gonna need@TammieRose-cc1yu for 150 people 4 -10lbs Boston butt cut in cubes at least 24hours in advance marinate in mustard and Captain Coby seasoning Season to your taste 8 packs Rabideauxs smoked sausage 5 packs Tasso 4 lbs already cut onions and bell pepper you can get frozen 1 medium jar minced garlic 3 box’s minute rice 3 gallons water 1 1/2 gallon chicken broth 3 small bottles of browning sauce for color add after meat and onions are brown Follow video and you’ll have a phenomenal jambalaya for 150 people

@@captaincobyscajuncooking6144 that is so sweet of you! thank you so much 😊

My pleasure! Please let me know how it turns out!

Matt you gotta try it bro!! It’s a game changer! Just don’t use the extra virgin it’s gonna make everything taste like coconut

@@captaincobyscajuncooking6144 I just got my first jambalaya pot in. I’ll have to try it out!