Dicing Vegetables for Jambalaya

Video Transcript

Hi! This is Dave for expertvillage.com. We’re making jambalaya today. I like to get everything done ahead of time, so I can put every layer everything in the pan one at a time as I go. I simply like to do it concurrently; we have already done the meat. So, we have done the ham and the sausage: those are all ready go to. Next, we are going to be doing celery, bell pepper and onion, again the trinity, and then the green onions will go in later. So let’s start out with a couple of celery stalks, this is going to be about 10 cups but again this is for a 100 people. I usually like to split the celery length wise, so again I get about a medium dice, just cut them across and again for this amount of people, you probably have about 10 cups but let me show the bell pepper, this one I would like to split first, and we’ll take out the insides like this, and back in your pan, and we will be washing these shortly, but again I would like to go through the length wise from the inside out. It seems to be able to give you a better retraction on your knife, so you do not get cut. So you cut it in this direction, and then you got it ready again, to make into a small pieces again, medium dice, show you that one again… then will show you the onion. These are just yellow onions, you can use sweet onions if you would like, but I don’t find it necessary, since the whole dish will have plenty of flavors in it. I would like to cut the onion down to size like this, and whatever size dice you like, and I again like the medium dice, so lets go across like this and again may be this way, once or twice and then you can then dice to whatever slice you would like here. So, then here you have the trinity.

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