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Adding Garlic & Bay Leaves to Jambalaya

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Part of the video series: How to Make Jambalaya

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Summary: How and when to add garlic and bay leaves when making authentic Cajun jambalaya; learn more about making traditional Cajun food in this free cooking video.

Views: 1,785 | Tags: food, cooking, cajun, meal, jambalaya, cajun food

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About the Expert

David Postada David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. read more

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Video Transcript

Adding Garlic & Bay Leaves to Jambalaya

Hi! This is Dave for expertvillage.com. We’re building a jambalaya here. So, we have already got the first and second layers of flavor going. So, now we are going to add a third and fourth together actually. We are going to use a lot of garlic one of my favorite items in here. So, as you see, a lot of garlic here, there is probably almost a cup, and again this is for 100 people so do not panic, stir that in. Now this is already chopped garlic and packed in olive oil, so it already a kind of convenient thing, and you do not have to worry about it burning. So, that’s another good thing about this type. If you would like to peel your onion and chop it that is great too. Just need to watch it when it hits the bottom of the pan, the pan is very hot like it should be. So, anyway you way you want to add that garlic, and now you want to add all your spices that we put together a little bit earlier. So, all the bay leaves, the thyme and the oregano and the cayenne, add all that is in there. And this is one of the great layers of flavor here, stir it right in, make sure it gets through all the vegetables and the meat. It really gets stirred, because this is going to be great flavor right here, and as you see Cajuns and Creoles knew that instead of pouring everything just into the pot all at once, that they would create more flavors by doing it this way. So make sure that everything gets coated, nice garlic going now, all the flavors, all the spices, sausages and tasso ham, it’s exuding all of its flavors now.

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