Chef Ethan Powell and Tobias Hogan of EaT: An Oyster Bar made our mouths water with their recipe for Chicken Jambalaya.
>> we’re now in the kitchen, we have had our ice cream and are going to be enjoying chicken jambalaya.be i always say jambalaya. >> it used to be — >> that was a couple hundred years ago when the spanishs actually controlled new orleans. this is where jambalaya came- from. >> traditional. great. >> we’re going to make chicken jambalaya today. let’s jump right in, shall we? >> we have taken a whole chicken that’s been quartered. i’ve seered that, and we have taken some smoked sausage. a >> is the andouille sauce important. >> a smoked sausage butaus andouille is typical. >> we’re going to add half the onion. if you want to do that, bre. >> in here? >> yep. >> i’m standing back. >> i don’t want to die today. is that t good? >> give that a good stir. then next we’ll add the rest of our trinity, the green bell giv pepper and the celery. does that happen at this pace or. do we need to simmer