00:00I remember growing up that they always
00:01took a few shrimp here or there.
00:06Hello?
00:07Hi, I'm Rissa.
00:08This is my kitchen sink.
00:09Today I will be making jambalaya.
00:11Fun fact, this is the first dish my mom taught me
00:13how to make when I was going to college.
00:15If this is your first time here, subscribe below.
00:18I got all my ingredients from Whole Foods,
00:20and I spent around 50 bucks.
00:22My mom gave me this recipe.
00:24I think she might have found it on thefoodnetwork.com
00:26or some online site, and she's amended it.
00:29And I mended it, and it is what it is,
00:31which is very meat-heavy, I will say, and very spicy.
00:36First thing I do is I chop my veggies.
00:37Of course, I have the Holy Trinity, celery, onion,
00:40and green pepper.
00:41It goes in any kitchen dish you make.
00:43Also, I'm not very good at the onion chopping.
00:44I've watched many tutorials on YouTube.
00:46I always cry.
00:47It always looks really messy.
00:49When I'm by myself, I actually either wear my glasses
00:52or my swim goggles to chop onions, but it's not cute,
00:56so it's not being done here.
00:57Going to college, I was, like, really worried about food.
01:00I knew food halls were the worst thing in the world,
01:02and so I asked my mom, what are some procedures I can make
01:06that will, like, last a long time?
01:08Whatever recipe I do, I double it.
01:11I'm a person who can eat the same meal for a week straight,
01:13and it's fine.
01:14I feel like, oh, it's been there for two or three days.
01:16It's old. It's bad. I'm like, no.
01:18Expiration dates are just a suggestion.
01:20I used to be in comments, like, no,
01:22they definitely aren't a suggestion.
01:28So I don't eat celery in any other capacity.
01:31You know, a lot of girls have it with, like,
01:32their peanut butter or, you know,
01:34as a kid with ants on a log.
01:36I only like it in, like, a stew form with lots of seasoning
01:40where I can't taste it at all,
01:41but it gives it a good texture.
01:44Isn't this so loud, the chopping?
01:46A little faster for you guys.
01:51The veggies are done.
01:52We flip it over, and we have our meat board.
01:58So I love the smell of sausages.
02:00You can smell all of the seasoning in here.
02:02Delicious.
02:03This is what it looks like on the inside.
02:05It's, like, see the pepper.
02:06Like, here's some paprika,
02:07which gives, like, the beautiful coloring.
02:09It might make your food a little salty,
02:11but when you eat it, it's like you're living.
02:12I get a lot of my inspiration really from my mom.
02:14She is the one who taught me how to taste things,
02:16taught me to, like, to experiment with my cooking.
02:19She's, like, my number one, like, cooking role model.
02:21More than that.
02:22Model for life.
02:22Here's some raw chicken.
02:23Looks kind of gross.
02:24I think the chairs are really underutilized in the kitchen.
02:27Really easy to break apart and clean.
02:30My cook smells very, like, fly-buttsy in my pants.
02:33Anything goes, basically.
02:34As long as it's, like, flavorful.
02:36I used to hate dry things, like, dry chicken.
02:39Ugh.
02:40Disgusting.
02:41I like using spices.
02:43It's cooking.
02:43It's not baking.
02:44So you can, like, mess up and easily remedy it.
02:47If it's, like, too much of everything,
02:48just add more of everything,
02:49and then hopefully cross your fingers and pray.
02:51Now I'm going to mix the meats together.
02:53I'm going to add in my seasoning.
02:55It's a bunch of different spices.
02:56On top is paprika.
02:57It's a big staple in Cajun cooking.
02:59But before I do, I'm going to go check my book
03:01because I don't want to put too much in there.
03:04This is my recipe book.
03:05It's just a small three-ring binder that my mom gave me.
03:09It has all of my favorite recipes in it.
03:11Two tablespoons.
03:13I'm going to add my chicken.
03:14I'm just going to kind of coat it.
03:17Next step is I'm going to peel, de-vein, and cut the shrimp.
03:21I like to make them a little smaller.
03:22I've got pretty big ones.
03:23I'm just going to cut them in half.
03:25More like normal shrimp.
03:30Now that has been seasoned.
03:31I'm going to rinse off this hand.
03:34And then I'm going to pop over and get cooking.
03:37Come along.
03:40Never have too many onions.
03:41I'm going above the suggested amount.
03:43That's all it is, a suggestion.
03:45You've chopped.
03:46You've diced.
03:47You've prepped your heart out.
03:48This is do or die time.
03:50I always believe that if someone asks you for seconds or if they get seconds,
03:54it means you've won.
03:56Or they're like very hungry.
03:57But mostly you've won.
03:58I knew that this dish was fire.
04:00It was when my boyfriend asked me to make it for him.
04:02And this is a man who only eats his mother's cooking.
04:05The moment he asked for my jambalaya, I knew it was a hit.
04:08I knew it.
04:10My bay leaves, which are essential.
04:14After adding my rice, I'm going to add in some broth.
04:22Value size.
04:25It's been around 12 minutes.
04:26Now I'm going to add in my meat.
04:29It looks like the pot was just big enough.
04:30Any more, we would have been in trouble.
04:33My biggest kitchen splurge.
04:34I'm really into buying things that will last me a lifetime.
04:37Like my cast iron skillets.
04:39They're my most purchased item.
04:40I figure if I love them, they'll love me.
04:43And we're like a good partner.
04:44Love you girls.
04:46So, what I'm cooking.
04:47Most of what I'm doing is making up dance routines.
04:50And you know, adding a little booty bomb to it while stirring.
04:58So much food, guys.
05:00Last step, I'm going to take the rest of my seasoning
05:02and kind of just sprinkle it in there.
05:05Before I go on.
05:08You can see the shrimp.
05:09You can see the chicken, the sausage.
05:11A little bit in every bite.
05:13And voila.
05:14Now we will eat.
05:20Mm-mm.
05:21Good.
05:21I love making jambalaya for so many reasons.
05:23I think because it's a pretty easy dish to make.
05:25And also, it really reminds me of home.
05:27Southern hospitality is a real thing.
05:29And it really doesn't matter like what you cook.
05:31As long as you put love into it,
05:33it's what makes it taste good.
05:34Maybe it's something that we're taught in the South.
05:35It's how you like to show people that you care.
05:37Thanks, Mom, for that.
05:39So good.
05:45Thanks for watching My Kitchen Sink.
05:46To subscribe, click here.
05:48For more videos, click here.
05:49And for the full recipe, it's below.
05:51For more videos, click here.
05:51Let's go.
05:51But see you guys inside the cushion.
