A whole new Bob's Kitchen.....

[thoreau]

well - I've been fretting, creating/deleting/creating again, angsting and then deleting - - and well I finally have a new look and feel for my "Bob's Kitchen" episodes on YouTube - and I am very happy to present my latest episode. I've been learning video editing in Adobe Premiere (from a book for work stuff) and figured - why not put it to use on my cooking videos. Today's recipe is a Slow Cooker Jumbalaya. I realize that slow cooker cooking isn't exactly ground breaking - but - now that I have some new ideas - and ways to use video upon video - I'll try it next with a more complicated recipe. I have figured out how to do video next to stills and video next to video - so i don't have to try and narrate what I'm doing as I go. The biggest improvement - is an original composed "Bobs Kitchen Theme" - composed by my co-worker Kentaro Fischer who runs a digital music composition contest online and showcases his own compositions at his website, Sonicade.com. It gives Bob's Kitchen a little more polish - and I had a lot of fun designing the "opening credits" - Kentaro is just the best for doing that for me. and here - without further ado, the new Bob's Kitchen:

SUPER EASY SLOW COOKER JUMBALAYA

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails

DIRECTIONS
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time. Serve over dirty rice steaming hot.

Comments

[ctgstr8.livejournal.com]

Would you estimate this recipe to be 6 servings? It sounds very tasty. Kentaro's music is excellent.

[low-fat-muffin.livejournal.com]

it served at least 8 actually - there were five large servings last night - and there is about 3 more servings in the fridge..

[bukephalus.livejournal.com]

Love it! Love the recipe, love the show, really love the goatee, love the titles and music!

Premiere is great, isn't it? The only gripe I have are the output options. Where are all the MPEG options, pleeez!?

Thanks for giving us another great episode.

[low-fat-muffin.livejournal.com]

I had a great time (albeit several thrown away versions) building the opening credits - and playing with stuff - now I need to work up the meat of the entries with some fun camera stuff - now that I'm more familiar of how to size video - it'd be fun to do some video inside video shots and do some other topics. :) I'm glad you liked it sweetie!

[grizzlyzone.livejournal.com]

1. Chef Dan Eaton on News 14 Carolina does an interesting little segment called "Cooking at Home" that you may want to take a look at.
2. I noticed that you called out for low-sodium chicken broth. But, when you made the dish, you said that you were using salt as one of your seasonings. With the Zatarain's rice, the Cajun seasoning, the andouille sausage and the canned tomatoes, that's still an awful lot of sodium. I think I'd use a plain brown rice, cooked without salt, and cooked with some dried, diced ancho pepper as a way to bring the sodium down.
3. If you are going to use shrimp, I'd used some uncooked shrimp. Using cooked shrimp and cooking them a second time would make them rather tough, IMHO. I believe I've seen raw cocktail shrimp in the freezer case. I think I'd use them, as they're cheaper than larger shrimp. I just have to make sure they're uncooked.

I'm looking forward to seeing your slant on the dirty rice, because I've never seen how one makes it.

[low-fat-muffin.livejournal.com]

http://www.cdkitchen.com/recipes/recs/1002/Bayou-Dirty-Rice108652.shtml is a great dirty rice recipe. It's made by cooking the rice in liquid that includes the scrapings from a pan that you've cooked bacon or liver or beef in. So when you scrape all the lovely flavorful 'stuff' off the bottom of the pan - it dirties it all up - and colours the rice. :) it's yummy stuff - but not for someone on a diet really.

The Zatarans rice is actually pretty low sodium for a rice boxed product - - and when i say salt and pepper - in a 12 person serving i probably put 1/2 tablespoon of salt. so it wasn't all that bad.

I'll look up your TV chef... I learn something new every single time I do this - and it can only get better.

[grizzlyzone.livejournal.com]

Thanks for the link to the dirty rice recipe. I had been thinking that there should be some chicken livers in it. The dirty rice that I've had within the past few years had ground beef in it, which didn't jibe with my recollections.

I'm going to disagree with you on the sodium content of the Zatarin's Dirty Rice. A ¼-cup serving is going to have 465 mg. (20%) of your daily sodium intake right there, and we haven't even started considering the other ingredients.

(I only draw your attention to this because I know that you're very health conscious. This link for a Cajun Seasoning should be an real eye-opener. It calls for over a lb.-and-a-half of salt!)

The "Cooking at Home" segments are interesting. Not only for their (local cable channel) production values, but for their subtle "campiness" that cries out for parody.

(Oh, and just so you know, the other night, I made some black beans and rice from a box mix and added sliced smoked sausage. I'm so not a good role model.)

[bootglove.livejournal.com]

Looks yummy!!! & I am allergic to shellfish, so my version would also eliminate the shrimp like you did in the video :-)

[ruralrob.livejournal.com]

I will be making this. Thanksks, muffinman.