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Tahun

2019

Genre

Seafood, Fry

Sedang Diputar: Full / 0

Full

Now Playing

Cook Seafood Jambalaya like a Pro at Home!

SeafoodSeafoodFry

Tahun

2019

Durasi

13m

Ingredients https://cheflolaskitchen.com/seafood-... Transcript: hello everyone its Lola here again I welcome you all to my kitchen today I'm going to be showing you how to make jambalaya yes and we'll also we know what jambalaya is but today we are going seafood actually I know a lot of you know that jambalaya when you want to make it you usually use the sausage but today I'm not using sausages I feel like going seafood and my choice of seafood today is the scallops and the shrimps feel free to use any seafood you want to use it's all well and good so I'll show you how I make it so let's get started so the first thing I'm going to do is to clean up my scallops and to do that it's very easy all you have to do is to first remove any attached muzzle you find on the scallops this mussels come attached with the scallops when you buy them however with some scallops we are not going to find anyone maybe they've dropped off or something so wherever you find them just remove them and once you are done removing all the mussels you can now rinse the scallops if you so wish and one important thing you have to do is to dry them up make sure you dry them up with a paper towel or a clean kitchen towel so that there's no liquid lingering around the scallops in that way your seasoning can stick on them by the time we are ready to fry them return them back into the bowl then I'm going to be spicing them off actually this season you can put here varies depending on what you want but I just find it easy to put simple salt paprika and a little bit of chili flakes just for that heat you know so now I'm just going to get this mixed together next is my shrimp like I told you I'm going to be using shrimps as well and I will do the same thing I will just dry them up and I'll spice them and all houses in them okay so once everything is dried I'm just going to be returning it back to my bowl here we go okay so the next thing I'm going to do is just to also season this book and j

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