Jamaican Jerk House (New Orleans) | Influencer Restaurant Review by Keith Lee

Full Transcript: Keith Lee’s Jamaican Jerk House Restaurant Review Video

Me and my family are in New Orleans, Louisiana, and we reached out to one of the biggest food creators here. We asked her specifically, “If you can only eat at one spot and you got 24 hours, which spot would you eat at in New Orleans?” The food in this bag is from Jamaican Jerk House.

If this is what Jamaican food tastes like in New Orleans, they better go take me a trip over to Jamaica ASAP. This is the spot she recommended. I got it. Let’s try it and rate it.

At 9:59, we spent seventy-nine dollars and seventy-five cents. My family said the customer service was great. That’s the first time they used that expression since we’ve been doing the food tours back in Louisiana.

But one of the main things, there’s a sign on the wall that says everything takes 30 minutes because they make it from scratch. And it took about 30 minutes to get this food. It seems like this is a family-owned spot that really makes everything and takes their time to make it from scratch.

It’s loud because we’re in the middle of a road, and there are cars on both sides. But that’s what they do in New Orleans, and I’m here for it.

I’mma show you everything I got, and we gonna try it. Rate it 1 to 10. Jerk chicken with potato salad and cocoa corn, salmon pasta, beef rib with macaroni and cabbage. This is crazy. It’s heavy. It is real heavy.

Season to big bag. Big bag. I’mma start with the salmon pasta first. It’s the pasta. The sauce is a little thin, but it’s seasoned well. And it’s spicy. Spicier than I thought it was gonna be, but in a good way. It tastes like the pasta sauce was homemade, which I really appreciate. 7.9 out of 10.

Starting simple, we go right to the big boy. I guess I don’t even know how or what I’m about to do with this. You have to pick it up and eat it. Pick it up. I don’t think I got the restaurant for that. Oh, my god. It’s hot, too, and it’s tender. It’s falling off the bone. That’s a no-go. I’ll be free. Mmm. You knew that, though. You knew that. The amount of spice and seasonings on this is insane.

This thing is coated from the rooter to the tooter in Jamaican jerk spice. Like a dry jerk, too. So it’s not like a spicy jerk, but it’s a lot of spices. Like, this is like a spice cabinet. It’s delicious.

That’s the rice. Seasoned real well. Cabbage, seasoned real well. Now, this is cabbage. I don’t know what we’ve been having since we’ve been here, but this is cabbage. You can see the seasoning.

Mac and cheese. That’s mac and cheese. Also, keep in mind, it’s Jamaican-style, so it’s usually a different noodle. Mac and cheese. What? What is that? What is that? I don’t know. Spaghetti noodles, cut up into real small pieces, and put a really good cheese sauce on top of it.

I never had it before, but I ain’t mad at it. It’s real different. This is different from anything I’ve ever had. This is like a cheesy spaghetti. Jesus. Am I giving this an 8? I guess I’m giving this an 8. Especially with… Hold on, let me see what the beef rib is like.

That’s how y’all make it down here? Yes, sir. Okay. That’s why y’all look like that. Big bag, that thing is seasoned all through. It’s still good. The combination together is a 9. Mac and cheese by itself is a little salty, so I wouldn’t just eat it by itself, but it’s not much salt on the beef rib because it’s more spices than it is salt. Together, they really complement each other.

This is the jerk chicken. It’s like a dry jerk chicken, but it’s intentional dry, not dry because it’s just dry. That’s why we got sauce. Yeah, I think it’s meant to be like a dry jerk. I’mma try it without the sauce first. Hmm. It’s got so much flavor on it. It is a little salty, in my opinion, but I ain’t mad at it at all.

With something like that, you gotta eat it with rice or something. I don’t know what kind of sauce this is, but man, I love New Orleans. This jerk chicken with the sauce… Hmm. That’s like a sweet barbecue sauce. The chicken itself has so much flavor that I think it can live on its own without the sauce, even though it is drier. I’m okay with that.

This is potato salad. I thought it was mashed potatoes. It’s not bad. It tastes just like potato salad, but it’s warm, and it’s very thick. So in my mind, I immediately think of mashed potatoes. But you get the texture and graininess of a potato salad, which I’m not a huge fan of. But it being warm and with a lot of peppers in it… It’s just corn with Jamaican jerk spice on it, and it’s really good.

The potato salad, for me, is like a 2 out of 10. The chicken is 8 out of 10. For Jamaican food, this is some of the best Jamaican food I’ve had the whole tour, I would say. Yeah, it’s up there. I get it, Tracy. You ain’t never lie.

And as always, I pray and hope after this, they continue to reach their target audience. God bless you. Have an amazing day. Y’all be safe. Shout out to Tracy. She ain’t never lie.