Isaac Toups is back and this time he’s showing you another Cajun classic—jambalaya. This dish is a southern staple, perfect for …
Check on YouTube
How To Make Cajun Jambalaya with Isaac Toups
Isaac Toups is back and this time he’s showing you another Cajun classic—jambalaya. This dish is a southern staple, perfect for …
Check on YouTube
how does a channel with five million subscribers not balance their audio worth a damn?
There is almost never and I mean never a roux in Jambalaya. Fact check it. Google it. Dont waste your time with this step. Trust me!
Looks legit and he seems like a real peach
Idk why you are calling this jambalaya. A jambalaya does not have a roux. A gumbo has a roux.
I don't see the point in spending the time to make a roux for jambalaya when a quick Google search says that's not jambalaya.
Awesome video. Curious, when you add the stock and simmer is that covered or uncovered?
You are the best
Cajun napalm 😂
I’m from here but we never make a roux for jambalaya in my family. We eat dry, not wet jambalaya.
I've never burned a roux in a life haha
Im there working the hell out of it for about 5 minutes. I went low and slow my first couple, after that I've been brave
This came out absolutely wonderful! Thanks so much for the upload!
How would you incorporate shrimp into this method?
Ain’t neva put roux in jambalaya but imma try it and see how it come out but ngl I like mine more tomato than meat n rice
Dude u are legit !!! I suscribed !!
Just made this last night and it was a hit with the family. 14 yo daughter (Elsa) has said this is the new favorite meal. She ate leftovers for breakfast, lunch, and dinner tonight…no parkay or country crock..I spit out my drink.
That “you gotta be very delicate with your garl-SMASH” gets me every time.
I actually have a scar on my hand from where I got hot roux on it. Am I a Cajun now?
I made mine this way and I absolutely love it and I never make it any other way. But I didn’t post a Photo of it and put it on reddit one time and I got all sorts of shit for it. They actually called me out and said that Isaac teach you how to do this. I basically told them all to go fuck themselves because that shit is fucking delicious
GRUNIONS! LOL
Can u do it without the oven step? My oven don’t work 😅
Green Onions = Gronions – 😂
I made this dish and it tasted great! When doing the roux I did the low and slow method as I've never done a dark roux before. My roux didn't get as thick as Isaac's, why is that? I got it dark brown (chocolate) and did notice some thickening, but mine was runny compared to his. My roux took me almost 1.5 hours too! Enjoy your style Isaac, so keep the videos coming.
forgot to add the sausage, just saying
Ha! Eat over a trash can! I just eat outside in a onesie so I can eat without remorse. Eat, put bowl in sink, onesie in wash, me in the shower.
What temperature should the oven be before you put it in?
Isaac, Id love to roll a blunt with you and cook you some polish dishes.
If this chef doesn't have his own cooking show, well he damn well should have. Entertaining, fun and educational. He makes it look easy (I'm sure it's not).
Thank you for the guidance! I burnt the crap outa my rue……then i started over…nailed it! Love your shows! Boudin ball are my next challenge! FUN!!
im proud to say ive taken my dark roux game down to 10-15 minutes without ever burning one, cause that wastes alot of oil and that shit expensive
So I cooked this a couple times and watched this same video numerous times. I realized u picked up the hot pot to put in the oven without gloves and then the next scene u got some towels lol. I can’t imagine how hot that was 😖 good thing u didn’t damage ur hands! they do magical in the kitchen!
Horse shit! Nobody uses roux in a jambalaya. No real Cajun at least. New Orleans doesn't count. Mais!
Issac: have been watching you and your career since Top Chef. Made this jambalaya yesterday for Sunday dinner. Your instructions for the roux were spot on (though I used quinoa flour instead): constant stirring and nice dark roux. Also, I was stunned at how good the gravy smelled after that one hour (or maybe 1:15) of simmering. Then you add the andouille and chicken … holy cow. My kids (11 and 15) had never had this before and they loved it. Very, very glad I made it. Thank you for your help! Cook-on, Chef!
Do you have to sear the chicken? I live in an apartment with a very sensitive smoke alarm detector and learned last week I can't make mushroom pork chops due to this fact. Had to open up all the windows and such it was such a pain
So is shrimp not a staple in it? Honest wuestion
5:15 Amen!
i love this guys voice
He's not kidding about that Cajun napalm thing. I was getting aggressive with my roux and some of it splashed up onto the back of my hand. I had a dime sized second degree burn in a few seconds.
I love this guy😂