How To Make Cajun Jambalaya with Isaac Toups
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Date: 2020-05-17
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Comments and reviews: 10
juan
I did this recipe. I couldn't find any andouie sausage here in Colombia, so, I did it with Colombian -chorizo Santa Rosano- that i found on the market. And I Can tell. It was amazing. All the flavors get perfectly combined and all the juice and flavor is absorbed by the rice in an incredible way. One of the best meals i've ever had in family. (I used homemade chicken stock btw) -Warning: Jambalaya is really heavy. The recipe says that it is for 4- people (edit) but that's a lie, we had lunch for 5 people for 2 days. (and it is not that we dont eat too much, 'cause we do. -it is THAT HEAVY)
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I did this recipe. I couldn't find any andouie sausage here in Colombia, so, I did it with Colombian -chorizo Santa Rosano- that i found on the market. And I Can tell. It was amazing. All the flavors get perfectly combined and all the juice and flavor is absorbed by the rice in an incredible way. One of the best meals i've ever had in family. (I used homemade chicken stock btw) -Warning: Jambalaya is really heavy. The recipe says that it is for 4- people (edit) but that's a lie, we had lunch for 5 people for 2 days. (and it is not that we dont eat too much, 'cause we do. -it is THAT HEAVY)
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Arianne
Hello, I made your gumbo yesterday and it really was yummy and I-m glad that I didn-t burn my roux even though it-s my first time but it did take me a good 38 min. Anyway, from this video and the other gumbo video I used the same measurements but why was my roux too liquidy/ watery? Yours is a bit more slimier texture? Am I doing it wrong? I looked at other videos and their roux is watery too. Please advice. Thank you.
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Hello, I made your gumbo yesterday and it really was yummy and I-m glad that I didn-t burn my roux even though it-s my first time but it did take me a good 38 min. Anyway, from this video and the other gumbo video I used the same measurements but why was my roux too liquidy/ watery? Yours is a bit more slimier texture? Am I doing it wrong? I looked at other videos and their roux is watery too. Please advice. Thank you.
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Raymond
Made this tonight and it was incredible. However my only complaint was my rice was still firm in the center. I cooked it in the oven at 350F for 30 minutes, tasted, decide rice was under and out it back in for 30 more. The rice was softer but not fully. Did I just not cook the rice long enough?
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Made this tonight and it was incredible. However my only complaint was my rice was still firm in the center. I cooked it in the oven at 350F for 30 minutes, tasted, decide rice was under and out it back in for 30 more. The rice was softer but not fully. Did I just not cook the rice long enough?
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Nate
No shrimp? I watched this video as a refresher course cause I'm making Jambalaya at work tomorrow and I did not see shrimp go into that Jambalaya! Maybe I missed something. Maybe my establishment just adds shrimp to our Cajun style, Southern Jambalaya. At least he mentioned the -Holy trinity-.
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No shrimp? I watched this video as a refresher course cause I'm making Jambalaya at work tomorrow and I did not see shrimp go into that Jambalaya! Maybe I missed something. Maybe my establishment just adds shrimp to our Cajun style, Southern Jambalaya. At least he mentioned the -Holy trinity-.
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Matthew
made this and the flavors were fantastic - I followed everything step by step - but at the end when i removed it from the over there was no liquid left (it didn't burn, and the rice had broken down into very small pieces of rice - any idea what I might have done wrong?
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made this and the flavors were fantastic - I followed everything step by step - but at the end when i removed it from the over there was no liquid left (it didn't burn, and the rice had broken down into very small pieces of rice - any idea what I might have done wrong?
reply
Jason
I have always used 1/2 butter & 1/2 olive oil for my roux and usually takes me 30 minutes to get to chocolate colored. It-s what I was taught. But using a oil with a higher smoking point makes sense if you want to go faster. Kinda want to try this now.
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I have always used 1/2 butter & 1/2 olive oil for my roux and usually takes me 30 minutes to get to chocolate colored. It-s what I was taught. But using a oil with a higher smoking point makes sense if you want to go faster. Kinda want to try this now.
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Yodiggie
Im cajun by culture (grew up in acadian louisian but creole by definition) also thats not a creole jambalaya its cajun. Im sure he said it. Creole dishes are easy to distinguish from our cajun dishes mostly cuz creole use tomatoes in their foods.
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Im cajun by culture (grew up in acadian louisian but creole by definition) also thats not a creole jambalaya its cajun. Im sure he said it. Creole dishes are easy to distinguish from our cajun dishes mostly cuz creole use tomatoes in their foods.
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Shane
Yo i see u playing with knifes but knife blade by handle on one finger till it balances and lean finger if u do it right it stick betweem toes but good trick for a steak do that shit over a steak or roast beef ect let it stick in
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Yo i see u playing with knifes but knife blade by handle on one finger till it balances and lean finger if u do it right it stick betweem toes but good trick for a steak do that shit over a steak or roast beef ect let it stick in
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Dylan
Love this recipie. Thank you chef. Ive made it so many times and it's one of my favorites. Personally I like it a little more spicy so I use the entire pepper (seeds and all) and I finish it with some slap ya mamma
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Love this recipie. Thank you chef. Ive made it so many times and it's one of my favorites. Personally I like it a little more spicy so I use the entire pepper (seeds and all) and I finish it with some slap ya mamma
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The
This is NOT how anyone makes jambalaya here in LA! You don-t use a roux for a jambalaya and he didn-t even brown the sausage! Plus no Cajun would ever put whole chicken pieces in his jambalaya pot!
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This is NOT how anyone makes jambalaya here in LA! You don-t use a roux for a jambalaya and he didn-t even brown the sausage! Plus no Cajun would ever put whole chicken pieces in his jambalaya pot!
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