Isaac Toups is back and this time he’s showing you another Cajun classic—jambalaya. This dish is a southern staple, perfect for learning the basics of a Louisiana kitchen, like making a proper roux, the “holy trinity,” juggling, and, of course, knife throwing. Laissez les bon temps rouler!
Check out the recipe: https://munchies.vice.com/en_us/article/d3bg77/easy-jambalaya-recipe
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So funny 😂
does doing the roux right in the pot where you browned the chicken not cause a burning of the fond?
those vegetables were not caramelized they were coated in the rue
Here’s some more suggestions!
Meatloaf – distinctly American, did you know that some recipes have oatmeal in it because in the Great Depression, it made the meat last longer
Cornbread- delicious
Cheddar Bay biscuits- cheese stuffed biscuits, if you do this, measure the cheese with your heart
Brisket
Jambalaya
Banana pudding/ a pudding pie
He said 30 minutes in the oven, but did anyone catch what temp?
Website says the oven needs to preheat to 350 degrees Fahrenheit
ＷＥＬＬ Ｉ’Ｍ ＳＴＡＲＶＥＤ ＷＨＯ ＷＡＮＴＳ ＳＯＭＥ ＪＡＭＢＡＬＡＹＡ
WELL I’M STARVED! WHO WANTS SOME JAMBALAYA?
My mother once showed me a wonderful recipe for Jambalaya. In fact, it nearly killed her!
WELL I’M STARVED! WHO WANTS SOME JAMBALAYA?
I make this every Christmas. It’s a HUGE hit! I appreciate you Isaac!!!
I would swap the seed oil for beef tallow. Especially for those with heart conditions. and for those who don’t know, YES tallow is healthier that canola/seed oil.
He seems like one of those guys who just walks in a room and brightens everyone’s day
You dont need a rue with jambalaya
THANK YOU!!! my dad was insisting you can’t make jambalaya with a roux! now I’m watching a Cajun chef make jambalaya with a roux
i’ve made this jambalaya in the past and wanted to give it another try. something i’ve noticed is that chef isaac’s cajun jambalaya is the only one that uses a roux as opposed to all the other recipes i’ve seen online. i would advise others wanting to give this recipe a try to maybe skip the roux but follow through with everything else in the video. texturally, i think use of a roux with rice, unwashed at that, is a bit much and doesn’t have a pleasant mouth feel compared to other jambalaya i’ve had in the past.
Just made this and it’s good! For anyone else dealing with the broken URL: The oven temp is 350F, he covers everything else
Don’t waste time making a dark roux, there is no difference in flavour from a roux that was made in 2 minutes vs one that was made in 40 minutes. The flavour comes from what spices/herbs you use to season it, nothing else. It’s just these weird-ass americans that convinced themselves otherwise.
He gets more Cajun as the video goes along
Still the best jambalaya recipe on YouTube after all this time. I can’t tell you how many videos completely leave out a roux
Too much blablabla
Sorry, but a roux is made out of butter and flour. Maybe onions if you are fancy, but that is it. You don’t use oil …
That depends on the cuisine.
I’ve made this a few times and I can confirm that this recipe is LEGIT!
Sausage just magically got added at some point and what temp did you set the oven?
lmao the recipe link doesn’t work anymore
Looks delicious. Isn’t this basically gumbo with rice added??
Link isn’t working any recipe links?