How To Make Cajun Jambalaya with Isaac Toups

[@TheKoada]

I had made Isaac Toups gumbo a few months back, and just as he said then "If you feel a lil brave, get that oil rocking hot." Mind you this was my first time making gumbo, or a roux, but I was feeling BRAVE, and burned it beyond recognition.

[@YuutoHiroshige]

Persistence at least you tried.

[@Ena48145]

😭😭

[@gabs1028]

I’m crinneeee 😭 😂💀

[@jbirsner]

I've made LOTS of roux in my day and never did in that hot a vessel.

[@victorianwildflower]

🤭

[@kristofferfrojd9272]

This guy is the real deal! More of him please, could have his own show! Loves the camera

[@mustafaocal4256]

Camera loves him you mean

[@kristofferfrojd9272]

Zabeast Lincoln no, but yes! He loves the camera, that’s what I meant

[@timothybates8891]

He's on a Chef's Night Out episode. Check it out on Munchies.

[@Ohushi]

Right? The people want more isaac toups

[@GJ-dj4jx]

I'll eat that on top of the trash can. Bahahaha. Reminded me when I worked in a kitchen.

[@687ffokcuf]

Drove 16 hours with a friend to eat at his restaurant in New Orleans. We ordered the fried chicken livers and lamb's neck over black eyed peas. Worth every minute on the road, thank you Chef!

[@JustJules1991]

Joaquin Comitre should’ve gotten the crab butter too!

[@louisse7481]

p

[@laclapp7]

e

[@umarahmed1768]

n

[@seacucumber6768]

i

[@emuwarrior13]

The moment when you add the trinity to the roux is the single greatest-smelling thing I've ever created in my kitchen

[@msal3515]

Is he white? Doesn't seem to be

[@nicholasbrown4109]

@@msal3515 why do you care?

[@Goblinoid-o]

@@msal3515 what does that have to do with anything?

[@dansansf7]

Yeah!!!

[@cajunfid]

@@msal3515 He's Cajun ;-)

[@skyepyro7104]

"I can't spell it, but I can make it." - Southern cooking in a nutshell.

[@isabeldasilva-gouveia5883]

hah mood

[@DavidScheidler-cr4il]

or using exact measurements but ones like heapin helpin or spoonful

[@Swashbuckling13]

Issac is now right up there with Brad Leone and Matty Matheson as my favorite KZbin chefs. Awesome video!

[@TheGreed1406]

you know what's up my man ;)

[@Quartiano]

Agreed

[@pdawg423]

from this one video i think he takes the cake.. and i love matty

[@Hruza417]

I agree 1000%

[@Optochip]

@@pdawg423 Isaac Toups has another video on Munchies though! kzbin.info/www/bejne/bWetiad4bK95h7s

[@w91238]

"Always be real delicate when you're pulverizing your garlic" SMASH

[@Jackofhearts17]

Yo, i laughed so hard at that part my wife thought i was gonna die from lack of air

[@radicalleavemealone-ist7751]

More like a lightning explosion

[@perfectlycutmemes3966]

Runs it over with a tank

[@forcefield6973]

I thought I was ready for what was coming because on the gumbo video he punches the garlic. But that was even better, lol.

[@ChaoticLifemaker]

@@forcefield6973 Same. I'm crying x'D

[@TheDrFunkenstein]

I live in New Orleans. This dude is not an act. This guy is the real fucking deal and this is how he acts on the day to day haha. Love him.

[@endersblade]

"I normally eat mine over the trash can in the kitchen" I see you too are a man of culture.

[@isabeldasilva-gouveia5883]

Facx fact\ facts

[@NeedA_Milli]

😂

[@redherringbone]

😆😆🤣

[@paulcantshutup]

"REAL butter! Not Parkay, not Country Crock: FUCK THAT SHIT." I love you

[@Yungbsao]

"Can't spell it but I can make it" 110% of home cooks

[@WoodFaerie]

@@HOUSEWARMING no homecooks or just most people who never went with learning a second language as an elective or just in their own time don't be ignorant.

[@fashionovawigs]

@@WoodFaerie stfu just because your life is boring enough that you have the time to be learning the name of everything you use, doesn't mean other people are lazy.

[@suckypuckle9292]

@@fashionovawigs It doesn't take any time at all to just not be ignorant but okay.

[@fashionovawigs]

@@suckypuckle9292 I know all my herbs and spices but some people don't have the leisure to sit around and learn the names of everything they use to cook.

[@keith2860]

It doesn’t take any time at all to learn something? That’s an ignorant statement.

[@cet0708]

'Hot roux, cold stock, no lumps.' -Chef John

[@gravitoni32283]

Just stir it "round the outside, round the outside".

[@ericmagee9054]

cet0708 chef John! Chef john! Chef John!

[@guywithname7291]

this shit is embedded in me lol, was waiting to see this comment

[@karu6111]

also that weird intonation....

[@drinfernodds]

​@@gravitoni32283"I mean you are after all the Tom Araya of your jambalaya!"

[@Nisolbak]

That looks delicious, thanks for the recipe Southern Binging with Babish

[@rishabhkashyap690]

Southern and Chunky

[@naomib123]

Now they have a video together!

[@seymourbuttz6419]

Hahaha this is great

[@NocteLamina]

@@naomib123 pay attention to this man, he's a prophet.

[@Khazandar]

Oh please, Toups is ten times more charismatic then that monotone dude.

[@SammyStevens]

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.

[@GOODNOIGHT]

Fuck that real Butter!! Raising the kid right. Proud of you

[@jalcome4201]

“I eat mine over the trashcan in the kitchen” aint that a truth man - chef

[@sebastianpmgcoldwater8941]

the mark of a kitchen man, eat on your feet and don't make unnecessary messes.

[@lordbeerus6182]

Yep

[@nikoshari8695]

This was seriously the realest thing I've heard! 😂 I use to do the same lol

[@GOODNOIGHT]

While MAYBE sitting on a Milk Crate lol

[@cielledoux3805]

My friend and I in the kitchen. We'll be cooking while eating other food we prepared for ourselves while hoving over the trash can lol.

[@natplamondon]

Give this man his own show.

[@thechad7098]

Facts!!

[@thecharlieramirez]

But you gotta say it like T'challa.

[@TheSlayerDiary]

He's pretty busy with his restaurant. Pretty sure he's quite hands-on there.

[@joenavy7985]

@@TheSlayerDiary I have his cookbook, it's great

[@haroldjoseph8296]

Please don't

[@SkurtavusGrodolfus]

"Be real delicate when pulverizing your garlic" *smashes with the power of Thor* Me: *nods sagely* _nice..._

[@fcon8507]

I've seen 4 different videos of this guy teaching how to cook - that bit does not get old.

[@danajo2219]

🤣🤣🤣🤣

[@bazeblackwood]

that'sthejoke.jpg

[@thatMattSmith]

I just died watching him do that

[@archangelmichvel2701]

😂😂😂😂🤘🏽

[@Cheeky_Raccoon]

He gives off a vibe like Matty Matheson, not as loud, but just as enjoyable to watch.

[@iambeckypan]

yeah same!

[@thelbronius]

How great would a Toups Matheson episode be? I think the internet would break

[@Khazandar]

He's much better than Matheson.

[@zaktrytodive7582]

I know its gonna be the shit when the cook is THIIIICK... never trust skinny ones

[@Cheeky_Raccoon]

​@@thelbronius That'd be an interesting episode. ​ BeardedDanishViking I can understand that Matty's personality isn't for everyone, but doesn't mean one or the other is better. Just opinions my dude.

[@brantleyhudson2892]

I love that he takes a bite "HOT!" and a few seconds later takes another bite "HOT!" .. Then says, "Only an idiot would do that twice". Made me laugh way too hard

[@noktilux4052]

The most fundamental concept in cooking to do with hot (in terms f temperature) food is that you need to let it cool down before eating, otherwise, you will not be able to taste everything properly, not to mention burning your tongue. How can I trust a dumbass who shovels piping hot results into his mouth?

[@isabeldasilva-gouveia5883]

it just didnt make yuo laug

[@danilacy3588]

So I made this last night at my boyfriends because surprisingly he had everything but some celery. It turned out so good!!! I make gumbo all of the time but I’ve never made jambalaya before but it is a very similar process. It made together really fast. I have a 12inch cast iron skillet and I made everything it that. I love that it is a one pan dish as well. I added shrimp in mine and I cooked that hand and then the step where you add the butter, that’s when i folded in the shrimp as well. The only reason i did the shrimp separate was because i didnt want them to over cook. I didn’t follow the recipe to a T because I didnt measure everything out but I mostly just eyeballed everything to what i though he said, but again it came out AMAZING!!! Great easy simple recipe

[@samuelbtr7999]

4:40 : "That's hot ahhhh" *Proceeds to pick it up and carry it to the oven* Mama ain't raise no bitch LOL

[@DanielGarcia-ct9tw]

He was using towels though

[@yurigaspari8816]

This guy is the best, can't believe you waited this long to bring him back

[@AngelScrappy]

This guy a mix of chance the rapper and that big chicken from looney toons

[@bohampton9871]

I say I say I say you right

[@dalemartin7886]

Foghorn Leghorn

[@reggie8370]

Little bit of goofy too

[@IndigoSantana]

Lmao i say i say i say now boi

[@myfurryfam365]

TheTaylernator 😆😂🤣

[@mmlb3018]

This guy is such an character, more of him please! He’s such a treat.

[@Weemix4]

Mr. Isaac Toups, this has actually changed my life. Thank you from the bottom of me heart!

[@polishedalters]

"Talk in some accent that isn't actually" yours...Love this dude.

[@danielboudreaux85]

That was my favorite part out of this whole video because I definitely do that sometimes. 😂

[@NothingXMuch101]

I'm not sure why, but he puts in a good mood. I was little down earlier, but this video cheered me right up and learned how to make roux!!

[@rklin1568]

"Add your green onions, or your *GRONIONS* " - the way I laughed 😂😂😂

[@sandgaijin]

RK Lin not to be confused with the grunion. That jambalaya would take a severe turn for fishy flavor.

[@sethgaston845]

I made this for dinner tonight to the EXACT specifications. Only thing was they were out of red bell peppers at the store, so I used orange. It was spectacular. It's amazing how much flavor the Cajun version has without tomato. Anywho, I give Isaac big props and he has my appreciation for this recipe.

[@yourlocalgymrat9716]

Well I'm starved! Who wants some jambalaya? - Alastor

[@ateateaa]

yes

[@D1VA_X3]

MEE GIMME THAT JUMBAYALA RN

[@imnotsurewhy]

Isaac Toups is one of the most entertaining chefs ever. He’s like the Jack Black of the cooking industry.

[@frasermackenzie7275]

Guess you haven't seen Matty Matheson cooking yet 🤣

[@winniedabish8116]

'A rue aint hard, but it is particular' - wisdom

[@SomeDudeQC]

Roux**

[@EShiv42]

@@SomeDudeQC god shut up

[@timmt2884]

@@EShiv42 fuck you, he's right, why should he shut up?

[@doomtank666]

roux

[@JR-kv6ez]

@@EShiv42 So you would rather people stay illiterate? Do you live in section-8 housing?

[@Vote4Drizzt]

FYI for folks that didn't check, recipe in the description. Oven Temp was 350F since that's the only important fact he doesn't state

[@victamone5]

Making this dish right now and that's one thing I wasnt too sure on, good looks 👍🏽

[@damocles00]

I was losing my mind trying to find it. Thank you.

[@AlexanderHolsgrove]

Which is near enough 180⁰C for people outside the US

[@zs4269]

@Scott Downey it looked like regular long grain but jasmine is a little healthier and has a little more flavor just a tip

[@joelweinber3428]

You are a gentleman and a scholar thanks

[@kdmdlo]

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!

[@thebackupandtheballboy6311]

Definition of irony: This man cooking chicken while sounding exactly like Foghorn Leghorn

[@Taeil0151]

The Backup and The Ball Boy Not necessarily but I dig the Foghorn Leghorn reference.

[@lanalafontaine1934]

Oh my god😂😂

[@ren.67]

So........... you want to eat him?

[@hoilst]

"Ah said- Ah said- Ah said, boy- lemme tell you, Ah said boy- our Uruguayan Air Force plane had crashed, boy, in the Andes, and it was the only way we could survive..."

[@CHEVYCAMARO4GEN]

You know it’s bomb when you go for a second spoon of magma

[@wolfie6096]

So much charisma and energy from this man! Love his accent, love his recipes.

[@seymourbuttz6419]

"And always be real delicate when you pulverize your garlic" *divine smites the garlic with the knife*

[@XxRiexX.]

Well I’m starved who wants some Jambalaya?

[@medixforchune9958]

You say sausage like my dad and grandad. This food is the best part of being raised in the south. Every good memory I have involved food and cooking with my family.

[@eaglerabbit8922]

"Can't spell it but I can make it". I like this guy already.

[@allinmota4787]

I've had the privilege to work with this guy in my Emeril years. Great guy as well as an exceptional chef. Salud Chef Issac!

[@jedreston]

I feel like Chef Isaac was one of of those kids with undiagnosed ADHD who one day just got up and said “Fuck it, I am gonna be a chef.”

[@MrIshumaru]

Now that you say it.. this guy is definitely adhd

[@Lexicon345]

@@MrIshumaru as someone with adhd, this tracks. hard.

[@Heatwave91]

Just because you have high energy doesnt mean you have add or adhd

[@idrk3707]

@@Heatwave91 just because its your mom doesnt mean i wasnt with her last night

[@ArrakisHeir88]

as someone who was diagnosed with adhd, adhd isn't real it's a racket kids were never meant to sit still in desks for eight hours

[@youngyoungmcgurn5088]

Made this a couple of nights ago. First time trying this recipe, was quite nervous because of the roux bit. I needn't have worried. It's genuinely one of the best-tasting things I ever cooked - this recipe is lush. Highly recommended. My dad doesn't eat pork, so I replaced the andouille with Turkish sucuk from our local market. Still tasted awesome.

[@mlhayes91]

That “you gotta be very delicate with your garl-SMASH” gets me every time.

[@0mnicide]

“Always be real delicate with your garlic.” *Slices the garlic harder than Jason Voorhees in a log cabin full of naked teens*

[@dantealighieri1265]

slices? More like smashes it harder than Hulk :D

[@Arbitrary_Moniker]

Why is Jason's slash harder if the cabin is full of naked teens? That's who he kills, yes, but he only wishes to kill them. Not much force is needed to kill someone with a knife. This is just a bad joke, man. Slicing instead of smashing, premise doesn't make sense, it's just all over the place.

[@Rogan_Dorn]

@@Arbitrary_Moniker I bet you're fun at parties.

[@Arbitrary_Moniker]

@@Rogan_Dorn I bet you're even more so. Your sense of humor just oozes creativity. So complex and unpredictable. I'm still grappling with the implications of what you just said. It's the single most profound joke I've heard.

[@Rogan_Dorn]

@@Arbitrary_Moniker Thank you, thank you. It's a gift.

[@HumboldtRefugee]

Issac Toups is my spirit animal. Having loved almost every state in the south, this guy reps his home and many like it, like no other. Also, don't piss him off or be a cutting board.

[@lalopalep]

First thing I thought when I saw this foo was “ Ima click the video and this dude is ganna be wilding off top” this dude already juggling shit first seconds of the video haha

[@billiamnotbob]

I'm slightly OCD so I have yet to burn my roux. When I learned how to make one, my cousin who taught me said if I burnt it Grandmama would come back from the grave and tan my hide! LOL Love that Cajun humor! My dad's people are all Cajuns from S. Louisiana. I'll be making this.

[@firebear4]

Toups Meatery is one of many reasons to get out of the French Quarter when you visit NOLA. Chef Toups a great guy who makes fabulous food. Open on Mondays and Tuesdays. A personal favorite.

[@reuben7705]

Hes defo the best chef they've featured

[@deadfr0g]

“Can’t spell it but I can make it.” Translation: He’s been cooking this since before the internet.

[@tommyg121]

"talk in some accent that isn't actually yours!" 😂

[@gilesreambonanza2863]

It's always the bald white guys with a good beard that are the best to watch on KZbin cook, idk why

[@mochidoesart3481]

Giles Reambonanza That’s so true..how is this so true?

[@antoniomontana6061]

Hahahaha - truth !!! Good observvv !

[@yeemcgee8149]

Chef John would like to know your location

[@JonnySublime]

They are the best at everything 😊

[@sheilaadams4088]

If he was just wearing glasses....my kids swear I'm attracted to bald white men wearing glasses 👀😂

[@37pmol]

This is the most straight forward recipe, I made it and loved how it came out . I'm not afraid of making roux anymore, got splashed some on my arm, didn't realize it bubbled up but totally worth it👍🏽👍🏽

[@cmenowOn]

🤣🤣 he’s so great, more him cooking ANYTHING please!

[@Djslobinator]

This is by far the funniest Munchies video I’ve ever seen 😂 “you gotta be delicate with the gar- *slams butcher knife on garlic* 😂😂😂

[@padenbang7375]

Went to Toups Meatery in NO recently. It was AMAZING! This man isn't just a personality. Legit spot for a legit dude 🤘🏻

[@drmarsh4287]

Respect for the Emeril shout out. I spent my childhood watching that man cook and he's a big reason I can cook as well as I do. Anything this man Issac cooks is gonna be good.

[@emileslob3025]

I Made this Jambalaya today and im already addicted! First cajun recipe I’ve ever made and it was great, greetings from the Netherlands!

[@eronan03]

Not parkay, not country crock. I died.

[@Kevin-sy8uf]

Fuck that

[@fleetwood7538]

FUCK THAT SHIT 😍

[@wareme9338]

SAME HERE...😂

[@deplorabledegenerate2630]

I cheered

[@justsomeone6588]

*NOW IM STARVIN’ WHO WANTS SOME JAMBALAYA?!*

[@justsomeone6588]

Magic Nightcore yassssss

[@mochidoesart3481]

My mother once showed me a recipe for Jambalaya! In fact, it nearly killed her!

[@MrAwsomenoob]

@@mochidoesart3481 sounds like the kick was tight outtake hell!!

[@traciechakraborty3829]

We need more Toups! The guy is freaking hilarious! As much as I love Carla, HE's my fave Top Chef of ALL TIME!

[@christopherhurst6111]

I've made this twice before and let me tell you, it's f@#$ing good! Like he says "don't be scared or the roux". I've never made a hot and fast roux, but I tried it and I won't go back to the low and slow. Saves so much time.

[@DirtyDiesel29]

I made this last night and it was so good. I never made Jambalaya before and was a bit skeptical of this recipe at first since every recipe I looked up had a lot of seasonings and this recipe didn't really use any. But I tried this recipe because is looked good and was very simple. Was a winner. So simple and delicious. Thanks for the video and recipe.

[@holdencarroll3887]

can we get this man a netflix show

[@mabybaysh]

This dude looks like if Chance the Rapper was white

[@Imari-Tard]

He does

[@kkingmusic13]

I think he's black though you can tell he ain't white

[@tyquinncampbell8587]

@@kkingmusic13 He's probably Creole, not Cajun.

[@Kamala_b]

He is multi ethnic. Look at that beard.

[@garrusn7702]

Yellowlover94 Lol, he’s obviously white. Why do Americans treat mostly white people with a little non-white ancestry like they aren’t white at all?

[@victoriaann6322]

I'm not trusting a roux for jambalaya (we always make chicken & sausage) or green onions and butter, but your energy is so awesome that I guess I'll have to try.

[@quix66hiya22]

Me too! We cook without a roux.

[@bryon261]

Omg the best video I seen all day! He had me hooked at “I don’t know how to spell it but I can cook it!”. Very entertaining! Great video!

[@MissT61324]

Isaac. My dude. This is now the definitive recipe for Jambalaya in my family. I make it like 4-5 times a year. I watch the recipe every damned time too because I never remember how much stock or rice to use. It's incredible every time. Thanks for bring the South to South Jersey! I would watch every single video you made - I hope we get to see more of you some day!!

[@humanonearth1]

Dudes incredible. That's the personality that used to make content. Now it's anyone and everyone.

[@CrazedPapaBear]

The smell of The Trinity sweating in roux is my favorite part of making Gumbo and jumbalya

[@smittywurban4485]

Definitely a religious experience lol

[@ChristinaQueenHeart]

When he said, "can't spell it but I can make it", I felt that in my soul 😂🤣😂🤣😂🤣😂

[@abcthe3rd967]

The moment the Trinity hits the roux is one of my favorite smells in the kitchen.

[@joeboggio4002]

Made this in my college dorm during the pandemic which got me into cooking as a result. A bowl of jambalaya and some good bread to soak up the juices left behind made for a damn great few days of eating. Thanks Chef!

[@s.s.ofthetoxicbrood2869]

When he called that Cajun napalm, we wasn't kidding..

[@kukukukukuku7244]

Shut up

[@TheFemSniper]

@@kukukukukuku7244 maybe take your own advice kid

[@jonrenzi3338]

@juan jose florez muñoz 0h 0cb x 0. , B ppl b 00. Uxl. P, lo.

[@philipthompson2436]

No he wasn't I've been burned many times by roux

[@charlesramseur5718]

This man is a pro, not a con! Thanks for the delicious recipe, chef!

[@sircreme81]

People keep forgetting that he juggled god damn knives in the intro and threw them dead centre into a cutting board

[@LukeWalstead]

I've made this before and it was as good as it looks in the video. I'm actually making it again tonight. I would highly recommend anybody giving this recipe a try!!

[@kazgill9670]

i made this tonight after re-watching this. it'll be a winter staple for years to come, house smells amazing too.

[@CarlosTorres-de2ps]

Chef Isaac, needs to be published - "Grind until your arm get sore".

[@doomtank666]

"Chasing the gator" is his book. Killer recipes and some seriously funny stories in there, as well as his and his families history.

[@VERSACE.1X]

real informative & easy to follow. dude is a solid act & he funny lol

[@Babymojito25]

I’ve never even eaten Jambalaya nor seen it sold but now that I’ve stumbled across this I think I’d like to try to make it. Thanks for the recipe! P.s I often speak in an accent that’s not mine, it’s pretty fun!

[@demonstalker001]

Made this today and it came out perfect! Took me about 10 mins for the roux first time and no burn. I love it!

[@buildamillionbridges6153]

I like this guy. I like the way he cooks and he was funny and authentic. A lot of the things he said I can relate to. Like eating over the garbage can. Too funny. Outstanding video. So good in fact that I’m going to try his recipe on the guys in my firehouse next time I work.

[@whoryno]

He got robbed on Top Chef. Should’ve won.

[@L2THEC1]

he shouldn't have won but he is the Man.

[@sunrae7680]

Top Chef is crap.

[@TheRedChannel1]

Considering he said you shouldn't make a brown roux with butter because it "burns" no you just gotta know how to cook it which a "top chef" should ne able to do.

[@kyled.5037]

@@TheRedChannel1 black roux... the roux for gumbo and jambalaya is a black roux. And he's right, you can't make it with unclarified butter because it will burn and leave a bad taste in the final product. You could clarify the butter and skim the milk fats and water. Then the butter has a higher smoke point, never tried this for black roux, though

[@elbob248]

I'm pretty sure he doesn't actually care about winning on a fucking ridiculous reality show. He wins every day at his restaurants.

[@mrFisteledge]

Have been waiting for this guy for so long!

[@oskarvonreuenthal7732]

Top tip: the low and slow method of making dark roux is not just for beginners. It also produces a higher quality roux. The problem with high heat roux is that it will be unevenly cooked 100% of the time, I don't care if you're the most skilled chef or fastes roux-stirrer in Louisiana (you can actually see this clearly at 2:56). The color still looks fine because once stirred, you end up with a mosaic of too-dark and too-light flour and so it evens out visually but not flavorwise. Low and slow means each grain of flour is as equally browned as any other, meaning you have maximized browning. As we all know, browning = flavor. You do the rest of the math on that :)

[@tuckerdoolan8830]

This recipe is just fantastic. I make it all the time, and between myself and my roommates the leftovers never last long!

[@creepyuncle542]

I've never seen this guy before, but I like him. He's entertaining and informational at once. Love it.

[@renzy79]

This dude better have a Food Network show. He's GOLD!

[@mollywatson2834]

Oh my good Lord, this looks so good. Imma make this when the weather breaks

[@soybasedjeremy3653]

I am making mine soon, except adding shrimp as well!

[@uzzab6937]

This guy sounds like Foghorn Leghorn at times

[@darkwyngraym]

Where do you think the thighs came from :)

[@DumbassPlumber]

Uzzab and looks like a giant baby

[@MrSplackpack]

THATS IT! I couldn’t put my finger on it

[@IslenoGutierrez]

Uzzab No, JB sounds more like Foghorn. Google JB Louisiana Cajun Recipes and watch his videos.

[@bohampton9871]

I say I say I say you got a point

[@sandbergp]

I did this this afternoon. I've done all kinds of this cooking, but realized I had no idea about roux until this. No pride, I admit it. I did it exactly and it didn't seem possible, but happened. I crisped the andouille in the chicken pan, then deglazed the pan with a great IPA and threw that in the pot too. Boneless, skinless chicken thighs got seared good, and turned out to be the best chicken I ever had in my mouth.

[@Bl1zzardst0rm]

isaac has to be one of if not my fav to watch for food, his character is so great. such charisma

[@wagnangalang7041]

NOW I'M STARVED!WHO WANT SOME JAMBALAYA?MY MOTHER ONCE INTRODUCED ME A WONDERFUL RECIPE OF JAMBALAYA!IT WAS SO WONDERFUL IT NEARLY KILLED HER,OH!THAT WAS A ONE HELL OF A RIDE!OH HOHOHOHO!!!

[@cheapsalsa8263]

I came here from hazbin hotel too.

[@josephnield]

He's like a long lost grandson of ol Justin Wilson. Was waiting for an "I GARONTEE!"

[@patrickm6967]

Give this man a cooking show pls

[@georginashanti4605]

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).

[@gabrielisaac3473]

"Really don't skimp on the garlic." My dude (big smile) I love this guys attitude and personality. Great dish.