How To: Make Chicken and Sausage Gumbo with Isaac Toups

[@franb0l]

best day of my life was recreating isaac's gumbo with my friend in our college apartment. i went to the ER after cutting my hand on the sausage and then when we got back and started the roux we set off everyone's fire alarm. five hours of literal blood, sweat, and tears it was the best gumbo i've ever made.

[@anthonyposso3764]

Brilliant Story hahahahaahajaha you must be a southerner of 😅🤣👍✌

[@Elcore]

Pro chef tip: make sure the sausage is fully deceased before you attempt to cook it, as it has sharp teeth and may bite.

[@jacobfavret1729]

That’s a great story 😂

[@DJ-sn2wn]

too much cooking beer lol

[@Grunge_Cycling]

Lmao you guys must be drunk or something

[@emirinobambino]

Technique: flawless. Attitude: perfect. Teaching: exceptional.

[@jellesnietes2887]

this guy is a seriously great teacher.

[@ianlogan6280]

Hotel: Trivago

[@ottovonbismark1872]

Hotel: Trivago

[@perfectlycutmemes3966]

@@ottovonbismark1872 in GTA what do you call 3 hispanic gangsters that wear yellow ThreeVagos

[@konalily]

💯💯💯

[@eleventhknight9744]

"Thirty cracks of your black pepper. Yes that's a lot, no I don't care." This dude speaks to me on a spiritual level.

[@Cowboy-mo4je]

Right

[@sbandz4327]

you look like him

[@shrimpdynamics4003]

i just take pepper and crush it in a mortar real quick, gives me full control over the size i want the pepper granules to be plus, idk if its true, but the pepper is fresher (???) forgot to add that if you want alot of pepper its much faster than with a pepper grinder

[@hoonty4890]

SCGunDog yes

[@ErikAdalbertvanNagel]

For me tha's not enough.

[@kiwi1432]

I have made this more than ten times over the last 2 years - my family all loves it- I have it memorized but I watch the video every time for confidence and he’s so much fun!

[@stephenal9655]

How fast can you make your roux?

[@kiwi1432]

@@stephenal9655 usually 35 to 40 min. I have done it faster but I have also accidentally burned the roux once before :-)

[@mels3054]

We are twinsies. 😂 it is an excellent gumbo.

[@yourvenezolano]

@@kiwi1432 Does the oil separate? That's usually my problem.

[@kiwi1432]

@@yourvenezolano I haven’t had that happen (yet!). When does that happen for you? When your stirring the roux or at the part when you start adding the stock/broth?

[@spacecatjohn6770]

*Ingredients* *used* 1/2 cup (64g) Oil with a high smoke point 1/2 cup (64g) Flour 1 quart (946g) chicken stock 1 pound (453g) Smoked sausage 1 bell pepper 1 Onion 2 celery ribs 6 garlic cloves 1 jalapeno pepper Salt = ¯\_(ツ)_/¯ Black pepper = ¯\_(ツ)_/¯ Beer = ¯\_(ツ)_/¯ 5 chicken thighs 5 bay leaves 1 teaspoon of thyme

[@No-wayJose0]

SpaceCat John wins the real nigga of the day award

[@futureexperience]

Pepper = 30 turns of the pepper mill. And another 7-8 for the chicken thighs.

[@mrsimonb3]

Chicken thighs you want a pound (bit over 400g). Beer you want 2 tbsp for deglazing the chicken and 1 cup (250 ml) to go into the pot.

[@CardoDoza]

5-6 DRIED bay leaves! 1 fresh bay leaf = 2 dry bay leaves. Don’t wanna ruin this great recipe w too much bay leaf lol. You the mvp SpaceCat John!

[@joshualuntsford]

I’m just commenting on your name. Lov the space cat

[@GlenAndFriendsCooking]

What a great attitude! Right off the top when he said "cooking is all about enjoying yourself" - I knew he was in the kitchen fo the right reasons.

[@zane631]

Making a youtube video was his reason.

[@MODERNWARFARE2XBOX36]

Glen & Friends Cooking 🍳 is not

[@TemplarJX]

Aye Glen! Love your videos man.

[@albertledesma5173]

Zane Not quite dummy. Not sure if you captured the part where he said he owns 2 restaurants. I’m pretty sure making gumbo was on his to-do list and someone said “hey, can we make a video of this?” You millennials are something else man. Isn’t it sad I can tell you’re a millennial?

[@BlueTilda96]

@@albertledesma5173 bad day huh ?

[@justanoob2123]

“Give that garlic a nice gentle whack” Completely obliterates the entire clove

[@yortlebluzzgubbly3871]

That's the joke.....

[@TheIndogamer]

LOL

[@madwid7938]

Fuckin Genius Move

[@mattochondria0311]

Lmfao so fkn true

[@Subie.Stitch]

Hahahahahahha

[@adrianlindsay3194]

One of my favorite chef's! I made this for my family and they were shocked I could produce a meal this good. Started around 10am, had everything ready to go and left it burbling all day while I drank beer and watched football. Great recipe and so easy.

[@GlinkBetweenWorlds]

This guy puts me in a good mood.

[@larustatrust7796]

Glink right

[@TurncoatTony]

Fancy seeing you here Glink

[@williammurphy666]

i just started smiling.... i like it

[@JohnSmith-vw5fd]

Think about how much sausage you'd like in your mouth at one time

[@deet9710]

Glink he mustve voted for donald trump!

[@Swingman2012]

I had a roommate once who loooooved garlic. I happened into the kitchen once when she was just about to deposit a handful into a gumbo and said in mock alarm, "Nancy, garlic is a seasoning, not an ingredient!" She gave me a big smile and said, "I like to think of it as a vegetable."

[@HickoryDickory86]

Nancy is absolutely correct! 😂

[@gmoddude12]

same my sister when she was a little younger in like her mid teens she would literally pester our mom to buy her one of those glasses of garlic dont remember what they are called and just eat the damn thing as it was with a fork XD

[@DragonRazor9283]

haha that is amazing

[@charliecrackers4643]

Nacy is a keeper.

[@shutout951]

The soviets asked the loved ones of prisoners to send garlic to the gulags to prevent scurvy. It seems as if your teammate was right.

[@Shawnjames21]

5 secs in.. "might not have pants on. And I might be stoned too." Instant classic

[@TheMistressMisery]

Its how I cook, and can honestly say most of what comes out of my kitchen is devoured within minutes xD best way to cook lol

[@ethanhananel569]

Cooking and baking whilst stoned works really well

[@johnaskings527]

@@ethanhananel569 baking while baked. 🤣🤣

[@mrtjwitdabs6949]

John Askings frying while fried

[@troyleenewgent9013]

Gotta love this guy i just came across him im hungry and loke watching these type videos this dude is cool and damn i wish i could taste his food looks so damn good

[@hudsonja]

This man is a treasure and it's a damn shame he doesn't have his own show (from what I can tell). I'd keep in on in the background while working just to pick up random tidbits here and there to call back to when experimenting in the kitchen. I've probably commented this before and just forgot, but it's worth repeating. The man is an icon.

[@conservachick100]

Agreed!! He was my favorite on his season of Top Chef. Love him.

[@andrewtalon9929]

Give this guy a series, he is easily genuine, legit, and entertaining af

[@1808productions]

Isaac Toupes needs his own show. Between this and his episode of Babish, he’s just too damn entertaining.

[@NecropsY1]

GIVE THIS MAN A SHOW

[@kvltrites4534]

He was on Chopped, or Master Chef.

[@josejalaeno73]

True. This guy was born to be in front of a camera, and of course in a kitchen as well

[@ZombieDish]

Id grow tired of it after awhile. some people work in small doses.

[@zachpowell416]

He doesn’t need a show he needs his own damn channel!

[@smartass199614]

It was like a magic trick with that garlic. One moment it was there and with a swift smack, it was removed from existence. That wasn’t minced garlic, it was defeated and abused garlic.

[@tmmedia9600]

Bruh 🤣🤣🤣🤣🤣 garlic now got issues 🤣

[@travissomething3341]

And ya know what? We don’t care. Abuse the shit out of that garlic

[@nodeloliver6201]

@@travissomething3341 Don't worry. The garlic? She loves it

[@jerichodeguzman5679]

Joker would be proud

[@BubblewrapHighway]

It suffered garligeddon.

[@dimman90210]

I Made that gumbo and followed Isaacs guide and it turned out AMAZING. My friends family who are Louisiana natives approved it even though i am born in the middle east

[@franciscodiaz6432]

Best host hands down. I really like this guy, he's not trying too hard to be funny or quirky. Also not a pretentious approach to cooking, no exotic ingredients or equipment, it all feels so real, like what he said, normally he would be cooking it in his underwear if he were at home. I would appreciate more recipes like this, no brainer quick and easy recipes I can put together any other day after a long day when I just wanna eat something proper and I'm not trying to impress anybody. Don't get me wrong I also enjoy some of the other more elaborate recipes done by other chefs, but those are more like something i would want to try some day in a special occasion, not in my underwear nor hungover

[@rhys9957]

i don't know if this is the type of dish you do after a long day, its the type of dish you wanna come home to after a long day, sure, but it seems more like several hours of cooking time

[@vwgti303]

I've made this (not exactly like this) and instead of cooking it I've divided into portions and put in the freezer. The morning I know I want some for dinner, I throw it in the crockpot on low and when I get home, BOOM. Gumbo time.

[@percymiller4570]

+Exgaves it does have to simmer for a while. It goes in steps as well. Once you have most of the ingredients in, you simmer for a few hours or till thick and tasty. Here in New Orleans we call it muddy water. FYI, turtle in the gumbo makes it so much better. Seafood gumbo is by far the best.

[@jcfartson7288]

who the fuck likes turtle dont be sayin shit like that acting like you speak for the rest of us. seafood is best tho

[@McNasty43]

@@jcfartson7288 My dad decided to try turtle with the alligator in a sauce piquant. Did not like.

[@Pacheyolow]

"If you can't find these ingredients, you need to move."

[@cloutt_y6181]

Lol

[@RedJohnO22]

@@TheRoc112 ramen in a gumbo is a dem fine idea fam. I believe they call it yakamey in NAWLINS.

[@alalalala57]

@romaneeconti02 yes

[@benmorax]

It's funny but it's really deep at the same time, living next the area where your vegetables are produced would release much less CO2 in the air. It's also ecological friendly his advice :).

[@cnb1243]

He is an absolute mood

[@benmcdevitt7036]

I love how the faster he moves, the more southern he speaks

[@missyo4519]

Ben McDevitt especially when he said clear, i definitely heard it! ☺️

[@archangelmichvel2701]

Facts lmao

[@MrMaximumrocknroll]

I think it’s how much more drunk he gets too. 😂

[@luchadorito]

I have some friends from the North end of the Great Plains region of Hungary and the moment they start doing shots their native accent comes back so hard I have no clue what they are saying, this dude clearly has the same condition but with cooking

[@stephensmith4025]

I think it’s a fake accent. He doesn’t say “sausage” anywhere NEAR CLOSE to how us southerners say it.

[@odysseydiazmcconkie8847]

"who wants to eat soup when it's hot?!" Say that louder for the abuelas in the back 😂

[@davidtinney9463]

I have this argument with my wife all the time when I was growing up we were poor so we had a lot of soups we had soups ALL THE TIME!!! Haha Made it last for weeks I hated it now that I'm older I'm down for soup all the time.lol

[@macob6076]

Hands down, the best host on munchies. He seems so real, dow to earth and nice! I want more!

[@jcfartson7288]

yea bc he is from New Orleans everyone that was on this show from Nola was great. its a great fucking city come visit sometime

[@BustaFattyCap]

Seriously, decision makers at munchies, LISTEN TO YOUR AUDIENCE AND KEEP THIS GUY AROUND

[@ifhtfilms]

I prefer weed biscuit girl

[@aphexon.]

MaCoB he has been around sins start...

[@Guidedbylyrics]

Matty Matheson is the best imo

[@natoh8183]

Him: All of my dishes have lots of garlic. I would never say optional on garlic. Don’t be a weenie, put the goddamn garlic in” Me: *clicks like button as intensely as he crushed that garlic clove*

[@anthonyfox585]

Dylan Cook WTF 😂

[@johnhelmka1271]

I don't get it👎👎

[@nahor88]

I really don't understand people that dislike garlic... it adds such a great flavor profile to ANY dish. If I made a dish for any potluck, and people told me they don't like garlic, I'd tell them to either suck it up or go screw themselves.

[@gutwounds]

@@nahor88 i was the one who was going to make salsa for a potluck and 3 people said "oh no garlic or onions i dont like them" and you know your boi put lots of both and they still ate that shit

[@BubblewrapHighway]

I hate to say it, but he smashed that garlic button.

[@peedfarded]

"It's absolutely imperative that you have a cooking beer, cooking sober is a travesty." I've found my spirit animal

[@amirriddle]

What kind of beer does he use?

[@fcon8507]

@@amirriddle He did mention using a good amber. I'm from Chicago and have had plenty of different beers, but I don't recognize his can so it's most likely from a local brewery. Every city has a handful of solid craft brews, so I'd suggest checking out those first. If you can't find any, most major grocery stores will carry Bell's Amber or New Belgium's Fat Tire.

[@victorianrose94]

@@fcon8507 just used a Fat Tire in mine. It's really good. Thank you for this recommendation

[@Bmanritchie]

Anyone else binging on Isaac Toups’ content this winter?

[@jaywills5956]

Perfect season for the gumbo.💪😎

[@WhereAmEye2187]

"Think about how much sausage you would want in your mouth at one time..." This dude knows how to captivate his audience

[@FishyBoi1337]

This guy needs his own show; that is some genuinely delicious food with flavor to spare (i know from experience) and his whole demeanor just brightens my day!

[@doryrohrs9530]

I made this last week and it was the best chicken and sausage gumbo I have ever had. The tricky bit… My spouse has celiacs. I made it gluten free! Gluten free flour, gluten free beer, gluten free sausage. Unbelievable how delicious it was! I am making it again this weekend for my parents. Thank you chef!!

[@sigben59]

did you use okra or file powder those are other traditional thickeners for gumbos

[@OhHeyItsJ0e]

Just made this recipe! This was by far the best Gumbo I’ve ever had! Was even feeling a little brave and managed to get my Roux done in around 15 minutes. Thanks, Chef Toups, for teaching me how to make Gumbo!

[@antoinesauve2848]

Whoever disliked is clearly cooking without a kitchen beer

[@yourconscience456]

Recovering alcoholics

[@poketz100]

Dude I love to make gumbo o shrimp Boils at the house for the gf and kids and u gotta have some good music and some cooking beers it enhances the whole experience. Like he says your cooking to have fun. the whole experience is like a little cooking party. I love to cook

[@shinmon9486]

Or cooking with pants on

[@jonathandouglaslit1138]

My dad is an idiot in the kitchen and my mom doesn't cook that much. I'm 16, I cook 95% of the time so I can't have a kitchen bear

[@Vistresian1941]

Kitchen bears *would* be pretty dangerous.

[@applejacks101890]

Popping in to say that I did make this, and first of all, it's delicious, thank you Issac! Second, a little tip to anyone who's like me, BE PATIENT, this recipe failed the first time because I thought I could speed through it. NO! Listen to him, take your time! Third, I did also take the leftovers to work with me the next day. Yes, my coworkers were insanely jealous, even the ones who ordered really good takeout!

[@TalonSilvercloud]

Trying this recipe for the first time. 45 minutes of work on my Dark Roux. Everything is going great. Nothing is sticking, though I probably have too much oil in the pan. Not a big deal. I taste it every step. Blonde roux is amazing. That rich caramel color roux? Incredible. Dark roux. Tastes fine, and then I get an aftertaste like it's burnt. I panic. Oh crap, is this normal? It's not sticking, it doesn't look burnt, though it kind of smells like it. What do I do? So I google quick (while stirring one handed). Every source assures me that gumbo base will taste burnt at first. I rewatch Isaac's video. He mentions that the 'roux needs time to cook out.' I screw up my courage, I add in my veggies and sweat them, and my garlic. I taste it again. I'm still unsure. I look at my chicken and sausage and I contemplate cutting my losses. But I hold steady. I rationalize that I've probably never had a proper gumbo before. I stick to my guns. I slice up my sausage, I cut my chicken into smaller chunks, and I throw them in. Results? After two hours, that burnt aftertaste is 90% gone. TLDR-Stick to your guns with gumbo.

[@thalionkorvhas1408]

I am in the same place as you. In fact, the first roux I tried did scorch - I should never have tried using olive oil on the first try. It has lower smoke point than canola. Second roux used canola oil and lower heat - 40ish min to make a dark brown roux. It did not smell scorched. By itself the roux does not taste very good. A bit bitter & smokey. But I followed all the directions, no sticking, no smoke, constant stirring, etc. So I finish out the recipe and now am simmering it. It does not taste very good at this point. I am nervous, but 2-3 hrs maybe it will all work out.

[@TalonSilvercloud]

@@thalionkorvhas1408 Stick to your guns. It will 'cook out' by morning. Mostly. Good luck to you.

[@niaskywalk]

Read this comment like an epic story. Thanks for writing it!

[@jsfang407]

Thank you for typing all this. I am new to making gumbo too. First time i used sausage fat and butter and water (?) and then avocado oil and stood there for an hour at medium low and all i had to show for it was this disgusting gloopy mess that looked more like cooked ground beef than any sauce whatsoever. The second time, I had it on medium high heat and I kept stirring consistently and it turned colors so quickly and beautifully but then i switched pans to a higher walled pan that had a thinner base (bottom) and it freaking started sticking on the bottom, but I didn't notice because i was using a silicon spatula which didn't get it off until i switched to a wooden spoon, and that's when i realized later that i fucked up by scraping the burnt stuff back into the nice dark brown roux and it just smelled kinda burned, but i added my trinity and the andouille sausage anyway, but the burnt smell lingered so i was soo upset you have no idea that i wasted my ingredients. Will try that tomorrow again. Wish me luck!!!!

[@kyozero5840]

How were you able to taste the roux? All I could taste was wooden spoon and burnt tongue

[@4sfire714]

Made this recipe the other day...came out great! I swapped a poblano for a bell (can't eat bells). Loved the jalapeno and beer addition, really added a richness to it! Thanks for sharing! Will make this again for sure!

[@witheringtie9754]

“Don’t be a weenie put the god damn garlic in” *Grabs cleaver* Garlic: “TACTICAL NUKE INCOMING”

[@jeremyfaille4365]

Upgraded version of Josh's Palm Heel Strike

[@LucaK]

Isaac Toups, now a proud member of the holy trinity of Munchies ; Action Bronson, Matty Matheson, Isaac Toups. Thumbs up if you support this

[@gucika100]

HELL FUCKING YES!

[@yeahthatsright33]

praise be.

[@fnewts]

and the pope eddie huang

[@KeetyPooh]

Fuck Eddie. I used to be a big fan, watched all shows, bought both his books, and now he is going on this tangent of this disadvantaged minority when he grew up in the upperclass suburbs of Florida. I'm done with his social justice crusade, when he wants to get back to food let me know. When he is done playing politics, we'll reconsider.

[@TheNightFreaks]

chef e duble was nice too

[@lymh4850]

"Nice gentle whack" (breaks the cutting board and the steel table beneath)

[@greed0599]

Family from Louisiana, grew up the first half of my childhood there. Roux, green pepper, onion, parsley, andouille, chicken, so much good in a gumbo. Important thing to remember is that you can always remix it if you want to try something different. Okra, seafood, beef stock, just create something you enjoy. The only real requirement is *make a roux* . Its the hardest part. Its the part you might have to redo a few times your first go if you don't stir it the whole time, but its essential that you make the roux yourself. No instant roux, no shortcuts.

[@bcnicholas123]

“Think about how much sausage you would want in your mouth at one time” **snorts**

[@Cooklover-pw4el]

Brendan and then I get an ad immediately like an “oops.”

[@GrimSlaughter]

I got an ad right after also.

[@legion999]

Sausage is just like food tho? What a shit joke. People hear the words "in" and "mouth" in a sentence together and immediately go "HURR DURR FUNNNYYY JOKE". And then other dullards give them applause.

[@harisjamal545]

HURR DURR FUNNY JOKEEEEE

[@kyled.5037]

@@legion999 There it is boys... still thinking about how much sausage he wants in his mouth... even told us the sounds he makes. God bless you in the USA, legion, where we don't judge your version of the American dream.

[@jarelllim2054]

3:00 "Nice gentle whack"

[@GLaDDoS_GloWis]

best part ever :D

[@yussofross1417]

Jarell Lim RIP headphone users

[@ss2smallhours]

reminds me of Dumbledore famous Goblet of fire line. CALMLY

[@Mchi_em09812]

Im crying 😂

[@fabioneves9224]

*proceeds to buda Palm the crap out of the garlic*

[@michaelmarach1355]

As someone who made this exact recipe very recently let me offer some helpful tips. 1.) The smell of the reux as it is cooking is intense. I choose to describe it as Elmers glue that's burning. 2.) Use an amber style beer for this recipe. 3.) You will have to strain fat off the top while it is simmering. 4.) finally, he is not kidding when he said it tastes even better the next day.

[@1320crusier]

Same thing with chili.

[@sangwooToobnoob]

@Mike Hegarty after a few days if you bring the gumbo, or any soup for that matter, to a boil it will last longer.. bacteria death

[@jessp9391]

Thank you man

[@Witchy1976]

You mean "Roux", not "Reux".

[@daleharden1749]

Why the hell are you straining the fat? That's where the flavor is!

[@Sm0k3y707]

I’ve been making this recipe for the past 5 years. Best gumbo recipe ever! Only thing I change is an extra jalapeño, and shrimp/crab when I feel like spending more money at the store. Thank you Isaac for this awesome recipe!! A+++

[@bobbob-gf4lx]

Definately have more of Isaac Toups. And don't put him behind a pay wall.

[@neelshiv]

Are there munchies videos that are behind a pay wall?

[@bobbob-gf4lx]

It's more that "Fuck that's Delicious" from Action Bronson and "Dead set on Life" by Matty Matheson have been, for a couple of seasons (so years basically) been shifted from Munchies' KZbin to their parent VICE's webpage and put behind a paywall there. They basically just advertise them here on Munchies hoping you will go pay a subscription to VICE. Pretty disappointing as it removed what was so great about them.

[@krystilla]

if you got a service provider like xfinity you can just sign in and theyre free

[@dwzcollege]

bob bob a

[@Khepramancer]

"Don't be a weenie- put the god damn garlic in." My dude! xD lmao

[@ruikkari4408]

I find it hard to imagine the type of person he is addressing. Then again, I do feel like a very tough guy because I'm not afraid to add a little garlic to my food.

[@rotflmfaoemoji9950]

ikr

[@JuanMariana024]

and for that reason i liked this video :D

[@MelonMafia1]

Honestly who tf doesn't like garlic

[@Khepramancer]

@@ruikkari4408 Just found this video again after two years... didn't realize I had seen it until the garlic joke lol And yes, there are people who are averse to flavor. My step-dad is one of them!

[@isaiahflores4277]

"Don't be a weenie..Put the goddamn garlic in" Why isn't that a t-shirt?

[@tmmedia9600]

Yea he put the G in garlic 😂

[@o0xXKilahKandyXx0o]

This guy is so funny and sarcastic

[@jaym1301]

Isaac inspired this Yank from near Seattle, living in the Philippines, to make a batch today. I had to substitute Hungarian sausage for andouille, Chinese celery for regular celery, and make up my own Cajun seasoning (except for onion powder which everyone was out of) but it's gonna be good! Lots of work though: I always simmer the chicken in water and seasonings the day before so I'll have stock, but making that roux, well, it's actually easy, just time-consuming (not to mention "mis en placeing" all the veggies and sausages.) I've learned to pee and do anything else I need to do first, and ignore everything else while I'm a-stirrin'. (That's why I save the beer-drinking 'til later, no time for a wee while stirring the roux.) I hope I don't eat so much that I don't have enough leftovers for the rest of the week.

[@jaym1301]

Well, mine came out not too bad today, though I think I've made better gumbos in the past. For one thing I was using a different pan to make the roux than I usually do, a square, heavy, deep copper-clad frying pan with a ceramic nonstick coating and some of the roux got trapped in a corner when I was stirring and burned. I just took care to leave that bit in the pan when I transferred the roux to my big kettle (lightweight aluminum and no good for making roux in.) For another thing, after simmering the gumbo for about an hour and tasting it: do you ever taste what you're cooking and say to yourself, "It's missing something" and can't quite put your finger on what that something is? Finally I hit it: umami. I added a big dash of patis (Philippine fish sauce) and another of brewed soy sauce (f* tradition) and that was it! I had to add more water as it was then a bit too salty but it's all good now, I think. I just wish I could get a jar of small shucked oysters in their nectar to throw in about ten minutes before eating. Oh, and a third thing: I had WAY too much trinity this time, but hey, veggies are good for you, right? Anyway, "gumbo: it's what's for dinner."

[@andriealinsangao613]

Mmm!

[@4plus4equalsmoo]

can't you get smoked sausage from S&R?

[@7thgradeEnglish]

“If it’s your first roux, go low and slow.” Haha I did it in 13 minutes exactly. I was cussing up a storm the whole time, but I didn’t burn it.

[@RedJohnO22]

You did DAT right fam. ;)

[@crazystairs9112]

It's the most difficult part mama birtha used to cook roux slow she was in the kitchen for almost 20 minutes on just roux then she added a little milk when it was cooling

[@juniorcrimebreakers2807]

I gave up making cheese sauce for nachos. Kept coming out grainy.

[@MJGreptiles]

Did it in ten, but was screaming the whole time while stirring

[@UIAL570]

SAME😂

[@belshir]

Cooked this for the first time today and I wont repeat the expletives I yelled when I tasted it towards the end and realised how good it is

[@RD500v2]

Made this yesterday, turned out pretty great. Substituted andouille with chorizo sausage instead, and used white wine instead of beer to deglaze the chicken. When you first add the ingredients and the stock, its going to taste a bit bitter, but as you let it simmer and cook out, the flavour of the gumbo mellows out a lot. Thanks for sharing the recipe

[@IsaTehGothicMando]

White Wine is a very traditional ingredient to use in Gumbo down here in Louisiana, so is Sherry, and sometimes red, Old Justin Wilson put plenty of it in his cooking and he was really emblematic of everybody's uncle

[@cayman5906]

Yea, simmered this overnight and then tasted it in the morning. It still had a pretty bitter taste to it despite following his instructions closely. Maybe it was because it was covered all night with the Dutch oven lid. I’m going to remove the lid for about an hour as it simmers to allow it to reduce to see if that helps the bitterness at all. Any advice would also be appreciated as it’s still on the stove! Thanks :)

[@knowmercysgrandadventuresr3688]

Agreed, i just made this and was worried i burnt the roux because of how bitter it tasted and smelled early on. After it simmered for a few hrs that classic gumbo flavor came out and i was pleasantly surprised!

[@ATR-_]

Isaac is not only a demonstrator, but an educator. A brilliant culinary teacher.

[@PieceOfCherryCake]

Did it yesterday. All night in the kitchen. Got hit by some hot roux during my stirring frenzy, accidentally bit on a raw chili and the entire house is smelling like garlic. But it was absolutely worth it. :3

[@ScumbagKazuela]

Hahaha same thing i stirred too hard and some droplets fell on my hand. It truly is cajun napalm 😅

[@TheSuperRayRay1]

I like this bald head man

[@asdfghjsdfgg1841]

well isn't that a bold statement

[@TheSuperRayRay1]

How the fuck did this comment get so many likes haha

[@Mr_Alex753]

TheSuperRay those are fake likes​, it's an app that people use to like their own comments.... witch are fake likes!!!

[@EtherealGoddess.X]

TheSuperRay lol that bc hes from Louisiana aint no other kinda ppl like us

[@richardgarcia4269]

+Boss Queen insert texas pride reference..

[@monkeydrool]

This guy is amazing! Get more videos of Issac up Munchies!!

[@StressLessCamping]

This is literally the most entertaining food video I have ever watched plus it's informative too. Isaac, dude, you are a hoot! And, yep, gotta have a beer while you're cooking whether that's in the kitchen or over by the campfire.

[@Bippah]

So this is his Gumbo No.1 ? I`d like to hear about his Gumbo No. 5 now!

[@ripdajacker23]

Lou Bega makes the meanest No. 5

[@percymiller4570]

A little bit of Jessica in life, a little bit of Mary by my side.

[@hunterblacc4336]

Percy Miller why? why refference that song?

[@njc2o]

Because that was the fuckin joke you ingrate

[@davekent6023]

do you even know what ingrate means

[@12klaasD14]

"Be gentle with the garlic" *proceed to Thanos snap it out of existence*

[@MaljaSteffiLee]

what! this host is awesome. hella funny. puts himself in the likes of Matty and Action. PLEASE KEEP HIM

[@porkchopwarlock]

I made this gumbo years ago and this was my bible for making it and I've made it from memory countless times since and it's been an absolute banger every single time. Thank you Isaac

[@rickgarcia7377]

"who wants to eat a big steaming pile of soup when its hot?" has he never met a mexican mother? they be making caldo every other day xD

[@ForsakenPhoenix485]

I just made caldo and it is freaking delicious!

[@thehalfbloodprince5279]

Imagine how it would be like with Mexican rice.

[@weaboo101]

Ryan Nelson caldo topped with egg and gastric mill, chicken colon is absolutely delight

[@CaptVooDooGaming]

I made this gumbo just the other day. Coming from a Mexican, hot soup is good whenever

[@tyrant1384]

@@CaptVooDooGaming there is never a wrong time for hot soup

[@Liftedyota]

Every once in a while I just come back and enjoy this vid

[@annemarie3038]

And.... i suddenly love this man! Lol thanks Munchies!

[@Petooize]

Lmao why you guy's hating on her! Girls like a man that can cook. 😎

[@bodhi974]

My son told me about your channel. I was at the store buying gumbo ingredients. I make a killer jambalaya and my crawfish boils are legend in my area….and I never set foot outside California. Cajun food is the working man’s food!!!! Love it!!!!!!!

[@extremebomber]

Isaac : "All of my cooking has a lot of garlic." *_Brad Leone wants to know your location_*

[@austinkopp9811]

The allicin!

[@gamagoori]

bon appetit needs to get toups on it's alive!!! would be a legendary episode

[@yourdadsotherfamily3530]

gamagoori this. I second this. XD

[@Coentjemons]

That two part epoxy

[@The_Cat_Authority]

@Lucien Hicks thanks google! ill be sure to check in next time i need useless info

[@surfr4life919]

I hope Isaac Toups gets his own cooking show. Wouldn't be as good on network TV, don't want to filter this dude.

[@KeithJDavies]

When I use sausage in a gumbo or ragout, I usually cut it into coins and then either roast them or fry them. This brings the spice out to play a little more.

[@xocoworld6331]

good idea

[@AccountInactive]

Yes! I brown my sausage a little as well! Pretty much any meat I put in I'll cook a little then deglaze :D

[@MeAndMira]

Yeah the fat that comes out is amazing, even if you use like some oil to roast them in you can add some of that oil too because the taste from the sausage will also go into the oil

[@bobbybanis2905]

This guy is an amazing chef and infinitely entertaining. Made this recipe and it’s hands down the best gumbo I’ve ever made.

[@wacktv1445]

I love this dude he said he’d normally have no pants on drinking and stoned while cooking 😁 that’s my kind of chef.

[@cherieunsworth1922]

If you ever come to New Orleans definitely make a trip to his restaurant, Toups Meatery, it is sooooooo good!

[@WirelessJoeJackson]

oh wow-- that's just so cool... if you're a 10th grade loser

[@roberts7892]

WirelessJoeJackson lol go cry while I finish making my fried chicken as I smoke 🤣best way to cook lol

[@spamspaz]

Shouts out for making it look like I could do it.

[@tulirongtuliro]

the only hard part is the roux lol

[@sydneydevoe4860]

Maximillan Overguard ui

[@NekoStar]

Real easy if you live in the south, can get you some Savoie's~ But yeah, anyone can make Gumbo, but not all gumbo tastes the same. Isaac made it similar to how I do, but some people make it very tomato-y. Blegh. Best thing: (As with most cooking) Trial and error to find the right taste you're lookin for.

[@Terrencify]

roux is easy af lool the hard part is the workout that comes with it.

[@tulirongtuliro]

Terrencify thats why it's hard

[@mzbreski]

Ok, I just made this and it is incredible. It’s not even done “burbling” yet and it is awesome. Thanks for posting this. Awesome recipe.

[@TheNacional95]

"Give it a nice gentle wack" *Channel Thor's power through his fist

[@EldradHammer]

I keep wanting to do all my garlic like that. But have to cut it like some dirty pleb because its "too loud".

[@anthonyfox585]

James Topping I tried doing it that way but realized I was too weak

[@britoherbert1958]

cooking lvl ?

[@gmoddude12]

Last time i tried that i somehow messed it up and Got some in my eye 0_0

[@dahalofreeek]

Celery is extremely underrated as an ingredient. I learned that it's fairly traditional to use in Italian cooking and it has bumped my spagbol quality by about 10%.

[@albertledesma5173]

I agreed with the first part of your comment. Celery is definitely underrated. Celery in spaghetti?? No thanks.

[@raspyraspberries]

Uhhhhh I'm not Italian but celery doesn't seem like a thing that goes in spaghetti.

[@dahalofreeek]

@@raspyraspberries In Italian cuisine the mixture of onions, carrot and celery is known as a soffritto. I'm not pulling this out my ass.

[@regnbuetorsk]

I am italian and i am calling the police 😆

[@therealg4197]

No celery doesnt go in italian spag stfu freak

[@stevensather5911]

Isaac is like that cool professor in college whose class you don’t want to miss.

[@AceTheBathoundProductions]

YES!!!!!!!

[@RedheadNGingerbread]

My parents did the same with me - had me try everything before deciding whether or not I liked it. I passed that along to my kids. It’s so important to me to have a wide palette because I feel closer to a culture, country, group, etc after eating the foods the people enjoy.

[@joannaedwards6325]

RedheadNGingerbread I was blessed with a mother who always cooked for adults....not anything less for her daughter. By the time I was twelve I had eaten and enjoyed: baked lamb shanks in sauerkraut, brains and scrambled eggs, baked leg of lamb with lots of garlic, frog legs, baked rabbit and rabbit stew, fried grunion, 'sweet breads' and scrambled eggs, (yes she told me exactly where it came from), oyster stuffing, fish chowder and homemade Boston baked beans with chunks of fat back and homemade (baked in a large can) brown bread. And her mother's Peasant Hash with sausage, carrots, potatoes, onions and turnips or rutabegas. Other poor kids my age got hot dogs, hamburgers and canned Spaghetti for their dinners. And while at grammar school while others ate their p b & j or bologna sandwiches I enjoyed cream cheese and jelly or black olive and creamcheese sandwiches. Silly me. I just assumed all kids ate like I did. Wrong. Thank God my mom made me an Adventurous Eater. Thank you mommy. 😋

[@nestorluvsher]

I've seen this multiple times and enjoy is every time. he needs his own show

[@aceundead4750]

"Dont be a wimp. Put the garlic in there." My philosophy when seasoning

[@Akivaran]

As if it wasn't entertaining already, the giggle at 08:24 really capped it off. Chef Toups, you are the best.

[@ethanhorn6093]

Isaac Toups has been an inspiration all the way back to Top Chef days. The guy is just a perfect slice of a specific type of place. New Orleans is lucky to have him, as are we all.

[@joshualiford4227]

I made this recipe tonight for my family. It was not only delicious, but made us feel like we were back in New Orleans just for a minute. Absolutely delicious and y’all have to try it!

[@one5643]

The beer he's using is Anchor Steam Beer in case anyone is interested. Nice San Francisco beer

[@Eavind]

I just made my very first attempt at gumbo, following this recipe. It's still simmering to let the tastes develop and combine, but man was it fun! I have never even heard of deep frying flower, but it went great. Never a dull moment cooking cajun food.

[@kickedfromcampaign]

It's not deep frying flour. It's a roux.. It's the base for just about any thick soup / gravy

[@CrunchActual]

I hit the “I’m feeling lucky” button and it brought me here. I’m not upset or anything, but it’s not exactly a random video for me. I’ve watched this many times and I make this at least once every other month.

[@aw5832]

"don't be a weenie put the god damn garlic in" I immediately subscribed.

[@SurrealGal]

Me too.

[@kple12]

Just made this and it was delicious plus super cheap. Protip, try to buy a good quality smoked sausage. It's the most predominant flavor in the dish.

[@percymiller4570]

Actually, go to a butcher shop and get a good once ground deer sausage. Thank me later.

[@BP-or2iu]

If it's smoked. Gumbo requires smoked sausage. Andouille to be exact.

[@theamateurobserver]

You use store bought chicken stock? I have all the ingredients besides that and bay leaves

[@ericmagee9054]

Joshua Paley you can use a good quality store bought and it’ll work just fine. Just make sure to use the low sodium or no salt added stock. If you use a good smoked sausage you will have plenty of salt from that. Plus you can always add more at the end if needed but stewing for 3 + hours will really bring out all the flavours, including salt. If you want to take it to another level take about 15 shrimp shells, sauté them for about 5 min, then simmer the chicken stock in the shrimp shells for 15 minutes. Once done strain out the stock and reserve for the gumbo. Then with about 20 minutes left in the gumbo throw the shrimp in and enjoy. So good!!!

[@jeffbrownme2]

@@ericmagee9054 so is that like a shrimp chicken stock hybrid? Sounds good.

[@punnu5997]

This guy is so real and approachable, I want to see more of him !

[@percymiller4570]

Check out chefs night out with Isaac Toups.

[@wfcoaker1398]

I made this last night. Definitely a keeper! As we say here "My God! How good is this, at all?" The first Cajun dish I ever cooked. I got the roux to Hershey's chocolate colour in 20 minutes. And I assume that the amount of cayenne isn't specified because you toned down the heat for northerners, but threw that in because "the true believers will know what to do". Lol. Thanks for this. It'll be a regular in my kitchen this winter

[@KimiHayashi]

That sneaky green bell pepper at 9:05 survived. I'm dead

[@satyajeetprabhu]

Haha, nice spot

[@Dinckelburg]

RIP

[@talondavid9408]

i thought of double clicking the tongs and mind pinch that one piece into the pot

[@emilylouise9705]

This has become my go-to thing to make at the weekend when I have some time on my hands and want some comforting food. It's unbelievably good. If you haven't tried making it yet, just do it, you won't regret it.

[@acc.x.cc.x9888]

I grew up in Mississippi and this is now my go to recipe for gumbo. Absolutely delish. Thanks Chef.

[@ibalezegarcia3955]

I never comment. But I’ve used this recipe/video at least a dozen times. Ever since I went to NOLA I’ve been OBSESSED. This is truly my favorite meal. Thank you for making!! ❤

[@darlawilliams8892]

Ok, I just made this and it’s absolutely amazing!! I followed the recipe exactly. The only tweak I made was that I added a bag of frozen okra at the same time as the chicken... oh my god so delicious!!! I will be making this again very soon! #quarantinecooking

[@jeremycdurant]

Yes, no okra and no gumbo file!

[@onlyme9254]

"if I was cooking at home I'd be wearing no pants! Probably even be stoned too!"🤣🤣🤣

[@atommi1]

It's the best way to spend a day.

[@gilletteguy]

3:01 *"Give it a nice, gentle wack"* *Absolutely atomizes the garlic*

[@cwood8579]

I brown the andouille in a fry pan after slicing it and before adding it to the gumbo. Get it good and crispy and sample 4 or a dozen crispy slices before tossing it in. An owner of a once farm turned into a lovely bed and breakfast outside of Lafayette in the middle of NOWHERE taught me that while she graciously showed me so many wonderful Cajun recipes. The smell and flavor of the fat cooking on that sausage and getting crispy is out of this world. I will always appreciate as a yankee being taught how to make a proper gumbo 🥘🍛

[@jsmith7870]

Him: who would want to eat this when it's hot? Nobody! Me watching this in June in 80 degrees weather: 👁👄👁

[@jacksonwright427]

holy shit you're already in july??? Have the aliens invaded yet or are we still on the murder hornets?

[@jsmith7870]

@@jacksonwright427 oh, lmao lemme fix that

[@DTux5249]

Yep

[@DorisGameiro]

In making it tonight! 90 degrees in Texas lol

[@jaredvincent6334]

I think all of Louisiana would disagree too because it’s always hot there but they created this dish

[@adammoore8686]

he has the best vibe of anyone I have ever seen on the internet

[@vivibottoms3028]

IKR!

[@EthanChlebowski]

I feel like he's about to talk really fast like an auctioneer. Great recipe!

[@antoniofalchi5570]

seeing this comment is a very pleasant surprise, especially considering how much your channel has grown since this comment was originally written. Now I'll watch your early videos

[@one5643]

Did you try making this?

[@Gogettor]

Cocaine.

[@0ThrowawayAccount0]

So strange reading this comment now after seeing *your* channel explode. PS- I love your deep dive videos; personal favorite is the canned tomato video.

[@alexanderthegreat3424]

I'm just here for the gumbo. But it seems I want to watch more of this dude's video. He deserves his own show or what. He just speaks of his heart and his rich thoughts and experience. And that makes me feel home. :)

[@hash6680]

I swear the name "Gumbo" brings so much wholesomeness and flavor

[@smashingpumpkin3]

Isaac is the shit, please bring him back for more !!

[@jpizzleforizzle]

I grew up in Algiers, just over the bridge from New Orleans, from Pre-K to 5th grade, and lived in Baton Rouge for a few years. don't lie. it's never a bad time to make or eat gumbo!

[@victorianrose94]

i'm not from the south and have never made gumbo before. I used this recipe and made my first one. it was absolutely delicious. The coolest/weirdest thing to me is as I was making the dark roux, i kept going (had everything prepped before i started so i wouldn't burn it and could add things as needed) but the farthest part of my house smelled like it was slightly burnt but as you got closer to the pot it smelled more like gumbo. the layers of the meal and the setting up of the recipe were interesting

[@joshmartin7374]

Currently making this for like the 10th time, my house smells amazing and my heart feels full.