Isaac Toups and jambalaya with a roux....

he may be all those things, but in this case he doesnt know what the frick he's talking about

He does a LOT of shite that's out tha box ... have you seen his crawfish video?

He also gets REALLY defensive and starts name dropping and throwing credentials if someone disagrees with his methods as if he's some kind of authority.

Seems like a cool/fun guy, and I'd definitely knock back a few beers with him at a tailgate, but he needs to chill and stop taking shite so personally.

I have his cookbook, which was given to me. His recipes are a little out there, for the more traditional stuff. And he only uses grape seed oil for some reason.

quote:

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he only uses grape seed oil for some reason.

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Season your cast iron with it.

You'll thank me.


Eta: eight downvoters = eight people too stupid to understand that a highly unsaturated fat with a high smoke point lends itself to polymerization that is resistant to removal by friction or light acid.

I've made that Jambalaya a few times and it is awesome

I usually make a couple gallons worth of jambalaya when I make it and I will add about 1/4 cup of roux I've already prepared and refrigerated to the stock. It's not near enough to thicken the stock, but does give it a nice brown color.

Toups jambalaya looks more like a ladle full of thick gumbo over rice.

I’m sure it tastes fine, but wtf?

Obviously didn’t consult the jambalaya calculator.

Looks good, but a bit wet for my liking. I would eat it anyway though.

The lack of flour is one of the two main differences between jambalaya and gumbo.

I've made this recipe before. It's basically the equivalent of making his gumbo recipe, and cooking the rice in the gumbo. Jambalaya is normally one of my least favorite Cajun dishes, and this was my first time attempting to cook a jambalaya. For my tastes, it was better than the "traditional" jambalayas I've had elsewhere.