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re: Isaac Toups and jambalaya with a roux....
Posted on 2/17/21 at 8:24 am to Ignignot
Posted on 2/17/21 at 8:24 am to Ignignot
I will definitely give this a try, but not going in comparing it to "my" traditional jambalaya. I put this in the same category as red bean gumbo. Different than traditional, but a good dish none the less.
0
Posted on 2/17/21 at 8:58 am to Ignignot
I watched the video. 
Jesus
Jesus
Posted on 2/17/21 at 12:09 pm to CoachChappy
quote:
hate how everyone gets all butt hurt when people don’t cook exactly like their Meemaw.
“MeeMaw made it like this. Nothing else is traditional enough.”
Except meemaw is the jambalaya cookoff in Gonzales and the majority of the cajun triangle in Louisiana, not just meemaw.
This post was edited on 2/17/21 at 12:18 pm
Posted on 2/17/21 at 1:31 pm to Ignignot
quote:
Except meemaw is the jambalaya cookoff in Gonzales and the majority of the cajun triangle in Louisiana, not just meemaw.
Just because you and meemaw live in the same echo chamber with everyone telling each other how jambalaya is "supposed to be" doesn't mean others putting a different spin on it is wrong or any less delicious.
Posted on 2/17/21 at 5:18 pm to Ignignot
I'm sure its a good dish, but I don't think you can call this jambalaya. Adding a roux makes this fundamentally different.
I think toups should have at least included a disclaimer that most people do not put a roux in their jambalaya. This could have been a good opportunity to highlight the uniqueness and variations from family to family in cajun food traditions
I think toups should have at least included a disclaimer that most people do not put a roux in their jambalaya. This could have been a good opportunity to highlight the uniqueness and variations from family to family in cajun food traditions
Posted on 2/17/21 at 8:18 pm to Mr B Walker
Agreed I watched about 40 Youtube videos before I attempted cooking my first Jambalaya about 8ish years ago. None were exactly the same but that's what makes Jambalaya such a beautiful dish. Make it how you like it! However not a one of those videos started with a roux.
Guys a great chef and seems like a cool guy but this seems like him being what us people from the bayou call a "fonchock".
Guys a great chef and seems like a cool guy but this seems like him being what us people from the bayou call a "fonchock".
Posted on 2/17/21 at 8:38 pm to Tarpon08
quote:
his seems like him being what us people from the bayou call a "fonchock".
Or a b'yawck (no idea how to spell it...
)Posted on 2/17/21 at 8:48 pm to Mr B Walker
Using a little roux makes it easy to get good color on the jam, fwiw.
Posted on 2/17/21 at 9:01 pm to Tarpon08
I've seen Toups do some other boneheaded things in a youtube video where he was preparing teal.
Dipped ducks in hot paraffin wax as if he was about to pluck them to cook whole. And then he proceeded to breast them out...
Dipped ducks in hot paraffin wax as if he was about to pluck them to cook whole. And then he proceeded to breast them out...
Posted on 2/17/21 at 9:06 pm to Ignignot
I might make that. Its not jambalaya but it looks good
Posted on 2/18/21 at 7:02 am to X123F45
quote:
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.
Cool. Keep using your crappy pufas.
Posted on 2/18/21 at 7:13 am to Dead Mike
quote:
Jambalaya is normally one of my least favorite Cajun dishes
It is very overrated.
Posted on 2/18/21 at 7:39 am to Bobandus
quote:
I've seen Toups do some other boneheaded things in a youtube video where he was preparing teal.
Dipped ducks in hot paraffin wax as if he was about to pluck them to cook whole. And then he proceeded to breast them out...
I saw that. It’s with the Eater guys-who do some good stuff. But I was like wtf? shite I rip the breast out in the duck blind.
Posted on 2/18/21 at 9:16 am to Ignignot
Before pochej posted his step by step Gonzales jambalaya on here, I was making a small roux for mine to give something to stick to the rice to help everything have flavor. It would taste great, but the issue was it would throw off the liquid adding for rice (I’d always go off of having enough liquid to cover a thumbnail length over the rice). I ended up with lots of great tasting jambalayas but with grainy undercooked rice.
pochej’s thread was a gift from above, and I’ve been cooking jambalayas like that for 10+ years now.
pochej’s thread was a gift from above, and I’ve been cooking jambalayas like that for 10+ years now.
Posted on 2/18/21 at 11:43 am to Ignignot
I just watched the video. Never watched or even heard of the dude before.
Good personality on there. Like his enthusiasm. Doesn't know about all the "being offended" stuff some here are talking about, but at least seems happy in that clip.
His jambalaya is more "saucy" than the ones I used to cook with a roux prior to pochej's jam thread, but still looked delicious. It's obvious he's an entertainer, and that's good for people wanting to learn to cook different things. Keeps them engaged.
Good personality on there. Like his enthusiasm. Doesn't know about all the "being offended" stuff some here are talking about, but at least seems happy in that clip.
His jambalaya is more "saucy" than the ones I used to cook with a roux prior to pochej's jam thread, but still looked delicious. It's obvious he's an entertainer, and that's good for people wanting to learn to cook different things. Keeps them engaged.
Posted on 3/3/21 at 10:21 am to gumbo2176
He doesn't rely on browning his meat or caramelizing his onions to get color. He uses the roux like kitchen bouquet. Being that dark it doesn't really thicken. And I don't need kitchen bouquet or a roux.
Posted on 3/3/21 at 10:53 am to Ignignot
That was strange. Probably tastes good, but it looks like overly thick gumbo with too much rice. I guess it only serves two people since he only used two leg quarters.
Posted on 3/3/21 at 5:14 pm to Gris Gris
I think THIS other video gives a lot of insight into why Toups cooks this way. He's running a restaurant and uses a roux with trinity base to make gumbo, then dirty rice, then jambalaya. He can make a big batch of the roux base and then have it to quickly finish the rice dishes.
This kind of stuff is done all the time in a restaurant to save time. If something like this isn't done, it makes it hard for them to serve dirty rice or jambalaya at all. The rice just doesn't hold well.
Just wish he wouldn't make videos about it, though.
This kind of stuff is done all the time in a restaurant to save time. If something like this isn't done, it makes it hard for them to serve dirty rice or jambalaya at all. The rice just doesn't hold well.
Just wish he wouldn't make videos about it, though.
This post was edited on 3/3/21 at 5:20 pm
Posted on 3/3/21 at 9:04 pm to Stadium Rat
I’m sure his way is very tasty.
But I can’t cook his way for 50 people.
But I can’t cook his way for 50 people.
Posted on 3/4/21 at 6:28 am to Ignignot
Idk wtf I’d call that, certainly not a roux, but it looks damn good! May try to whip it up this weekend, I’d eat the shite out of it.
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