How To: Make Chicken and Sausage Gumbo with Isaac Toups
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- Опубліковано 25 кві 2017
- Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it slow and enjoying a beer while cooking, while expertly formulating his savory stew.
Check out the recipe here: munchies.vice.com/en_us/artic...
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"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.
Right
you look like him
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
SCGunDog yes
For me tha's not enough.
Technique: flawless.
Attitude: perfect.
Teaching: exceptional.
this guy is a seriously great teacher.
Hotel: Trivago
Hotel: Trivago
@@ottovonbismark1872 in GTA what do you call 3 hispanic gangsters that wear yellow ThreeVagos
💯💯💯
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.
Brilliant Story hahahahaahajaha you must be a southerner of 😅🤣👍✌
Pro chef tip: make sure the sausage is fully deceased before you attempt to cook it, as it has sharp teeth and may bite.
That’s a great story 😂
too much cooking beer lol
Lmao you guys must be drunk or something
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!
How fast can you make your roux?
@@stephenalcala9655 usually 35 to 40 min. I have done it faster but I have also accidentally burned the roux once before :-)
We are twinsies. 😂 it is an excellent gumbo.
@@kiwi1432 Does the oil separate? That's usually my problem.
@@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?
“Give that garlic a nice gentle whack”
Completely obliterates the entire clove
That's the joke.....
LOL
Fuckin Genius
Move
Lmfao so fkn true
Hahahahahahha
This guy puts me in a good mood.
Glink right
Fancy seeing you here Glink
i just started smiling.... i like it
Think about how much sausage you'd like in your mouth at one time
Glink he mustve voted for donald trump!
"who wants to eat soup when it's hot?!"
Say that louder for the abuelas in the back 😂
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
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.
"If you can't find these ingredients, you need to move."
Lol
@@TheRoc112 ramen in a gumbo is a dem fine idea fam. I believe they call it yakamey in NAWLINS.
@romaneeconti02 yes
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 :).
He is an absolute mood
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."
Nancy is absolutely correct! 😂
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
haha that is amazing
Nacy is a keeper.
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.
Anyone else binging on Isaac Toups’ content this winter?
Perfect season for the gumbo.💪😎
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.
Agreed!! He was my favorite on his season of Top Chef. Love him.
I love how the faster he moves, the more southern he speaks
Ben McDevitt especially when he said clear, i definitely heard it! ☺️
Facts lmao
I think it’s how much more drunk he gets too. 😂
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
I think it’s a fake accent. He doesn’t say “sausage” anywhere NEAR CLOSE to how us southerners say it.
Isaac Toupes needs his own show. Between this and his episode of Babish, he’s just too damn entertaining.
GIVE THIS MAN A SHOW
He was on Chopped, or Master Chef.
True. This guy was born to be in front of a camera, and of course in a kitchen as well
Id grow tired of it after awhile. some people work in small doses.
He doesn’t need a show he needs his own damn channel!
"Dont be a wimp. Put the garlic in there." My philosophy when seasoning
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
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.
Bruh 🤣🤣🤣🤣🤣 garlic now got issues 🤣
And ya know what? We don’t care. Abuse the shit out of that garlic
@@travissomething3341 Don't worry. The garlic? She loves it
Joker would be proud
It suffered garligeddon.
*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
SpaceCat John wins the real nigga of the day award
Pepper = 30 turns of the pepper mill. And another 7-8 for the chicken thighs.
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.
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!
I’m just commenting on your name. Lov the space cat
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
Hahaha same thing i stirred too hard and some droplets fell on my hand.
It truly is cajun napalm 😅
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.
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."
Mmm!
can't you get smoked sausage from S&R?
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.
Making a youtube video was his reason.
Glen & Friends Cooking 🍳 is not
Aye Glen! Love your videos man.
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?
@@albertledesma5173 bad day huh ?
5 secs in.. "might not have pants on. And I might be stoned too." Instant classic
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
Cooking and baking whilst stoned works really well
@@ethanhananel569 baking while baked. 🤣🤣
John Askings frying while fried
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
Isaac is not only a demonstrator, but an educator. A brilliant culinary teacher.
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!
Give this guy a series, he is easily genuine, legit, and entertaining af
3:00 "Nice gentle whack"
best part ever :D
Jarell Lim RIP headphone users
reminds me of Dumbledore famous Goblet of fire line.
CALMLY
Im crying 😂
*proceeds to buda Palm the crap out of the garlic*
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+++
I feel so blessed to have had a great Meal at Toups Meatery in New Orleans last year. I was even more star struck to See Isaac himself sitting at the bar within feet of me. Sadly I didn't get to talk with him. I did over him say it was "Wine" night for him as he was chilling for sure in his element.
Whoever disliked is clearly cooking without a kitchen beer
Recovering alcoholics
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
Or cooking with pants on
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
Kitchen bears *would* be pretty dangerous.
"It's absolutely imperative that you have a cooking beer, cooking sober is a travesty." I've found my spirit animal
What kind of beer does he use?
@@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.
@@fcon8507 just used a Fat Tire in mine. It's really good. Thank you for this recommendation
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.
he has the best vibe of anyone I have ever seen on the internet
IKR!
"Nice gentle whack" (breaks the cutting board and the steel table beneath)
Hands down, the best host on munchies. He seems so real, dow to earth and nice! I want more!
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
Seriously, decision makers at munchies, LISTEN TO YOUR AUDIENCE AND KEEP THIS GUY AROUND
I prefer weed biscuit girl
MaCoB he has been around sins start...
Matty Matheson is the best imo
10 seconds in and I think I've found my favourite cook.
I watch this video once every couple months just in case I have to move to south Louisiana for an emergency and somebody says I can't make Gumbo
Isaac Toups, now a proud member of the holy trinity of Munchies ; Action Bronson, Matty Matheson, Isaac Toups.
Thumbs up if you support this
HELL FUCKING YES!
praise be.
and the pope eddie huang
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.
chef e duble was nice too
"Think about how much sausage you would want in your mouth at one time..."
This dude knows how to captivate his audience
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
Protip: you can make a chocolate roux in a pyrex dish in the microwave in around 6 minutes. Turns out exactly the same as one made in a skillet and there's less risk of it burning. That said after about 3 minutes you need to check it and give it a quick stir every 30 seconds or so.
Fun fact: There are also people who tell you that you can do that with chiles de ristras in 30 seconds. If you go even ten seconds over that, you will set off all of your smoke detectors and fill your dwelling with so much aerosolized capsaicin that it will be like if somebody set off a riot control grenade.
@@hypothalapotamus5293 worth a shot
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
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
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.
+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.
who the fuck likes turtle dont be sayin shit like that acting like you speak for the rest of us. seafood is best tho
@@jcfartson7288 My dad decided to try turtle with the alligator in a sauce piquant. Did not like.
I like this bald head man
well isn't that a bold statement
How the fuck did this comment get so many likes haha
TheSuperRay those are fake likes, it's an app that people use to like their own comments.... witch are fake likes!!!
TheSuperRay lol that bc hes from Louisiana aint no other kinda ppl like us
+Boss Queen insert texas pride reference..
3:01 *"Give it a nice, gentle wack"*
*Absolutely atomizes the garlic*
Definately have more of Isaac Toups. And don't put him behind a pay wall.
Are there munchies videos that are behind a pay wall?
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' UA-cam 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.
if you got a service provider like xfinity you can just sign in and theyre free
bob bob a
Shouts out for making it look like I could do it.
the only hard part is the roux lol
Maximillan Overguard ui
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.
roux is easy af lool the hard part is the workout that comes with it.
Terrencify thats why it's hard
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.
This guy is an amazing chef and infinitely entertaining. Made this recipe and it’s hands down the best gumbo I’ve ever made.
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*
Dylan Cook WTF 😂
I don't get it👎👎
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.
@@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
I hate to say it, but he smashed that garlic button.
“Think about how much sausage you would want in your mouth at one time”
**snorts**
Brendan and then I get an ad immediately like an “oops.”
I got an ad right after also.
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.
HURR DURR FUNNY JOKEEEEE
@@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.
Pro tip: sweat your diced onions separately and add them to your roux once it has gotten.past the peanut butter color. The onions’ sugars will speed up the darkening of the roux, and the juices will help keep the roux from burning.
I've always learned that the onion will keep it from darkening. I'm Cajun, I dunno if it's true or not. I suspect it isn't.
If you think about what you just said
The onions just make the roux appear to darken faster, because the onions in nature will actually darken faster, but not the roux….
@@enderoctanus You suspect if you're Cajun? if it's true or not? You suspect not?
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.
"Be gentle with the garlic"
*proceed to Thanos snap it out of existence*
"Don't be a weenie..Put the goddamn garlic in"
Why isn't that a t-shirt?
Yea he put the G in garlic 😂
This guy is so funny and sarcastic
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.
got lucky when I went to toupes meatery last week and he was just sitting outside. real nice, genuine dude
“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.
You did DAT right fam. ;)
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
I gave up making cheese sauce for nachos. Kept coming out grainy.
Did it in ten, but was screaming the whole time while stirring
SAME😂
So this is his Gumbo No.1 ? I`d like to hear about his Gumbo No. 5 now!
Lou Bega makes the meanest No. 5
A little bit of Jessica in life, a little bit of Mary by my side.
Percy Miller why? why refference that song?
Because that was the fuckin joke you ingrate
do you even know what ingrate means
Issac needs his own show. Love his style and method of instruction.
Oy vey!
@@antifaisgay1504 Bojemoi! Is more like it!
I have to agree with this sentiment
Thanks Isaac I’ve made this over a dozen times for my family it just gets better everytime I cook it !🔥🔥🔥
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!
"Give it a nice gentle wack"
*Channel Thor's power through his fist
I keep wanting to do all my garlic like that. But have to cut it like some dirty pleb because its "too loud".
James Topping I tried doing it that way but realized I was too weak
cooking lvl ?
Last time i tried that i somehow messed it up and Got some in my eye 0_0
I absolutely love this guys energy.
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!! ❤
“Don’t be a weenie put the god damn garlic in”
*Grabs cleaver*
Garlic: “TACTICAL NUKE INCOMING”
Upgraded version of Josh's Palm Heel Strike
what! this host is awesome. hella funny. puts himself in the likes of Matty and Action. PLEASE KEEP HIM
I grew up in Mississippi and this is now my go to recipe for gumbo. Absolutely delish. Thanks Chef.
This is the third year in a row I've made this gumbo. It's my favorite recipe to make now
Isaac : "All of my cooking has a lot of garlic."
*_Brad Leone wants to know your location_*
The allicin!
bon appetit needs to get toups on it's alive!!! would be a legendary episode
gamagoori this. I second this. XD
That two part epoxy
@Lucien Hicks thanks google! ill be sure to check in next time i need useless info
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.
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.
@@thalionkorvhas1408 Stick to your guns. It will 'cook out' by morning. Mostly.
Good luck to you.
Read this comment like an epic story. Thanks for writing it!
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!!!!
How were you able to taste the roux? All I could taste was wooden spoon and burnt tongue
Appreciate the positive energy Issac..you are the best homie 👌🏿
I have made this recipe twice now. It’s so much fun to cook and is soooo dang yummy. I’ve had gumbo in New Orleans and this recipe doesn’t disappoint.
"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
I just made caldo and it is freaking delicious!
Imagine how it would be like with Mexican rice.
Ryan Nelson caldo topped with egg and gastric mill, chicken colon is absolutely delight
I made this gumbo just the other day. Coming from a Mexican, hot soup is good whenever
@@CaptVooDooGaming there is never a wrong time for hot soup
"Don't be a weenie- put the god damn garlic in." My dude! xD lmao
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.
ikr
and for that reason i liked this video :D
Honestly who tf doesn't like garlic
@@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!
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.
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. 😋
I frequent this video every 6 months or so. I love Isaac man. Salt of the earth individual
Isaac is like that cool professor in college whose class you don’t want to miss.
YES!!!!!!!
This guy is amazing! Get more videos of Issac up Munchies!!
As a home cook of everything, I have watched hundreds of videos. This rocks-informative, but very entertaining. Going to follow you. Keep it coming.
Every once in a while I just come back and enjoy this vid
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!!
did you use okra or file powder those are other traditional thickeners for gumbos
"I might be a Lil stoned too"
A man after my own heart.
Cooking stoned is a great time.
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
And.... i suddenly love this man! Lol thanks Munchies!
Lmao why you guy's hating on her! Girls like a man that can cook. 😎
How am I only now discovering Issac’s videos. This is going to be life changing.
I'm likely never gonna make anything this guy cooks, but I find myself coming back to these videos cause his personality is so infectious. I know I'm not the only one that feels the same lol
I love this dude he said he’d normally have no pants on drinking and stoned while cooking 😁 that’s my kind of chef.
If you ever come to New Orleans definitely make a trip to his restaurant, Toups Meatery, it is sooooooo good!
oh wow-- that's just so cool... if you're a 10th grade loser
WirelessJoeJackson lol go cry while I finish making my fried chicken as I smoke 🤣best way to cook lol
I hope Isaac Toups gets his own cooking show. Wouldn't be as good on network TV, don't want to filter this dude.
I love this recipe 💕 it's my go-to for cold weather the family loves it, thanks Isaac and the Munchies crew 😊
Such a great teacher and entertaining.
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!
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.
good idea
Yes! I brown my sausage a little as well! Pretty much any meat I put in I'll cook a little then deglaze :D
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
I make this recipe every few weeks. So easy and unbelievably delish.
I love this video! Very entertaining and the gumbo looks amazing!!
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.
Same thing with chili.
@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
Thank you man
You mean "Roux", not "Reux".
Why the hell are you straining the fat? That's where the flavor is!
The beer he's using is Anchor Steam Beer in case anyone is interested. Nice San Francisco beer
I had the same egg experience with my grandma!! I was 3 when she sat back and watched me!
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 🥘🍛
I like this guy. I wouldn't mind having a drink with him.
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%.
I agreed with the first part of your comment. Celery is definitely underrated. Celery in spaghetti?? No thanks.
Uhhhhh I'm not Italian but celery doesn't seem like a thing that goes in spaghetti.
@@raspyraspberries In Italian cuisine the mixture of onions, carrot and celery is known as a soffritto. I'm not pulling this out my ass.
I am italian and i am calling the police 😆
No celery doesnt go in italian spag stfu freak
thank you so much for teaching me how to cook gumbo, we in Australia just cooked it for family and we did a great job. thank you once again xxxx