Cajun Food | Basics with Babish (feat. Isaac Toups)

  • Published on:  9/12/2019
  • This week on Basics I'm joined by chef Isaac Toups to show you how to make some amazing Cajun dishes: jambalaya, gumbo, dirty rice, and rillons.


    Check out Isaac Toups' restaurants:

    Ingredients & Shopping List
    + For the Chicken & Sausage Gumbo:
    1 lb boneless, skinless, chicken thighs
    Kosher salt and freshly ground black pepper
    1/2 cup all purpose flour
    1/2 cup vegetable oil
    6 garlic cloves, minced
    2 ribs celery, diced
    1 small green bell pepper, diced
    1 small white onion, diced
    8 ounces beer (just not a light beer!)
    4 cups chicken stock
    2 bay leaves
    1 pound andouille sausage, cut into coins (or smoked kielbasa)
    1 Tbsp cayenne pepper
    1 Tbsp smoked paprika
    Cooked white rice, for serving
    Sliced scallions, for garnish

    + For the Rillons:
    2 pounds pork belly, skin removed
    Kosher salt
    2 cups red wine (full bodied like Malbec or Cabernet Sauvignon)
    2 cups sugar
    Fresh thyme

    + For the Dirty Rice:
    1 pound ground beef
    Kosher salt and fresh black pepper
    1 Tbsp vegetable oil
    Cumin, to taste
    Cayenne, to taste
    1/3 cup beer (not a light one!)
    Plus roux and trinity ingredients:
    1/4 cup vegetable oil
    1/4 cup all purpose flour
    1/2 cup diced onion
    1/2 cup diced green bell pepper
    1/3 cup diced celery
    4 cloves garlic, crushed
    1/3 cup beer (not a light one!)
    2 cups chicken stock
    3 cups cooked white rice
    Scallions, for garnish

    + For the jambalaya:
    Dirty rice (ingredients above)
    1 pound andouille sausage, sliced into coins
    4 boneless chicken thighs