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

Avaldati 12 sept 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


  • Why’d he have to wear a blue shirt to the shoot, you can’t tell who’s who

    • RickRogers the little one?

    • Chef Babish I think that was disrespectful to not be professional and to stop calling it by the wrong name.

    • You blink and they switch places. Messes me up bad. I mean. They are like that movie twins almost.

    • Babish wears glasses

    • I cracked up at 3am and I'm usually a master of staying quiet!

  • Imma say it again. This dudes a star

  • 8:53 moment of silence for the last piece of celery in the whisk

  • 22:45 Me in 2020: *D:*

  • I don’t think Babish is comfortable with unceremoniously.

  • unceremoniously

  • We need more of this !!!! Babish plz 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻 more amazing collabs

  • Babish can I work with you to do some Creole Cuisine and perfect the recipe I already have ???

  • As someone not familiar with western cooking, I really don't know how sugar goes well with the meat. I just cant imagine it.

  • He looks sober

  • is it just me or do they look like they could be brothers? Lol

  • just guys bein dudes

  • Where’s the okra for the gumbo?

  • I'm just going to admit, this is probably the 7th time I've watched this video. I just adore how amazing it is~

  • Just went from a Justin Wilson video on gumbo to Babish and Toups. Old school to the new school. Love it

  • I know him he is super nice

  • You look like brothers

  • *grabs knife* Cajun

  • Creole food take 5 👏🏻 *cajun* 🔪

  • Yo this video was uploaded on my 20th birthday

  • "If you don't live near chicken or sausage, move" ... It's almost like everyone everywhere has the resources to move out of a food desert, or could afford to live elsewhere in the first place..

  • Isaac sounds like Jack Black

  • I would watch thousands of hours of Isaac Toups cooking, he's got such a wonderful presence.

  • Cajun cuisine take 7 CREOLE wait

  • I have been binging these videos Andrew and I love your sense of humor! And I love that you're humble and enjoy what you do!

  • Cajun food is what keeps me in southeast Texas.

  • The Duality of Man: the Dainty Babish vs the Balls-To-The-Wall Toups

  • "You can always add more seasoning" *30 seconds later* "All the fucking black pepper"

  • 10:36 if my dad was making that he'd double that lmfao.

  • I always add chicken giblets to my dirty rice.

  • Tried this gumbo today and wow. So delicious! It reminds me of when I was in New Orleans....can’t wait to go back!

  • As someone from Louisiana, this is literally the first time ever, that I'm not disappointed in a youtube video about cooking from Louisiana. And thanks to our Cajun chef for making the distinction to correct someone from saying Creole instead of Cajun. Very different styles and flavors of cooking!

  • takes the sauce whisk, forgets to use it

  • I appreciate the garlic enthusiasm but the waste of the garlic shrapnel makes me sad.

  • Am I the only real person that has watched this (this is a side note, it was playing in background at 18:26 just now)

  • This is the one video where i don't understand why i'm even watching it lol. i live in LA

  • Babish: Level 59 Pokémon Issac: *Level 100 Pokémon*

  • Thanks for all the tips. I was looking for a video on how to make etoufee and I learned a ton from this video, especially the first 12 minutes. (I know that etoufee isn't in this video, but the tips really helped.) I have made a habit of adding shrimp to my jambalaya, but now that I'm aware of Cajun law I will keep surf and turf separate.

  • Babish: "Creole" Issac: *Issac Smash* "CAJUN"

  • I used the quantity they put for the roux. The gumbo had the consistency of cement. It was basically a solid. Way too much basically

    • Flour varies in water content place to place and also season to season. For a roux you do need to concentrate on texture not measurements.

  • Isaac protecting himself against the ire of Cajuns because he KNOWS how we are about our food lmao

  • Isaac: "What's the most important thing about coo....?" Babish: "Drink!"

  • I love how they understand each other’s sarcasm 😂🙏🏼

  • I love the conflict of babish's need for measurement, versus Isaac's cook by feel style of cooking.

  • ...he didnt use the sauce whisk T-T

  • que video perfecto, la puta madre aajjajaj

  • I managed to pull of a 10 minute roux ONCE... never had the guts to try again

  • We use rabbits for the gumbo

  • It bleeped on chili

  • Isaac and babish,two of my fave chefs together! Nice!

  • I have a feeling that the chicken stock was note homemade.

  • This reminds me of Jessie and Walters first cook

  • Let’s do a South Carolina food episode. Holler at me!


  • Why do I get the feeling that that was the last modello of the 12 pack...

  • Isaac Toups is me and every damn person I know down here in Louisiana. His personality is what makes people either love or hate southeast Louisiana. I've got to say, I love his "chicken" method of making a roux: Put it on hot and if you swerve too early or too late, you lose! :-P

  • How awesome of a person would it be if you mixed these two guys together!

  • Two 61X9NE songs GUMMO + GOOBA = GUMBO

  • The neckbeard’s humour and need for attention is v annoying

  • what is this? mini Babis and maxi Babish make a team?

  • New Orleans cooking is creole Cajun is from Acadiana ! Same dishes different flavors!

  • Must always work on the stroganoff game.

  • 4:50 when the school makes the librarian also be the track coach

  • Another sexually charged cooking experience.

  • I think a new pope is needed 2:14

  • All my Gulf upbringing and ancestors are rolling in their graves on some of this, and agreeing on others. Sheesh, all the ghosts here yelling at Isaac about his recipes and methods, and me looking going ok, that does look easier, and them hollerin at me about remember who you come from, girl.

  • I've never seen rue made in oil like that. We always cook the flour. Also the fuck was that jambalaya.

  • How are you both an uglier version of each other?... While also being two beautiful people.

  • To make the porkbelly perfect just give it some thyme

  • best ingredient here is the windex

  • Bruh the tiny whisk. I drink so much coffee ☕ I ended up buying one of those barista handheld mixer things (I don't know what to call it, my dad calls it a nipple tweaker so, its whatever.) But after watching so much Babish I started using the tiny whisk and its always an amusing start to the day 🤣

  • Who matched who in their attire? It's like Andrew's big brother he always and literally looks up to. It's like a before and after of Babishs'. Babish before getting his super powers and Babish after. He is taller, his beard is bigger, he lost the glasses, his voice is deeper, he doesnt care about measuring and symmetricalitiy (ocd) 3:46. All puns aside this was a cool video. I love that Andrew is like a lil kid who loves the topic in hand and is totally absorbing all knowledge that is being taught.

  • We were promised smellovision.

  • 24:22 did... did babish just imply isaac's food inspired an awakening in his 14 year old self

  • I like this guy a lot and I cant tell why xD

  • Man I love this. Get your cajun cousin back babish.

  • Are y'all twins?

  • Ohhh man how do you not know how to do fundamentals but you have 7 mil subs .... people,.......pull it together. This fool got whisk and knife tatts but can’t do the very basics of French cooking..... disgusting poser.

  • In new orleans: akeyi tounen nan kwit manje Cajun! e jodia nap fè jambalaya endijèn! welcome back to cooking cajun food! and today we are making homemade jambalaya!

  • What i live about isaac toups is hes so passionate about who he is and where he is from

  • Big babish is cool babish

  • I come back to watch this video all the time. This video is the cooking show equivalent of comfort food.

  • Love this dude, has a passion for teaching people, except he has a Foghorn Leghorn stutter!

  • I don't know why Isaac keeps calling Babish by his own name I'm so confused

  • I don't know why Isaac keeps calling Babish by his own name I'm so confused

  • "If you're in a place on the planet where you can't find chicken and sausage...MOVE." Words to live by. Thank you, Isaac.

  • This dude looks like chance the rapper

  • This seems like it was a really long day .

  • Is this a fail moment? 12:37

  • where is the okra in all this

  • Hh.. I see bald and bald-

  • why you tryin to lie an act like you didn't have a clone raised in the south?

  • It’s the much bigger slightly weird looking version of Andrew

  • Do people cook this at home? It seems to take so much time.

    • This is food you make on a Saturday or Sunday in a massive batch, and eat for a couple days. Or if you don't work.

  • Still hoping for that Basics Creole video.

  • So im thinking of cooking this,can anyone tell me can you make the roux with corn flour? Since i cant use gluten

  • what size dutch oven is that? right in beginning.. ? for Roux

  • idk why I was so damn annoyed by this dude.. I rather just want babish cook alone

  • *CAJUN.*

  • Awesome and funny video. But music same volume as their voices