26 October, 2020
Toups Jambalaya
I found this wonderful YouTube video when searching for making a proper Jumbalaya. Bring a friend and some proper French bread.
Going down the internet rabbits hole on chef Toups has returned lots of great tips and a goal to meet the guy some day. Also seems to be a standup guy where in his restaurant during the COVID-19 pandemic he offered free meals to restaurant employees and their families, giving back to the industry.
This is a tasty Jumbalaya that takes some time to cook but it is well worth it.
Ingredients
1 + pound chicken thighs
freshly ground black pepper, to taste
1/2 cup plus 2 tablespoons canola oil
1/2 cup all-purpose flour
2 ribs celery, diced
1 large yellow onion, diced
1 red bell pepper, cored, seeded, and diced
8 garlic cloves, minced
1 fresh cayenne pepper, stemmed and minced (I use jalapeño or hatch chille)
6 cups chicken stock
1 pound andouille sausage, sliced 1/4-inch thick
2 cups long grain rice
3 tablespoons unsalted butter
1 bunch scallions, thinly sliced
Following master Toups recipe have your vegetables chopped and beer close by before starting the roux. Keep the garlic and jalapeño separate from the celery, onion, and bell pepper (holy trinity) as the garlic and jalapeño burns easily.
Add a little canola oil in a big nonstick pot on high and sear each side of each thigh. You can use drumstick thighs like the video. I prefer boneless thighs because it is easier to eat without bones. You will not have to have the chicken done, you just want a really solid sear on each side.
Start your roux with canola oil heated on medium high. I’ve made this 4 times so far and am so very proud following the video that it’s been done in 15 minutes. Fast and effective. Add your flour and mix quickly and constantly till the color is of Hershey’s chocolate. It’s the best unique smell by the way. The below picture was not quite done but I was so rushed to get to the next step and I didn’t take the final color photo.
Add your holy Trinity which is celery, onions, and bell peppers. Mix very quickly as it is going to cook fast. Master Toups suggests adding salt to release the liquid. I chose to turn the heat down, not add salt and keep mixing for health reasons. The smell will be the best thing and so very surprising on your fist time doing this step.
When the onion is starting to be translucent add the jalapeño and garlic. Let cook for another 3 to 5 minutes.
Add all of your chicken stock. Add lots of pepper here. Important step is to cook for 45 min to an hour to cook out the flour taste.
Add rice, chicken, and sausage in and simmer for 1 hour with pot top on. It allows all of the meat and juices to mix while the chicken cooks out and the rice plumps. Add lots of pepper before lid goes on.
Taste rice to make sure it’s cooked thru.
Mix and add butter plus green onion. Serve and smile.
If you find yourself in New Orleans check out chef Toups restaurants and leave a comment about it. I can’t wait to get out there and try it.