How To Make Cajun Jambalaya with Isaac Toups

Ingredients

• 0.5 cup Canola Oil (high smoke‑point oil for roux; extra 2 tbsp for searing)
• 0.5 cup All-Purpose Flour (for dark roux)
• 4 pieces Chicken Thighs (bone‑in, skin‑on, dark meat; about 1.5 lb)
• 8 oz Smoked Andouille Sausage (sliced into 1/4‑inch rounds)
• 2 cup Long Grain Rice (uncooked; preferably parboiled)
• 6 cup Chicken Stock (low‑sodium; homemade or store‑bought)
• 1 medium Red Bell Pepper (diced ½‑inch)
• 2 stalks Celery Stalks (diced ½‑inch)
• 1 large Onion (diced ½‑inch)
• 8 cloves Garlic (minced finely; do not over‑process)
• 1 piece Fresh Hot Pepper (cayenne or any hot pepper, minced with seeds)
• 2 tsp Kosher Salt (adjust to taste)
• 2 tsp Black Pepper (freshly ground; more if you like it peppery)
• 3 tbsp Unsalted Butter (cut into cubes; adds richness at the end)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Season and Sear Chicken

   Pat chicken thighs dry, season both sides with kosher salt and freshly ground black pepper. Heat 2 tbsp of canola oil in a large skillet over medium‑high heat and sear the thighs skin‑side down until a deep golden crust forms, about 5 minutes per side. Transfer to a plate and set aside.

   Time: PT10M

   Temperature: medium‑high heat on stovetop

2. Make the Dark Roux

   In the same pan, add the remaining 0.5 cup canola oil and let it heat until shimmering. Whisk in 0.5 cup flour, stirring constantly. Keep the heat at medium and stir continuously; the roux will progress from pale to a deep chocolate brown in about 12‑15 minutes. If any dark specks appear, stir them out quickly; a burnt roux must be discarded.

   Time: PT15M

   Temperature: medium heat on stovetop

3. Add the Holy Trinity

   Stir in the diced red bell pepper, celery, and onion (the Cajun “Trinity”). Cook for about 1 minute, just enough to coat the vegetables with the roux.

   Time: PT2M

4. Incorporate Garlic and Hot Pepper

   Add the minced garlic and minced hot pepper. Stir quickly for another minute; watch closely as garlic can burn in the hot roux.

   Time: PT2M

5. Add Stock and Simmer

   Gradually whisk in 6 cups chicken stock, ensuring a smooth, lump‑free mixture. Return the seared chicken thighs to the pot, add the kosher salt and an extra pinch of black pepper. Bring to a gentle simmer, then reduce heat to low and let it cook uncovered for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: low simmer

6. Add Sausage, Rice, and Finish Mixing

   Dice the smoked andouille sausage and stir it into the pot. Add 2 cups uncooked rice, distributing evenly. Give everything a good stir so the rice is coated with the roux‑stock mixture.

   Time: PT5M

7. Bake in the Oven

   Preheat the oven to 375°F (190°C). Cover the pot with a lid or tightly with aluminum foil and place it in the oven. Bake for 30 minutes, or until the rice is tender and has absorbed most of the liquid.

   Time: PT30M

   Temperature: 375°F

8. Finish and Serve

   Remove the pot from the oven. Stir in 3 tbsp unsalted butter until melted and glossy. Sprinkle sliced green onions over the top, give a final gentle stir, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

48 g

Fat

16 g

Fiber

3 g

Ingredient Substitutions

• Instead of Canola Oil: grapeseed oil, vegetable oil
• Instead of All-Purpose Flour: whole‑wheat flour (will change flavor)
• Instead of Chicken Thighs: turkey legs, bone‑in chicken drumsticks
• Instead of Smoked Andouille Sausage: smoked kielbasa, chorizo
• Instead of Long Grain Rice: basmati rice, jasmine rice (different texture)
• Instead of Chicken Stock: vegetable stock, water with bouillon
• Instead of Red Bell Pepper: green bell pepper
• Instead of Celery Stalks: celery hearts
• Instead of Onion: yellow onion
• Instead of Garlic: garlic paste (1 tsp)
• Instead of Fresh Hot Pepper: 1 tsp cayenne powder
• Instead of Kosher Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Unsalted Butter: margarine
• Instead of Green Onions: chives

Equipment Needed

• Large Skillet or Dutch Oven
• Chef's Knife
• Cutting Board
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cups and Spoons
• Oven
• Tongs (optional)
• Aluminum Foil (optional)
• Heat‑Proof Gloves (optional)

Critical Steps — Do Not Skip

• Achieving a dark, chocolate‑brown roux without burning it.
• Maintaining a steady simmer for the hour‑long cooking of the roux‑stock mixture.
• Baking the jambalaya covered so the rice fully absorbs the flavorful liquid.

Chef Tips from the Video

• Use a high smoke‑point oil (canola or grapeseed) for the roux; butter will scorch.
• Grind black pepper until your arm hurts – the peppery bite is essential to authentic Cajun flavor.
• Sear the chicken until the skin is deeply caramelized; this adds a layer of flavor that the oven cannot create.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dark roux up to 2 days ahead and store in a sealed jar in the refrigerator.
• Cook the chicken stock in advance; homemade stock adds depth.
• Assemble the jambalaya (without baking) and refrigerate; bake just before serving.

Frequently Asked Questions