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CAJUN FOOD

cook:

1 h 30 min

Picture for CAJUN FOOD

10,362,630 views  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.

4 Servings

US

original

metric

INGREDIENTS

For the Chicken & Sausage Gumbo

1 small green bell pepper, diced

2 ribs celery, diced

1 small white onion, diced

6 garlic cloves, minced

½ cup vegetable oil

½ cup all purpose flour

2 bay leaves

8 ounces beer (just not a light beer!)

4 cups chicken stock

1 lb andouille sausage, cut into coins (or smoked kielbasa)

1 lb boneless, skinless, chicken thighs

Kosher salt

freshly ground black pepper

1 tbsp cayenne pepper

1 tbsp smoked paprika

Cooked white rice, for serving

Sliced scallions, for garnish

For the Rillons

2 lbs 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 lb ground beef

Kosher salt

Fresh black pepper

Cumin, to taste

Cayenne, to taste

1 tbsp vegetable oil

¼ cup vegetable oil

¼ cup all purpose flour

½ cup diced onion

½ cup diced green bell pepper

⅓ cup diced celery

4 cloves garlic, crushed

⅓ cup beer (not a light one!)

2 cups chicken stock

3 cups cooked white rice

Scallions, for garnish

For the Jambalaya

Dirty rice (see ingredients above)

1 pound andouille sausage, sliced into coins

4 boneless chicken thighs

Scallions, for garnish

DIRECTIONS

1.

For the Chicken & Sausage Gumbo

1.

Take green bell pepper, celery, and white onion (also known as the “holy trinity”) and dice them into medium-sized pieces. Set aside for later.

1 small green bell pepper, diced

2 ribs celery, diced

1 small white onion, diced

2.

Mince garlic cloves and set aside for later.

6 garlic cloves, minced

3.

To make the roux, add vegetable oil to a pot and allow it to get smoking hot before adding all purpose flour. Using a wooden spoon or preferably a whisk, mix together until the consistency is similar to wet sand.

½ cup vegetable oil

½ cup all purpose flour

4.

Within 30 seconds, the roux should be the color of milk chocolate. The darker the roux gets, the more you need to stir it, but let it sit for a few seconds before continuing to stir. After about 5-6 minutes, the color of the roux should be nice and dark or similar to the color of a Hershey’s chocolate bar. Set aside some of the roux to use later.

5.

Add bay leaves as well as your “holy trinity” to the pot. Make sure to set aside some of the holy trinity mix for later.

2 bay leaves

1 small green bell pepper, diced

2 ribs celery, diced

1 small white onion, diced

6.

Once the mixture calms down a bit, add the minced garlic to the pot. Let the roux sit for 30 seconds.

7.

Add beer and stir it in and whisk to prevent the mixture from becoming clumpy. Then, add chicken stock and whisk using the same procedure as the beer.

8 ounces beer (just not a light beer!)

4 cups chicken stock

8.

Take andouille sausage or smoked kielbasa and cut into coins.

1 lb andouille sausage, cut into coins (or smoked kielbasa)

9.

Add kosher salt and freshly ground black pepper to both sides of of boneless, skinless chicken thighs. Sear the chicken thighs in a smoking hot pan with oil.

1 lb boneless, skinless, chicken thighs

Kosher salt

freshly ground black pepper

10.

Add cayenne pepper and a pinch of salt to the roux.

1 tbsp cayenne pepper

Kosher salt

11.

Turn the stovetop temperature to the lowest simmer possible and add a generous amount of black pepper to the roux. Then, add smoked paprika and stir.

1 tbsp smoked paprika

freshly ground black pepper

12.

After browning the chicken, add it straight to the pot and set aside the remaining oil from the chicken. Next, add the chopped up sausage or smoked kielbasa to the pot.

13.

Bring the roux to a bare simmer, cover it, and let sit for a couple of hours.

14.

Serve with cooked white rice, garnish with scallions, and enjoy!

Cooked white rice, for serving

Sliced scallions, for garnish

15.

For the Rillons

1.

Remove all of the skin from pork belly and add the skin to the roux.

2 lbs pork belly, skin removed

2.

Take the fat from the pork belly and cut into chunks. Add the pork belly to a baking pan and season it with a few pinches of salt. Lightly mix to let the salt soak in. Set it aside and start preparing the red wine caramel.

Kosher salt

3.

Add sugar and red wine to a pot. Bring to a rolling boil and whisk to create a syrup-like consistency.

2 cups red wine (full bodied like Malbec or Cabernet Sauvignon)

2 cups sugar

4.

Sprinkle fresh thyme onto the pork belly.

Fresh thyme

5.

Take the pot of red wine caramel and pour it straight on top of the pork belly. Make sure that the mixture is compact before placing it into a 400 degree Fahrenheit oven for 25-35 minutes and stir occasionally.

6.

For the Dirty Rice

1.

Add a generous amount of fresh black pepper as well as cumin and cayenne (to taste) ground beef. Place the meat into a pan with hot vegetable oil. Once both sides are seared, give it a good chop.

1 lb ground beef

Cumin, to taste

Cayenne, to taste

1 tbsp vegetable oil

Kosher salt

Fresh black pepper

2.

Add leftover trinity and crushed garlic to the pan. After the vegetables finish cooking, add leftover roux and let it warm up for a minute before adding beer and chicken stock to the pan. Let simmer for about 45 minutes or until the consistency is a bit thicker.

¼ cup vegetable oil

¼ cup all purpose flour

½ cup diced onion

½ cup diced green bell pepper

⅓ cup diced celery

4 cloves garlic, crushed

⅓ cup beer (not a light one!)

2 cups chicken stock

3.

Add cooked white rice, a few pinches of salt, garnish with scallions, and enjoy!

3 cups cooked white rice

Kosher salt

Scallions, for garnish

4.

For the Jambalaya

1.

Reheat the leftover dirty rice and add andouille sausage (sliced into coins) as well as boneless chicken thighs (whole or cut up).

Dirty rice (see ingredients above)

1 pound andouille sausage, sliced into coins

4 boneless chicken thighs

2.

Garnish with scallions and enjoy!

Scallions, for garnish

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