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Cook Like a Chef with Isaac Toups
Isaac Toups’ family has lived in southern Louisiana for more than 300 years, and those deep Cajun roots are what inspire his cooking today. His sophisticated approach to a cuisine that’s known for its rustic flavors has earned him a slew of accolades. After opening his New Orleans restaurant, Toups’ Meatery, in 2012, he’s been named a James Beard Best Chef of the South semifinalist and finalist three times, and was a finalist on season 13 of Bravo TV’s Top Chef. He’s also a cookbook author and host of his own Food Network show, Kitchen Takeover.
Dirty Rice by Isaac Toups, View Recipe BelowQ: How is your culinary style influenced by your family history and heritage?
My family is a huge inspiration for my cooking. I grew up deep in the Atchafalaya Basin of Louisiana, known as Cajun country. So, we hunted, we fished and we cooked. My dad and Maw Maw (grandmother) are big influences on my cooking and really showed me how to cook with love.
Q: How does your culinary style of “sophisticated Cajun” distinguish you from other Cajun chefs?
My culinary style is different in that, while I certainly use Cajun recipes, I like to focus on big, bold flavors while using ingredients and techniques from around the globe.
Q: What are the must-have ingredients for a Cajun dish?
The use of what’s called the trinity—onions, peppers and celery—is essential to Cajun cuisine. Also, don’t forget the garlic!
Q: In your personal style of Cajun cuisine, what are some ingredients you like to add to your dishes to bring the heat and spice?
I love big flavor, heat and spice, so I love using peppers from around the world—Thai chilis, Aleppo peppers, African Bird’s Eye peppers. If you’ve got a pepper, I want it!
Q: For anyone new to Cajun cuisine, what’s a dish you recommend trying as an introduction?
If you want to start cooking Cajun cuisine, start with a chicken and sausage gumbo. It’s easy and a crowd pleaser. As I explain in my book, it all starts with the roux—but don’t be scared by that. There are all different kinds of roux, and some are really easy and quick.
Q: What was the inspiration behind your Cajun Dirty Rice recipe?
Dirty Rice is a staple on the Cajun table. It’s as common as mashed potatoes and gravy. It’s hearty and rich for a rice dish and it gets its dirty color from the meat. The trick to a delicious dirty rice dish is caramelizing the meat. This adds a ton of flavor and gives it the hue you want.
Q: Why is it important to you to keep Cajun history and heritage alive through your cooking?
Cajun history and heritage are important culinary cornerstones. The Cajun people have a long story reaching back hundreds of years. It cannot be forgotten.
Q: With a cookbook, two restaurants and a Top Chef appearance under your belt, what do you see as your next great adventure?
The next big adventure for team Toups is trying to eliminate food insecurity in the nation. My wife, Amanda, and I are working with local and national groups, and we plan on doing anything and everything we can so that no one goes hungry.
Q: What was the inspiration for your spice line with Spiceology?
The inspiration for the Isaac Toups Spiceology spice line was to give everyone easy access to Cajun flavors. These seasonings bring the bold and the spice to anything you’re cooking. Heck, I even have a spice blend for fries. You can really add bold flavor to anything.
Q: Do you have any advice for aspiring chefs or restauranteurs?
For those starting on their culinary adventures, I suggest cooking something every day. Venture out of your normal cooking boundaries to find your own. Perfection Is a journey, not a goal.