Toups on Instagram

Let’s go expo! #teamtoups

Let’s go expo! #teamtoups

The girls are restocking the Toups Family Children

The girls are restocking the Toups Family Childrens library. Make sure you grab a book when you stop by! #teamtoups

Bacon braised black eyed peas, mussels, pickled ja

Bacon braised black eyed peas, mussels, pickled jalapeños and garlic focaccia for the win! Come enjoy dinner and drinks on the patio! #teamtoups

Lunchtime, y’all! Come enjoy this gorgeous weath

Lunchtime, y’all! Come enjoy this gorgeous weather on the patio with a veal schnitzel and gruyere spatzle! #teamtoups

Rabbit and dumplings to keep you warm on this perf

Rabbit and dumplings to keep you warm on this perfect nola evening! Come grab some dinner and drinks on the patio next to the heaters. #teamtoups

Yearly obligatory entirely too colorful Christmas

Yearly obligatory entirely too colorful Christmas tree! Happy thanksgiving, yall! #teamtoups

Crawfish cornbread dressing! My mom warms up her c

Crawfish cornbread dressing! My mom warms up her cornbread and her sauce, then folds in her cornbread and it’s done. It’s goddamn good, but it’s probably not a true dressing. But I don’t care. [Don’t argue the semantics about this with me and whether it’s a true dressing because it didn’t get baked. We bake it, but just to get crispy bits on the edges. Not to cook it.
2 Tbsp butter, divided (1 Tbsp butter + 1Tbsp butter)

1 medium onion, finely diced

1 red bell pepper, finely diced

1 rib celery, finely diced

5 cloves garlic, minced

1 lb cleaned crawfish tails (preferably fresh, but frozen will do; this is actually the perfect dish to use frozen crawfish because it’s a creamy dressing and you don’t notice the odd texture that frozen crawfish can get. You’ll see this at Thanksgiving even when you know there’s not a damn crawfish around.)

1 ½ tsp salt

¼ tsp black pepper, finely ground

¼ tsp cayenne pepper

2 cups crawfish stock (or any seafood stock)
5 cups Isaac’s Cornbread, crumbled
Preheat oven to 400 degrees.
In a large Dutch oven, melt 1 Tbsp butter over medium heat. Add onion, bell pepper, celery, and cook in butter for 10 minutes. After 10 minutes, the vegetable mixture (the trinity) should start to brown a little bit—this is intentional; you want it more than just translucent. Since we’re not braising this dish down, you really want to have your trinity cooked—because I don’t like crunchy fucking trinity. Add garlic and cook for another minute.
Add crawfish tails, salt, black pepper, cayenne pepper, and give it a stir. Add 2 cups crawfish stock. While keeping it on medium heat, slowly bring the mixture to a low simmer. Once it is simmering, turn off heat. Add 1 Tbsp butter and stir until it’s fully melted. Once butter has melted, gently fold in 5 cups of crumbled cornbread until it’s well incorporated, being careful not to smush it all to bits. Scoop mixture into a 9x13 casserole dish and spread out evenly. Place the casserole dish in the oven. Bake at 400 degrees for 10 minutes. Call your Cajun mother and thank her.
Remove skillet from oven and pour mixture in. Place in oven. Bake for 30 to 40 minutes, until cake tester comes out clean.

My family prefers my brisket instead of turkey on

My family prefers my brisket instead of turkey on the holidays. Here’s my recipe! 14# brisket
1/4 cup brown sugar
6 Tablespoons heatwave spices and two tablespoons kosher salt or
5 Tablespoons kosher salt
1 Tablespoon smoked paprika
1 Tablespoon Aleppo pepper
1 Tablespoon fine ground black pepper

Mix spices, salt and sugar together and rub into the brisket. Wrap and fridge for 24 hours. Remove brisket from fridge an hour before cooking. Preheat oven to 350 degrees. Place brisket in a large roasted pan. Roast brisket for two and a half hours. Cover the brisket with aluminum foil and cook for another 3 hours. Remove from oven. Let rest 10 minutes serve. Also, I like to slow cook mine at 225 overnight which is what I will be doing this evening. Happy Thanksgiving! #teamtoups

Follow on Instagram