Had this for the first time atDisney's Epcot several years ago and have craved it ever since. Made it this morning - delicious! Served it over saffron rice with extra onions!
I lived in south Louisiana for over a decade. I learned all the classic dishes & I still love them all! Crawfish etouffee is second only to rooster gumbo. It’s difficult to find a prepared rooster, but if you get a chance, definitely try it! Deep dark roux and hours of cook time. Delish 😋
I was thrilled to hear you add Ghost powder to your Etoufee. I am getting ready to start making my own. My girlfriend and I (being from Arizona) love spicy food and I as thinking of adding a touch of my own home-made Ghost powder to mine to add a wee bit of kick. Ghost has a rich deep flavor that should blend in nicely with a good Etoufee!!!
Saved this for later, I've had it a few times, never knew anyone to make it at home. Guess it is b/c I'm in the Philadelphia area. I'll make it next year for V-Day.
Excellent. Thank you! Limited to chicken and smoked sausage here, but looking forward to it. I wonder how this would fare reheated, say, in a slow cooker? (asking, because I typically cook on Saturdays, then the meal is usually consumed on the Lord's Day after church with a crowd).
Your family sounds like mine. My 9yo requested if for her birthday dinner the past two years. 🤷🏽♂️😂 I use the crawfish fat for the liquid. Just put a cup and a half of water over thawed tail meat and stir until it turns orange.
Make sure you don’t use nonstick for this. Crawfish etouffee was born for crawfish boils. There’s usually some left over, which needs to be used. Clean up includes peeling the rest of the crawfish (with cut up fingers), and storing the meat, along with any veggies left.
I boil the heads of crawfish to get my seafood stock. Right now, crawfish is so expensive, so I bought frozen and added a dash of crab boil to my stock.
I love watching this Guy cook. He’s probably the most Underrated Chef on UA-cam.
I appreciate spreading the love! Enjoy!
Nice recipe. Thx
Welcome! =)
I just finished making this for the third time. My family and I love it. Thank you for sharing your recipe.
Wonderful! Awesome to hear! Glad you enjoy it so much.
I would always order this at my Cajun restaurant. Now thanks to you I know how to make it. Very similar to making gumbo. Thanks
You are so welcome! I hope you enjoy it as much as your favorite restaurant.
Had this for the first time atDisney's Epcot several years ago and have craved it ever since. Made it this morning - delicious! Served it over saffron rice with extra onions!
I lived in south Louisiana for over a decade. I learned all the classic dishes & I still love them all! Crawfish etouffee is second only to rooster gumbo. It’s difficult to find a prepared rooster, but if you get a chance, definitely try it! Deep dark roux and hours of cook time. Delish 😋
Absolutely!!!
'almost' looks like I could make that. looks great!
Haha, you can do it! =)
Made this for the first time and it was a hit. Will be making this more often.
Great! Thanks, Jacob.
This is my go-to recipe! Love it!
Fantastic video!!! I Really enjoy Étouffée.
Thanks, Bob! Yes, we love it. A favorite in our home.
💯dish look amazing 👌👌
Really looked incredible!
Thanks!!! =)
I've made it a few ways and like I always say, your recipes never disappoint! I'll be making this for valentines day!
Thanks so much, Tiffany! I appreciate it! Have a great Valentine's Day. =)
I was thrilled to hear you add Ghost powder to your Etoufee. I am getting ready to start making my own. My girlfriend and I (being from Arizona) love spicy food and I as thinking of adding a touch of my own home-made Ghost powder to mine to add a wee bit of kick. Ghost has a rich deep flavor that should blend in nicely with a good Etoufee!!!
Amazing... enjoy!
Looks awesome! I’ve never made étouffée before but really enjoy it. Looking forward to your next video.
Thanks so much! 😊
Saved this for later, I've had it a few times, never knew anyone to make it at home. Guess it is b/c I'm in the Philadelphia area. I'll make it next year for V-Day.
Enjoy!! Definitely delicious!
This was fantastic, thanks for the recipe, greetings from México!
Pleasure is all mine. Thanks!
making this tomorrow for dinner! thank you for this, it looks amazing!
Nice! I hope you love it!
This is one of my favorite dishes!!! Have you seen the roux on a black stone griddle with Bruce Mitchell? It was an interesting way of making a roux.
I haven't! Interesting.
You can also make it in the oven, if you’re worried about burning.
Yes your dish looks amazing!!! 💯 Thank you 😊
Thanks, Sharon! 😊
I buy Louisiana Crawfish at Walmart. Will try your recipe. Just ate a Crawfish omelette. Thank you 🙏🏻 👹
Nice! Enjoy! Glad it's easy for you to find.
That looks delicious!!
So good!
Excellent. Thank you! Limited to chicken and smoked sausage here, but looking forward to it. I wonder how this would fare reheated, say, in a slow cooker? (asking, because I typically cook on Saturdays, then the meal is usually consumed on the Lord's Day after church with a crowd).
You could reheat it, though seafood is better the first time, as it could get tougher with reheating. I would just use a low, gentle heat.
@@ChiliPepperMadness Thanks for the response. I didn't get to the etouffe today, but look forward to trying it soon, hopefully.
Your family sounds like mine. My 9yo requested if for her birthday dinner the past two years. 🤷🏽♂️😂 I use the crawfish fat for the liquid. Just put a cup and a half of water over thawed tail meat and stir until it turns orange.
Very nice. I love the crawfish fat. That would bring a LOT of extra flavor.
Make sure you don’t use nonstick for this.
Crawfish etouffee was born for crawfish boils. There’s usually some left over, which needs to be used. Clean up includes peeling the rest of the crawfish (with cut up fingers), and storing the meat, along with any veggies left.
Looks great. Do you ever put it on rice?
Oh yeah - it's perfect on rice! Huge on flavor and easy to make.
I boil the heads of crawfish to get my seafood stock. Right now, crawfish is so expensive, so I bought frozen and added a dash of crab boil to my stock.
Great workaround!
You almost lost me, but mentioned the rice at the end. Looks tasty!
Yes, we usually serve it with rice. Great stuff!
Gota love mudbugs & frog legs😊
😊😊
I'm bout to whip this shit up right now
Nice! Enjoy!
@@ChiliPepperMadness was amazing my cousin ate till it was gone lol 👍
Haha - that's the attitude! 👍
The darker you make your roux the more you will need for the same amount of thickening power!!
Us royal cajuns eat a cream based etouffee but glad he said eat Louisiana crawfish bc that Chinese imported shit is trash.
This is pretty creamy, but definitely add in cream if you'd like. I'm sure it's outstanding that way. Cheers.
Catfish works Well with this
Thanks for the input!
Pronounced A 2 Fay.
Go for it.