I really enjoyed this. Love your accent. Louisiana is special...lived in Shreveport/Bossier City once for a short spell, 50 years ago. I remember the food...oooh la weeeee!!
Friend I am living in Alaska and the only Country I miss is Cajun Country. Mississippi is my home state and I was lucky enough to ride the City of New Orleans to Mardi Gras for my four years in High School. I used to fly so everytime a flight to New Orleans came up, I took it. Not for the Quarter or the atmosphere, but for the People and the food. Thanks for showing me how to make the Old Fashioned Crawfish Etouffee. I will make it this week.
Thank you for this ! I'm from Southwest Louisiana and have had a difficult time finding a demonstration of crawfish etouffee the way I grew up eating it :) Can't wait to watch your other videos
I've got a supply of Crawfish and Shrimp 🦐 stock in my freezer before Crawfish season was over. (whew). Now I can begin my Etouffé Saturday Morning. I'm goin' add my green onions and Yellow bell peppers.
I was blessed a week ago. My friend gave me the chicken and beef better than bouillon and chicken bouillon granules. I had never tasted it but I made a beef roast tonight and the beef was so tasty, I had to stop eating j uh st so I could have leftovers for tomorrow!!! That's some good stuff!👍👍👍
As you might guess, Cajun food here in Phoenix is scarce. My favorite place is Baby Kays and this etouffee looks just like my favorite dish there. Thanks for sharing.
My Lord‼️ I tell ya, Chef Harley. I'd truly would love to meet you, Troy Landry and Many others in your humble abode of the Parish in person. Y'all are truly delightful to hang out with and to learn from. I'm just an average everyday joe residing in Kenner, La and I've always wanted to take a weekend off to visit other parishes that's friendly and subtle where you're welcomed just as long as the visitor or visitors respect your town the Law and Your heritage and Culture. 💛💜💚 Keep On Strivin', Chef much Love to you and yours.
I know ex governor Bob Riley and he tells the story of when he wrecked his Harley in Alaska and some folks threw him in the bed of a truck to go to hospital. When he got there the doctors asked his condition to which they said “ he’s ok but he thinks he’s the governor of Alabama”. True
I've never had crawfish etouffee' with any kind of tomato product in it, nor have I ever seen this dish with a roux, but I have always used the recipe in the Don's Seafood and Steak House cookbook and we love that. I suppose it's just a matter of personal taste. We live in Lafayette. Where are you located?
unless you use tomato paste or sauce, and/or a roux, the étouffée is gonna be 'blonde' isn't it?...As a guy who grew up in South Louisiana, I want some color in my Etoufee...
@@glennstewart1034 Blond? No. We get our crawfish from the Crawfish Queens and it has more of the "fat" in it and that gives color to the dish and that delicious flavor from the fat. When we first moved here in 1967 and I tried crawfish and loved it, I wanted to learn to make the etouffee', I bought one of the original Don's cookbooks and it was easy to make the etouffee'. It was from Don's Cookbook that I learned to use the fat. It used to come in a separate little container, then we could no longer get it that way and the crawfish etouffee' was more pale. The Crawfish Queens' crawfish has enough fat includes enough fat for enhanced flavor and color. Now, my mouth is watering--Where's my bib! LOL! Have you ever eaten crawfish cornbread? It's so delicious! I first had it at a friend's wedding reception way back when. Then, I found the recipe in the back of the Louisiana Conservationist magazine and I have never looked back. It's so good. We're not Cajun--We've just been "Cajunized" from having lived here for most of our lives, now. Don's cookbook has a good recipe for Chicken & Sausage gumbo, but I don't make the roux--I get a jar of Savoi's light roux and a jar of Savous' dark roux and it's delicious, as well. My husband gets a mix for chicken and sausage jambalaya mix, doctors it up and it's so good. We also get gumbo from a little local grocery store called, Adrien's. We think it's the very best gumbo we've ever tasted. It's made by a local Cajun, from what I've been told and it's so good! Don's Seafood and Steakhouse was the first Cajun restaurant we ate at when we first came to Lafayette and now, it's closed. Quality went downhill after years and years of business with delicious food and I will miss it forever.
Where I’m from there’s no seafood stock available (only white fish stock), and I can’t get crawfish unless I buy packs of tails already peeled. Can I use another stock instead?
@chuck849 I use Chicken Stock or Broth - in place of water. The stock / broth gives the Étouffée another depth of flavor. (The unsalted, tastes better than the low-sodium.) Plus, there's already enough salt in the other components of this recipe. • Stock - is made using meat and bones. • Broth - is made using meat.
frozen crawfish tails work great, and they can be sent to you from a wide variety of sources...I'm a Louisiana guy transplanted to Northwest Washington, and in my city, Bellingham, is a seafood distributor who carries crawfish tails...they'll send them anywhere I think..."Barleans" is the name of the place...
@glennstewart1034 Frozen Crawfish Tails Are Absolutely Fine! 🏆🦞 ✓ BUYER BEWARE! PLEASE look for the "CERTIFIED LOUISIANA SEAFOOD" logo on the package. • Imported crawfish tails have hurt the livelihoods of our local multi-generational Louisiana fishermen. As well as the economic impact on our seafood industry. • "CERTIFIED LOUISIANA SEAFOOD" also means you are buying a superior product. • Even if the seafood is packaged in 'Louisiana.' The product you are buying can still be imported. ✓ Be INFORMED. Buy SMART! • If you ask the seller / waiter 'Where the seafood originated - they are legally bound by law, to tell you where the product' originated. 🚫 DON'T BE FOOLED! ✓ "CERTIFIED LOUISIANA SEAFOOD" Thank You! ⭐⭐⭐⭐⭐
I don't like to make criticisms...but, one thing I noticed was that you never covered your pot. Etoufee means smothered...how is it etoufee without covering? Any way, I use the same spices and idea (creole seasoning IS the salt)...I do like a little black pepper, though.
Harley. I need to tell you you that what you call the "trinity" is the creole but not really the Cajun Trinity. This is a false extremely pervasive myth that is spread all over the internet and even by many chefs. I grew up in Cajun country where i still live today. My whole family speaks (one both sides) and is french and I speak french and in fact the first one in my family to speak English as a first language. "NO ONE" i know in my family, my town and at least 4 or 5 towns around me use celery. The Cajun Trinity is Onion, Bell pepper, Garlic. I can take you from house to house of dozens of people if you doubt it. I can take you all over the area I live and you will see. "NO ONE" uses celery.
I grew up around Morgan City and Opelousas. I've only ever seen the trinity with celery. Grocery stores across South Louisiana even sell premade trinity with celery.
This is incorrect. Celery is part of the trinity. I can guarantee you people in the towns around you use celery, lmfao. The trinity is onions, bell peppers, and celery. Garlic is a side thing, even though it's ALSO in most dishes in South LA. And, as the person above pointed out, Guidry's has all of them (and includes parsely) but it's mostly the onions, bell peppers, and celery.
@@mursin9718quite right... "NO ONE uses celery" is demonstrably untrue...I'm from South Louisiana, and I use celery. I do research for a living, and I cannot find any documentation wherein masses of Cajuns reject celery for garlic, or anything else...Nothing is 100%, but the 'holy trinity' of celery, onion, and bell pepper is no myth...
@@TechniCTI was just gonna say the same, my Gram is from there and onion bell pepper and celery has always been it lol, although she doesn’t use tomato in her étouffée but I know others clearly do lol the not using celery was news to me lmao
I really enjoyed this. Love your accent. Louisiana is special...lived in Shreveport/Bossier City once for a short spell, 50 years ago. I remember the food...oooh la weeeee!!
Thank you! It's time the world gets a glimpse of our incredible, rich, and vibrant culture!
Thanks much love from Shreveport, LA.
Wow Great tips looks Awesome 👍😋😋😎
I love Cajun cooking and when I watched this video I had to subscribe.
Thank you, your support means the world to me!
Friend I am living in Alaska and the only Country I miss is Cajun Country. Mississippi is my home state and I was lucky enough to ride the City of New Orleans to Mardi Gras for my four years in High School. I used to fly so everytime a flight to New Orleans came up, I took it. Not for the Quarter or the atmosphere, but for the People and the food. Thanks for showing me how to make the Old Fashioned Crawfish Etouffee. I will make it this week.
Thank you for the support!!
Thank you for this ! I'm from Southwest Louisiana and have had a difficult time finding a demonstration of crawfish etouffee the way I grew up eating it :) Can't wait to watch your other videos
Hello from Lafayette! How was your etouffee' made?
I've got a supply of Crawfish and Shrimp 🦐 stock in my freezer before Crawfish season was over. (whew). Now I can begin my Etouffé Saturday Morning. I'm goin' add my green onions and Yellow bell peppers.
Hook it up, tee!
Awesome!!!!
Love your accent! Keep cooking! 🧅🌿🫑🧄
Mais thank you sha!
i could go for a bowl of that now,,,,nice touch wit the dust at the end
I was blessed a week ago. My friend gave me the chicken and beef better than bouillon and chicken bouillon granules. I had never tasted it but I made a beef roast tonight and the beef was so tasty, I had to stop eating j uh st so I could have leftovers for tomorrow!!! That's some good stuff!👍👍👍
As you might guess, Cajun food here in Phoenix is scarce. My favorite place is Baby Kays and this etouffee looks just like my favorite dish there. Thanks for sharing.
Thank you for the support!
Looks delicious. 😍
I love your channel, I know life happens, but I would love to see more episodes!
Guess who's back!!
Looks delish
My Lord‼️ I tell ya, Chef Harley. I'd truly would love to meet you, Troy Landry and Many others in your humble abode of the Parish in person. Y'all are truly delightful to hang out with and to learn from. I'm just an average everyday joe residing in Kenner, La and I've always wanted to take a weekend off to visit other parishes that's friendly and subtle where you're welcomed just as long as the visitor or visitors respect your town the Law and Your heritage and Culture. 💛💜💚
Keep On Strivin', Chef much Love to you and yours.
Thank you for your support, tee! That truly means the world to me.
Shouting a big thank you from just over the Sabine. I like to eat mine with freshly fried flour tortilla chips instead of a spoon.
I’m gonna have to try that myself
I know ex governor Bob Riley and he tells the story of when he wrecked his Harley in Alaska and some folks threw him in the bed of a truck to go to hospital. When he got there the doctors asked his condition to which they said “ he’s ok but he thinks he’s the governor of Alabama”. True
Love the Wagner Ware!
Great video
Thanks brother
Thanks for the support!
Cher bette paran. Make me homesick
Great video !
You got a great way about yourself
Tell a good joke also ! Haha
I've never had crawfish etouffee' with any kind of tomato product in it, nor have I ever seen this dish with a roux, but I have always used the recipe in the Don's Seafood and Steak House cookbook and we love that. I suppose it's just a matter of personal taste. We live in Lafayette. Where are you located?
unless you use tomato paste or sauce, and/or a roux, the étouffée is gonna be 'blonde' isn't it?...As a guy who grew up in South Louisiana, I want some color in my Etoufee...
@@glennstewart1034 Blond? No. We get our crawfish from the Crawfish Queens and it has more of the "fat" in it and that gives color to the dish and that delicious flavor from the fat. When we first moved here in 1967 and I tried crawfish and loved it, I wanted to learn to make the etouffee', I bought one of the original Don's cookbooks and it was easy to make the etouffee'. It was from Don's Cookbook that I learned to use the fat. It used to come in a separate little container, then we could no longer get it that way and the crawfish etouffee' was more pale. The Crawfish Queens' crawfish has enough fat includes enough fat for enhanced flavor and color. Now, my mouth is watering--Where's my bib! LOL!
Have you ever eaten crawfish cornbread? It's so delicious! I first had it at a friend's wedding reception way back when. Then, I found the recipe in the back of the Louisiana Conservationist magazine and I have never looked back. It's so good. We're not Cajun--We've just been "Cajunized" from having lived here for most of our lives, now.
Don's cookbook has a good recipe for Chicken & Sausage gumbo, but I don't make the roux--I get a jar of Savoi's light roux and a jar of Savous' dark roux and it's delicious, as well. My husband gets a mix for chicken and sausage jambalaya mix, doctors it up and it's so good. We also get gumbo from a little local grocery store called, Adrien's. We think it's the very best gumbo we've ever tasted. It's made by a local Cajun, from what I've been told and it's so good!
Don's Seafood and Steakhouse was the first Cajun restaurant we ate at when we first came to Lafayette and now, it's closed. Quality went downhill after years and years of business with delicious food and I will miss it forever.
Where I’m from there’s no seafood stock available (only white fish stock), and I can’t get crawfish unless I buy packs of tails already peeled.
Can I use another stock instead?
I found some on Amazon
@chuck849 I use Chicken Stock or Broth - in place of water. The stock / broth gives the Étouffée another depth of flavor. (The unsalted, tastes better than the low-sodium.) Plus, there's already enough salt in the other components of this recipe.
• Stock - is made using meat and bones.
• Broth - is made using meat.
frozen crawfish tails work great, and they can be sent to you from a wide variety of sources...I'm a Louisiana guy transplanted to Northwest Washington, and in my city, Bellingham, is a seafood distributor who carries crawfish tails...they'll send them anywhere I think..."Barleans" is the name of the place...
@glennstewart1034
Frozen Crawfish Tails Are Absolutely Fine! 🏆🦞
✓ BUYER BEWARE!
PLEASE look for the "CERTIFIED LOUISIANA SEAFOOD" logo on the package.
• Imported crawfish tails have hurt the livelihoods of our local multi-generational Louisiana fishermen. As well as the economic impact on our seafood industry.
• "CERTIFIED LOUISIANA SEAFOOD" also means you are buying a superior product.
• Even if the seafood is packaged in 'Louisiana.' The product you are buying can still be imported.
✓ Be INFORMED. Buy SMART!
• If you ask the seller / waiter 'Where the seafood originated - they are legally bound by law, to tell you where the product' originated.
🚫 DON'T BE FOOLED!
✓ "CERTIFIED LOUISIANA SEAFOOD"
Thank You! ⭐⭐⭐⭐⭐
Thanks brother!!!
I may have missed this, but how many onions, garlic, and peppers
What kind of metal pot is that? What's the brand name and where can I get it??? 😊
It is a magnalite pot
Sold in south Louisiana
@@charliereed4642 Thanks so much for answering!! Cool.
I put dark roux in mine
What was the butter to flour ratio again?
1 to 1
That looks like a creole style Étouffée which is much better!
needs some kitchen bouquet in der shanizzle I am pawpaw
Very nice… the old fashion ettoufee I know doesn’t have tomato anything
Meh, You make dat like a boss, yeh! :)
temps to manger (^o^) just did not hear what you use instead of salt ...
@crikarlshamn Chef said "Use Tony Chachere's Seasoning in place of salt."
I don't like to make criticisms...but, one thing I noticed was that you never covered your pot. Etoufee means smothered...how is it etoufee without covering? Any way, I use the same spices and idea (creole seasoning IS the salt)...I do like a little black pepper, though.
Lol
Cajun ninja has a recipe
Try both, see the difference yourself! May the best dish win ☺
Cook Roux 1st.then add Trinity and other ingredients..
Yeah I usually use a roux about the color of red bricks for etouffee. If you don't you throw it in later you don't get a developed roux flavor.
Not Cajun! No celery!!
lose the background music it's distracting
Agree. Use background music in intro or at the end. 🎶
As a Louisiana and Cajun i love it. It reminds me of the cookouts back home with unc telling me “I don’t know nothing bout that”. I miss it
@@kipwalker6002 Love the music 🎶. But, I would like to hear the Chef's instructions. ❤️
Harley. I need to tell you you that what you call the "trinity" is the creole but not really the Cajun Trinity. This is a false extremely pervasive myth that is spread all over the internet and even by many chefs. I grew up in Cajun country where i still live today. My whole family speaks (one both sides) and is french and I speak french and in fact the first one in my family to speak English as a first language. "NO ONE" i know in my family, my town and at least 4 or 5 towns around me use celery. The Cajun Trinity is Onion, Bell pepper, Garlic. I can take you from house to house of dozens of people if you doubt it. I can take you all over the area I live and you will see. "NO ONE" uses celery.
I grew up around Morgan City and Opelousas. I've only ever seen the trinity with celery. Grocery stores across South Louisiana even sell premade trinity with celery.
This is incorrect. Celery is part of the trinity. I can guarantee you people in the towns around you use celery, lmfao. The trinity is onions, bell peppers, and celery. Garlic is a side thing, even though it's ALSO in most dishes in South LA. And, as the person above pointed out, Guidry's has all of them (and includes parsely) but it's mostly the onions, bell peppers, and celery.
The 'Trinity' is: Onion, Celery and Bell Pepper 🧅 🌿🫑 🧄 Garlic, is called the 'Pope'.
@@mursin9718quite right... "NO ONE uses celery" is demonstrably untrue...I'm from South Louisiana, and I use celery. I do research for a living, and I cannot find any documentation wherein masses of Cajuns reject celery for garlic, or anything else...Nothing is 100%, but the 'holy trinity' of celery, onion, and bell pepper is no myth...
@@TechniCTI was just gonna say the same, my Gram is from there and onion bell pepper and celery has always been it lol, although she doesn’t use tomato in her étouffée but I know others clearly do lol the not using celery was news to me lmao
This is not correct
it's different from mine for sure...but in the end it looked really good...