It wont be long this channel is going to go viral. I work in Lafayette and baton rouge and everyone already knows the Cajun Ninja. Keep it up, the recipes are great!
Born and raised in Houma, LA but have lived in Atlanta since 2001. This is the perfect channel to start making Cajun dishes for my friends. Thanks for doing this!
Saw your gumbo video on Facebook. Made some gumbo and LOVED it. You, sir, have added a whole other side to my Southern meals. When it gets warmer, I'm gonna make some crawfish traps and get some for a boil. Left overs with be my first homemade étoufée. I am in love with cajun cuisine. Thank you!
I put Rotel mild diced tomatoes and green chilies as well as cream mushroom soup. Here in Mrytle Beach, South Carolina. Getting thoes crawfish tails from Eunice, Louisiana Baw ! Thanks Cajun Ninja 👊 you Da Man . From your small town boy from Lafayette, Louisiana
Yummy, my favorite meal to cook. I do mine just a little different , instead of adding the flour I use 1 can of Campbell Golden Mushroom soup. I use 1 can per 1 pound of crawfish or shrimp.
I love all your recipes, the crawfish pie is my best I couldn't cook until I watched you, thank you for great great food recipes, trying your jambalaya tonight and I do try all your dishes! THANK YOU
I followed your recipe, but instead of 2 cups of water, I used a small can of cream of celery soup and a small can of golden mushroom soup, with half a cup of seafood stock. The flavor was insane.
2 yellow onions 1 green bell pepper 1 red pepper 3 sticks of celery bunch of green onions 4 sticks of butter 2 tsp of salt 2 tsp of creole seasoning 1/2 tsp of cayenne pepper 1/4 cup of flour 4 lbs of Louisiana crawfish 2 cups of hot water
All I can is, lawd have mercy!! I decided to make this for dinner tonight, and again lawd have mercy, this was so doggone good!! 😋😋 I cut everything in half, I didn’t need as much as you had made. Now, I won’t lie to you, I was quite scared that I was going to mess something up & it not taste good🤞🏾🤞🏾But I should’ve known better, because the other recipes that I’ve tried of yours turned out delicious👌🏾👌🏾 Me & my family truly enjoyed your recipe...so with that being said, please come out with a recipe book!!
I justt found you & your page about two weeks ago, and let me tell you, I have already tried a few things & they came out OUT-FREAKING-STANDING!!!! You, sir, have yourself a new subscriber...love ya
Hey Terence, displaced Houma Boy here i put about 2 TBS of tomato paste in mine and it gives it a beautiful color. i like trying other peoples recipes.
Got turned on to your recipes not long ago and I have to say, I have to fix your chicken and sausage gumbo at least once a week, absolutely love it!! I had to modify it to a low to no salt because of the hubby's diet but it still has lots of flavor and everybody has to have 2 bowls! I was just wondering with this crawfish etouffee recipe, can I substitute shrimp in place of the crawfish? Not easy gettin ahold of crawfish around here without payin an arm and a leg.
ThePerniciousAngel this is great!! I get so much flack for it not having enough flavor, however, I don't believe they are really taking in everything that is in the pop. Most can't look beyond Salt and Cajun Seasoning. 😏
Four sticks of butter?! Lord Jesus above! I’m from the south and I enjoy my sweet tea my fried chicken and my collard greens but damn! My heart slow down just saying the words “four sticks of butter!”
Looks delicious! I’m gonna have to try this recipe with my leftover crawfish from my Mother’s Day boil. Is there much of a difference in taste by using seafood stock instead of water? Just curious. Thanks for posting these awesome recipes!
Hey doubleyougee504 just take the heads and shells then boil them in water for 20 to 30 minutes. About a gallon of water then strain it. Now you got a gallon of crawdaddy Stock! It freezes well.
@@MTTRON We catch and eat a lot of shrimp here in Central Fla, and that's exactly what I do with the shrimp shells & heads. Makes an awesome stock for gumbo, etouffe, jambalaya, seafood bisque or soup. Same with lobster and crab shells, too. Another cool thing if you have a big pile of shrimp shells is to spread them on a sheet pan, roast in a low oven for a while til they're completely dried out and crunchy. Then run them through a good food processor or heavy blender like a vita-mix, pulverize to fine powder. This makes a good seasoning in any of the above recipes for extra seafood kick. Same thing for crab and lobster shell, buy you'd better have a tough blender, like the vita-mix. Never waste what God gave us!
Nice! Ok. I'm Cajun but lived out of state as a vegetarian for awhile. Do you ever use cream, or anything like that?. I always thought it had a bit of tomato something, and I thought cream, or milk. Tho that much butter might cover for all that. Blessings Ida
Shantrice St.Julian I'm so sorry! Lisa is right this is my Magnalite pot. I sometimes cook out of my Fontignac, and forgot which video I was replying to. Both great pots tho! 😁
looks awesome helpful hint if u use a phone like I do on my channel turn it side to side not up and down and you will have a full screen instead of black on the sides thanks for sharing many blessings to you and your
Homemade Home, And be like everyone else? Now why would I want to do that? 😜 I'm the only recipe channel out there that films vertically, so you when you see my thumbnails pop up, you know it's me. 😊 Also there's a button in the bottom right corner that fills the screen. 🙌🏻
What Cajun seasoning do you use? And do you buy store bought frozen crawfish? If so, what kind? I’ve always gotten the Riceland crawfish but just curious what you use. My husbands from Eunice so he loves when I make your recipes! 😋
Allie Bordelon there are many reputable brand of Cajun seasoning, I say just go with the ones that you really like. As far as crawfish, as long as I see that it’s manufactured in Louisiana, I’ll buy it. 😊👊🏻
I cook just about everything you post and the family loves it all. Question, when you add the crawfish are they frozen in the bag or your defrost them and then add ? Thanks for fatting us all up ha.
Hey der, chief...I really like your videos. I have a question about that pot you're using. It looks like a vintage Wagner cast aluminum Dutch oven. Was it passed down to you? Thanks bo...
he didn't mention it, but make sure you use UNSALTED butter. And don't be fooled with the use a can of cream of celery, can of cream whatever... this is as easy as it gets to make Etouffee.
@@TheCajunNinja ah, I never used salted butter, cause the crawfish already have a ton after boiling . Just my method. As for the canned cream soups I was saying never substitute with those...hey, I live in Texas, but I'm a cajun raised up watching my grandmother make everything from scratch. I admit, I come to listen mostly to an accent that rem8nds me of home.
GW The Salted Butter is perfect. If you got crawfish from a boil, then you don’t need any extra seasoning l. If you have the frozen packs, it works great too.
Believe me I am not questioning your mad cooking skillz here...maybe I should have stated it to the point of, IF your using peeled crawfish from a boil, don't use salted butter! Good videos couyon!! you remind me a lot of ole Justin Wilson man, and I plain miss that good Cajun music you play on these!
Cajun Ninja! I live in Nebraska and do not have access to Louisiana Crawfish tails so I plan to have them shipped in. What is the best brand to purchase?
Bayou Land Seafood 1008 Vincent Berardi Rd Breaux Bridge, LA 70517 337.667.6118 Whatever kind you get make sure they pack the tails AND the fat. Gotta have that fat!
Change it, yeah, make it even better! Just remember, shrimp don't take as much cooking as crawfish do. You don't want to end up with tough, dried out shrimp, so add them close to the end, just cook til done, probably 5-10 mins.
Just a curious question, do you shoot the video with a smartphone? Reason I ask is because your videos are 1080x1920 (vertical) instead of 1920x1080 (horizontal/full screen). I'm just curious. I love the recipes, keep it up.
The Cajun Chef Yes I do... My Facebook is where it all really took off. That's how I started, and I blew up. Have over 55,000 followers over there. So I just stuck with doing it that way. In today's day in age every one is watching everything vertically in the palm of their hand. So it works for me. 😊👍🏻
I used to order Bieber's from Teet's online, but they don't carry it now. Do you know of a company that ships? It's been about 3 years since I made etouffee so I'm overdue.
Okay at the 2:45 mark of your video you added the crawfish then hot water, then let it cook for 20 mins. For Shrimp I would do the same process just let it cook for 10-15 mins ( Shrimp make a C shape )
CRAWFISH ÉTOUFFÉE 2 Onions 3 Sticks of Celery 1 Green Bell Pepper 1 Red Bell Pepper 1 Bunch Green Onions 4 Sticks of Butter 2 Teaspoon Salt 2 Teaspoon Tony Chachere's 1/2 Teaspoon Cayenne Pepper 1/4 Cup of Flour 4 lbs Louisiana Crawfish 2 Cups of Hot Water Start by heating a pot to medium heat and chopping your vegetables. Drop four sticks of butter into your hot pot and melt completely. Now add your chopped vegetables. Add the Salt, Tony Chachere's, and Cayenne Pepper. Cook on a med/low heat for roughly 50 minutes or until vegetables are very tender. Move most of your vegetables to one side of the pot. Mix in the 1/4 cup of flour. Then add to your pot. Cook for about 15 minutes. Add the crawfish and stir. Now add the 2 cups of hot water, stir, cover, and simmer for 20 minutes. If you feel as though you would like more juice just add a little more water. But taste to see if you need more seasoning. Cook sum rice and Enjoy Dat!
The Cajun Ninja Forgive me if this sounds like a silly question but can you substitute seafood stock or pour water into the bowl your crawfish tail are in and drain it to use some of that tail fat?
Hey Cajun Ninja I️ am a native of New Orleans and I️ pretty much know my way around the kitchen but, would to see how you prepare your fresh okra shrimp, and your recipe for fresh cabbage...
Sorry but making your rue is the first thing you should do not after the vegetables are cooked. And hot water? What happened to da fat? Jus’ not right !!!!!!
It wont be long this channel is going to go viral. I work in Lafayette and baton rouge and everyone already knows the Cajun Ninja. Keep it up, the recipes are great!
Jerome Richard I appreciate that man. I blessed to have gotten this far. 😊
Born and raised in Houma, LA but have lived in Atlanta since 2001. This is the perfect channel to start making Cajun dishes for my friends. Thanks for doing this!
Chad LeBlanc my pleasure!! 😁🙌🏻
You have another winner with this dish. My people loved it! keep em coming!
Terrence Brock that's awesome! Thanks for giving it a try! 😁
Saw your gumbo video on Facebook. Made some gumbo and LOVED it. You, sir, have added a whole other side to my Southern meals. When it gets warmer, I'm gonna make some crawfish traps and get some for a boil. Left overs with be my first homemade étoufée. I am in love with cajun cuisine. Thank you!
I put Rotel mild diced tomatoes and green chilies as well as cream mushroom soup. Here in Mrytle Beach, South Carolina. Getting thoes crawfish tails from Eunice, Louisiana Baw ! Thanks Cajun Ninja 👊 you Da Man . From your small town boy from Lafayette, Louisiana
I tried your recipe. First time to cook this and it turned out amazing!!! My husband loved it! Thanks so much!
Watching your recipe videos always make my day! Thank you!!:-)
Micheline Lamboley why thank ya!
Just finished making this one!!! It’s sooo good that I’m thinking that I may be a real chef 👩🏾🍳👩🏾🍳👩🏾🍳 Thanks Cajun Ninja 😊
Your food looks freaking amazing and u have the perfect personality to keep someone entertained 😀
P La 😁🙌🏻
Great recipe. Thanks for sharing very easy to follow.
bro i been cooking everything you put up here. family loves all the dishes
Terrence That's awesome my man!! I appreciate the feedback! 😊✌🏻
Yummy, my favorite meal to cook. I do mine just a little different , instead of adding the flour I use 1 can of Campbell Golden Mushroom soup. I use 1 can per 1 pound of crawfish or shrimp.
Thank you so much my batch came out so freaking delicious. Much appreciated keep up the videos. I love watching cooking videos
I love all your recipes, the crawfish pie is my best I couldn't cook until I watched you, thank you for great great food recipes, trying your jambalaya tonight and I do try all your dishes! THANK YOU
Hey right on Frank! Blessed to have you tuning in!
I'm making this tonight for the first time and had to come back to this video for a refresher lol
This is exactly how I make my etouffee. I don't put that cream soup junk in it. This is authentic. Good job ninja!
Miguel Rivera hey thanks! I appreciate the feedback 😊👊🏻
I followed your recipe, but instead of 2 cups of water, I used a small can of cream of celery soup and a small can of golden mushroom soup, with half a cup of seafood stock. The flavor was insane.
Right on! Way to Geaux!
2 yellow onions
1 green bell pepper
1 red pepper
3 sticks of celery
bunch of green onions
4 sticks of butter
2 tsp of salt
2 tsp of creole seasoning
1/2 tsp of cayenne pepper
1/4 cup of flour
4 lbs of Louisiana crawfish
2 cups of hot water
Made it look easy. Thanks brother. Looks damn good.
Recipe worked great. Thanks!
I love this recipe ❤️ Would love to win the book!
Did this recipe...IT'S GREAT....A KEEPER FOR SURE...THANKS!
You da Man! This is an authentic recipe and you are a gas!
The Bald Chef thanks my dude!!
All I can is, lawd have mercy!! I decided to make this for dinner tonight, and again lawd have mercy, this was so doggone good!! 😋😋 I cut everything in half, I didn’t need as much as you had made. Now, I won’t lie to you, I was quite scared that I was going to mess something up & it not taste good🤞🏾🤞🏾But I should’ve known better, because the other recipes that I’ve tried of yours turned out delicious👌🏾👌🏾 Me & my family truly enjoyed your recipe...so with that being said, please come out with a recipe book!!
I justt found you & your page about two weeks ago, and let me tell you, I have already tried a few things & they came out OUT-FREAKING-STANDING!!!! You, sir, have yourself a new subscriber...love ya
Whoooo hoooo Jaclyn Scott !! I’m very happy to have you tuning in! 😊👊🏻
As I am very happy that I found you & your page!!
Hey Terence, displaced Houma Boy here i put about 2 TBS of tomato paste in mine and it gives it a beautiful color. i like trying other peoples recipes.
Looks great. Love the videos. Thanks for the effort.
Rebel Hemi you bet! Thanks for tuning in!
Got turned on to your recipes not long ago and I have to say, I have to fix your chicken and sausage gumbo at least once a week, absolutely love it!! I had to modify it to a low to no salt because of the hubby's diet but it still has lots of flavor and everybody has to have 2 bowls! I was just wondering with this crawfish etouffee recipe, can I substitute shrimp in place of the crawfish? Not easy gettin ahold of crawfish around here without payin an arm and a leg.
ThePerniciousAngel this is great!! I get so much flack for it not having enough flavor, however, I don't believe they are really taking in everything that is in the pop. Most can't look beyond Salt and Cajun Seasoning. 😏
I ain't never made it dis way but it do look good.
Four sticks of butter?! Lord Jesus above! I’m from the south and I enjoy my sweet tea my fried chicken and my collard greens but damn! My heart slow down just saying the words “four sticks of butter!”
Looks good Jason! Im going to try this out
Tyler Cornwell yoooo what's up man!! Thanks for subscribing! You can adjust seasonings to ya liking, but this is a good base!
For sho man...im liking your videos
i see it i put mine in when the crwfish go in good job man
I hear ya. Everyone has a preference. 😏👊🏻
I wish I could find fresh crawfish here in mass!
No words jus’ mmmmmmmmm!
Very helpful
Lovely😍
Should I add more flour for a thicker roux?
Looks delicious! I’m gonna have to try this recipe with my leftover crawfish from my Mother’s Day boil. Is there much of a difference in taste by using seafood stock instead of water? Just curious. Thanks for posting these awesome recipes!
doubleyougee504 hey right on! It could alter the overall flavor that you already have in your crawfish, but it shouldn’t ruin it.
Hey doubleyougee504 just take the heads and shells then boil them in water for 20 to 30 minutes. About a gallon of water then strain it. Now you got a gallon of crawdaddy Stock! It freezes well.
@@MTTRON We catch and eat a lot of shrimp here in Central Fla, and that's exactly what I do with the shrimp shells & heads. Makes an awesome stock for gumbo, etouffe, jambalaya, seafood bisque or soup. Same with lobster and crab shells, too. Another cool thing if you have a big pile of shrimp shells is to spread them on a sheet pan, roast in a low oven for a while til they're completely dried out and crunchy. Then run them through a good food processor or heavy blender like a vita-mix, pulverize to fine powder. This makes a good seasoning in any of the above recipes for extra seafood kick. Same thing for crab and lobster shell, buy you'd better have a tough blender, like the vita-mix. Never waste what God gave us!
Your fun dude. Thanks for sharing. Subscribed.
Steven Opolis hey I really appreciate that. Thanks for tuning in! 😁👊🏻
Nice! Ok. I'm Cajun but lived out of state as a vegetarian for awhile. Do you ever use cream, or anything like that?. I always thought it had a bit of tomato something, and I thought cream, or milk. Tho that much butter might cover for all that. Blessings
Ida
Ida Vreeland sometimes people use tomato, but that’s more of a creole Étouffée. This one is more Cajun. 😊👊🏻
Cajun born and raised in Acadiana we don’t put tomatoes in it that’s more creole
I need to make this tomorrow to feed about 14 ppl is this exact recipe for about that many?
what type of pot are you using? and where can I find one? love your videos..😋
Hey Shantrice! The pot is a Fontignac. I honestly cannot remember where I got it. Just try googling it, and you should find it. 😁
found it!. thank you very much!! keep those tasty videos coming! we sure do appreciate them!
Shantrice St.Julian You bet!!
Magnalite pot, all Cajuns use this and black iron pots. This is what we grew up on and it's tradition.
Shantrice St.Julian I'm so sorry! Lisa is right this is my Magnalite pot. I sometimes cook out of my Fontignac, and forgot which video I was replying to. Both great pots tho! 😁
omg this tastes glorious.thank you for spreading this to the world
Paris Woods haha right on!
looks awesome helpful hint if u use a phone like I do on my channel turn it side to side not up and down and you will have a full screen instead of black on the sides thanks for sharing many blessings to you and your
Homemade Home, And be like everyone else? Now why would I want to do that? 😜
I'm the only recipe channel out there that films vertically, so you when you see my thumbnails pop up, you know it's me. 😊
Also there's a button in the bottom right corner that fills the screen. 🙌🏻
If you watch on a smartphone, it's perfect the way it is!
What Cajun seasoning do you use? And do you buy store bought frozen crawfish? If so, what kind? I’ve always gotten the Riceland crawfish but just curious what you use. My husbands from Eunice so he loves when I make your recipes! 😋
Allie Bordelon there are many reputable brand of Cajun seasoning, I say just go with the ones that you really like. As far as crawfish, as long as I see that it’s manufactured in Louisiana, I’ll buy it. 😊👊🏻
I use Tony Chachere. And I love I. Baton Rouge so get my frozen crawfish from Tony’s Seafood.
My wife wants to know if you have any HEALTHY receips, like some type of stir-fry or anything. Thanks in advance.
Raymond Naquin I plan to eventually do a baked chicken dinner. Might be the healthiest lol.
😂
That looks like home that some yummy recipe
I cook just about everything you post and the family loves it all. Question, when you add the crawfish are they frozen in the bag or your defrost them and then add ? Thanks for fatting us all up ha.
Jessie Baham thanks for tuning in! I defrost them first!
Hey der, chief...I really like your videos. I have a question about that pot you're using. It looks like a vintage Wagner cast aluminum Dutch oven. Was it passed down to you? Thanks bo...
slayerwatcher it's actually a Magnalite. Bought a set from Sam's 😊
he didn't mention it, but make sure you use UNSALTED butter. And don't be fooled with the use a can of cream of celery, can of cream whatever... this is as easy as it gets to make Etouffee.
GW NOPE... I use salted Butter, and no cream of anything.
@@TheCajunNinja ah, I never used salted butter, cause the crawfish already have a ton after boiling . Just my method. As for the canned cream soups I was saying never substitute with those...hey, I live in Texas, but I'm a cajun raised up watching my grandmother make everything from scratch. I admit, I come to listen mostly to an accent that rem8nds me of home.
GW The Salted Butter is perfect. If you got crawfish from a boil, then you don’t need any extra seasoning l. If you have the frozen packs, it works great too.
Believe me I am not questioning your mad cooking skillz here...maybe I should have stated it to the point of, IF your using peeled crawfish from a boil, don't use salted butter! Good videos couyon!! you remind me a lot of ole Justin Wilson man, and I plain miss that good Cajun music you play on these!
Cajun Ninja! I live in Nebraska and do not have access to Louisiana Crawfish tails so I plan to have them shipped in. What is the best brand to purchase?
Charles Jones any brand that’s manufactured in Louisiana! 😁👊🏻
Bayou Land Seafood
1008 Vincent Berardi Rd
Breaux Bridge, LA 70517
337.667.6118
Whatever kind you get make sure they pack the tails AND the fat. Gotta have that fat!
Can your ettoufee recipe be done with shrimp? I love crawfish but it's not the easiest to get where I am from
adam lacroix you bet! 😁👍🏻
Could you also add shrimp and crab to the recipe? Or would it change the flavor too much?
Gabrielle Harvey I’m always game for trying new things. 😊👊🏻
Change it, yeah, make it even better! Just remember, shrimp don't take as much cooking as crawfish do. You don't want to end up with tough, dried out shrimp, so add them close to the end, just cook til done, probably 5-10 mins.
Just a curious question, do you shoot the video with a smartphone? Reason I ask is because your videos are 1080x1920 (vertical) instead of 1920x1080 (horizontal/full screen). I'm just curious. I love the recipes, keep it up.
The Cajun Chef Yes I do... My Facebook is where it all really took off. That's how I started, and I blew up. Have over 55,000 followers over there. So I just stuck with doing it that way. In today's day in age every one is watching everything vertically in the palm of their hand. So it works for me. 😊👍🏻
Awesome!! 55,000 followers heck yeah. I just checked out the Facebook page and it does look great vertically.
The Cajun Chef Ha yea, wish they would all follow this one too! 😄
Well you got my sub!
The Cajun Chef thanks man! Same here!
what is ur favorite brand of creole seasoning?
Nikki Leslie can’t say I really have a favorite. They all have their own unique blend. Also I find some go better with certain dishes over others.
Tony C's is my everyday season, good on almost everything!
Now that's a pot
What about using chicken stock instead of using hot water
I used to order Bieber's from Teet's online, but they don't carry it now. Do you know of a company that ships? It's been about 3 years since I made etouffee so I'm overdue.
Mary Rodger I’m not sure, but I’m sure you could google it
I'm making it right now. Thanks!
I want that pot. Can't find it anywhere out here...
“Make sure they’re Louisiana crawfish “You got that right!!! I’m from California and they sell crawfish from China.
If using shrimp, would you use 4lbs?
Rod Nelson yes, being the weight is the same, the serving amount will be the same.
This is so good..
eyoung2289 hey thanks! 😁
Love all your stuff..Keeps up the great Vids.
Enjoyed the video------but no minced garlic?
DirtyCoast I had forgot to add some, but it was still really good. Feel free to add some 😊👍🏻
If you are using Shrimp will the cooking time/process be the same?
I don't want rubber shrimp étouffée🤢
Mama Bear add them in at the end for about 10-15 minutes of simmering
I wanted to make Shrimp Etouffee and not use Crawfish.
Mama Bear I see that. 😏
Add them in at the end let them cook 10-15 min.
Okay at the 2:45 mark of your video you added the crawfish then hot water, then let it cook for 20 mins. For Shrimp I would do the same process just let it cook for 10-15 mins ( Shrimp make a C shape )
L👀ks Great #Chef 👍🏾 PLEASE tell me Where to find that Pot? 🥘 @whatchadoinderouen
Can you make this with shrim instead?
Daniel Rangel no, it's illegal... lol kidding. Yes you can.
Can I get your printed recipe for this?
scarter0930 sure!
CRAWFISH ÉTOUFFÉE
2 Onions
3 Sticks of Celery
1 Green Bell Pepper
1 Red Bell Pepper
1 Bunch Green Onions
4 Sticks of Butter
2 Teaspoon Salt
2 Teaspoon Tony Chachere's
1/2 Teaspoon Cayenne Pepper
1/4 Cup of Flour
4 lbs Louisiana Crawfish
2 Cups of Hot Water
Start by heating a pot to medium heat and chopping your vegetables.
Drop four sticks of butter into your hot pot and melt completely.
Now add your chopped vegetables.
Add the Salt, Tony Chachere's, and Cayenne Pepper.
Cook on a med/low heat for roughly 50 minutes or until vegetables are very tender.
Move most of your vegetables to one side of the pot. Mix in the 1/4 cup of flour. Then add to your pot. Cook for about 15 minutes.
Add the crawfish and stir.
Now add the 2 cups of hot water, stir, cover, and simmer for 20 minutes.
If you feel as though you would like more juice just add a little more water. But taste to see if you need more seasoning.
Cook sum rice and Enjoy Dat!
The Cajun Ninja Forgive me if this sounds like a silly question but can you substitute seafood stock or pour water into the bowl your crawfish tail are in and drain it to use some of that tail fat?
The Cajun Ninja dude you should compile all your recipes into a cookbook! I'd like to see some of your venison recipes...
If he did, I would definitely try to be the first person to buy one...his recipes are amazing!!
When can i find that pot
Hey Cajun Ninja I️ am a native of New Orleans and I️ pretty much know my way around the kitchen but, would to see how you prepare your fresh okra shrimp, and your recipe for fresh cabbage...
Angela Stennis I’ll have to add that to the request list!
where’s the recipe?
i would love to make this for my family
I would love if you would cook me some crawfish etouffee
this my wife page
It really doesn't take 2hrs to make this dish? Does it!!! Lol
AJ Juicy Almost, sure does. Anything that good takes time.
Whats the recipe?
you forgot the green onion cat daddy from lake charles
jerry Cole 😏👉🏻 0:23
Where is recipe
dude he is so silly
😣
Sorry but making your rue is the first thing you should do not after the vegetables are cooked. And hot water? What happened to da fat? Jus’ not right !!!!!!