How to make New Orleans Crawfish Etouffee
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- Опубліковано 26 вер 2024
- New Orleans Native Charlie Andrews Gives a demonstration on how to make one of New Orleans most popular dishes Crawfish Etouffee. It serves 4 people. Etouffee is a dish found in both Cajun and creole cuisines down in Louisiana. It is typically served with shellfish over rice. It also employs a cooking technique known as smothering another popular method used in the Cajun and creole cuisines down in Louisiana. Crawfish Etouffee is most popular in New Orleans. This New Orleans classic is made with a peanut brown colored roux along with a crawfish stock made with freshly boiled Louisiana crawfish. We take onions, celery, bell pepper, garlic and we sauté that until it is a nice toasty brown color. Then we add the roux and crawfish stock along with my favorite New Orleans seasonings. We let that simmer for a few minutes then we add the crawfish tails and let that Smother in a covered pot for 10 to 15 minutes and there you have it ladies and gentlemen, a New Orleans classic. Hope you'll be able to give this recipe a try!
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Charlie, I am a chef. I spent a year in NO opening the Sugar House Park Suite Hotel for the '83 World's Fair as an F&B Director and then 12 years in the Biloxi area as an Executive Chef and Chef de Cuisine. I studied Cajun/Creole cuisine intensely all those years from 1983 on because I love it so. I heartily approve of your video, recipe and methods. You do great credit to your native cuisine! Bravo!
Steven Lambert Thanks a lot Chef Steven! People always call me a chef but I don't consider myself as such. I'm not a certified chef. Wow you have some achievements under your belt! That is very good! Thanks for the compliments especially coming from an actual chef with years of experience feels good knowing that! I appreciate it!
MMMmmm looks so delicious Charlie!! I'ma make me some today just the way you made it. If i can't find fresh crawfish, could i use fresh shrimp instead?
Love your style 🙏🙌
This is awesome recipe, too!
@@annettecrossley2154 He has a video done with shrimp ua-cam.com/video/Nr0qphVXwNY/v-deo.html
Annette Crossley
And that would be Shrimp Etouffee
My grandmother’s favorite dish was crawfish etoufee… I used this recipe and made it for her the day before she passed away unexpectedly. She said it tasted just like her recipe. She was so happy. Thank you Charlie for all you do. Especially for helping me make one of my last memories with my grandmother extra special.
I am sorry to hear about your grandmother's passing. I'm happy to hear that the etouffee was successful and that it helped with making one her last memories extra special!! You're welcome, not a problem. Thanks so much for leaving feedback!!
000000000000000000000000000000⁰
_...that is so awesome and sweet that you fed your Grandmother before she passed..._ ❤️...
Charlie, it is now 2022, this recipe is what the young folks called BUSSIN!!!!!! This recipe is off the chain and better than Pappadeaux!!!!!
Yeah, I know right. It's been a few years since I recorded this video. I appreciate the compliments. Thanks!
😢 I'm so sad that it took me so long to try. This is the BEST food i've EVER eaten. I wish I doubled the ingredients so that I could have more.
Thank you for giving me a NEW FAVORITE FOOD 🤤🤤🤤
It's okay! As long as you had the chance to try the recipe you are good! Great work that you doubled the ingredients so you could have more. You're welcome glad I was able to help. Thanks for leaving feedback! :)
Charlie I was born and raised in NOLA. I am a Mardi Gras costume designer ( for thirty years) 🥴Every day when I’m finished sketching and painting , I end my day with a glass of wine and a Charlie video. Throw me some more videos mista! 🤣👑💜💚💛
Wow, that's amazing!! It's good to hear that you enjoy my videos. Yes, I gotcha! ha ha ha Thanks my fellow New Orleans native!! :)
You sir are the Bob ross of Cajun cooking thank you for the videos
You're welcome. I appreciate the compliments!
This is by far the best Etouffee step by step recipe I have come across. A family favorite which I will attempt to make on special occasions. Thank you so much,
Thanks so much for the compliments I am happy to hear that!
I love your smile and passion for Cajun cuisines keep doing what your doing bro! Godspeed
Thanks alot! Appreciate it! Yes I'll keep doing what I'm doing bro. Thanks again!
Made it, and it was flawless! The crawfish stock is a must :)
Glad that it came out flawless! Stock=flavor. Thanks for leaving feedback!
Charlie, I am just now watching this...my husband was from NOLA and used to cook the most amazing food. Crawfish ettouffe was my very fave. He passed away 8 yrs ago and I found that he hadn't written any of his recipes down. I never tried to duplicate it partly out of sadness and partly out of lack of confidence. I am going to follow your video and make this after all these years. I thank you for helping to bring part of my husband back to me 💗 Bless xo
Wow. Sorry to hear that. You're welcome, not a problem. Let me know how it turns out. I'm sure your husband will be smiling down on you once you try the recipe. :)
I made this, this was really good, I added shrimp also to it and it was amazing. I'm doing it again today, on my way to the store now.
Awesome! I am happy to hear that the crawfish etouffee turned out good! Wow it must really be good if you're going to make it again! That's good to hear! Thanks for leaving feedback!
LOOKS GOOD CHARLIE! ALSO..... LOVE YOUR KITCHEN ALSO HOW NEAT AND CLEAN EVERYTHING IS ALL THE TIME.
Thanks alot! Yes I can't cook or bake in a dirty kitchen. It has to be clean at all times especially when it comes to my cooking channel!
+Charlie “The Cook” Andrews Friend, how about a video on how you keep everything clean while cooking? I make a mess every time lol!
Yes he is very neat I love him soooo much.
You ain't neva lying, Jazzy! He really keeps his kitchen immaculate to perfection. PRESENTATION IS EVERYTHING!!
One other thing Charlie, the aroma this recipe creates is amazing. It wafted through my house and I could even smell it the next day. My wife woke up in the middle of the night and was wondering if anyone was cooking something! I love cooking and this is a really entertaining dish to make. I still got some leftovers!!!
Yes the flavor of cooking this dish can linger throughout the house! lol It'll have you thinking that someone was cooking even after you cooked it lol Great! i'm glad ya'll enjoyed this recipe! :)
We have been to NO several times from NYC. This recipe is, hands down, THE best we ever had. God bless you. You are an asset to the world of cooking. We love to cook (me,72 and her, 63). Following your recipe, we were able to recreate a superior crawfish étouffée in our home. Thank you!
I appreciate the compliments. Happy to hear that the Crawfish etouffee was successful. Thanks for the compliments and for leaving feedback!
Yummy 😋😋😋😋. No one has better local dish recipes, than the locals. Thanks for sharing this recipe. I really enjoy watching your videos ☺.
Thanks alot! I do the best I can! Glad to hear that you are enjoying my videos!
I have been watching you for years. Your cooking style is exactly how my family from Louisiana cooks. You are such an amazing cook. Thank you so much for all you do and sharing your authentic cooking.
I appreciate you for watching my videos throughout the years. That's awesome and good to hear. Thanks for sharing!!
I just made this and my husband said it was better than what he ate from the restaurants when we lived down there. I used vegetable and chicken broth bc we didn't have any crawfish to make the stock. Thank you so much Charlie!
Awesome. Happy to hear that the crawfish etouffee was successful and that you all enjoyed it. Thanks so much for leaving feedback! 🙂
This is the best Cajun food cook you are very traditional thumbs up great job
Thanks so much, Jay!!
Omg!!!! I've never had this meal before, but you make it look so good. Lol. I too wanna jump through this screen as well... Lol. What a great receipt.
Thanks a lot Terry for the compliments!
Charlie, Charlie, Charlie, babe you are bad ass. I've been watching you for 3 months now....I'm your favorite fan. Trust me. I just love your recipes, being a native New Orleanian chef herself. I'm super proud and impress with your greatness, Charlie Andrews.
Thanks so much for the compliments Mary! I put a lot of good video's out this year! Glad that you are enjoying my channel. It feels good knowing that and Thanks again my fellow New Orleans native!
Love the explanation at the beginning
Thanks a lot! 🙂
Look no further, this recipe is the real deal! And like with gumbo, the secret is in the stock. I’m going to the store today to get the ingredients for this authentic New Orleans dish! Good thing I live in New Orleans and it’s crawfish season. Thank you Charlie for another great New Orleans recipe!
I appreciate the compliments. Yes, the stock is one of the main things that makes this dish flavorful. You're welcome. Let me know how it turns out. Thanks, my fellow New Orleans native!!
"this is not from china" lolololol thats was so funny!!! and the "crawfish with milk" line was soon funny!!!! lol you are the best!!! NOLA all day BaeBae!!!!!!!
Yes those were some of my common phrases I used when I first started my channel especially "This is not from China" LOL Thanks for the compliments my fellow New Orleans native! :D
I died lmao
Chinese crawfish tails are disgusting. I would rather eat Bigfoot's flip-flop.
@@Real_g.s. pecan candy
I love the way you explain everything. It's easy to understand and you don't try to make everything to fancy for show like most. Just simply Louisiana goodness.Delicious.
Thanks so much for the compliments! I try my best! :)
I made it last night. Oh man it was so good I had to bang the table, too! Thanks for sharing your great recipe and instruction. You are correct, the flavor really gets amped from making stock.
Awesome! Happy to hear that the crawfish etouffee turned out good. Thanks for leaving feedback! Yes stock=Flavor.
Oh man,. That looks delicious Charlie. My mom was from La. She passed when I was 9. You've given us back our heritage. Thank you for sharing Charlie. Me and my children crave these dishes all the time.
I appreciate the compliments and you for sharing your story. Thanks so much!!
This is such a crazy wonderful recipe! I just made it for the tenth time, and it has been a winner every time. I haven't been to New Orleans since the early 1980s, but I fell in love with all of the food. The French Quarter had such an amazing variety. Two colleagues of mine and I did a circuit of the Quarter, sampling everything as we went. By the end, our cheeks were flushed deep red - I suppose from all of the iodine in the seafood. The ultimate place, though, was Tchoupitoulas Plantation, way out in the Bayou. It doesn't exist anymore, but man was it ever heaven!
Wow that is awesome. Happy to hear that you enjoy this Crawfish etouffee recipe video! That is a longgg time to be away from the city. So much has changed. It's definitely not the same as it used to be. Never heard of Tchoupitoulas plantation. I maybe too young to remember. lol I appreciate you for sharing your story! Thanks so much.
My Aunt used to Work at the Tchopitoulas Plantation, it was on River Road between Avondale and Waggaman on the Westbank. How wonderful 💜 I want to say they even have a cook book!!!
Now I believe it's a wedding hall.
Yes!! I just looked it up, Cedar Grove Tchopitoulas Plantation is what it's been renamed, wedding hall 👌🏻 the food there was excellent 💜
@@CrystalHotSauce1 Really!?!? Wow, I would love to have a copy! My clearest memory of the evening we ate there was having an order of escargot that had a brown sauce that was indescribably good. I turned to the stately waiter, an older, white-haired gentleman dressed in a tuxedo, and just gushed in amazement over the incredible flavor. For some reason, I went on an on about it, then finally asked "Can you tell me what's in it?" He paused, as if finally taking in everything I had said, nodding the whole time, and finally just said "No", then turned and went back to the kitchen. We just about fell olff our chairs laughing. What a wonderful meal that was.
This looks phenomenal! I’m in Baton Rouge and just peeled tons of leftover crawfish from a boil. I’ll be making this on Sunday. Thank you!!
You're welcome. Wow, that's cool. Let me know how it turns out. Thanks!
@@CharlieTheCookAndrews my man it was incredible! It was so good my family made me make it again last night!
I love your enthusiasm and your smooth, calm voice. I can’t wait to try your recipe.
Thank you! Let me know how it turns out!
Charlie, you always make the perfect shade of roux. Looks delicious. Side note: I see you climbing your way to 10,000. I'm so happy happy for your success.
Right! Always. I'm an expert when it comes to making a roux. Yes I see that I'm almost at 10,000 subscribers. Somebody just told me that a few days ago lol I really don't keep count of it. Yes Thank you. You are one one of the reasons for my success. Always watching and commenting. I appreciate that! 🙂
I just LOVE how Charlie makes his garlic bread
That's good to hear. Thanks!
What a beautiful smile! That’s How we do it in Louisiana. Cooking with a smile New Orleans Style. Hi from Shreveport!!
I appreciate the compliments Donna! Thanks so much my fellow Louisiana native!
Charlie, thanks for posting such a great video. I just made etouffee for the first time, following your instructions, and it turned out awesome.
You're welcome Timothy!!! Happy to hear that the crawfish etouffee turned out good. Thanks for leaving feedback!!! :)
Thank you for your doable step/by-step video.
Awesome!
You're welcome, not a problem!! 🙂
The first time I had Crawfish Etoufee was at The Pontchartrain Hotel! I thought I had died and gone to Heaven!!!! Thank you so much for your recipe.
LOL Awesome! You're welcome! Glad you enjoyed my recipe! Thanks for leaving feedback!
Mr. Andrews this was amazing, made the recipe for my husband and he loved it! thank you for the time you spent making this excellent video and your website for the amazing recipes!! Thank you!!! You are amazing!
Hey there! Happy to hear that the Crawfish etouffee turned out wonderfully. You're welcome, not a problem. Thanks for leaving feedback!
Your truly my new cook. Awesome job Charlie. Especially your presentation.
Thanks so much for the compliments! Much appreciated!
Thank you Charlie! You are clear and thorough and easy to listen to. I like that you do not go too fast.
You're welcome. I appreciate the compliments.
Thanks for this OK? Excellent job on the roux! Great presentation. I really like the precise times and measurements. Thanks again.
You're welcome not a problem. I appreciate the compliments!
I just made this recipe of yours! Let me just say....... YOU ARE OUTSTANDING!!!! Your directions are clear and to the point. My family loved it! Thank you and god bless you!
Heyy Britiany!!! I am happy to hear that the Crawfish etouffee turned out good and that everyone loved it. You're welcome glad I was able to help. Thanks for leaving feedback!
Your channel is quickly becoming my favorite New Orleans cooking channel ! Please keep up the good work and Thanks For Sharing !!!
Thanks Tony I appreciate that! Glad that you are enjoying my channel. Yes i sure will keep up the good work and Thank you! :)
One thing about it Charlie Andrews, one thing we southerners know about, is good eating! Great recipe and video! TFS!
Yes you are right about that one! Thanks for the compliments! ☺
What's up Charlie I'm from the boot but live in baltimore and u cook like my grandmother keep up the good work god bless
What's good! Awesome! I had no idea you were from da boot! Yes i do get lots of compliments about my cooking being compared to that of someone's grandmother! Thanks so much my fellow Louisiana native! Appreciate it!
Hey Charlie I did this crawfish Etouffee, and, Dis( S)-ugar -(H)-oney -(I)-ced (T)ea, KILLED!!! Thanks a lot I'm a great hit they think I am the world's greatest Cook, and it's all because of You, bless you man, love you, love what you do, keep doing it!!!!😎
Hey Will. You're welcome, not a problem. Happy to hear that all of the recipes you've tried were a success. Thanks for leaving feedback! :)
Charlie is giving a sound recipe. While I'm from the "North", when Charlie says "don't cook a blonde roux", he's giving the secret to a great etouffee. Whenever I see a blonde roux, I pass. The dark roux gives a complexity that is unreal. Great job Charlie, and I love the table slam camera shaking, your signature for sure lol!
Yes you are right about that. It's something about that dark roux that makes these kind of dishes special. Yes everyone likes the end part when I hit the table lol Thanks!
I love this recipe! A few years back I had the opportunity to attend Mardi Gras. I fell in love with the cuisine. When I got back home I looked for this recipe and have been making it ever since! I am now engaged with a baby on the way. My fiance isn't a fan of spicy or seafood, but THIS she loves!
Thanks Charlie!
Keep up the great work!
Wow that's cool. Congratulations on your achievements. You're welcome, I sure will keep up the good work. Thanks so much!
Etouffee is one of my favorite dishes, but I've always been too intimidated to try to cook it myself. However, with these step by step instructions, I believe I'll give it a shot. What restaurant do you work at? Next time my wife and I come to New Orleans we'd love to have some of your good cooking.
Etouffee is one of my favorites as well! I'm glad that I'm able to help you with my step by step instructions. I do the best I can to make it easier for everyone. I do not work at a restaurant. Okay whenever you all come to visit be sure to email me.
Charlie Andrews Thanks for making this easy also sometimes we leave home and forget certain things that link for seasonings I am grateful.THANK YOU AND DOUGLAS YOUR NEW ORLEANS HOMEGIRL PEACE
Gabe don't be intimidated. Charlie laid it out in a simple to do video. Just hit pause until you are ready to move to the next step. I had all ingredients with the exception of bell pepper which I left out because I didn't want to run to the store and I left out the tomatoes. Be bold and go for it!
776p>
Who don't just LOVE this man's smile? I'm in love wit chu Charlie!
Thanks Jeanice!
3 pounds on the table, man that must be real good! haha
I'm going to make this. Can't wait to taste and share. Good job Charlie
Yes it was good! Enjoyed it very much! Try the recipe and let me know the results when you're done! Thank you!
I used this video to make etouffee for the first time and it turned out great. I made a smaller portion for one. Thank you for the detailed instructions.
I'm happy to hear thar the crawfish etouffee turned out great. Thanks for leaving feedback!
Now I can make my etoufee from scratch instead of using those packs lol, thanks for sharing Charlie
Excellent but what's up with yall using these packs. LOL A few people have said the same thing you said. I never used one in my life lol
I'm from Louisiana and I love this recipe I make it all the time I can't get enough of it shout to you bro you make it just like my grandma
Another Louisiana native like me that's what's up. That is a good thing! Thanks for the compliment!
I made this and OMG it was so yummy 😭😭 THANK YOU SO MUCH!!! HIGHLY RECOMMEND!!!
Awesome. Happy to hear that the Crawfish Etouffee turned out great. You're welcome. Thanks for leaving feedback!
Charlie, I watch this recipe over and over. You make me smile. I just found live crawfish here in Savannah. Ain't no way I'm gonna waste these bugs on an etoufee. I wish I could find the frozen tails. You're so precious, I just love watching you, AGAIN, I watch this video over and over. You're a cutie pie.
I appreciate you for watching. Thanks!
Charlie, what else can I say about your food but that it is well presented. Your presentations are magnificent and I wished while watching you, I can join the Charlies taste test with you. I cannot say what is better because everything that I watched you cook makes me hungry and presented beautifully. We need to get you to try on the Food network Channel, or open a restaurant or something! You are just that good. Praise Charlie the cook Andrews. By the way, who eats all this wonderful food? I am sure your kitchen draw a lot of visitors.
Hello there. I appreciate the compliments and happy to hear that you enjoy my videos and taste test! As far as who eats the food goes, I eat it myself
I'm not a mommy but I'll adopt Andrew in a new Orleans minute. I LOVE this kid, Andrew we have so much in common. My specialty is Thai curry coconut shrimp soup. But like you, I just love cooking for my friends and family.
I appreciate the compliments. Thanks a lot!
I meant to say Charlie
Bruh this looks so good! I can't wait to attempt this recipe. You added that fresh crawfish stock too oh yes!! I tried this dish about two years ago and been hooked ever since! Tfs👍
Thanks a lot for the compliments! I'm happy to hear that you enjoy this dish! Not a problem!
I'm right here in New Orleans following this recipe 👍🏾 I'm letting the etouffee simmer while I make the rice. I'm so ready to enjoy this!!!
That's awesome. Hope it turns out wonderfully. Keep me posted with the results. Thanks!
my goodness!! i wished amazon sold your food prepackaged.
Right! That would be a good idea! 🙂
Yes because i would love to taste it coming from the Chef himself
+Cynthia Henderson Yes that makes sense! 🙂
This is the best crawfish etouffee I have ever made, thank you!!! The crawfish stock really made the difference.
You're welcome! Stock=Flavor. Happy to hear that the crawfish etouffee turned out good! Thanks for leaving feedback! Your name sounds very familiar!
hey Charlie I absolutely love ur channel. I stumbled upon it looking for a banana bread recipe and boy oh boy am I hooked. I have been checking out d other vids reading d comments and I must say I adore ur lovely smile and beautiful personality. also, how u take d time to reply to ur viewers. I wish u all d very best in ur future endeavors much success with ur channel and God's blessings in everything that u do. I just subscribed and now will be continuing to look at all d others that I have not seen yet. Greetings from Trinidad in the Caribbean!
Thanks a lot! Really appreciate it! Glad that you are enjoying my channel. Yes I like to communicate with my subscribers. I don't see many youtubers do that but if you have a lot of comments come in it can get pretty difficult! Thanks again and Thanks so much for subscribing! Wow! I cannot believe that you're that far that me!
+Charlie “The Cook” Andrews yes I appreciate how u always take the time to reply to ur comments. I can tell that u care about the questions ur viewers have. I know u are busy with work also and u get lots of emails so although sometimes ur response may be a lil late u always acknowledge ur fans. God bless u. thx for sharing ur talent with us. :)
Yes I try my best! Even though there are times when I am pretty busy but I make time! Yes I do care. They deserve to know anything about a particular recipe or the channel. They may need help with something. Others just don't respond. Some maybe too busy to respond but I make sure someone gets a reply directly from me. God bless you too and I appreciate you commenting!
Charlie, it is a pleasure to give a fellow cook and connoisseur of our New Orleans fare the credit you deserve.
Well Thank you so much Chef Steve! I appreciate you! :)
Making this for my husband birthday dinner tonight! Haven't made it in a while so wish me luck! You've gained a new subbie btw
Good luck Kimmy! I know you are going to make me proud! Thanks so much for subscribing and let me know the results when you're done!
Charlie, you have outdone yourself!! I'm ashamed to say I've never had crawfish before...this dish has changed my mind!! When you hit your table over and over, I knew it was slappin!!
Yeah I know! It's a lot of work making these videos! Wow you never had crawfish before??? Come to New Orleans and have some crawfish and you will love it! Yes the crawfish etouffee was good! I really enjoyed it! I tried to eat it in portions for dinner and sometimes it didn't work. I would crave it. Before you know it I'm having crawfish etouffee for lunch lol
yassssssss! i couldn't wait for mine to finish so i watched yours. i'm gonna try that dirty rice next!
Great! Okay Awesome! Let me know the results when you're done!
Hi Charlie! You videos never get old. When ever I'm in a tizzy on what to make for dinner, I look to you. You never disappoint. Being from Opelousas, La this is the only way we know how to eat. Thanks!
Hello there! That is awesome and good to hear. You're welcome and I appreciate you for sharing! :)
I'm making this tonight for dinner! Can't wait to taste it!
Awesome! Let me know the results when you're done!
OMG!!! Thank you so much!!!!! This was easy and SOOOO GOOD!
You're welcome! Glad that it came out good! Thanks for leaving feedback!
This guy is like the Bob Ross of cooking. So calm, inviting, and encouraging.Loved this video.
I appreciate the compliments. Happy to hear that you enjoyed the video. Thanks!
Charlie, that is a fantastic recipe. I love your presentation, the step-by-step process. Your descriptive and emotional comments at the end of your video made me have to try it. So I did and the results were unbelievable! However, although I used crawfish tails, I ended up using shrimp shells to make my stock (I didn't want to buy a 10lb bag of crawfish as I thought it was way too much to fit in my freezer). But even though my etouffee turned out delicious, do you think the flavor is much different than if I had used crawfish shells for my stock??? I did add crawfish tails, though. Keep up the excellent work!!!
Hey there David! Thanks so much for all the compliments! Well Crawfish and shrimp have two distinctive flavors. They're both powerful but I think the shrimp has a slight stronger flavor! The flavor would be slightly different. If you used the shrimp stock. Glad that the recipe came out good and Thanks for the compliments and the feedback! I really appreciate it! :)
I made this today after watching your video. Had some tails left over from a boil this past weekend here in houston and I have to say it was amazing. It was super simple and my wife and kids loved it. I used chicken broth instead of the crawfish stock and omitted the bell pepper because I didn't want to run to the store to pick one up. But well done man great recipe. First time I've ever made an etouffee and it was a hit. Keep up the good work! Also I chose this recipe over the the Emeril recipe. Glad I did.
Wow! Using the chicken stock is really different. I'm happy to hear that the crawfish etouffee turned out good. Yes I sure will keep up the good work! Thanks for leaving feedback!
I wish I could eat that etouffee! It looks delicious, Charlie! I'm from another part of the South and I can't get to the fresh Gulf of Mexico sea food, man....
Thanks alot! awww man. You don't know what you're missing lol Fareal. Thanks so much for commenting!
I like watching your video. You take your time and show step by step how to make whatever you cook. Im from New Iberia. La. I can cook Cajun food but etouffee I cook with already mix. I always wanted learn cook etouffee from scratch. Thank you Charlie. Ya Dat Man !! Lol.
I appreciate the compliments Patrick. Thanks!
i want to jump through the camera😋😋😋 looks delicious😋 ill keep you posted when I attempt to make it👍
ha ha ha ha you mean the computer screen! LOL Thanks a lot! Awesome! Let me know the results when you're done!
Sir! You are a blessing. I am so making this tonight and serving it in bread bowls over jasmine rice. Thank you!
Cool Jeff! Let me know how it turns out. You're welcome!
Man, watching your videos is like listening to Frank Sinatra. So therapeutic...
Thanks so much for the compliments! I've gotten a few compliments about my videos being therapeutic!
Charlie! I love to cook and love to learn from the best! Thank fir this. This will be my first Cajun cookin and I will share it to the homeless I’ll meet for I have 6 days off and I’ll
Pack it on containers... at least they not will eat, but will eat great cookin! Im going to
Make a huge pot full! I’m a health care worker and this is my contribution to our community. Thank you Sir!
That is good to hear! You're welcome not a problem. Thank you so much for your service during this
time.
Love it when you it the table and say, whooo!! I'm visiting NO for the first time in July for Essence Festival, can you suggest a place downtown near the convention center that serves delicious bowls of Etouffee like the one you just prepared, no chain, somewhere that the locals frequent, LOL!
Yes everyone seems to love that part of the video lol ohhh okay cool. They have many of restaurants in New Orleans that serve crawfish etouffee like this restaurant called the Gumbo pot, mothers restaurant and royal house just to name a few!
I've heard about Mother's addictive food and the line that stretches down the block. May not get to try that spot but will certainly check out the others. Thanks for the 411!
Ha ha ha ha I know right. Line be like 3 blocks long. lol
Seriously one of the better cooking videos I’ve ever seen. Thank you.
You're welcome! Thanks so much for the compliments John!
Thanks for the recipe Charlie! Btw can you make a video on your take in making oyster rocketfellers b/c most of these UA-camrs making it are throwing in spinach and kale instead of watercress and then smothering it with excessive amounts of cheese.
Thanks Mike! Oysters rockafella sounds good. I may try to make a video on that next year! Oh I understand what you are saying. I'll try to work something out with that!
hands down best videos for Cajun, Creole or New Orleans cooking, great job!!
Thanks so much for the compliments! :)
Hi, Charlie. That crawfish looks amazing. I am impressed on how it turned out. I have a question: what's your favorite thing to do in your spare time? Have an awesome day, Charlie. I look forward to more recipes soon.
Thanks alot but you've been asking me that same question with every video I release. I've answered the question you asked already. Are you some kinda robot or something? I get the same comment everytime lol Thanks so much for commenting.
His least favorite thing to do in his spare time is to answer redundant questions
I like the one many steps and thank you for showing how to make crawfish 🦞 étouffée
Yummy 😋
That's good to hear. You're welcome, not a problem!!
nigga u did that shit!!!!! Saved!
Thanks a lot! lol
I love love love how you make EVERYTHING from scratch...to be so young and cook like you do, you must have stayed up under your mother and or grandmother... keep up the good work
Hello Scharonda! I appreciate the compliments. I did watch my Grandmother, aunt and uncle cook. I sure will keep up the good work. Thank you!
Good looking recipe Charles! I'm assuming you really put your foot in that crawfish etoufee dish because you banged that table a couple times here! LMBO!!!
You're Welcome! Yes right lol. It was good! Enjoyed it very much!
Wow,. I just found out your cooking is the cure for depression. I love your channel. Greetings from Chile!
Wow that is good to hear. It is also amazing to be that far away watching my videos! Thanks!
at the end of your Vedio when you was eating you made me so hungry
I know the feeling. I apologize for making you hungry lol
Oh I just love you and your channel Charlie!! My family on my Mother's side is from Crowley, La. and most of my Hanks family still live in La. Thank you for all that you give to others!! Donna
I am happy to hear that you enjoy my channel. Wow cool! You're welcome! Great to hear from you!
i love everything you cook I wish I could reach my spoon threw the TV and take a bite I wish we had smell o vision love you Charlie
Well Thank you! Happy that you are enjoying my videos! :) Awww Thanks! Feels good knowing that!
Yes! Or scratch and sniff! LOL
Charlie makes this look so easy
Thanks!
Bro my local market was clearing out the crawfish tails and I was able to get 5 packages for $25. I have not had crawfish etoufee since I broke up with a LA girlfriend 25 years ago. I will let you know how it works out.
Go head on! That's good! Let me know the results when you're done!
Had crawfish at the casino in NOLA I was knocked off my feet best thing I’ve ever had now with your video I’m gonna attempt to make my own THANKS ALOT BTW YOUR KITCHEN IS SO CLEAN AND YOUR VERY DETAILED THANKS AGAIN ALL THE WAY FROM SELMA ALABAMA
Wow cool. I'm sure you had a good time here in New Orleans. You can't go wrong with the food! We have some of the best food ever here! You're welcome!
Where are you from Charlie? I was born in New Orleans and spent most of my middle and high school years in Algiers... then on to LSU.
I am from New Orleans! I'm surprised you haven't noticed that from watching my video's lol Ohhh okay cool. A fellow New Orleans native like I am! Great to hear from you!
I'm new to your channel and have cajun roots from Houma La. I have lived in Florida for the past 35 years. My Mom is passed away and I've been trying to perfect her recipes. I've also been gathering some of my cajun family recipes. Your vids helped me learn to successfully (finally) make a roux. My best dish is my Mom's New Orleans style (red) shrimp and sausage Jambalaya. My cajun fan. makes brown Jambalaya.
I actually meant to ask more specifically where in N.O. you are from..., uptown, Metairie, etc.
Okay great! You've been away from Louisiana for a long time. I'm glad to hear that my videos helped you learn a few things! Oh okay! I'm happy to know that you actually were able to get some of your mother's recipes before she passed. Otherwise those recipes would be lost forever. I am from Mid city New Orleans 7th ward.
I`m making this tonight or tomorrow. I got a 3lb bag of Riceland brand boiled crawdads. I pulled the tail meat out, threw the shells in a stock pot, covered & simmered 1 hour. That stock turned out fricken Awesome, I`m flippin lol ! I`m taking pics along the way to post later. Can`t wait to try this. Thank You very much Charlie !
Great! Very good! Happy to hear that everything is turning out good so far! I'll be looking forward to hearing the results from you! You're welcome!
Excuse my enthusiasm, I finished the stock about 8pm & was flipping out it tasted so good. I ended up having 3 cups left, so that goes in the freezer for next time. I finished the etouffee last night about 10pm. I had toasted up 2 slices of garlic toast to go with it. It turned out Awesome ! I`ve been trying to upload the pics, but system unavailable at this time. I am hooked on Paul Prudhomes seasonings. Can`t Thank You enough my man ! Now I need to find some Good Andouille sausage !
charlie my friend u gonna break the table...haha I know it's good :)
Ha ha ha ha 😂 Don't be surprised that it does break at some time. Hope not. lol
+Charlie “The Cook” Andrews I was wondering do u have a recipe for a crawfish meat pie?
Not at the moment but will soon!
He gone break the bank, too. There's a reason this stuff costs so much in the restaurants. This is a treat, here. Soooo good.
Hey Charlie, a Mississippi boy here, spent much time across the River in NO. I absolutely worship cajun/creole cuisine. I guess I tend toward the latter because I sure reach for the tomatoes often. Yesterday we brought home 20 lbs of cooked crawfish from a big boil, and I'm making Etouffee this afternoon! I'm going to use all tails from the cooked crawfish. The whole family is going to start peeling the crawdads shortly! Can't wait. Also, the French bread idea is perfect! Excellent job - once again!
Hey Jake!! That is good to hear!! Awesome, that sounds good. Ya'll have plenty of work to do with those crawfish heads. The best of luck to you all. Yes absolutely. You can't go wrong with french bread. I appreciate the compliments. Thank you!
Two words. DE LISH!
Thank you Lauren!
Charlie .it's really joy watching you ..your professional.funny and outgoing ..I really like how you were hitting the table in the end out of excitement and out of proud of cooking as well🥳💜
I am happy to hear that you enjoy my videos and the taste test. I appreciate the compliments. Thanks!
another great one!!!
Thank you!
Charlie, I have watched this video at least 20 times and now I am ready to make it. I'm very fortunate that my Walmart in Salem, Indiana, has Louisiana (Boudreaux Crawfish tails) and a 3 pound bag of frozen crawfish for the stock. I am so ecstatic and ready to taste this recipe. Thank you so much for posting this recipe video!!
Thank you Michael for watching this video. Hope you learned from it and I wish you the best of luck with making this Crawfish etouffee! You're welcome!