Crawfish Etouffee Recipe

[Music] [Applause] hey welcome to smoky ribs today I'm going to be doing craw fish etouffee Steve over at stoked on smoked barbecue bros requested this a few weeks ago so I told him I would do it and so let's get started [Music] [Music] [Music] all right just like any other Cajun dish you always start with a good roof I've got four tablespoons of wall and I've got four tablespoons of flour we're going to mix this all and good and make us a roof we're not going to go as dark as we did for the gumbo that I did at Christmastime when I did the rabbit and sausage gumbo tell you what I might have a little bit more flour than what I thought I'm gonna add a little bit more all to this you want a smooth consistency you don't really want to clump up like that yeah it's looking better you know we're gonna go to about a peanut butter color and one thing I've always do is i season my roux from the get-go I'm gonna add a little bit of salt go ahead and add a little bit of black pepper all right a lot of people that make crawfish étouffée do not even use a roux you know at you Fay means smothered actually in this case is smothered in onions and some people will use flour as a thickening agent without browning it all first like I'm doing here but with the roux the the cooking process gets rid of that flour taste and it actually adds a just a wonderful element as far as flavor goes to the dish so we're gonna Brown this and get it to the color we like we'll be back Beth and we're going work with this color right here it's kind of a light brown about the color of peanut butter all right now end of this we're going to add one cup of yellow onion by the way when you have these vegetables it just kind of stops the Browning process right in its tracks all of it cools at all alright we're also going at in a half of a bell pepper we're gonna cook this into these vegetables release all of their water and start to get tender okay we'll be back all right we think going about four or five minutes everything's looking about right we're gonna go ahead and add in about two cups of water add that in slowly to not clump up the roof what what we're looking for on this etouffee is kind of a thick sauce you don't really want it real then you know thinned out and soupy like a gumbo is and it really takes on a whole unique unique flavor from a gumbo it doesn't taste the same yeah it starts from the root just like a gumbo but it has a different flavor all to itself all right this is starting to thicken up nice so we're just gonna keep adding water slowly a little bit at a time then we're going to add some more spices and veggies we'll be back okay I added those onions and bell peppers so god I had more seasoning for that we're gonna add more salt and we're going to add more cracked pepper this pepper has white peppercorns black peppercorns the red and the green that should be good right now into that you want to add in about a tablespoon of paprika you want to add in 2 bay leaves right now we want to add in just a little bit of cayenne you can do this to your own taste okay I've had this simmering for a little while here you want to make sure that your onions and your bell pepper has a chance to get fairly tender before you ever put the crawfish tails in because the tails are fully cooked they really don't need to cook that long we're gonna dump the whole pound a crawfish tail tails this also has the fat from the crawfish as well it adds an awesome flavor so we're gonna start as in okay let this come back to a simmer let this go for 20-30 minutes like I said you want to make sure the onions and the bell peppers are tender and even though these crawfish tails are precooked go to another 30 minutes or not going to hurt them unlike shrimp they don't really get tough from rubbery so we're good here in just a few minutes I'm gonna go ahead and add garlic green onion and parsley to this mix we'll be back okay I haven't done the parsley garlic and green onion yet this is starting to get a little on the thick side I mean it's not bad but I'm gonna thin it out just a little bit because this has to cook and steam and it's going to reduce some and while I'm going to add to it this time is not water I'm going a clam juice probably a half a bottle yeah let's start with that this too is going to add just another excellent flavor to this yes throw this in and we'll be back people you would not believe the smell this stuff coming out in my kitchen oh my god this is gonna be good I have it made this in a long time but Steve requested me do this I'm like what heck yeah I don't know why I haven't made in a long time I forgot how good this stuff was all right now we're going to put in 1 cup of green onions I use the white ends of those as well we're gonna go ahead and toss in I guess I got maybe 2 tablespoons of garlic here and a couple tablespoons of parsley gonna mix this all in we're just gonna let it simmer until everything is good and tender labor is only going to concentrate and get better and if it gets to say just sticking it up a little bit more of that clam juice it's not going to hurt it or you could use water that clam juice does add a nice element to it though all right start the us stir this all in we got a nice simmer going on here just let it simmer uncovered then out as necessary Oh Lord that smells good just want to also also say that if you decide to make this and if you have to order your crawfish online make sure you get the Louisiana crawfish the USA product there is just such a difference in the flavor of these compared to the Chinese knockoffs and it just wouldn't be the same without it so keep that in mind you know they're a little on the pricey side I paid $16 for this 1 pound bag at my local grocery store but if you order them online you're gonna expect to pay a little bit more than that plus shipping but oh it's so worth it [Music] okay I just did a little taste test it's just about perfect I'm gonna add a little bit more salt because of the parsley and the green onion and garlic that I put in there just a few shakes a little bit more pepper we're gonna leave it alone for right now all right we're coming along real good here this is just about ready I'm gonna do one thing to it at the very end which I'll show you when that time comes I just started me a pot of rice back here on the back you can use any kind of rice should like I always prefer tea there are uncle ben's or a Duran's converted rice and I think one reason for that being it turns out perfect every time never sticks together it's just really good rice so I believe anyway so it'll be back okay we're right here at the end of this quote this is perfect this stuff is just so good you would not believe the smell but one final thing that I'm going to do to it is I'm going to add around three tablespoons of butter in just a little bit of cream heavy cream what this is going to do is give it a real smooth and silky texture once all this incorporates the butter and the cream into this etouffee it's going to give it a very nice smoothie texture shine Phil oh my god this is will be so good I've got the oven warm enough I've got some French bread with a garlic spread on top so we're gonna have garlic bread with this also so I'll show you the end result here very soon well we've got it all plated up let's give it a try mmm if it tastes anything like it smells it's gonna be good mmm hmm oh man people if there's any way you can get a hold of some crawfish you got to try this this is so good got some garlic bread with it awesome till next time [Music]

Channel: Smoky Ribs BBQ

Views: 90,966

Keywords: Crawfish Etouffee, cajun, Recipe, Kitchen, crawfish, Cooking, Etouffee, Garlic Bread, Cajun Recipe, Cajun Cooking, Food, cajun cuisine

Id: _I0Ih2JQh2U

Length: 12min 59sec (779 seconds)

Published: Mon Feb 04 2013