Crawfish Etouffee

[Music] well today I am so excited because I have chef April Thomas who came all the way here from New Orleans just to cook in my kitchen well actually he's here for an event but I thought I'd take the opportunity to ask him to come and make an Williams favorite crawfish etouffee why don't you tell us about what you're making sure today we're gonna make a tu fais you know our my version of it called stew Faye you know add to affairs a is a is a stew almost that's uh simmered down with a light Roux and stock and seafood and that's what we're gonna do today it's gonna be good delicious and almost nutritious the event that we're doing of course that you hinted on is called chefs of the world and it's to raise money for the HBCUs across the country culinary program so there's gonna be about 35 to 40 different chefs at the Hyatt Regency Atlanta and we're gonna cook four tables of 10 and it's gonna be fine and you're gonna be my sous chef tag you're it I'm gonna be decorating the table and also I'm helping them with the food so I will let you get started and show us how easy it is to make a really delicious I'm gonna finish up this uh my Nissan Plus right now I'm just smashing some garlic and I'm Vincent as we get to cooking if you could turn that skillet on put it on high heat for the start and I'll finish mincing this garlic once it gets hot we're going to put two Pat's of that butter two tablespoons of the butter in the pot on the stove hf8 goes really well good right let's go over the ingredients the star of the story Louisiana crawfish tails onion red and green bell pepper flour butter and a little chicken bullion alright and of course we're gonna have a little green onion and some minced garlic to go in its dish as well first we want to [Music] [Music] [Music] to help the vegetable sweat we're going to add a little kosher salt not much [Music] now we want to let this get salted nice and the onion gets nice and translucent so we're gonna saute this to lower heat just a little bit we're gonna saute this down for at least about five maybe seven minutes my garlic in my garlic towards the end of the process to keep it from Ronnie to keep it nice and spicy and sweet so in New Orleans we have this spice called Tony saturate it's a Cajun seasoning so we're gonna add some Tony saturate to the dish at this point we add it to the seasoning just so that we could add levels of seasoning to your dish smell that the last tablespoon of butter put it right down in the middle net and we're going to add about two tablespoons two and a half tablespoons worth of flour you know it's spread it out this is gonna make them the roof red and I know using the over the mixture and then we're gonna stir it all together get it all the week you're gonna race the fired back up get blaring and to that we're gonna add start with a cup of water while you see that the rule is together now and today we're gonna have the chicken booyah on Kristin a tablespoon of chicken now Romilly the star of the story the crawfish crawfish has a liquid that's called crawfish flutter Mets automatically comes with it it's incredible flavor just it's know of there's no mistaking crawfish you know when you've had no start with a half cup more of the liquid the water then I'll come to borrow a little bit more here's what I mean by adding levels of flavor you know you could always add but you never can take away so it's always best to taste the food to see where you are at that moment that's gonna be good to use a little bit more heat of the tony statue right and now we just kind of lower the heat just a little bit cuz we getting a nice little bubble around the edges so it's reducing and thickening all at the same time all right so now let it go uncovered on a simmer heat for about fifteen or twenty minutes oh yeah so why does simmer a while - tell us a little bit about that Cree oh well that Creole tomatoes started after Hurricane Katrina I was a managing partner at Smith and Wollensky Steakhouse and I was in Dallas and after we decided the company decided that they wouldn't open in New Orleans again and we were on the fence of whether or not we should go back to New Orleans I said you know I need to do something so I was cooking for different people and one thing led to another they had this engagement coming up this graduation coming up and so forth and so on so my wife and I we got together and we say we wanted to create a name for a catering company that represents in volumes and that Creole tomato catering came up you know Creole tomato is very indigenous of the area of Louisiana it's only grown in Sorrells of Louisiana so it makes it so homey for us and hopefully everybody that gets to experience the cuisine gets to feel like they're in New Orleans I believe it's ready I mean look at this got the proper bubbles coming up to the top mmm the great marriage of seafood and mirepoix as we said in audience the Holy Trinity yeah so yes we could play it up you want to play it up all right start with a little rice oh nice fluffy brown rice so I like to make a dumpling my rice just so that could hold this etouffée back the rice bowl oh is this Chevy pretty food it tastes with your eyes first I pay a last bit of perfection little green eye in there to go on the plate for garnish Bon Appetit so let's see what were you talking about fantastic awesome thank you so much for letting me cook in your kitchen thank you so much for coming this was so quick good easy - it's a 30-minute meal you know it's a very good a min why spend more time than you have to you come home from school come home from work just put it on put your rice on time the rice is done so she ate today you can also find this recipe on our website at your house a home tv.com /kraoug fish - etouffee

Channel: “My Favorite Things... Down in New Orleans”

Views: 7,284

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Id: bHxF0uzY02Y

Length: 12min 20sec (740 seconds)

Published: Tue Dec 10 2019