Old Fashioned Crawfish Etouffee

welcome to the baltimore cooking show i'm chef harley fontenot better known as the parent and today we're making some pro fish hey to fate now what you're gonna need is some bell peppers onions and garlic and a little green onions and then we're gonna need the crawfish obviously some tomato paste butter and make sure you keep that in your little pocket some flour and some seafood stuff now i got my own seafood stock what you should do is get you some lobster base the better than bouillon it's in a little jar at the stove now let's get to cutting them vegetables [Music] all right now that you don't cut up all your little vegetables we about to get over to that pot and start cooking that but let me show y'all a little trick my wife taught me you take your green onions right there at the end and you stick that in a cup of water and you put that on your windowsill and it's going to grow bet you didn't know that so first things first whenever you add the stove what you're gonna do is turn that tang up hard and let it get hot pot and then you're gonna take your little zhonyang and test that to the bottom to see if it sizzles and that's what it's doing right now and you just usually a little bit of regular oil or whatever but i happen to have some bacon grease so i'm gonna start my vegetables in bacon grease for more of a depth of flavor now when you dump that in there come [Music] suck cook that down and this is what you're looking for chef whenever it's cooked you'll know it it'll smell so good and all your onions and stuff is clear and make sure you stir that the whole time too because as you notice i usually keep grammys at the bottom of the pot but not this time it's because eight to five is kind of a delicate thing to cook see cause now that it's cooked down we're gonna turn off our low low and we're gonna put some butter in there but i got the half sticks of butter so they're in my pocket but i got them things all over the place this time [ __ ] so you just take that and i can't juggle so i ain't gonna do that big gonna cow all that into the pot so these are four half sticks but if you get the whole sticks there's just two sticks you're gonna use and that equals out to a full cup of melted butter so if you fire on low because you don't want to burn your little butter we're going to just stir that up and let it mix real good and melt down and you can go ahead and add your garlic right here and man i wish y'all could smell that yeah it almost smells like some some garlic bread making me hungry hungry i got the on v for that meal so once your butt is all melted and stuff what you gonna do is turn your little heat back up to like a medium and let it get hot chef and once it gets hot you're going to add a cup of flour and what we're going to do right here is make a blonde roux which is basically when you cook the flour just enough to where you get the flour taste out of it and it acts as a thickening agent but be careful once you do that because you don't want to let it burn and a good word of advice when you're cooking cajun food is to treat it like a woman you want to be firm but soft and you just want to keep that moving you don't want it to stick none whatsoever so after you cook that down for about five ten minutes and keep stirring it like i said make sure it don't burn what you're gonna do now is add your little water but make sure you don't add too much at one time that way if you want yours real tick tick you don't add too much at once and it's it's too thin for you to do nothing about it so that's why i'll start out with a little bit at a time and add until i get the right consistency i want see as you can see now that's real tick shaft and almost two tick so we're gonna add a little bit more water stir that and just keep touching a little bit in there as you go because you don't want it to be too thick or too thin i'm going to show you all the right consistency that's about what it looks like whenever you have the cream of mushroom style a tufa and if you don't know what i'm talking about i'm going to show you all that later on too but this right here this right here is the old-fashioned way to make it too fake [Music] so add a little bit more because i like it a little thinner than that the best way to explain the consistency you want to end up with is almost like a stew maybe a little ticket in a stew because you want it to stick to the rice you don't want it to be so thin it falls through and pulls up on the bottom of the plate but you also don't want to just pile up on top of the rice that's not good either so once you get your desired thickness next thing you're going to do is add a little bit of tomato paste so you can use your little spoon and get in there and that's about two tablespoons we're gonna start with so like i always like to say you can always add more that's why you start out a little bit at a time except me with my seasonings i'm canaan that don't mean you gotta be canard too but once you put too much of that say two fini that's it you can't take it off as you can see right here my two tablespoons of tomato paste was not enough which is okay so we're going to do is add a little bit more this time we're going to add three more tablespoons because them two didn't do nothing and what we're looking for is like an orange color we want to get from it because you don't want your a2 fader be white and you don't want it to be red you want to kind of find the middle ground on that [Music] so you just whip that into the pot and don't be afraid to add a little bit more water because as you can see it kind of it gets a little bit more thick the more you cook it so what i'm going to do because that's real real thick man just a little bit of water tend that out a little bit [Music] and i'm also not quite satisfied with the color see i want to be a little bit darker so so far what we did was added five tablespoons of tomato paste but this part is kind of preference so start out with a little bit and add it as you go until you get what you want with the water and the tomato paste so what we're going to do is add a little bit more tomato paste what that's going to end up being is exactly half of this can and that's a 12 ounce can so this is about the color i want like i said it's orange it's not white it's not red it's somewhere in between [Music] so while you got that simmering down it's time to add your super special secret ingredient yo stock and that's going to set it off our guarantee and as i said before that's some homemade shrimp stock i have that my cousin made for me but the dress part ran when he says this that if you don't have your own homemade stock what you need to do is go to the stove and get you some better than bouyon lobster base whenever you make this because it really really makes a big difference in your flavor for this seafood gumbo shrimp stew cuvione it all adds to it so what you're going to do right here is let your a2 fade cook down and we're gonna let those little flavors marry together come sir and while that's cooking down i'm gonna tell y'all a little joke [ __ ] so that this guy he was riding a motorcycle and it was real real cold and the zip on the front of his jacket was broken and he got tired of that cold air hitting his chest like that so he decides to pull over put the jacket on backwards that way the back of his jacket is protecting his chest so he takes off down the road and he comes across a little bend in the road and he wrecks right in front of boudreau's house so boudreau come outside and he's taking care of him and he hurt up and calls the ambulance and 9-1-1 they say well is the guy okay like is he moving he said he was until i turned his head back around the right way now that you let that simmer down a little while i'm about to add my seasoning now do as i say and not as i do right here because i put a lot of seasoning but y'all don't put as much at one time because y'all might make your stuff too spicy but for powering it's never too spicy [Music] so we got our bold toners now we're going to put up some onion powder and some garlic powder and you can't forget to set their little ass on fire with that cayenne pepper and i ain't holding back this time some people say i use too much seasoning well they ain't got to put that much now you mix all that together and then get you a little spoon and then you taste that [Music] and i'll tell you what that's good like i always explain but i'm gonna do it again just in case y'all forgot if it needs salt you go with the cajun seasoning never put this straight salt in there we don't cook like no yankees around here so always go with the cajun seasoning for your salt your onion and your garlic powder for your flavor and set the little ass on fire with the cayenne so what we're going to do right here is add your crawfish which i have a pound of crawfish for this and your green onions [Music] and you mix all that up together and you let it cook for another 5-10 minutes and then that's it say it to if you need and now this is almost done but while we're letting it simmer i'm gonna show y'all the next special secret ingredient and yeah there's another one and i forgot to tell you all that in the beginning but here it is now some swamp dust some crab ball i'm gonna measure that like justin wilson and you put about a teaspoon in there and that's really really gonna set it off and after you let that simmer down for about five ten minutes it's time to moan [ __ ] [Music] join us next time on the bonton cooking show we're having some meatballs do [ __ ] until next time paul ryan loves [Music] you

Channel: Da Bon Temps Cookin Show

Views: 26,048

Keywords: cajun, chef, louisiana, 337, harley, fontenot, creole, cooking, food, tutorial, comedy, authentic, opelousas

Id: tTkKBFjOgJw

Length: 12min 20sec (740 seconds)

Published: Wed Jan 20 2021