BBQ Étouffée! | Chuds BBQ

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Etouffee
3 lbs Cooked Crawfish
2.5 lbs Head on Shrimp
2 Yellow Onion
5 Stocks Celery
2 Bell Pepper
5-10 Cloves Garlic
4 Roma Tomato
1/2 Cup Flour
1/4 Cup Butter
1/4 Cup Neutral Oil
1 Tbsp Worcestershire Sauce
1 Tbsp Paprika
1 Tbsp Cajun Seasoning
2 Bay Leaves
2 tsp Thyme
1-2 Quarts Seafood Stock
White Rice, Parsley and Scallions to serve
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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►Boning Knife
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►Bone Saw
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Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
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Appliances
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►Weber Kettle
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►Chamber Vacuum Sealer
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►Sous Vide
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►Deep Fryer
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►Vitamix Blender
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►Kitchenaid Mixer
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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Small Cooking Tools
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►Garlic Mandolin
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►Pepper Cannon
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►Instant Read Thermometer
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►Flame Thrower
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►Fire Blower
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Paper stand
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►Cutting Board
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Welding Tools
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►Blowtorch
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►Welder
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►Angle grinder
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►Grinder Blades
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►Chop Saw
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►Pipe Level
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Camera Gear
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►Tripod
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►Drone
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[@jakethornton9466]

I just wanna say I appreciate all the chop cuts when you're dicing the veggies in all your videos, especially this one. I'm sure its tedious to edit but its satisfying to listen/watch lol

[@bdubya2443]

I was thinking the same. Could have been 10 minutes and I would have watched. Lol

[@Nuuriell]

It's my favourite part of his videos.

[@Decoy72Racing]

He forgot the green pepper container swipe

[@1974ribtickler]

This is a particularly epic chop sesh. Very satisfying.

[@jamesgearhart5573]

The official taste test never gets old, I smile every time. Love the videos

[@richardhowell6167]

Yes. Definitely on the tomato for the étouffée. But never in the gumbo. Yours truly, South Louisianan

[@squatchmedesign1857]

In the Southern, Creole section of Louisiana is where they add tomatoes to the dishes. I’m in Cajun Country in SWLA, where all the good food is, and adding tomatoes is a No-No! Id really like to see your version of some Sticky Chicken! I bet that smokiness would make it great!

[@mitchellbjerke5547]

Bones is the perfect sidekick

[@jaquestraw1]

Something mesmerizing about the high speed chopping

[@bstineman]

cooking to meditate by. :D

[@dscottbrown8704]

Chud's ASMR - new channel dropping soon with just hours of chopping B roll

[@bendosia]

exactly...i was zoning out during that segment, so nice

[@Nuuriell]

It's my favourite part of his videos.

[@bhans5202]

I’m sure that bell pepper sticker just adds another layer of flavor ❤❤

[@yoandreee]

We need a Chud’s bbq tour in San Francisco 🔥

[@timr0by]

HEB sells the shell-on deveined shrimp for about $9 a pound. So much easier and not that much more expensive, lol. And you can still use the shells for a stock.

[@RichardCranium321]

This is exactly what I do with my gumbo and dirty rice. There is half as much waste but still plenty of shell for flavor

[@JRosevelt]

My biggest resentment in watching this video is that I can't reach into the screen and get a bowl for myself!!! Looks absolutely freakin amazing !!!!

[@joshsos5541]

I have never had etoufee with tomatoes but when I saw you were adding it I thought it would be good in there. That version looks delicious as always

[@Mrhandfriends]

We bloody love you Chuds ❤ thank you for all the AMAZING content !!

[@brandoncassidy807]

YES! This is the one I have been waiting for!!!!!!!! Saving this watch for tonight after work!

[@sprednxtnd]

That chop sequence... so good!

[@Chuck5653]

At 71 I must admit, I have never had this. Never too late to try.

[@sbkd00mz]

those chop sequences are mesmerizing!!!

[@budfahnestock2418]

i've made so much of your bbq, learned so much from your videos, but i think this is the one. i'm taking a trip to south carolina with the family in a month and i have to make this for them, i've never been more excited for a dish in my life.

[@Addyjane8835]

Have never tried this dish but you have inspired me to give it a go!

[@user-sr3sg5gx6u]

I always buy shrimp with the shells and then use the shells in the butter when I’m warming it to clarify. Give the butter a great flavor for the dippin!

[@adamlhalter]

Looks great. I think we all need a video on brisket biscuits and gravy though….

[@jl6634]

The natto is usually put on top of rice and mixed in also.

[@landonwilliams2821]

All this needs is a thick-cut slab of garlic butter french bread and I'm back at Momma's house! Loving the Cajun/creole content #TeamNoTomato -South Louisianian turned Texan

[@chriscrist911]

Man that looked legit... Love me some Ma-Pha-Kin Etouffee!! Thanks for the vid

[@michaelmercer7763]

I pride myself on my Etouffee and when I saw you posted this video I was nervous that this could potentially be where my relationship with Chud's takes a hit, but since EVERYthing else that I've made off of this channel has improved my life, I went ahead and watched and can't wait to try some of your tricks for homemade stock and par grilling the shrimp. I can tell it'll be a winner. Oh...and for me personally, no tomatoes in my etouffee. Love your videos! I have about 20 lbs of andouille in my freezer that I made off of your recipe. Love that stuff!

[@helocoastie8274]

Oh I'm totally doing this, good stuff right there.

[@bradtremble6728]

I literally made a shrimp etouffee yesterday with a half pound of Texas gulf brown shrimp. Yet I added in bacon and some andouille sausage too. Epic goodness though

[@argemy]

Yes to the tomatoes, I like the little extra aciddity and sweetness they bring to the party. aaand also hiiii bones❤

[@bmeclipse]

Natto is one of my favorite foods on this planet. Eat it on rice. Even better on pasta.

[@chuckbyron3826]

Etouffee is must for every trip to NOLA.

[@jasonhiggins7793]

The chopping sequence was epic!

[@jnorth3341]

While I'm sure you loose something when you don't have the heads, I get the E-Z peel shrimp and just keep a bag of the shells in the freezer until it's full and turn that into stock, sometimes with some halibut or salmon bits (I'm not in a little state, like Texas, so that kind of seafood is easy to get).

[@NicksGotBeef]

Best chop edit yet.

[@brianvickers6272]

Man every time you put out a video. I always want to make it. Now I have to find some crawfish!

[@dwaynewladyka577]

Definitely looking good. Cheers, Bradley! 👍🏻👍🏻✌️

[@TJK3173]

Dude I love étouffée. There is a Cajun restaurant an hour away from me and when we go there that usually what I order. That looks absolutely fantastetic as you would say.

[@bobwhisenhunt7085]

Excellent knife work brother.👍🏻😎

[@JohnnyIglinsky]

Looks fan-tastik! My Louisiana roots are sans tomatoes but I understand that some people do it!

[@michaeldauria4386]

That looks so good and I never had it.

[@ntdawg]

I lived in Colorado from Australia for about six months in the early 2000’s and a guy I worked with from the Deep South made this. I honestly remember it as the nicest food that I’ve ever tried and so very different from anything which I’ve ever tried. Thanks for posting I’ll give this a go. Also please consider making a gumbo video

[@ChudsBbq]

kzbin.info/www/bejne/ooaxYaudd5d0f7s

[@CosmoCanCook]

Man alive that looks fantastic. It is too early in the morning to be this hungry lol.

[@SuperPfeif]

This looks amazing

[@gregvaughntx]

That's a good looking natto colored roux right there!

[@johndobbins3880]

The veggie chopping sequences never get old . Better than drunk Landon's

[@bluecruiser2019]

Being a Cajun, wow you did it right!!

[@abmtz8537]

Hey Chud there’s a dish from northern Mexico called machito de cabrito. Which is pretty much all the internal organs of a milk fed goat all rolled up in the stomach lining and tied up with the tripe. It is grilled and served in corn tortilla tacos. It is absolutely delicious, you should look it up and try it out. I’m calling it right now machitos de cabrito will be the next hype food just like beef birria tacos were a few years ago.

[@datdude41]

I just made some last night, no tomatoes and use a red bell pepper for that pop of red color. also may have went a bit too dark on the roux, but that's the only things I would change.

[@zaneasherman]

All the chopping was so annoying it became hilarious! We were laughing our asses off!! 😂😂😂👍🏽

[@chrisschmidt8948]

Love it!

[@TailEndCustoms]

That’s Taku’s favorite treat!

[@derekrobinson2287]

Looks pretty damn good!!!

[@davidfuller581]

Finally bought some chud rub and some snakebite. Looking forward to giving the snakebite a shot on chicken, I hear that's great

[@taylorwatson9023]

you should try and make some type of version of smoked breakfast sausage that would be delicious

[@Thizzle__]

Chuddy, for your next video, could you do your take on the Midwest's finest, "Sausage biscuits and gravy"?... Would love to see what you'll do with everything.

[@scott729]

Damn that looks so good, "yes please". I made a seafood gumbo while camping primitively at 9,000 ft hunting elk in the Colorado Rockies. I even had the sassafras powder or File' (I think) that took me forever to find during pre-internet buy anything era. It was really rich and very good. The only downside was that we had to dig a new hole for the shitter which is something we normally do not have to do during the 6-day hunt, lol.

[@daad658]

Hoping for a That Dude Can Cook collab someday!

[@Dayphid]

I think Sonny lives in the Austin area now too.

[@uneartheros]

Chud Sonny and Brian Lagerstrom are the GOATS!!

[@mywilltolive1]

Brad, How bout some smoked oxtails! Chuddy style?????

[@Pulsating_Steel6669]

You should have hit up stalekracker for the mud bugs and put some cajun 2 step fiyaaa! on them scrimps.

[@StacyVictorino-gn7le]

Great job

[@deangerber1797]

Wish I could make veggies that fast !

[@jonsmalls2649]

Lmao at the chopping edit in this. Nice

[@Trumpetmaster77]

Deliciousness!

[@SausageKingofCanada]

tomato out, and I LOVE tomato in most things. Tomato is for New Orleans creole dishes. It's all personal preference.

[@frankfavorito2280]

Next time you make a roux try Lupin flour. It's really fast and gluten free. Check it out.

[@gourmetwoodsman]

Looks delicious! My daughter in law who grew up in Luisiana says cajun food does not have tomatoes but creole food sometimes will so it depends if your going for a cajun or creole version. One question, do you always leave the stickers on your green peppers? 🤣 🤙

[@user-gp4mp5ht6u]

Please please make a smoked gumbo recipe. You say you make gumbo off camera a lot, love to see you do it. Thanks.

[@billysutton9972]

As a Cajun from Lafayette, tomatoes are used in creole dishes. It’s a primary difference between Cajun and creole. Obviously, do whatever you prefer, but we don’t use tomatoes.

[@BBQROCKSTAR178]

Now we talkin’!!! 🤘🎸

[@martijnbuunk]

I never heard of this before, so maybe gonna try this recipe. But ever since shrimp prices are out of this world where I live and probably crawfish also I have only one shot to do it right. 😂😅

[@effyoujoebu.idoitmyself]

Dude... That looks slamming. I want to make this. Super stoked that you continue to evolve in your cooking and respect the hell out of the dedication to your craft.

[@hankcogburn2600]

I can’t make that. But I want that in my belly!

[@ralphs88]

Damn that looks good!!!

[@LeRoyandLewisBBQ]

Gyat dayum that looks good❤❤❤

[@beechermeats9797]

For the algorithms bay bay!!!!

[@doctajuice]

Pro tip - when you're peeling down your crawfish, scrape the excess fat out of the heads and use it in your roux. Big flavor booster

[@jasonmurray7604]

Hey, can you do a red beans and rice recipe video? Maybe pair it with a Cajun sausage? I have always loved Popeye's red beans and rice, but I know that I am probably missing out on what a true, Cajun, homemade recipe experience would be like.

[@bbqlvr6137]

Video Idea: 1 hour ASMR vid of a medley of veg prep/chopping. So therapeutic! 😑

[@kerbytorres4077]

i add tomato paste and a little half and half. This is to me is more a seafood gumbo than an etouffee. etouffee for me is a little more creamy and pinkish

[@JSSSSS]

Brad, you need a Toadfish shrimp cleaner

[@chrisaugustine2812]

Maybe it’s because I am from Acadiana and not NOLA, but I would consider this a shrimp stew with crawfish except without the boiled egg. Very well done and delicious, but étouffée should be able to rest on a bed of rice without spilling through

[@FilmSchoolFailure]

Can you make etouffee on the internet without upsetting someone? One of those recipes that's fiercely personal to people, yet every family has a take on.

[@thecarnivorecurmudgeon]

Haha...euphemism of the day, wow, that smells really "seafoody"!

[@eyekantspele]

I need to watch The Rundown again…

[@jacobspeth6464]

Make BBQ Jambalaya!

[@timothyswatzell221]

What what was that grill. How is not one talking about the CHUD box grill. Great video as always can’t wait to see a video on the new grill.

[@scottchenoweth4937]

I think the way you used the tomatoes would be fine, but I have never used them before. I use the frozen, pre-cooked, Louisiana crawfish tails from HEB. $1 an ounce. Worth it because there is a little juice in the package. What I make (actually making today) will be so many levels below your dish, but it's still so good. Ha! The Bones comes through with the tails I buy! Good move!

[@hunterace1994]

Yum yum

[@chad_levy]

I have a sudden urge to watch The Rundown. (8:35)

[@Amocoru]

Have you tried the method for Gumbo where you brown the flour in the oven and then make that into a roux? It has very similar results and way less work.

[@smarouchoc7300]

Tony C's makes a salt free version, and I swear by it.

[@ericsoderquist3969]

After this video , now you need to make some gumbo 🤪😳🤗

[@djcslc1]

I'm sure I've missed it somewhere in past videos, probably before I started following, but I am so curious about the burner you use for boiling in this video and many other videos - how in the world does this function, black magic?

[@karma201]

I come for the chopping segments... but I stay for the witty banter.

[@greavous93]

Chud's Suds. That is whats missing.

[@peyton1296]

Please make the red sausage from Thailand. It's something special. Trust me.

[@josephkordinak1591]

Looks good, not a tomato person myself. Did you squeeze all the juice out of the heads with your stock? Need to serve it with some crusty French bread to sop up that gravy.

[@chrisgiggleman1651]

What type of sorcery allows you to cook on a table

[@chadsteeves1495]

my trick for a good etoufee, is to use a healthy amount of clam juice in the stock, adds a ton of umami

[@gregorywomack6142]

Tomato out 🤘🏾

[@colbymoore12]

I don't do tomatoes, but will throw in a little Bloody Mary mix or V8 for color/some flavor

[@jeffreymerkle361]

Yyyyoo-be-doo-be-doo-be-doo!!!