Crawfish Etouffee at Home

[@boogitybear2283]

I love watching this Guy cook. He’s probably the most Underrated Chef on KZbin.

[@ChiliPepperMadness]

I appreciate spreading the love! Enjoy!

[@belindaguidry794]

I just finished making this for the third time. My family and I love it. Thank you for sharing your recipe.

[@ChiliPepperMadness]

Wonderful! Awesome to hear! Glad you enjoy it so much.

[@GreenWitch1]

I lived in south Louisiana for over a decade. I learned all the classic dishes & I still love them all! Crawfish etouffee is second only to rooster gumbo. It’s difficult to find a prepared rooster, but if you get a chance, definitely try it! Deep dark roux and hours of cook time. Delish 😋

[@ChiliPepperMadness]

Absolutely!!!

[@dominiquebuyck3788]

Nice recipe. Thx

[@ChiliPepperMadness]

Welcome! =)

[@richardfabrizio8998]

I would always order this at my Cajun restaurant. Now thanks to you I know how to make it. Very similar to making gumbo. Thanks

[@ChiliPepperMadness]

You are so welcome! I hope you enjoy it as much as your favorite restaurant.

[@charlottehanna4339]

Had this for the first time atDisney's Epcot several years ago and have craved it ever since. Made it this morning - delicious! Served it over saffron rice with extra onions!

[@robertthompson5501]

I buy Louisiana Crawfish at Walmart. Will try your recipe. Just ate a Crawfish omelette. Thank you 🙏🏻 👹

[@ChiliPepperMadness]

Nice! Enjoy! Glad it's easy for you to find.

[@h2oski1200]

'almost' looks like I could make that. looks great!

[@ChiliPepperMadness]

Haha, you can do it! =)

[@jacobgordon8622]

Made this for the first time and it was a hit. Will be making this more often.

[@ChiliPepperMadness]

Great! Thanks, Jacob.

[@nomanmcshmoo8640]

I was thrilled to hear you add Ghost powder to your Etoufee. I am getting ready to start making my own. My girlfriend and I (being from Arizona) love spicy food and I as thinking of adding a touch of my own home-made Ghost powder to mine to add a wee bit of kick. Ghost has a rich deep flavor that should blend in nicely with a good Etoufee!!!

[@ChiliPepperMadness]

Amazing... enjoy!

[@112Famine]

Saved this for later, I've had it a few times, never knew anyone to make it at home. Guess it is b/c I'm in the Philadelphia area. I'll make it next year for V-Day.

[@ChiliPepperMadness]

Enjoy!! Definitely delicious!

[@bobkeller3600]

Fantastic video!!! I Really enjoy Étouffée.

[@ChiliPepperMadness]

Thanks, Bob! Yes, we love it. A favorite in our home.

[@tiffanymartinez3163]

I've made it a few ways and like I always say, your recipes never disappoint! I'll be making this for valentines day!

[@ChiliPepperMadness]

Thanks so much, Tiffany! I appreciate it! Have a great Valentine's Day. =)

[@Unc_69]

This is my go-to recipe! Love it!

[@lumkabobo]

💯dish look amazing 👌👌

[@ecoyt1]

Your family sounds like mine. My 9yo requested if for her birthday dinner the past two years. 🤷🏽‍♂️😂 I use the crawfish fat for the liquid. Just put a cup and a half of water over thawed tail meat and stir until it turns orange.

[@ChiliPepperMadness]

Very nice. I love the crawfish fat. That would bring a LOT of extra flavor.

[@angeldavila8719]

This was fantastic, thanks for the recipe, greetings from México!

[@ChiliPepperMadness]

Pleasure is all mine. Thanks!

[@aaronw8781]

Looks awesome! I’ve never made étouffée before but really enjoy it. Looking forward to your next video.

[@ChiliPepperMadness]

Thanks so much! 😊

[@thomasmckenney3518]

This is one of my favorite dishes!!! Have you seen the roux on a black stone griddle with Bruce Mitchell? It was an interesting way of making a roux.

[@ChiliPepperMadness]

I haven't! Interesting.

[@jeffforbess6802]

You can also make it in the oven, if you’re worried about burning.

[@chrisl.6701]

making this tomorrow for dinner! thank you for this, it looks amazing!

[@ChiliPepperMadness]

Nice! I hope you love it!

[@Armadillopepper]

Really looked incredible!

[@ChiliPepperMadness]

Thanks!!! =)

[@sharonned4260]

Yes your dish looks amazing!!! 💯 Thank you 😊

[@ChiliPepperMadness]

Thanks, Sharon! 😊

[@poorpuritan8480]

Excellent. Thank you! Limited to chicken and smoked sausage here, but looking forward to it. I wonder how this would fare reheated, say, in a slow cooker? (asking, because I typically cook on Saturdays, then the meal is usually consumed on the Lord's Day after church with a crowd).

[@ChiliPepperMadness]

You could reheat it, though seafood is better the first time, as it could get tougher with reheating. I would just use a low, gentle heat.

[@poorpuritan8480]

@@ChiliPepperMadness Thanks for the response. I didn't get to the etouffe today, but look forward to trying it soon, hopefully.

[@jeffforbess6802]

Make sure you don’t use nonstick for this. Crawfish etouffee was born for crawfish boils. There’s usually some left over, which needs to be used. Clean up includes peeling the rest of the crawfish (with cut up fingers), and storing the meat, along with any veggies left.

[@shaundakcurtis9266]

That looks delicious!!

[@ChiliPepperMadness]

So good!

[@michaeldoyle5001]

You almost lost me, but mentioned the rice at the end. Looks tasty!

[@ChiliPepperMadness]

Yes, we usually serve it with rice. Great stuff!

[@EffWhatUSay]

I boil the heads of crawfish to get my seafood stock. Right now, crawfish is so expensive, so I bought frozen and added a dash of crab boil to my stock.

[@ChiliPepperMadness]

Great workaround!

[@nebulous6660]

Looks great. Do you ever put it on rice?

[@ChiliPepperMadness]

Oh yeah - it's perfect on rice! Huge on flavor and easy to make.

[@wayned5872]

Gota love mudbugs & frog legs😊

[@ChiliPepperMadness]

😊😊

[@NipItInTheBud100]

The darker you make your roux the more you will need for the same amount of thickening power!!

[@joshuabrown2248]

I'm bout to whip this shit up right now

[@ChiliPepperMadness]

Nice! Enjoy!

[@joshuabrown2248]

@@ChiliPepperMadness was amazing my cousin ate till it was gone lol 👍

[@ChiliPepperMadness]

Haha - that's the attitude! 👍

[@jackieeastom8758]

Catfish works Well with this

[@ChiliPepperMadness]

Thanks for the input!

[@cajunchronictv8782]

Us royal cajuns eat a cream based etouffee but glad he said eat Louisiana crawfish bc that Chinese imported shit is trash.

[@ChiliPepperMadness]

This is pretty creamy, but definitely add in cream if you'd like. I'm sure it's outstanding that way. Cheers.