Crawfish Bisque | Southern Cooking | Chef Alden B

[@kimberlygray7544]

Ooo wee that is a lot of work!!! I’m up north so finding crawfish is like trying to find a $100 bill you dropped in the store. This looks amazing!!!

[@melvinatkins998]

Love that you admitted your mistake! We all mess up in the kitchen, even old pros! Much respect for not editing that out! ❤️

[@smllw]

Man, that really looks so good, my aunt use to make it every year for Christmas, that's one thing I miss about Louisiana, and that's the food

[@jrr717]

Awesome!!! I only make it once a year myself. I think the only thing I do differently is add tomatoe paste. Love it!!!

[@THE_rare_N_Unique]

I don’t even eat crawfish but i would most definitely be willing to engage in this bisque! I mean like wow !!!! Amazingly and wonderfully put together

[@NolaDeb]

Thank YOU Chef AldenB! This looks EXCELLENT! 🦞🏆❤️

[@rachelm729]

thank you Chef. I did not know about the baking soda. Will do that next time,

[@puppethound]

as Southern boy straight outta of Northwest Florida, so it's close to canj'n country, you are by far my favorite KZbin chef...oh and your T shirt is 100% facts my guy

[@ninewon]

The 6:32-6:35 mark elicits THE best smell in life!! This looks so good!

[@cdss2791]

I’m from Baton Rouge and this my favorite dish too! Pressureee 😩🔥🔥💪🏾💯

[@LadyRad2000]

I was lucky enough to have this one time about 40 years ago and I still remember how delicious it was. I’m too old now to make that all by myself. Thank you for showing me this recipe.

[@Insig000]

I know your video’s are about food, which are absolutely amazing, visually spectacular 🎉 but may I say, your voice, is simply sublime, beautiful 🤩

[@dianedo2910]

Agreed- the voice takes it to while another level! So unique and awesome!!

[@sebigrell]

Alden B best southern chef on KZbin

[@rlproctor4219]

Yes Lord, i definitely need this in my life... Young Man, you handled this very well

[@SrAntonio301]

Your videos make me yearn for authentic Louisiana cooking but I live in Baltimore 😭

[@Redbeezy504]

I’m 42 and I been stuffing crawfish heads for Easter as far back as I can remember

[@rhondasibley7679]

Kudos to you, lotta work for this great reward. My mom and I did this only once, so I could understand what it all intels. Ces't Bon! You have such an Old soul.😊

[@tykeeshajones4258]

Chef alden i would love to see a video on how you make your gumbo❤

[@TinaBAndrews]

For years growing up in the 60s I would help my Mother make Crawfish Bisque (I'm from Baton Rouge). It was our traditional Christmas Eve dinner. Wow - what memories you brought back. It is a 3 days project. We would start in the Spring when my brother would boil the crawfish. Then after our faces were stuffed we would proceed with your processes - freeze everything and then a week before Christmas begin the process to make the stuffing and Bisque. I am thoroughly enjoying you channel. Good luck and Thank you - for bringing back such sweet memories. Tina

[@angelheaven2826]

I have not had this since my mamma died, she was born in Nawlins.😊

[@dianedo2910]

Have I died and go to food heaven? Good Lowd!! Wow- yum!!

[@corneliushoward4343]

Man I wanna try this, looks good

[@kw3870]

Kiss the chef 'cause that's alot work. Well worth it 👏

[@NikO-gp9mv]

That look so good!! Thanks for sharing your recipe!

[@jdcormier]

Its been a minute since i had that, but no i want it. Thanks for the recipe

[@abnveteran]

Such skill and patience....thank you!!!!

[@candiswest9029]

Awesome recipe, time consuming but well worth it looks delicious 💯

[@Msrolanda]

Ohhh, I can’t wait to try this recipe!!!! I’m awaiting your stuffed bell peppers and crawfish fettuccine videos~ Thank you so much for your in-depth videos~

[@smllw]

I must try this, I love this dish, my aunt from New Orleans use to fix it every year for Christmas, it would be so good, yours look like hers, I know it's good

[@Kynzie617]

Looks absolutely delicious! Love your recipes nd presentation! Thanks chef!

[@drummerboyb.4009]

I will be making this for Mother's this Sunday. What some good side dishes I can pair with it

[@Mauriceihmseinemutter]

Damn dude! That looks delicious… y’all know why you pay 60€ per person in that food palaces! So much work! Greetings from Germany!

[@essence1126]

I never had crawfish b4.. But baaabbbaaeee.., THIS RIGHT CHURR..THIS RIGHT "CHUUURRR".. THIS I'm willing 2 try, Dead ass 💯👏🏽👏🏽👏🏽👊🏽🙌🏾😍🔥🔥🔥🔥 Its PEE-CANS bruh 🤣🤣🤣 (I'm messin with ya) 🙏🏽❤

[@StylewizeTV]

That looks CRAZY DELICIOUS!! OMG I need that in my life!!

[@JesusChrist-yh4pi]

Gooooood damn chef. That looks amazing. You know that labor is worth.

[@cme2858]

Bisque is a labor or love, but the taste is like no other.

[@henrywicker9712]

No, you add cold stock to hot roux OR you use cold roux and hot stock. Go check grandma’s books!👍🏽

[@canolabean858]

Argue witcha maw! 😂

[@ActressAyannaTene]

Hey if you don’t mind, can you please tell me how many pounds of boiled crawfish you use for your bisque recipe? Also, how many servings of bisque does this recipe yield? Thank you!

[@heavypressureinc]

U was a fool with this one fam 💪🏿💪🏿💪🏿💪🏿

[@jannasaslaw9986]

Crawfish bisque is one of the best things one could possibly eat. I used to make it, and it certainly took a long time to put together, especially when you're tired after having a crawfish boil with lots of guests, but it's totally worth it.

[@cynthialanders7103]

Just like my mama used to make!

[@amandajacobs5363]

One of my absolute favorites also😋 OMGG😋 I haven’t made this in sooo long but I will b making this soon🤗 definitely gonna try it ur way cuz most times I use the frozen pack crawfish 🦞 but I gotta try ur recipe💯 thanks for sharing & it looks delicious😋🤤 ik it’s PRESSUREEEE🔥🔥

[@Bunkerma]

Thank you. For sharing this. Looks. But. But. With all. Of the best dish. Take. A lot. Of. Work

[@matthewwhittington-jk9ep]

😊 a good nola classic.

[@courtneyjohnson8365]

Omg!!! Can't wait to make this.

[@REGINATULLOUS]

Thank you sooooo much!!! I have been waiting for THIS video!!

[@TanyaLynnButler]

I haven’t had this in a long time.

[@CynthiaRobinson-u1v]

Chef Alden, I want to make some so what time of year do you make the crawfish bisque. Is this a summer meal or winter?

[@lulubird8636]

Crawfish has a season which peaks around late spring early summer.. so we make it then or around Easter time.

[@tonileeks-lee6931]

Do you add the stuffed crawfish heads to the bisque then freeze them? Or you freeze everything separately?

[@stefanmarchione6757]

Hi, after Alden stuffed & baked the crawfish, he added some to the bisque, and froze the rest for a later time. Hope that helps! 😊

[@tonileeks-lee6931]

@@stefanmarchione6757 it does thanks so much...I have been so scared to try seafood again but this looks so good I want to make it and try it.

[@stefanmarchione6757]

@@tonileeks-lee6931 I'm not a fan of shellfish, but Alden prepared this with love 'n soul...just delicious! Good luck 😉🗽

[@tonileeks-lee6931]

@@stefanmarchione6757 thanks..and I love watching him cook you can tell the love is there.I went into shock last time I ate seafood at a seafood boil so I don't know exactly what caused it.But I love seafood. And I'm going to baby step my way back so I can find out exactly what caused it..I stopped eating anything from water period...and I miss it truly..But thanks for your help.🙂

[@stefanmarchione6757]

@@tonileeks-lee6931 It's funny you say that. I never was a big fan of seafood, but was never allergic to it. Some years back (around 2014-15?) I ate out with some co-workers at this beautiful CLEAN seafood restaurant in the city and we ordered small plates; a variety of crab cakes, fried shrimp, lobster mac 'n cheese, etc. I had sampled everything and just had a glass of wine. Felt fine, totally normal. Some time later when I headed home, my back started itching. I thought I had a mosquito bite, as it was late August/September around Labor Day, and the weather was beautiful. I was speaking with a neighbor and asked them to look at the "bite" on my back. I lifted my shirt and they told me I had 2-3 "tumor"- like lumps down my spine! 😳 Ever since I've been very careful, and minimal with my seafood consumption. Be careful, and maybe carry Benadryl with you. Enjoy Summer!

[@JasminMarie]

Making this recipe is super tedious!!! As tedious as the process is, the food looks DELISH!!!

[@SharonNed-x3r]

Talk back to me ,Port City La.!!!😊❤

[@ronniecoleman9751]

318 out the gate

[@hollygoetting8476]

💯💯💯💯💯

[@Tashamoneyo]

Damn I'm hungry....that looks like 🔥 🔥 FIRE 😋😋😋😋

[@keithhooks3603]

I remember my Grammy telling me how my ma mere used to scrub the heads with the toothbrush and it took days just like my grams seafood gumbo days of prep and hours of cooking in a crawfish pot, made abt 20 gallons everybody took alot home in bluebunny ice cream 5 quarts

[@essence1126]

Them tubs be on POINT.. I save them 2. I'm from Brooklyn, NY and I grab those ice cream tubs in the freezer aisles. I use them 4 Collards, Cabbage, especially the night b4 Thanksgiving. Put those bad boys in the deep freezer.. Set it and 4get it 😉🥰

[@rchrd1bolt]

Beautiful! Delicious!

[@marcusthib]

How long does the stock stay fresh before it expires?

[@canolabean858]

I was telling my husband about this process and he said why wouldn't you just save the crawfish boil water instead of make a seafood stock.. I said that is a great question! Lol before I do something crazy like that, what do you supposed is the difference?

[@coreyadams1982]

This dude cooks like one of my old black aunts with high blood pressure and diabetes.

[@babypuffbar]

bro goes crazy i love it

[@Belafonte_79]

That T shirt tho 🔥

[@mistyposey5274]

Boy STOP!!❤

[@vieuxacadian9455]

Coo Yah ! Bisque au ecravisse ! Paradis mes ami !

[@melissamartin5748]

How many pounds and how much would this pot feed. 😊

[@CB-of2fw]

How long can you freeze crawfish stock for? 1 month?

[@kathleenvinson7023]

Do you have a print out of this recipe? Where can I get it?

[@reneeleduff3326]

How much flour did you use it looked like it was 1 cup

[@stefanmarchione6757]

I cup flour:1 cup vegetable oil to make a dark roux; cook for about 20-30 minutes on low, while constantly stirring 😃

[@thegreatkingscorpion]

Why we still calling our Culture Dishes Southern Cooking when it is SOUL FOOD Cooking that we created as our Culture Meals names if we say southern then everybody in the States can claim or leech off our creation & hardwork like everyone already does and deny our credit

[@traciechakraborty3829]

damned straight! I was watching top chef 20 & this African-italian chef made a traditional Congolese New Year's dish-- OF FREAKIN' BLACK EYED PEAS ! I STUPIDLY always wondered why that's a "Southern" tradition but unheard of in other parts of the country? Should've known it was just another thing we stole from African Americans & then took credit for it

[@angelheaven2826]

💯 👍🏾 My mama Born in New Orleans, cooked this exactly like he did. It's labor like working on a job. Nobody does it better than SOUL FOOD COOKS😊😊😊

[@VeraChua911]

Amazingg

[@lostdongle]

Definitely don't want your crawfish looking back at you

[@dinuratnayake4259]

But I want the crawfish to look me in the eye before I shive them into my mouth

[@bigaaron]

Goddamn bro

[@cookieez4u2]

I would have liked if you gave Chef Toya Boudy credit because that's one of the videos I know you watched. Give credit where credit is due to blast other black chefs!

[@Daniel-rz4es]

Go away.

[@cookieez4u2]

No - you go away, LOOSER!@@Daniel-rz4es

[@scholasticbookfair.]

​​@@cookieez4u2baby bs. Go take a nap

[@waynelawless4683]

Ok so I’m sure you know black folks call this bits and not bisque. Because if you order crawfish bisque from a restaurant you get something completely different. Can you explain (if you know) the difference and history how things got so different.

[@jdcormier]

From Louisiana, never heard of that

[@t-dgonzalez2012]

My family is from southeast Louisiana and we are Black (Afro-Creole descendants of Gens de Couleur); and I have NEVER heard of “Crawfish BITS”. 🤦🏾‍♀️🤷🏾‍♀️🤣

[@hotmale9713]

looks good but who tf freezes rice its so fkn easy to make

[@GeorgeMitchell4144]

You are an amazing chef I bet all your friends come over to visit you around dinner time. I’m in Oklahoma but I get my live crawfish sent overnight and have a few boils starting in February through may. But now you’ve given me more ideas to cook up crawfish I can’t wait till payday to order some crawfish in.