My Crawfish Étouffée (Paul Prudhomme Approved) | Chef Jean-Pierre

[@guykoppi2525]

I loved Justin Wilson’s program. I’ll never forget his “story” about a young woman bringing her first child - a girl - to her beloved older brother and asked him to name her. He thought for a moment and then pronounced, “Denise!” The mother was overjoyed and agreed that Denise was the perfect Creole name for her daughter. The following year, she had her second child, this time a boy. She presented him to her brother and breathlessly asked, “What shall I name him?” Without hesitation, he replied, “De Nephew!”

[@WastrelWay]

I remember another of his stories. There was a Cajun fisherman out in his little boat on the bayou, fishing for his dinner. There was a stump sticking out of the water, and there was a pecan nut on top of it. A squirrel in a branch of a tree overhanging the bayou was looking at the nut, and finally jumped down to get it. Then the squirrel realized he couldn't jump back to the branch, and after a few seconds of indecision, jumped into the water with the nut in his mouth. An alligator surfaced and got him. The fisherman pondered the order of nature for a while, concluding that random things like that make the world what it is. Then he saw the alligator swim up and put the nut back on the stump.

[@teddie_schaefer1963]

What about the drunks guys in the cemetery! Help me I'm cold!😂😂😂

[@donwmitchell]

I gare-ro-tee!

[@triskellian]

😄

[@osgeld]

Yea I used to watch him all the time when I was a kid, fun guy

[@harrymann5523]

If there were more people like Chef Jean Pierre, the world would be so much better.

[@hanneken4026]

I like how Jack added the view of the pot, while keeping the chef telling his stories in the larger view, and didn't put in a cut until it had started to go brown. An excellent balance, the chef's stories are central and interesting, but we can also keep an eye on how the making of the brown roux progresses.

[@rworrick8037]

That was an excellent touch.

[@robertakerman3570]

@@rworrick8037 Don't know how long it takes for the graphics; but, they are well worth the wait.

[@rworrick8037]

@@robertakerman3570 I love everything about these videos

[@robertakerman3570]

@@rworrick8037 Yes Sir; that is the point. Good times.

[@thegodofpez]

I wish everybody had Chef JP’s accent. The world would be a better place.

[@trinitywright7122]

Y E S

[@vonHannersdorf]

Holly molly macaroni! 😂❤

[@kathylumsden]

Definitely making this one!

[@petermondo895]

No if everyone had The same accent it wouldn't be special

[@thegodofpez]

@@trinitywright7122 🤟🍻

[@Sniperboy5551]

“This isn’t a fancy looking dish!” *proceeds to make a dish fancier than anything I’ve ever made* This is why we love you, Chef JP.

[@redshifttrucking4537]

Thanks for another homage to the great Paul Prudhomme...You are honored to have known him, and we a lucky to see his influence on your cooking, so that it may influence ours.

[@normalisoverrated]

Jack, your editing is hilarious & professional. Keep doing what you are doing, Bro. Love the channel. By far my favorite cooking show.

[@paulmarren7970]

yeah the comments do it for me too🥰

[@ChrisSmith-nr8wh]

Let's all hope he doesn't think he should start cooking.

[@paulmarren7970]

he probably knows enough by now to cook i believe they are a team of fantastic entertainers ..perfectly balanced.

[@joshuapatrick682]

I am from Lafayette La and while we don’t put tomatoes I can still appreciate when a Louisiana dish is made authentically:)

[@sandralouth3103]

I am sitting up in the chair, 1 day after hip replacement surgery, thinking I will be able to go home today and watching my favorite chef. Life is good.

[@wendelynyoung8609]

Wow. That’s fantastic your going home just a day later. Take care!!

[@briancoleman9330]

One of the things I love about Chef's videos, is when he repeats facts and tip from earlier videos. I'm not the best at retaining information, so hearing the little things helps cement those facts for me.

[@scott-v]

I am a transplant cajun that lives in Ohio now and watching your video today which I never ever miss one of you videos. I was so glad to see you making a crawfish etouffèe and was also happy that you told us the difference between a true cajun etouffée and a Creole etouffèe. When I make an etouffèe I make it the same with a little bit darker roux and no tomatoes but have had it both ways. Your my favorite chef of all time other then Julia Child(may God rest her soul) thank you so much for your videos and for who you are. I hope someday to have the honor of meeting you. Intill keep doing what your doing cause you put a smile on you face ever time I watch you videos Scott v

[@procinctu1]

I am from South Louisiana and have both Cajun and Creole cooks in my family. There is no “correct” way to cook an Étouffée. You are right about the tomato’s, that is a real differentiation. Every family has their own individual version of this dish and people who grow up eating it will consider it the best. You could probably do a series of videos just on versions of Crawfish Étouffée. For example, many people do not use a roux to make Crawfish Étouffée. They use a flour slurry or other thickening agent. But, many, many other variations exist.

[@johnnymexico4751]

I thought bay leaves were in etoufee?

[@mongonius]

Very cool the way he did the rice in the middle with the cup. Good tip! Geaux Tigers! 😉

[@YouCanIwill]

I Guuuaaareeentee... little wine for the chicken...little wiiine for me! I miss that Man! Thank you for the memories sir! Love all these videos! I have supplemented all my schooling in culinary arts with these videos....have learned so much more than I ever did in school

[@frankwillet1609]

Chef JP, I’m sitting here in England having moved here recently enjoying your many recipes. Thank you. I moved from the New Orleans area and do miss the Cajun/Creole menus. I shall look forward to trying this recipe, thanks again Sir!

[@subprimemortgagesalesman4830]

It is truly a golden age for the home cook. Knowledge and wisdom abound. Paul Prudhomme, Thomas Keller, Marco Pierre white, Gordon Ramsay, Wolfgang, Jacque pepin. We are able to learn from all of these incredible chefs now. But you, chef.. you are one of the few greats that has devoted so much time and effort to help the world bring great food into their own home. We are all grateful.

[@ChefJeanPierre]

🙏🙏🙏👍❤️

[@JeremyPickett]

No doubt, and it sounds like you're describing one of my book shelves. What is missing though? Jean!! I might just have to ghost write his book for him :D

[@Extrememarksman]

I just made this for my wife’s family (12 people total). It was a huge success! I thought I made more than enough, but the pot was polished clean! Even the picky eaters loved it! Thank you Chef JP!

[@kylec0511]

I dont think i will make this recipe, im not a big seafood fan. However, i have watched this video 3 times now. I just really enjoy watching you cook and hearing your wisdom that you are blessing us with. Thank you from the bottom of my heart chef

[@nahkohese555]

I grew up watching, on PBS (no Food Network back then), Julia Child (The French Chef), Graham Kerr (The Galloping Gourmet), and Justin Wilson (The Cajun Cook). Those three, along with my mother and grandmother of course, helped me develop my love of cooking and led me on the 40 year path from Dishwasher to Executive Chef. And yes, I still love watching other Chefs like you, because you can never learn too much. I have made Ettoufee with about everything but crawfish, because I can't get fresh crawfish. I live in a state that prohibits the importation of fresh crawfish and I've shied away from using cooked, frozen tails. Now, I guess I'll have to try it. Time to make out a shopping list . . .

[@lindawhite843]

My husband grew up in Tampa learning to cook watching his mom in their mom 'n pop restaurants. He loves Justin Wilson. We enjoy devil crabs with hot sauce. 50 years ago his sister shipped a box to his military base using regular ice. We had to cook the entire box at once but gladly shared with fellow soldiers.

[@ChefJeanPierre]

👏👏👏👍😊

[@trinitywright7122]

My mother-in-law used to make the best shrimp etouffee and she is no longer with us. Just like you made this and paule's honor my favorite chef, I will use your recipe and make this in her honor. It will be super🎉

[@rickm5271]

I remember Paul Prudhomme very well and I loved watching him too. His passion for the cuisine is much like yours Chef and you do his memory great honor. This looks amazing! Thank you!

[@tokatulu]

I love Paul P’s line of spices and what not🤤

[@SirStuky]

Hi Jean-Pierre, my wife and I love your videos. Your recipes and cooking skills are fantastic. This was the first time we saw you making a roux which reminded me that you haven't made an egg drop soup video yet! We make it very frequently the Hungarian way so it has ground paprika and ground caraway seeds in it with a roux base. We would love to see you making it. Cheers and keep making these fantastic videos.

[@herculesrockefeller8969]

I “garontee” I loved watching Justin Wilson when I was younger. He’d cook for two minutes, then tell a story. Then he’d cook for three minutes, and another story. It was fun, back when cooking wasn’t quite the serious big business it is today. We love Chef Jean-Pierre !

[@jameshines8095]

I live and Die by Chef Paul Prudhomme's cookbooks. They are a culinary education in themselves.

[@stevewhite5045]

Every time someone on the internet tries to make this, I narrow my eyes skeptically and think, "Let's see if he does it right..." He did it right.

[@ChefJeanPierre]

👍👍👍😊

[@moniquewhite2048]

Thank you Chef for being so worldly! Excellent video.

[@williamfotiou7577]

Justine Wilson's niece was my sous chef back in the 90's. I was blessed enough to have met Paul too. Great man! I made plenty of etouffee and gumbo and continue to make them. 😋 🔪

[@1003196110031961]

My dear Chef, excellent as always. May I compliment Jack on the production value and if one time you surprise us by having Jack do the tasting at the end. Trust me, we would all consider it a great treat. As always God bless🙏🏻😀

[@brianazmy3156]

As a youngster I used to catch crayfish in the stream in our backyard in South Carolina. On a good day I would get about 2 to 3 pounds. They were used in several different dishes. My favorite was in a scrambled egg sandwich or omelets.

[@kaboom4679]

Lmao , I used to do the same and STILL catch my own . They are found virtually anywhere you have a permanent body of fresh water . It's kind of crazy most people don't know this , but , it just means more for me !

[@deserteagle7032]

Chef Jean Pierre is there best. Incredible chef and extraordinary teacher. Every little detail is explained so everyone understands. And Jack is really getting better in every new video. Great teamwork 👏👏

[@aguythatworkstoomuch4624]

This is my favorite cooking channel!!!!

[@johnpick8336]

In 1983 I ate Crawfish Etouffee at K Paul's and it was beyond incredible. Thanks Chef for the recipie.

[@KILLASAURUSFLEX]

I love, with all my heart, the way you say onion. Makes me so happy.

[@beachmom561]

My brother and I watched Justin Wilson! "I tell you true!" This looks great! Love Paul Prudhomme too. I have his family cookbook. His sticky chicken is great.

[@swankmode]

Looking good, chef. I like to use a butter roux in my etouffee and add thyme. Save the oil for dark roux. If the frozen tails are too fishy, I'll spike it with some extra butter and fresh lemon juice. Leftover boiled tails are the best as the extra spice they bring takes it over the top.

[@gazzap6664]

Looks great, no crawfish here in the UK but shrimps no problem. Really enjoy watching your channel, my 4 your old son has adopted the wigging of the fingers when he likes the taste of his food (Its know as the delicious fingers in my house),, he calls Jean-Pierre Mr Delicious Fingers... 😄😄

[@danasavage3810]

Ma used to keep a jar of peanut butter next to the pan for roux color comparison. I do it today and it works like a charm! I don't mean to be the recipe police, but as soon as the tomatoes and herbs get added, we would call this crawfish creole (which I actually prefer to Etouffee). Love you chef.

[@invisuu6280]

Made this today. I skipped the roux part to make it a lighter meal and thickened with some starch in the end. I added the crawfish pan fried in a little garlic butter, the rest I followed to a tee, and it was beautiful. Quite a light and healthy summer meal. Kids loved the plating - I followed you. Thank you!

[@alinchitown7556]

Justin Wilson’s show was one of my favorites of all time, and now JP you are I made your Orange Chicken today and my wife asked me for seconds, 😅😅😅 and my widowed neighbor who I always bring her a serving of what i contour up in my kitchen also loved it. Thank you so much for expanding my cooking knowledge. 😊

[@trentk268]

GREAT Etouffee! I live in a crawdad-rich environment so I went with 2 lb (more to smother). Your show was like a hall of fame with all the mentions of the past Cajun greats!

[@riat8006]

My dad (may he rest in peace) and I used to watch Justin Wilson-to watch the cooking part of the show-but mainly to hear him go in and out of his accent! Thank you, Chef! We don’t get a lot of crawfish here in Indiana, but I’m going to make the shrimp version. Mmm! Um, Chef, did you forget to add BUTTER at the end? You had that big bowl that wasn’t used. 😳😲🤔???

[@WoodsintheBurg94]

I always put my celery and bell pepper before my onion because I want them to cook longer so the flavor changes. I’m not wild about green bell pepper or celery but when cooked long enough, till super tender, their flavor changes to one I like. Shrimp stock is a must. I have done with chicken broth but shrimp stock really elevates the flavor. Growing up I loved watching Justin Wilson on PBS.

[@ericknott4424]

What a show! Thanks a million Chef! Great recipe, and hilarious as ever!

[@oddopops1327]

The Horse was funny Jack LOL! Tell the Chef to add,,,,Please share the videos👍😎

[@LIZZIE-lizzie]

Yes, I remember WILSON - GOO AR AN TEE! He was quite enjoyable to watch! The other day I bought Equadorian Shrimp. When cooked, their backs turned orange and the underside was white - two different colors. And there's no crawfish here, either, excepting as kids my brother would find them in lakes but I don't know if they can be eaten. PBS recently aired a short video of the famed Escoffier who defined French cuisine and created Melba Toast and Peach Melba. I got the two names mixed up, thinking perhaps this was named for him but - today, I woke up with the ambition to make your cheesecake! Thank you for another great recipe and great tutorial ❣

[@supergeek1418]

Like Chef John says: "Never let the food win!" Excellent video. Now I know what etoufee means (besides how to cook one): to smother. Thank you, Chef!

[@mhanke1]

Thank you kindly for adding the decimal measures to your recipes! While living in the heart of continental Europe with no access to the sea (Austria), I absolutely love seafood and especially that fascinating French/Spanish/Indigenous mixture of the Creole/Cajun kitchen. thank you for educating me about the "Etouffée" and offering me another great recipe for the next family dinner!

[@ChefJeanPierre]

My pleasure 😊

[@williamwatterson8711]

He is definitely the best KZbin chef -- instructive but not pedantic, charming and with a great sense of humor about food and himself.

[@crystaledelmann]

For more fun: Make lots extra. Add more roux to left-overs to make it really thick and use pie crust to make pasties. Seal individually in waxed parchment. It's a fun item for my husband's lunchbox.

[@teddie_schaefer1963]

One of those dishes to me that is better there than day!!

[@Sniperboy5551]

@tbear1963 What? Lol

[@jameshardinki5wlt539]

Love the video Chef. Being raised in south east Texas we love crawfish season, and having crawfish boils. We always take the uneaten crawfish and save the tails for etouffee. I would love to have you over for a boil when you are in the Houston area.

[@gamersunite7968]

From my experience with creole/Cajun cooking, the hardest part is making your brown roux only because of the time requirement for it. Once that gets going, it starts going as Chef demonstrated. Start cooking folks!

[@kentseifert6249]

Saw Emeril Lagasse make his version. He called it. 2-beer roux, stating it takes about that long to stir the roux.

[@nitromartini1422]

Making roux is more trouble than it is worth. Try using Heinz Roasted Turkey Gravy instead. It is much easier, and you won't have the buildup of garbage in your arteries which lead to strokes.

[@hansfausak5692]

@@kentseifert6249 It takes me 20-25 minutes to make my gumbo roux or roast beef gravy. I like it a shade darker than peanut butter. I usually don't do ANYTHING else, even drinking, while making the roux. I scrape the bottom and edges of pot with my flat wooden spoon continuously bc the flour will burn if you take your eyes off of it for a second. It's worth it to me. It creates a flavor unlike anything else.

[@hansfausak5692]

@darkwood777 I still make a roux. You can make a bunch and stick it in the freezer to use later. I make it, add seasoning veggies, then freeze.

[@randallmarsh1187]

@darkwood777 Most Cajuns will tell you that to make a proper roux it will take longer to make the roux than the rest of what you cook afterwards.

[@DonPandemoniac]

I love learning about regional cuisine. Even with fairly common ingredients there is such a variety of preparations, not to mention the use of specific food items that make a dish truly special. Thank you for ever-expanding my culinary horizon.

[@scotchnstogies5618]

I swear Chef JP will get me to eat vegetables yet. That looks amazing. God Bless, everyone.

[@lauracolby6038]

Now I would have added about 8 pats of butter right at the end to smooth it out, even though I know it was started with clarified butter. Love the channel! Good job Jack!

[@heavyeagle2371]

Oh yeah, étouffée! Looking forward to making this one.

[@randypullman1155]

Great recipe and bonus history class. Thank you MCJP!

[@schlonz66]

Thank you Chef for this highly anticipated recipe!

[@andysieber6646]

Just love your recipes!! I learn something every episode. So much fun to try new recipes and techniques.

[@ChefJeanPierre]

Thank you! 🙏❤️

[@TerryC69]

Hi Chef! Crawfish Etouffee has been a favorite of mine going back thirty years. Thank you, so much, for presenting this amazingly attractive, but simple, dish. Dieu vous bénisse.

[@WV59]

I had the opportunity years ago to meet and talk to Chef Paul at a food show in NYC. He was promoting his line of spices. We talked for quite a while, and as a young chef the encouragement he gave me was priceless. He even signed an autograph with his slogan, To Chef Walter “Good Cooking, Good Eating, Good Loving” Chef Paul. What a nice person is was.

[@byronholmes2496]

I believe this is your best show because of the memory's!

[@stevewilliams8559]

I'm 62 so I remember Justin Wilson, loved him too and miss him greatly. But I love your video's as well. I have learned so much by watching you. Keep up the good work......

[@sunnystar3321]

Hi Jack! 👋 Thanks Chef JP😊

[@garygranier6369]

Looks great, I'm from Lafitte a little fishing Town about 20 miles south of New Orleans

[@brianstacey2679]

Another thing about Paul Prudhomme...he was the very nicest man one could ever meet. A true gentleman in every sense.

[@ChefJeanPierre]

👍👍👍

[@mikevonkleist6767]

This guy took me from loving to cook to understanding that this thing belongs to me. In fact this belongs to everyone. i'm happiest when i'm in my kitchen. This is so much fun. My microvave died and so did my oven but i've managed without them. Love you, Jean Pierre.

[@rickancil5222]

I taught myself how to cook from "Paul Prudhomme's Louisiana Kitchen." I've made his Étouffée several times. The word "epic" doesn't even do it justice. I'm going to make this recipe though because, as Chef Jean-Pierre pointed out, the Cajun version contains quite a bit of black, white and cayenne pepper - way too much heat for most folks, including my wife. I will, of course, look up the clarified butter video in order to skip the oil for the roux. I'll also buy two pounds of shrimp instead so I can use the shells to make the shrimp stock. Looking forward to it. Thanks!

[@TheGreatConstantini]

Thanks for another exciting episode. The last time that I made Crawdad Etouffee I cooked my trinity and made a dark nutty rue, had a few pounds of live crawdads but I did not salt water purge them long enough. Well, I ended up with the best tasting sand ever. You gots to get that sand out of them. If they are frozen, which we have at the store, they were likely purged but still clean em best you can with plain water. The same goes with escargot. If live, feed them damp corneal with some herbs for a Few days. BTW the snails you find in the garden are the same ones brought here from France although they tend to be smaller. And a lot less expensive than getting them at a restaurant. Lastly, as a kid we used to snag crawdads in the creeks and lakes with our fishing poles by the bucket full. The wild ones are far larger than the one’s you buy. They are like small lobsters and taste even better.

[@StarTraveler649]

It's been proven over and over that purging crawfish does nothing. Rinse them well then into the pot ! If you clean the packaged ones you rinse away all the fat which is the best part.

[@Kitchensurprise]

So good! I am old enough! I followed both Chefs and have their cookbooks and made many recipes from those books..I love your version and will make it soon!

[@pierre6625]

Hello Chef Jean Pierre, thank you, once more for sharing this wonderful recipe. Looks absolutely delicious. And we, (the viewers) appreciate the devoted work that You and Jack spend making these videos for us to watch possible. Best Regards to both of you.

[@sirdee9607]

Great

[@BabbetteChoquette-po5hx]

I love your accent, your mannerisms, and of course all of your recipes and instructions!❤ I recently came across reruns of Justin Wilson's recipes, so I watch those shows (except turtle soup). He said that adding white wine takes the bitterness out of bell peppers, onions, celery.

[@jbcallender]

Chef - I am addicted to your videos! Was in the hotel business for many years, almost all with European Chefs. You remind me of how they cook. I have made many of your recipes and this etouffee is the next one up! Merci, mon Chef!

[@ChefJeanPierre]

Wow, thanks👍👍👍😊

[@karolinadolezalova]

This dish is soo goood, I watched the video this morning and decided to make it for dinner, absolutely delicious. My 1/2 Caribbean family approves ❤

[@michaelsanzo5867]

Absolutely love your idea of a little bit of garlic. It’s exactly how much I like, just a little bit of a couple tablespoons.😋

[@jasonb5447]

I have watched Justin Wilson, I loved his program.

[@Kevman7]

Chef I just love you so much! What more can I say? I’ve had a couple questions about this dish that I’ve wanted to make for so long. Now I know! I’m making it Chef I promise you. Thank you so much

[@deannarichie7487]

I used to watch Justin. I have his recipe book. Loved watching him. Love watching you too, Jean Pierre.❤

[@Artisanwoodworks73]

I have been looking for a good etouffee recipe. This isn't good! It's INCREDIBLY GREAT1 I remember Justin Wilson fondly. My Daddy and I watched him on television for years. Chef Jean-Pierre. I certainly wish I'd found your channel earlier in my years. Absolutely wonderful presentation. Thank you for sharing your recipes. I know my family will love this dish.

[@keithvanboskirk7327]

Justin: amazing I guaraaaantyyy

[@GotWag]

Two thumbs up from this New Orleans native!! I grew up watching Justin Wilson, and recently found reruns of his TV show here on KZbin. They're still a pleasure to watch.

[@jmoodaachefjoe6368]

Great recipe JP! Adding those tomatoes really makes it special. I really enjoyed it JP!!

[@rkmugen]

Hey Chef! For the roux, i found that switching to a flat-edged, wooden spatula makes it a bit easier to gently scrape the bottom of the pot, to ensure that there are no missed spots that'd be more prone to burning. (i would still alternate between spatula and whisk though).

[@Longtimelistener1sttimecaller]

Only and always wooden.

[@jacobeccles5127]

In Louisiana, when making a roux, we would use a wooden spoon with a flattened end (almost like a wooden spatula). It helps scrape more of the surface of the pot, makes stirring your roux much easier. Great job with the Etouffee, c'est bon!

[@BobRooney290]

wow does this bring back good memories. many years ago, i watched this show on tv called Simply Ming on PBS. Ming Tsai had Andrew Zimmern on his cooking show and was making Shrimp Étouffée. it's such a simple dish, and the cajun flavor is amazing. no rue was used. i believe tomato paste was used as the thickener. you wont regret making this dish.

[@archie7012]

Thank god you're around in KZbin. This is one of those recipes, I got to make. Never heard of that combination, but sounds irresistible.

[@GregNicotra]

I absolutely love all of your recipes and videos! Thank you for all you and Jack do. Keep up the great work friends!

[@jimtewa8096]

Hello Chef, just want to say as with all you do this is another fantastic dish thank you so much for all you do, God bless you and your crew.

[@lenaamin8017]

I grew up watching Julia child, Justin Wilson, Jeff smith just to name a few as my step father loved to cook gourmet food as a hobby. I remember Justin Wilson’s famous trademark words of “I guarantee “ or “ooh wee”. You remind me of him, a perfectionist in the kitchen at its best. Merci beaucoup chef ❤️

[@wolfgangholtzclaw2637]

Crawfish or Shrimp E'touff'ee... a wonder of Louisiana. So glad I was born there, but even had his dish very well cooked in Alabama. Peace and Love!! So Good to see you again Chef Jean!!!

[@lynneedwards3208]

I'll be very careful because I don't want a doodoo roux or mooshy veggies! 😁 Love this easy recipe... you and Jack too! ❤

[@daurbn]

I love how Chef always brings me a inspiration for dinner!

[@marcustaylor6471]

I like to use thin sliced fried okra (just cornmeal, not battered … and fried crunchy) for a sprinkled garnish on Cajun dishes. My Cajun croutons. I also like green onions. When I was in the fifth grade in Baton Rouge, LA (about 66 or 65 years ago) Justin Wilson performed at a PTA festival at our elementary school. I still remember some of the jokes.

[@micheandmikey]

Looks fabulous chef!!! I can taste it through the world wide web! 😁👌

[@CaroleLangel]

I made Chef's crawfish etouffee, it was ABSOLUTELY AMAZING!!! Since discovering Chef JP (in 7/22), I have learned the important WHY we use certain techniques or steps in cooking. His methods have heightened my dishes and given me the confidence to try other dishes. I cannot wait for every Mon & Thurs to learn something new. Even though I am a 'granny' (65+), I am not too old to learn (or RElearn). Thank you Chef for everything you (and Jack) do for us.❤

[@pplusbthrust]

What is the only thing we do two or three, some people even more times a day & never get tired of. Eat.

[@marthab7059]

I’m from New Orleans and I approve! I hope those crawfish had their delicious fat… Never rinse the crawfish! This looks delicious!

[@davidmarshall8628]

@T I believe Martha was referring to the packaged tail meat. We aren't starting from whole, live crawfish for this recipe.

[@rachellepollock9877]

I should have had this when I was in New Orleans but there were so many wonderful menu items to choose from. This recipe looks delicious and thanks for the video.

[@johnd5805]

With or without tomatoes it's all good. Simple and delicious.