Happy for her success!! I was surprised no "trinity" was used but as I watch more & more of these recipes they are all different. In Emeril's Crayfish dish Chef Will Avelar used the trinity, diced tomatoes and tomato paste. Both dishes looked absolutely scrumptious!! Btw I have her cookbook, go buy it !!
I followed your exact recipe. It was soooo good, smelled so good. My fam is greedy though. I used three packages of crawfish tails. Gonna try the crawfish pasta next week. 😀
Toya, your crawfish etouffee looks delicious! My mouth is watering watching this video. I will definitely be making this for my New Year's dinner. Thanks for sharing your recipe!
I made Crawfish Étouffée tonight. My recipe is different....I used three large diced green onions, 1/2 of a large diced green bell pepper, two bay leaves, 1 stick of butter, cayenne pepper, tablespoon of tomato paste and one can of chicken broth. Cooked it for about 20 minutes than added almost two pounds of cooked crawfish meat, next I added the roué to the mix and cooked it for about another 5 minutes until it thickened up. Took out the bay leaves and served it over top of rice. Salt to taste.
Awesome!!!! Medium high, keep in mind that the gravy will be thinner in the beginning ,once it cools it will thicken . You can also just keep it at medium and cook it longer to thicken it on the spot! I can't wait to hear how it comes out!!!!
People saying this isn't "real" Etouffee are technically correct, I guess. But they're missing the point. I'm quite sure Ms Boudy didn't make this video to show the world how to make a classic dish to win a Louisiana state fair Cajun cooking competition. My guess is she wanted to share HER take on Etouffee - the one she can make in much less time and that her family loves. And that's much more valuable than cooking "by the book." Making etouffee the "right" way takes a LOT of time and attention, because you really want to cook the trinity down to the point where they blend so thoroughly together and with the roux that it's "smothered" into one big gravy. It isn't something easily done after work. But Toya's method can be made with much less planning.
Jake, thank you so much. The people are so mean and critical with out any thought. They sit behind a computer or phone spewing judgement when they probably don’t exercise proper judgment in their own lives. Because let’s face it if they did they wouldn’t be on a RUclips channel judging people doing something that they’re not even doing. That was my exact motive, to make people understand and believe that they could create these meals at home. Not everyone has the time to do it the old-fashioned way. I have no problem with the old fashion way but I’m teaching people who don’t normally fly around the kitchen as much as I do. If they know so much about food that they want to critique criticize and be mean about it, they should start their own channel. And don’t block the comments just let them roll in so they can see how it feels. Again Jake Mitchell thank you and I appreciate you.
@@toyaboudy I believe before people post a negative judgmental comment they should have to provide a link to their own video. Really. The easiest thing to do is throw garbage at someone else's hard work. I made etouffee a few days ago and it took me THREE hours! (not counting the time it took for us to peel 15 lbs of crawfish). At the end I was exhausted and didn't even want to eat. The roux took an hour of constant stirring to get "peanut butter" color. I had to chop the veggies. I had to make the rice. Then there was the cornbread and green beans. THAT is why I found your video - desperately searching for a way to make something really good that didn't eat up an entire afternoon and wear me out. You keep doing you, toya. Just skip over the bullshit. It's not worth your time!
Thank you Mrs. Boudy! I am not making this tonight but near future. Doing a straight creole. Your recipe is perfect tho. I wanted something I could follow while cooking.I think I need a little spice. I have a little bit of a cold. I am going to do yours in the near future but going to my creole. Not flirting but you are beautiful. ;)
This is the main dish in my home state Louisiana. There's nothing like it. So damn good. If you ever in NOLA make it yo business to hit up Emeril's. The best in town!
All crawfish come pre-cooked so yes. And if you are buying it from the store they will be frozen. The way we do it in New Orleans is have after a crawfish boil, we'll put some already boiled crawfish to the side and peel them.
How many servings is this? I've made Etoufee before, but only once and from a written recipe. It was fantastic but i can't seem to find it now, and my ma wants Etoufee for her birthday dinner tonight!
This dish looks amazing and I'm going to get all the ingredients tomorrow to make it this weekend. My only question is: If the roux is "part-for-part", and a stick of butter is 8oz (1 cup), shouldn't I use only a cup of flour instead of a cup and a half of flour? Or should I increase the butter to 12oz (cup and a half). I just want to make sure I'm doing the base (roux) correctly.
Brian YamadA I'm sorry I'm just seeing this! One stick is only 4 oz and it depends on the company the packs I get are 16 oz I've seen smaller though. Which doesn't make sense unless your just making a dip with them or something
I totally agree with you on the pack size. I live in TX and the HEB (grocery store) I go to sells only the 8 oz. I just ended up buying 4 of them. And BTW, I've made the etouffee and your seafood gumbo 5 times ( etouffe twice and gumbo three times) since my first post. I am so addicted to Louisiana soups/stews now! My family cant get enough. Wish you catered in Texas Mrs Delamas ;)
Brian YamadA Omggggg!!! That is wonderful !!!! I'm SO happy you like the recipes ! Tx is a good place for southern food ,you can find most of the same ingredients . Yeah I would've gotten four packs 8oz is robbery! But sometimes you have to! Thank you so much for sharing!
Hello again if I can't find crawfish boil can I use calm juice if yes how much. Also 2 pack of crawfish is equal to how many lbs. Can I add andouille sausage to this recipe. I will like to try it tomorrow.
Hey Bx, so you can't add calm juice to this. My best advice would be to try to order the crawfish boil online. 2 packs of crawfish would be 2lbs (1 lb a pack). And yes the sausage would taste good. Make sure you let the sausage cook in the gravy.
Good video Toya. I just came back from Port Arthur, TX visiting my Sister and brought back 8lbs of frozen crawfish tails with the fat, just so I could make this creation of yours. I'm single and a retired trucker and like to play in the kitchen now. I will keep you posted on the outcome. Wish me luck. Love your video's Sweety. Keep them coming.
I don’t understand the order of ingredient additions, chef. Why not add veggies into the roux to get them cooking first, and then the liquid? It does look good!
It appears that you didn't make your roux in a cast iron skillet, which is contrary to everything i've ever heard. How has this method worked for you? Do you do the same when making gumbo?
How much does the bag of Crawfish weigh? I love lots of it crawfish, so I want mine loaded with all the goodness. Looks delicious.....can't wait to try it. I tried your gumbo recipe with my own Caribbean twist two weekends ago and my goodness, it was out of this world!!! Thanks for all the lovely dishes you bring to us.
THIS WAS ONE OF THE BEST THINGS I HAVE EVER PUT IN MY MOUTH. AND THE BROUSSARD'S OF BREAUX BRIDGE SALUTE YOU. CHEERS AND THANKS ONCE MORE. P.S. AND YES I WILL HAVE QUESTIONS IN THE FUTURE FOR YOU AS WELL.
We get great crawfish in spain, live and boiled, but no packs of tails! How many crawdads to a pack, I wonder? And what is in 'crawfish boil'- can't get that here either!
firstly, you are very good. Secondly, I like the idea of using the rinced crawfish water as a substitute for stock. Good idea. But, a stick of butter is 1/2 cup. You had 1 1/2 cups of flour. That's too much flour for the amount of butter for a roux. Good review though. I will want to watch more.
Wait. No celery or green peppers? My trinity uses sweet onion, green bell pepper and celery in equal parts. That's along with the green onions and garlic.
Thank you! I enjoyed watching you on The Next Food Network Star. To be selected as one of the finalist to appear on TV is a tremendous feat in itself and your are a woman of color, yes. Keep sharing with us your delicious recipes and we will continue watching and cooking. You are great.
I've seen plenty of videos for making Étouffée and I wonder if there is one true way to make it. This was the first video I've watched that did not prepare a trinity and I've seen videos where they use oil instead of butter for the roux. If there is one thing people seem to agree on is the roux should not be blonde but how dark it should be seems to fluctuate.
It’s really an upbringing thing to me. As a New Orleanian I’ve found that people who live in the outskirts of Louisiana do things so differently. It’s another world. The city itself is a different vibe and mixture all because it being a port city and it’s settlers blending. Now things have changed more because of ingredients and ways we don’t use as much and also we have to always remember with this food it was created out of super happy times it was struggle meals that made its way from slaves to the big house. So it’s always going to be different. Baton Rouge is a hour away and we don’t even dress the same. It’s crazy. What ever way connects with you best is the right one. May not be this recipe it may be another!:-) happy cooking!
The best of the best. Future New Orleans legend. Thanks. I cant wait to try this.
Awesome video. Love her professionalism. I could watch her talk all day! Classy. Love it!
Thank you!!!!!:-)
Excellent video so authentic that the famous "chefs" can't even come close.
Aren't you a wonderful discovery? I love this recipe, and especially, how you demonstrated your expertise. EXCELLENT!!!
You’re the best! Thank you!!!
Well done! After browsing so many videos I’ve decided to go with yours. I’m surprising my mother with it for thanksgiving.
Thank you!!!!!
Happy for her success!! I was surprised no "trinity" was used but as I watch more & more of these recipes they are all different. In Emeril's Crayfish dish Chef Will Avelar used the trinity, diced tomatoes and tomato paste. Both dishes looked absolutely scrumptious!! Btw I have her cookbook, go buy it !!
I really love your method Toya ! Thanks for the video.
Beautiful demonstration, and lots of juicy crawfish!!!!
I followed your exact recipe. It was soooo good, smelled so good. My fam is greedy though. I used three packages of crawfish tails. Gonna try the crawfish pasta next week. 😀
Exact, except for the three packs. Oops.
@@traceygoespro ruclips.net/video/O_673qFyptk/видео.html
this was awesome...
thank you.
you have a most lovely smile.
Thanks!!!
Cooking With Toya Boudy that lock so good place write me back do you have new video
You are awesome! You have added a new dimension to my etouffee and profoundly thank you.
Thank you !!!
puerto rican food
thanks for the Crawfish Etouffee video.
Great video chef. When immersing the crawfish what temperature should the water be?. Thank you
Normal tap temperature will be just fine!
Yes, I'm back a-g-a-I-n. I love this family.
Thank you for your clear, easy steps and explanations. Great production. Professional with personality and warmth! ❤️👏👏🙏🙏❤️
Thank you!!!! I appreciate you!
Yea we down here in Breaux Bridge the crawfish 🦞 capital of the world 🌎 came up with this dish. Thanks for repping my city
❤️❤️❤️❤️
Toya, your crawfish etouffee looks delicious! My mouth is watering watching this video. I will definitely be making this for my New Year's dinner. Thanks for sharing your recipe!
Great!!!😊 thank you! Let me know how it goes!
What an amazingly, well done video - and what a beautiful smile that is... Will def try soon!
I am dying over here girl. I want that 4 scoop bowl of Étouffée and a piece of French bread!!! I'll swim it off Thursday! See ya next week!!!!!!
I made Crawfish Étouffée tonight. My recipe is different....I used three large diced green onions, 1/2 of a large diced green bell pepper, two bay leaves, 1 stick of butter, cayenne pepper, tablespoon of tomato paste and one can of chicken broth. Cooked it for about 20 minutes than added almost two pounds of cooked crawfish meat, next I added the roué to the mix and cooked it for about another 5 minutes until it thickened up. Took out the bay leaves and served it over top of rice. Salt to taste.
bubgum00 Question ~ I don’t see flour as an ingredient. Did you make your roux separately with flour and the stick of butter?
YASSSSSS gerl! I just used your recipe and JAMMED in the kitchen!
Whoooo Hooooo!!!!!!:-) I'm so glad it came out great!!!!!
Wish I could get my hands on that bowl. Yummy!!!
I'm trying your recipe this coming weekend!!!! I'm excited!!! I do have one question. The 30 - 45 cook time. How high was the heat?
Awesome!!!! Medium high, keep in mind that the gravy will be thinner in the beginning ,once it cools it will thicken . You can also just keep it at medium and cook it longer to thicken it on the spot! I can't wait to hear how it comes out!!!!
Very clean and professional presentation demonstration
Your voice is so soothing like you were coaxing the ingredients to action - made watching your video the more interesting.
Thank you so much you should try to look up my podcast The 5 Senses With Chef Toya on all streaming platforms!
I'm making this, BBQ Shrimp and fried Catfish for my Sister birthday meal. She is going to love it.
She’ll love you and the meal!! Super sweet gesture!!!
Yaaaaas sista!! I’m from Lafayette, about 5 mins from Breaux Bridge. I cook mine different but, I can taste your etouffée and yum😋
People saying this isn't "real" Etouffee are technically correct, I guess. But they're missing the point. I'm quite sure Ms Boudy didn't make this video to show the world how to make a classic dish to win a Louisiana state fair Cajun cooking competition. My guess is she wanted to share HER take on Etouffee - the one she can make in much less time and that her family loves. And that's much more valuable than cooking "by the book." Making etouffee the "right" way takes a LOT of time and attention, because you really want to cook the trinity down to the point where they blend so thoroughly together and with the roux that it's "smothered" into one big gravy. It isn't something easily done after work. But Toya's method can be made with much less planning.
Jake, thank you so much. The people are so mean and critical with out any thought. They sit behind a computer or phone spewing judgement when they probably don’t exercise proper judgment in their own lives. Because let’s face it if they did they wouldn’t be on a RUclips channel judging people doing something that they’re not even doing. That was my exact motive, to make people understand and believe that they could create these meals at home. Not everyone has the time to do it the old-fashioned way. I have no problem with the old fashion way but I’m teaching people who don’t normally fly around the kitchen as much as I do. If they know so much about food that they want to critique criticize and be mean about it, they should start their own channel. And don’t block the comments just let them roll in so they can see how it feels. Again Jake Mitchell thank you and I appreciate you.
@@toyaboudy I believe before people post a negative judgmental comment they should have to provide a link to their own video. Really. The easiest thing to do is throw garbage at someone else's hard work. I made etouffee a few days ago and it took me THREE hours! (not counting the time it took for us to peel 15 lbs of crawfish). At the end I was exhausted and didn't even want to eat. The roux took an hour of constant stirring to get "peanut butter" color. I had to chop the veggies. I had to make the rice. Then there was the cornbread and green beans. THAT is why I found your video - desperately searching for a way to make something really good that didn't eat up an entire afternoon and wear me out. You keep doing you, toya. Just skip over the bullshit. It's not worth your time!
Thank you Mrs. Boudy! I am not making this tonight but near future. Doing a straight creole. Your recipe is perfect tho. I wanted something I could follow while cooking.I think I need a little spice. I have a little bit of a cold. I am going to do yours in the near future but going to my creole. Not flirting but you are beautiful. ;)
This is the main dish in my home state Louisiana. There's nothing like it. So damn good. If you ever in NOLA make it yo business to hit up Emeril's. The best in town!
Wow, that was so simple thank you so much...Making this right now!!!
Awesome!!! Let me know if you have issues!
Thank you, it turned out divine...Thanks so much for sharing!!!!
Best Etouffe recepie I've seen thus far...
Thank you! I appreciate the positivity!🥰
looks delicious this will be my Christmas dinner
+Cooking With Toya Boudy was crawfish pre-cooked and frozen ??
All crawfish come pre-cooked so yes. And if you are buying it from the store they will be frozen. The way we do it in New Orleans is have after a crawfish boil, we'll put some already boiled crawfish to the side and peel them.
Let me know how it comes out!
Well, Im a transplant cajun in Fla, so we have to use shrimp !!!!
How many servings is this? I've made Etoufee before, but only once and from a written recipe. It was fantastic but i can't seem to find it now, and my ma wants Etoufee for her birthday dinner tonight!
Awesome video! The food looks so fresh.!!!
I know you betta cook though! Think I'll make this Sunday
thanks for the video, this will be our Christmas dinner! Any suggestions for sides, dessert? Pralines maybe!
I'm inspired!! I'm cooking this today 😋😊 subbed ❤️
Thank you!!! I’m so glad!!
Great video! I will be trying this recipe here in Florida! I miss Louisiana eatin'!
This dish looks amazing and I'm going to get all the ingredients tomorrow to make it this weekend. My only question is:
If the roux is "part-for-part", and a stick of butter is 8oz (1 cup), shouldn't I use only a cup of flour instead of a cup and a half of flour? Or should I increase the butter to 12oz (cup and a half).
I just want to make sure I'm doing the base (roux) correctly.
Brian YamadA and is each pack of crawfish 8oz or 16oz?
Brian YamadA I'm sorry I'm just seeing this! One stick is only 4 oz and it depends on the company the packs I get are 16 oz I've seen smaller though. Which doesn't make sense unless your just making a dip with them or something
I totally agree with you on the pack size. I live in TX and the HEB (grocery store) I go to sells only the 8 oz. I just ended up buying 4 of them.
And BTW, I've made the etouffee and your seafood gumbo 5 times ( etouffe twice and gumbo three times) since my first post. I am so addicted to Louisiana soups/stews now!
My family cant get enough. Wish you catered in Texas Mrs Delamas ;)
Brian YamadA Omggggg!!! That is wonderful !!!! I'm SO happy you like the recipes ! Tx is a good place for southern food ,you can find most of the same ingredients . Yeah I would've gotten four packs 8oz is robbery! But sometimes you have to! Thank you so much for sharing!
new to your channel. you are so adorable, and it looks so good!
Hello again if I can't find crawfish boil can I use calm juice if yes how much. Also 2 pack of crawfish is equal to how many lbs. Can I add andouille sausage to this recipe. I will like to try it tomorrow.
Hey Bx, so you can't add calm juice to this. My best advice would be to try to order the crawfish boil online. 2 packs of crawfish would be 2lbs (1 lb a pack). And yes the sausage would taste good. Make sure you let the sausage cook in the gravy.
NO!
Thank you for the simple tutorial on the roux
OMG, looks awesome!
Good video Toya. I just came back from Port Arthur, TX visiting my Sister and brought back 8lbs of frozen crawfish tails with the fat, just so I could make this creation of yours. I'm single and a retired trucker and like to play in the kitchen now. I will keep you posted on the outcome. Wish me luck. Love your video's Sweety. Keep them coming.
I made this in May and about to make it again tomorrow great recipe not greasy either l
Good!!!!
Hello I couldn’t the crawfish crab & shrimp boil but I do have the one in bag. I do have Shrimp & crab boil also in liquid form, which one Can I use
Hi, I love your video. I will definitely try this receipe this weekend maybe before. I keep you posted how it turn out.
Bx Chiquita how did it come out??
omg i am making this this weekend! thank you sooo much
Great please keep me posted!!!:-)
I made our dish n it came of great omg, thank u so much for sharing!!
Adara Baby yayyyyy!!!! I'm so excited for you!! Anytime!
Looks delicious! I did my first seafood stew today.
Yayyyy
I love it ! Will be making some tonight !
Did u cook the crawfish first
Love this video... but when you use that spoon to mix I had to turn the volume down
I love this 😩😩❤️
Thank you!!!
Great job....
Did you use 1 stick of butter or more?
Looks fantastic!
Where can I find the exact recipe for your healing meals I love the recipes ! I want to make those recipes
Hey!! Just turn the sound up and the measurements are at the bottom!! I hope they bring you comfort!
Excellent!!!! You have a smile on you🌹
I should've married a Louisiana woman lol...i can literally smell it through my phone...great vid and recipe toya!
Lollll well she can cook like one if you show her the videos! Or you learn and teach her!!
I don’t understand the order of ingredient additions, chef. Why not add veggies into the roux to get them cooking first, and then the liquid? It does look good!
You did a Great Job, wish I was there to taste it
I just wish she would have used a wooden spoon that metal spoon scrapping the bottom of that pan was driving me crazy
It appears that you didn't make your roux in a cast iron skillet, which is contrary to everything i've ever heard. How has this method worked for you? Do you do the same when making gumbo?
Yep! There's lots of people who don't use cast iron. I do own one but I chose to teach with a pot that the majority may own or for beginners
Followed every step Came out perfect !!!
Yum Yum! I would love to try this.
Do it!!!
@@toyaboudy I think I just might.
Yummy. I don't know if it tastes like crab meat,but that's what it looks like!
i couldn't subscribe fast enough!! Great tutorial
Yayyyy thanks for the support!!!! Let me know when you try it!!
How much does the bag of Crawfish weigh? I love lots of it crawfish, so I want mine loaded with all the goodness. Looks delicious.....can't wait to try it. I tried your gumbo recipe with my own Caribbean twist two weekends ago and my goodness, it was out of this world!!! Thanks for all the lovely dishes you bring to us.
A bag of tails is 1lb!😀
OMG I LOVE THIS DISH! THANKS SO MUCH!
Let me know how it comes out! And if you have any questions feel free to ask!
THIS WAS ONE OF THE BEST THINGS I HAVE EVER PUT IN MY MOUTH. AND THE BROUSSARD'S OF BREAUX BRIDGE SALUTE YOU. CHEERS AND THANKS ONCE MORE. P.S. AND YES I WILL HAVE QUESTIONS IN THE FUTURE FOR YOU AS WELL.
Joel Dunmore omg yayyyyy!!!!!! I'm so glad that you guys enjoyed it!!
That looks so good
How much is 2 packs of crawfish? Some are 12oz and some are 16oz
The 16oz one is better! Great question!
Can you use green bell pepper?
Tip for you. Wooden Spoon.
Thank you!
hi! i have crawfish just catch and i would know how you would cook them to make crawfish etouffee?
Steaming them will do the trick !
so do I need to cook my crawfish tail in a separate pot before I cook it with the roux?
nope
I love the smell of a butter roux !
when letting it cook for 30 - 45 minutes, do you cover the pot?
Katelin Stewart I'm sorry I'm just seeing this ,no I wouldn't cover the pot. How did it come out?
It came out great ! I loved it ! Great recipe
A stunningly gorgeous woman who knows how to cook. THE perfect combination.
We get great crawfish in spain, live and boiled, but no packs of tails! How many crawdads to a pack, I wonder? And what is in 'crawfish boil'- can't get that here either!
1lb per bag!
sorry this more of a crawfish stew!! which is also delicious
Tiffany Williams yes not it's not thick enough
Absolutely right
Is the Louisiana crawfish boil spicy?
P La extremely
Hello what is your song pls? Thank you
which package of carwfish tails is good?
firstly, you are very good. Secondly, I like the idea of using the rinced crawfish water as a substitute for stock. Good idea.
But, a stick of butter is 1/2 cup. You had 1 1/2 cups of flour. That's too much flour for the amount of butter for a roux.
Good review though. I will want to watch more.
How large is a package of crawfish? Why not use a measure of either volume or weight.
16 oz
Wait. No celery or green peppers? My trinity uses sweet onion, green bell pepper and celery in equal parts. That's along with the green onions and garlic.
Proud to be French 🇫🇷
How can i get fresh Louisiana crawfish tails?
What was the measurement of flour to your stick of butter?
1\2 cup
Thank you! I enjoyed watching you on The Next Food Network Star. To be selected as one of the finalist to appear on TV is a tremendous feat in itself and your are a woman of color, yes. Keep sharing with us your delicious recipes and we will continue watching and cooking. You are great.
Thank you so much!!!
u go girl!
Thanks! Happy new year!
Toya amazing recipe, very tasty...
Thank you!!!
Delamas Catering r u going to make more shows of cooking ur awesome
I'm from Louisiana. ..and u approve this message...lol
I've seen plenty of videos for making Étouffée and I wonder if there is one true way to make it. This was the first video I've watched that did not prepare a trinity and I've seen videos where they use oil instead of butter for the roux. If there is one thing people seem to agree on is the roux should not be blonde but how dark it should be seems to fluctuate.
It’s really an upbringing thing to me. As a New Orleanian I’ve found that people who live in the outskirts of Louisiana do things so differently. It’s another world. The city itself is a different vibe and mixture all because it being a port city and it’s settlers blending. Now things have changed more because of ingredients and ways we don’t use as much and also we have to always remember with this food it was created out of super happy times it was struggle meals that made its way from slaves to the big house. So it’s always going to be different. Baton Rouge is a hour away and we don’t even dress the same. It’s crazy. What ever way connects with you best is the right one. May not be this recipe it may be another!:-) happy cooking!
Can corn starch be subbed for the flour?
No it can't...but you can use almond flour or rice flour
Love your voice😍😍😍
Queen
Why you dont use a wiskos
I LIKE!
Where's that holy trinity? We use blonde roux for etoufee. Your version looks sooo good tho.
My husband doesn’t care for the veggies and in New Orleans the roux is always darker. Thanks!!