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My Crawfish Étouffée (Paul Prudhomme Approved) | Chef Jean-Pierre
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- Опубликовано: 14 июн 2023
- Hello there friends! Today, I am excited to share with you my recipe for Cajun Crawfish Etouffee. This dish is incredibly simple to make, but don't be fooled by its appearance, the taste is truly outstanding. Join me in learning how to prepare this delightful Cajun dish, and I look forward to hearing your thoughts in the comments section below.
RECIPE LINK: chefjeanpierre.com/seafood-re...
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VIDEO LINKS:
Dicing and Onion: • Dicing an Onion by Che...
The Perfect Rice: • Perfect Rice Recipe | ...
Clarified Butter: • Perfect Clarified Butt...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
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✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
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If there were more people like Chef Jean Pierre, the world would be so much better.
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.
That was an excellent touch.
@@rworrick8037 Don't know how long it takes for the graphics; but, they are well worth the wait.
@@robertakerman3570 I love everything about these videos
@@rworrick8037 Yes Sir; that is the point. Good times.
I wish everybody had Chef JP’s accent. The world would be a better place.
Y E S
Holly molly macaroni! 😂❤
Definitely making this one!
No if everyone had The same accent it wouldn't be special
@@trinitywright7122 🤟🍻
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!”
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.
What about the drunks guys in the cemetery! Help me I'm cold!😂😂😂
I gare-ro-tee!
😄
Yea I used to watch him all the time when I was a kid, fun guy
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.
“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.
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.
🙏🙏🙏👍❤️
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
Jack, your editing is hilarious & professional. Keep doing what you are doing, Bro.
Love the channel. By far my favorite cooking show.
yeah the comments do it for me too🥰
Let's all hope he doesn't think he should start cooking.
he probably knows enough by now to cook
i believe they are a team of fantastic entertainers ..perfectly balanced.
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!
Very cool the way he did the rice in the middle with the cup. Good tip! Geaux Tigers! 😉
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 👏👏
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🙏🏻😀
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
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!
I love Paul P’s line of spices and what not🤤
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!
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.
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.
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🎉
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 . . .
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.
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
Thank you Chef for being so worldly! Excellent video.
I live and Die by Chef Paul Prudhomme's cookbooks. They are a culinary education in themselves.
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!
I love, with all my heart, the way you say onion. Makes me so happy.
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. 😊
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!
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.
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.
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.
Looks great, I'm from Lafitte a little fishing Town about 20 miles south of New Orleans
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.
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 !
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!
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. 😋 🔪
In 1983 I ate Crawfish Etouffee at K Paul's and it was beyond incredible. Thanks Chef for the recipie.
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
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.
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.
What a show! Thanks a million Chef! Great recipe, and hilarious as ever!
Great recipe and bonus history class. Thank you MCJP!
Oh yeah, étouffée! Looking forward to making this one.
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.
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!
My pleasure 😊
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.
Wow. That’s fantastic your going home just a day later. Take care!!
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.
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.
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.
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!
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!
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 ❣
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. 😳😲🤔???
This is my favorite cooking channel!!!!
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.
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 ❤
Just love your recipes!! I learn something every episode. So much fun to try new recipes and techniques.
Thank you! 🙏❤️
I swear Chef JP will get me to eat vegetables yet. That looks amazing. God Bless, everyone.
So happy I found this channel!! The sense of humor and style of cookin is really close to home!!
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.
Another classic, CJP! And I do remember Justin Wilson, another jem!
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.
👏👏👏👍😊
Great Job Jack with the editing of the Video 👏🏼👏🏼😊
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.
Thank you Chef for this highly anticipated recipe!
Great recipe JP! Adding those tomatoes really makes it special. I really enjoyed it JP!!
Here in South Texas we can get sacks of live crawfish in the grocery store. But it's such a hassle to cook and remove the tail meat that I just use chicken, shrimp, and sausage.
This looks so good, i think i'll make it this weekend, thank you chef.
I believe this is your best show because of the memory's!
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).
Only and always wooden.
Looks fabulous chef!!! I can taste it through the world wide web! 😁👌
I'll be very careful because I don't want a doodoo roux or mooshy veggies! 😁 Love this easy recipe... you and Jack too! ❤
He is definitely the best RUclips chef -- instructive but not pedantic, charming and with a great sense of humor about food and himself.
I absolutely love all of your recipes and videos! Thank you for all you and Jack do. Keep up the great work friends!
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.😋
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......
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.
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!
Jack, I love the picture in picture while Chef made the Roux.
Jack you are a genius Better every episode!!!!
Easy, delicious and masterfully presented!
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.
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
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!
That's why nobody in Louisiana makes it from scratch. Ain't nobody got time for dat. There are great canned and bottled roux bases at the local grocery.
Saw Emeril Lagasse make his version. He called it. 2-beer roux, stating it takes about that long to stir the roux.
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.
@@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.
@@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.
I’m from New Orleans and I approve! I hope those crawfish had their delicious fat… Never rinse the crawfish! This looks delicious!
If you don’t rinse or let them hang around in some clean water for a few hours then they taste muddy.
@@user-ch7mn1kj4b I believe Martha was referring to the packaged tail meat. We aren't starting from whole, live crawfish for this recipe.
@@davidmarshall8628 ah. Of course that is entirely different. Thanks.
I really love this guy. Never been a cooking sorta guy. My wife always handled that. But I’m starting to get into it cause I LOVE food. I grew up in south Louisiana taking all that good food for granted. Now live in west Texas and miss it every day. I’m soaking up all I can so I can bring the good flavors back!
This looks really good Chef 😋🤤❤️ I am thinking that chicken thighs would be a good substitute as I am allergic to crustaceans.
My late favorite Uncle would love this dish. He was from Louisianan and could put away craw-fish by the bushel. I will have to give this one a try.
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... 😄😄
I love how Chef always brings me a inspiration for dinner!
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!
Wow, thanks👍👍👍😊
YES!!! One of my favorite dishes!
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 !
I really love your videos Chef!! They always bring a smile to my face, sometimes even make me laugh out loud! All your recipes look so yummy and I have learned so much.
I used to watch Justin. I have his recipe book. Loved watching him.
Love watching you too, Jean Pierre.❤
Hi Jack! 👋 Thanks Chef JP😊
Love the rice in the ramekin idea
Thank You Chef Jean for providing this recipe I always have left over tails after a boil and this is what I will do with them; from south Louisiana the entire Ellis family loves you!
Love it!!! Thank you for your service and expertise Chef Pierre
I made this for the first time today and it turned out excellent! I used chicken instead of crawfish and chicken stock instead of shrimp stock and it was still delicious! I can’t wait to make this again for more people!
Like Always my Friend Chef Jean Pierre ❤ Outstanding performance and is Always my pleasure to Watch your videos
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 ❤️
Love it. can't wait to try it out.