Crabbing Behind our House | Shrimp Étouffée
HTML-код
- Опубликовано: 14 мар 2023
- Aaron and I go night crabbing and shrimping just feet from our house.
Click this link for all TOADFISH products: toadfishoutfitters.com?sca_ref=3102208.bdrK6WHnlJ
Use CLAMS15 For 15% off!
#shrimp #crabs #keywest 
Развлечения
Wow. Three different light sources and low tide puts some crazy patterns on the sand.
Can make you dizzy
Watching you and Aaron play around and laughing in the mud like kids is so fun and comforting... great episode!
Ha! Thank you!!
Hey Will, another awesome video and recipe!
These foraging episodes are really entertaining and funny. You always inspire me to cook different recipes and use different ingredients.
I hope your channel keeps growing and you are able to keep this same homey vibe!
I’m 45! I think this is definitely the way I am haha. And that’s awesome! Please share what you make
@@CookingWithClams i would never guess you're 45! Must be the good diet haha
I will definitely share in the future.
What is your Instagram btw? Icouldn't find it
@@Softplays clams_levatino
“Babe wake up, clams just posted”
Haha
One of my law school classmates was a Key West native, “Bubba”. He showed me how to dip shrimp from the seawall surrounding Garrison Bite. Big fun.
So much fun!
As a Florida native married to a Cajun, you nailed it and made my very hungry in the process. Awesome job and video!
That means a lot!! Thank you!
Brilliant...can't wait for youtube to figure out how to stream the scents of your kitchen with the video. Well done Will, great episode.
Hahaha if only!
Nice vid Will. My only suggestion would be to use gently rinsed shrimp heads in your stock. Similar to crawfish, the stock is much richer with the heads. (More fat in crawfish heads, I believe (fat is flavor!) As an aside, it would be a great demo for your audience, if you have the time and the inclination, to do a dish like ettouffe or shrimp creole, etc and do half with a rich stock and half without. You already know which one Aaron and Ms. Madeline will pick, but it would be a good vid for new cooks. Sorry this got long winded.
But I did use the shrimp heads. I’d love to do different stocks that’s a great idea
@@CookingWithClams Oh, sorry. I didn’t see heads in there.
Great video👍😎👍
I’m from Northern Virginia and also own a tiny house on the Eastern Shore of Maryland. When we identify the gender of Blue Crabs, we look on the underside of a crab and the shape of it’s “zipper.” Because we’re only 20 miles outside of Washington DC, we say the male crabs’ underside is shaped like the Washington Monument and the female’s underside is shaped like the Capital Dome!! Just thought I’d throw that in there😎
Your etouffee looked fabulous👍
Thank you!!
Well, Madeline was the smartest one she took off. Congratulations Madeline this is what happens when the sun beats on your head for too long a time in Key West lol. Love the show man I would’ve went to the store and just bought them lol.
Where’s the fun in that?
Yay Kelly Young!!! She's how we found you guys in Key West. Everything you cook looks so delicious. Keep filming, we'll keep watching!!!
Awesome! Yeah she sent me that hat and it definitely brought some luck!!
Very nice job (and fun watching the catching) definitely makes me want to head to New Orleans!
Watching this again… goodnight brother💙🍻🔥
Cheers!
Lol you threes taste tests are funny 💙💙💙🥰
Haha thanks!
@@CookingWithClams I ment that in a good way brothrr
Damn Will, I played football south La, Nicholls State, You hit a home run!! You were perfect with the heat. Keep it coming brother.
Heck yeah!!
Another great episode! So.... when can we expect the Cooking with Clams Cookbook?!
Considering I don’t measure anything… haha I don’t know
1 of my fav episodes. Loved from start to finish :)
I was worried it was too long! Thank you!!
I can smell it from here. Nice work and thanks for bringing us along. Sending love from the Georgia coast 🤘
Wooo yeah! Thanks for coming along
There's nothing like having fun and eating good food! This video looked like it accomplished both.
It absolutely did!!
Love my Toadfish shrimp tool had it for about five years now.Glad to see a pro like you uses it too!
It’s a great one and such a good company
this was a great episode !!! thanks so much
Always so much fun crabbing
Nice job on the meal prep...
Thank you!
when I cook a roux I look for smoke. once it starts a hint of smoke I shut the heat off and keep stirring. I grew up in New Orleans and love cooking any kind of Gumbo from Seafood to Chicken Oyster Gumbo. I can get that roux pretty dark like Hershey's dark chocolate in half the time just by paying attention to it not smoking but keeping it on the border..ha! this dish looks amazing, Will!
I’ll try it
fun episode! you guys crack me up! keep em coming we LOVE your adventures and cooking clams! :)
Thank you so much!
You know it's good when Aaron's quiet 😂
Haha I got em!
Great vid! Love when y'all do things together. Awesome recipe. We have the big St. Patrick day thing this weekend. Thanks again for taking us along Will!
It’s way too much fun
@@CookingWithClams your favorite place to eat here in Savannah is going to be hopping this week
@@kellystandard703 place is so darn good!
Looked really good. Fun to see you guys having such a good time catching the food 🤣
It really is fun
The Perfect Balance! Great Video! Keep the video’s comin!
Thank you!!
I love you guys. Seeing you sit down and all enjoy it together at the end is very special and precious 🤙🏻🤙🏻🤙🏻 I can only wish upon a lifestyle
I got lucky with these two
@@CookingWithClams
Fair enough 😂
I really enjoyed this video. Learned a few things from your etouffee method too!!
Excellent!
Man, I love me some Etoufee. Very nice work, Will. You said it best it's even better the next day.
And it was! Haha
I really really enjoyed the longer video !
I have a few that will be longer coming up
Another great episode! You are an incredible chef I wish I could taste your cooking 🤤
Thank you so much!
That looked amazing I might have to give that a try.
There was a little chopped garlic in there too, I forgot to film it
So cool to watch. I described my shrimp trap to Aaron after his video. My son’s coming up this weekend. If he can fit it in his car I’ll send it south for y’all
I’m not sure if we are allowed to use traps but that is very cool
Great video Will! Love Aaron’s smack talk on the excuses. Lol
That was an amazing dish. Keep them coming
Haha you wouldn’t know we are friends
@@CookingWithClams actually, that’s why I know you guys are close. You can say anything with your bud
Looks amazing! Thanks for sharing 🔥🤤
Thank you!!
Great adventure! The food looks amazing
Sounds amazing
Thank you Brad!!
@LyLy fishing and cooking I will check it out.
How cool would it be to go into your back yard and catch crab and shrimp? Kinda jealous in the middle of Texas.. AND congrats on the Toadfish sponsorship. Proud of ya 😉💯
Funny enough they have been working with me even before the RUclips!
Liked and subscribed 👍Aloha and Mahalo for sharing 🌺🤙🌺
Heck yeah thank you!
The dip net seems to "catch" way more stuff than the area has to catch. Is my assumption that the net is empty each time wrong? Are there always shells in the net to keep it open?
I’m not sure I understand. There were shrimp and crab in there
I may have just drooled on my laptop... so good
Hahaha
Another good vid. shrimp hunting looks fun.
Even more fun when there’s shrimp!
You could actually go a little more darker with the color of the roux without burning it by adding just the onions first so they caramelize and darken then add the celery and bell pepper.
Idk if the camera picked up how dark it actually was
Clams Master Will and the crew YES😎😊🙌👋!!!!, this was another fun episode really loved it, and that dish has now got me hungry for crabs 🦀 and rice 🍚, lots of love to you all, until next time stay safe, stay awesome out there y'all 👋😎😊🙌
I’m hungry again too!
@@CookingWithClams lol you thinking 🤔 what I'm thinking 🤔 dude, part 2 mid week drop, and where Madeleine doesn't get trapped in quicksand and Aaron rocking the cool vibe, then YESSS BROTHER 😎🙌👋🍺🍺🍺
I dig when you 3 are putting in work , can’t wait until a speargun trip with you 3 and you all 3 get fish
Coming soon for sure
One of the best videos with you and the crew. Probably one that resonates with most people, too...some humans having a good time hunting supper at low tide. Maybe you guys could do a similar flounder gigging hunt.
We would have to travel to find them
@@CookingWithClams Some other cookable critters then. Flounder was just an uneducated suggestion. :)
Wow. You got me beat!!
It was pretty much the same! Yours was amazing and what made me want to cook my own
Great episode, Being from South Louisiana, your recipe looks pretty spot on and delicious. The only difference with the one I make is I add a little tomato sauce right after the roux. You should try a Fricassee' maybe with Lobster.
I’ve seen chopped tomatoes added, thank you for saying I did ok!!
Another amazing dish Will! With all the seafood available in your "backyard", I would love to see you cook Paella. My father-in-law taught me how to cook this dish and it is one of my favorites. It would be interesting to see your twist on this dish. This is just a guess, but with the crabs being so lethargic, it could be that they are in a pre-molting or post-molting stage. It takes a lot of energy for a crab to molt. That would explain why they looked translucent. Those dead ones could be the old shells. Maybe that is why they were acting like that?
We think it was more based on water temp. The dead’s were full so definitely not just shells. And they were all hard shell. It was so odd. Believe it or not I find paella super intimidating but I’ll give it a shot
@@CookingWithClams That would be awesome! The trick is to use pearl rice. Looking forward to seeing how it turns out.
Similar to gumbo, there are as many Etouffee recipes as there are old Cajun Maw-Maws (Grandma’s).
So many! And such subtle differences
Been a while since I watched all of you guys, really enjoyed this one. We have what we call the Blue Swimmers down here, they have to be a beer can across 127mm so not the same crab but feeling inspired now. looking at the rue for my creamy garlic prawns in a new light though now. Great job !
Thank you Scott! Welcome back
Those crabs might have been molting. Last week here in Louisiana the crab fisherman was busting for soft crabs. They became lethargic not moving much before shedding. Etouffee looked on point 👍👍 giving you a double.
We don’t see any shells there which is the weird part. And thank you, I go to New Orleans a lot and really tried to keep that recipe respectable
@Cooking With Clams I saw where you said there are a couple of dead ones I thought maybe they were shells. I'm sure you have noticed the new XO underneath the ones you cleaned.
A unique form of harvesting. Looks fun, if you can keep your shoes on.
I was so bummed she left but it would have been impossible without shoes
@@CookingWithClams That was sad, yeah, but still watching.
@@FrankJamger she’s a good sport for still eating with us!
Do you ever take a sample of the water there for testing? Just curious....
Keep these videos coming, Will, Aaron and Madeline. I live vicariously through all of your incredible adventures and cooking. Delicious!🥰
We haven’t actually but that’s a really smart idea! I might not want to know the results haha
best yet
I was worried it was too long! Thank you!
Food looked amazing.. now we just have to get the video of you shooting fish and cooking
I’ve had a couple, I seem to always have the camera off when I make a good shot. I’m cursed
Aaron can teach guy is the goat.i have been spear fishing for years now and he makes me look like a newby. Anyway love the videos keep them coming.. just saying you and him need to post more than one time a week!!
Awesome episode! Love the recipe! Delicious.....but it IS a time sink to make it right! Lobster Thermidor is the same....
Most classic recipes are very labor intensive but you can’t be lazy and skip steps! Haha
In Southern Maryland, off the Chesapeake Bay, we would tie a raw chicken leg to a string and throw it from the pier. The blue crabs would grab onto it with their claw and never let go. We would just pull the string up, and hopefully you could get it onto the pier before it let go and fell back into the water. Success rate was pretty high. You should try it.
They actually do that here as well
This was awesome! Well, except for poor Paddlin Madelaine losing her shoe! I picked up some tips for making Etouffee, that looked so good. Thanks for sharing the knowledge! And who is more thoughtful than Ms Kelly Young for gifting you the lucky hat?!
Yeah I hated that she didn’t get to crab with us
Looks yummy Will 👍
Man it was good!
D&D coffee, and cookin with clams, with KWW.... niiiice!!!!
Well alright!!
@@CookingWithClams 👌🌴
Definitely love this video!! I like to save our bacon fat for the roux....well cause it's bacon! Keep it up my brother!!!!
Ahhh I didn’t think of that! Great tip
Love you bro! Thank you for all you do carnal💙🍻🔥💪🥰😎 some day I’ll be out there fishing maybe lol n we can meet up hahahah
Heck yeah!
That’s a must try (minus all the hot spices!) ❤
You can leave them out but definitely use the smoked paprika
@@CookingWithClams made an attempt once when I was in my twenties but now you showed me how to do it I’ll make a new try; with Tabasco and smoked paprika. The roux was where I fuxxxd up then but now I get it 🫣🙌🏼😘
All right my man, you did a good job, it looked delicious. Now I need to cook you my chicken & sausage gumbo.
YES PLEASE! if you’re saying my etouffee was good… I’ll take it!
Like the tide it was super low full moon is when you catch the peeler crabs and softshells
Got it!! See in ny you want the full moon
Fell asleep I’m back to finish it off 💙🦞🍻😎💪💪
Haha amazing
In Louisiana (at least in New Orleans), we call celery, onion & bells - the trinity. A holy trinity has garlic as that is what makes it holy. Lol. Love your vid and well done on the étouffée brother!!! It’s one of my all time favorite dishes here in SE LA and I’m not easily impressed but you always manage to impress me! Thanks for the content. I’m gonna make some this weekend using your recipe.
Wow! That’s a huge compliment!! Thank you. I did actually have chopped garlic in there and forgot to film it
@@CookingWithClams all I can say to you is…BAM!!
@@Penelopy43 hahaha love emeril
Dang dude...I wish I could just smell it!
Haha!
Are those blue claw? I didn't know they were that far down
They are! I didn’t either until someone showed me
In SC we call that Pluff Mud and it SUCKS Pun intended ..... Ours goes up to your Knees ... As Always it looks Delicious !!!!
Thank you!!
I’m for south Louisiana and it’s more of a shrimp stew you made then an Étouffée but I would definitely eat it good job and I like your videos
Thank you! So explain to me what o could have done differently
Étouffée down here is a lighter roux and we use tomatoes for more of a red colored gravy but we also do it more with crawfish down here then shrimp but like I said you do an awesome job with your cooking and you definitely need to open up a restaurant
@@cademeans3908 I have a restaurant! Haha greenpoint fish and lobster in Brooklyn ny
If I ever go up north to Brooklyn NY I will definitely go try it out
I think they probably just molted, they go limp afterwards for about a day until their new shell hardens
The shells were hard though. It was really odd
@@CookingWithClams weird, maybe just the tail-end (no pun intended) of it 😁
Yummy!
😃
😮
Is that a good reaction?
The moon make the crabs do that
Ahhh it was very close to a full moon
Did you guys ever figure out what made the crabs so sluggish?
We didn’t
I'd be curious to see if they glow with a black light.
Hmmm maybe? Someone has to have tried this
We're some of the crab not dead just the shell from when they molt or shed their skin
Didn’t look like a molt they were still heavy
👍
Thank you!
You’ll see the fiesty ones we’ll have hard shells those crabs shells are getting harder everyday keep it up my friend all of y’all love the content buddy
If you pinch the middle of the shell you will hear and feel a clicking sound
@@oystertoad2909 thank you!!
Fresh off the shed. Probably close to a full moon
They were all hard shell though
@@CookingWithClams If the shells were hard maybe too much freshwater from rain. In brackish water if too much freshwater comes in the will be very sluggish and some will die in the traps
I was born in sulphur, LA. now in Texas
No,,,okra??? LoL NAH,,, You did a great job cooking...
I love the fact that this was just right down the street...!!! TNX 4 VID
Y'all's VIDS could be longer...
I couldn’t find any! Haha everything at Publix looked terrible
Do they get slow moving when the are molting
That’s what we thought but couldn’t figure it out
@@CookingWithClams ya that’s really weird, never seen them act that way
Looks like the crabs might have been molting and/or mating!
It was so strange
Chef Will, do you have a link to your Iron chef episode ?
Iron Chef Challenge | Back In Key West!
ruclips.net/video/tsuawnhy91s/видео.html
I guess I was thinking when you were on the TV show.?
@@kljahnz I was never on the show
@@CookingWithClams oops.
Ca c'est bon cher! =D
Thank you!
Can you use gluten free flour?
I don’t see why not!
Awe man I am a Cajun food junkie. Learned to make gumbo from a cajun I had as a roommate, learned etouffe, jambalaya, courtbouillon from there. Ew, courtbouillon would be a good recipe for you to try out!
Ah I have had it! It’s actually how we make our shrimp cocktail at the restaurant. For some reason it didn’t register at fitst
@@CookingWithClams usually made with catfish or redfish. But I have made it with flounder, black drum, AJ, grouper
@@dannatashag.2156 I think we are talking about two separate things. I’m gonna do some research
Basically a tomato based stew, the fish stews in the stew.
@@dannatashag.2156Aloha. Are you talking about bouillabaisse? Court bouillon that I know is clear with some aromatics and white wine. Also used for poaching.
Looks amazing. Hit that subscribe button
Awesome! Thank you
Nice work. You need a bigger venue.
Bigger venue?
Don’t know how long ago you film this, but I’ve been hearing reports of a red tide. Maybe that’s what’s making them slow and not very many shrimp.
Aloha, too far south.
Yeah not where we were. But something was going on
Will is a bit of a scaredy-cat with crabs.
Where did you hear that??
Watched it live. Scared of those pinchers it seems. Doesn’t matter to us. We love the videos and especially the cooking. Keep them coming.
@@jwinter1123 haha I’m just kidding around
It’s blue crab…not blue claw. Love you Will…just saying
A rose by any other name would smell just as sweet
Good video but you didn't take off the blue crabs mouth/face lol
Wanted them to see and taste the meal
Did you figure out why the crabs were so lethargic?
We never got a clear answer. Lots of speculation but no definitive answer
Yum.
\
Thank you!
If there was a bacteria bloom the excess bacteria consumes dissolved oxygen, creating dead zones that kill fish and crabs. Also possible that a naturally occurring harmful algal bloom happened. Algal blooms are caused by nitrogen and phosphorus pollution or storm water run-off. If you found dead fish there too - I would bet it's low-oxygen bacteria bloom. If you recently had storm water run-off, heavy rains, or heavy winds, I would say you are looking at the effects of algal bloom from nitrogen pollution. Both would result in lethargic and slow moving crabs w/ additional crabs dead.
That’s not it cause all the fish there were lively as ever
sounds like Nitrogen narcosis, humm.
@@samgunmagnus4583 I think you nailed it
kelly Young USED Gabe to push her channel then dumped him.
Oh
Dude, you have sleeves of Tattoos, and your scared of getting pinched by a CRAB? C'MON BRO!
Haha hey we all have our fears
@@CookingWithClams If it were Stone Crabs I would certainly get it...Don't need to lose a finger, but...Just saying. Heck you even have Tats on the top of your feet, that has to be the most painful spot ever!
@@MattBerg-ob1qn haha very true