Fun fact; The chitin that forms shrimp (and other crustacean) shells is used to make surgical sutures. Chitin is also the structural component of mushrooms and fungi.
Merry Christmas to you and yours Lyle! I have a similar recipe for etoufee that I just realized I haven't made in MUCH too long a time! Sounds like a good thing for a New Years Eve dinner. Cheers brother and thanks for the reminder!
Man! You are ringing my bells with this one. As if all that great amp info you share isn't enough, there is this! We spent a couple of years in Mobile Al and a highlight was always time spent in NOLA. One of my many lasting memories was a fine etouffee at Liuzza's by the Tracks. I'm pretty sure I'll be trying my hand at this one before too long. Happiest of holidays to you and yours.
Thank you Lyle and family. I just got given some prawns(salt water shrimp) and wasn't too sure on the peeling. Looks right up my street. Peace and love.
My wife, once as an experiment, tried one (1) bay leaf with chicken thighs in the slow-cooker (salt and pepper also). We now call that “One Bay Leaf Chicken” and it’s excellent in White Enchiladas, or even just over rice. Incredible amount of flavor from just “one bay leaf”
THANK YOU for not calling it "wash your sister sauce" or some shit like all these uneducated people on the internet tend to do. It's truly not a hard word to say properly 👍🏼 also, Merry Christmas!
I remember as a kid I used to shoot cottontails with my BB gun to augment the meager larder; my father made rabbit etouffee sometimes...still miss that.
Pro tip for making large quantities of Roux in advance: Put about 2 cups of flour in a 12" cast iron skillet. Place in 400F oven for about 2 hours, stirring every 15 minutes or so. The toasted flour will be about the color of peanut butter when finished, but when used later and water or oil is added it will be very dark brown (used for gumbo). For etouffee, I guess you would toast it for less time. Cool and place in a jar in refrigerator. It keeps indefinitely. Courtesy chef Kevin Belton of New Orleans. I peel and devein shrimp by using a sharp tipped small pair of scissors, starting at the head end on the top of the shrimp and cutting thru the tail. Then peel the shell off from the top. The channel the scissors made will allow you to remove or rinse out the vein. I bought a shrimp deveining tool, but with the scissors I can peel as fast as an honorary Cajun.
Good stuff. You can also cook and freeze the roux base at the point right where I’d bloomed the garlic but hadn’t added the stock yet. Makes a weeknight dish much easier.
Could you make a video on adding a standby switch to a blues jr? Like separating the power switch into two separate switches one with power and the other with standby? I did a reverb delete and now I wanted to fill the knob pot hole with a standby switch.
My knife should have almost no resistance with an onion. Even a slightly dull blade, as here, bruises the cell walls and releases the fumes that make you tear up. I gave it a quick hone before the garlic and that cut perfectly. A dull knife is a dangerous knife.
Thanks, don’t know that I’ve ever heard anyone say the brand name out loud. That’s just the one to buy, even up here. ;) They’re great kits, just non-traditional. A good friend of mine designed the board and it’s excellent.
Someone is going to have to explain to me why I - a man who hates sea food and would never make, let alone eat shrimp - had to watch this from beginning to end. You have magic powers Lyle! Get out of my head! Ha ha.
" I got a Creole gal, she one fine dish/but she got brain like de ole crawfish/she don't do nothing but raise Cain all day/and when it comes to lovin, then she much okay/she let the Bon Temps Roulez....."
My secind longest-standing kitchen disagreement with my wife is that she doesn't cut vegetables into small enough pieces. If you're going to mix chopped onion and celery into tuna fish then you should cut it really fine. Radishes in the salad should be sliced thin and not merely cut into chunks! We both worked in restaurants as teenagers and into our early 20s (long before we met), but she was a waitress, and I was in the kitchen; and it shows in her lack of attention to knife skills. Anyway our number one long standard kitchen disagreement is that she needs to stay out of the way when I'm cooking, unless I ask her to help, and most importantly, do not follow around behind me to clean up before I'm done, putting things in the sink before I'm finished using them!
Thanks for another Great Year, Lyle! Happy Holidays to you and your. Peace and Love. Cheers!
Hello and Merry Christmas and Happy Holidays and New Year. Those look like some good eats!
Merry Christmas, Lyle!
May peace be a gift to all of you.
Fun fact; The chitin that forms shrimp (and other crustacean) shells is used to make surgical sutures. Chitin is also the structural component of mushrooms and fungi.
Looks delicious!
Happy holidays, Lyle!
Dude I see Tony’s. I grew up outside New Orleans and everything I’m seeing in your kitchen reminds me of my mom’s cooking. Merry Christmas.
Happy Holidays! Looks excellent!
This is great Lyle, I can’t wait to try this. Also, “shrimp giblets” 😂. Thanks for a great year of content
Merry Christmas Lyle & Family! Thanks for all you do.
Merry Christmas to you and your family and thank you for the information and knowledge provided in your YT videos.
mele kalikimaka! Thank you for sharing and happy new year!
Drive,a thirst for knowledge,🎉an active mind,and perseverance= multidimensional person= multidimensional output. You rock Lyle!
Oh my that looks so good Lyle ,Merry Christmas to you and your Family
Merry Christmas to you and yours Lyle! I have a similar recipe for etoufee that I just realized I haven't made in MUCH too long a time! Sounds like a good thing for a New Years Eve dinner. Cheers brother and thanks for the reminder!
Merry Christmas Lyle! Appreciate the Christmas video.
Happy holidays again Lyle. Looking forward to a great year!
I love that you made a cooking video
Happy Holidays Lyle! I enjoy your channel. Thank you. Enjoy. I always enjoyed eating good foods when in New Orleans.
Man! You are ringing my bells with this one. As if all that great amp info you share isn't enough, there is this! We spent a couple of years in Mobile Al and a highlight was always time spent in NOLA. One of my many lasting memories was a fine etouffee at Liuzza's by the Tracks. I'm pretty sure I'll be trying my hand at this one before too long. Happiest of holidays to you and yours.
We running Emmit Otter jug band xmas tonight just for you Lyle! I’m gonna make this for sure. With the Carolina Gold rice!
Merry Christmas Lyle
You should host a Cooking Show! Love it...
Happy holidays, Lyle!
Merry Christmas to you and your family Sir.
Thank you Lyle and family. I just got given some prawns(salt water shrimp) and wasn't too sure on the peeling. Looks right up my street. Peace and love.
My wife, once as an experiment, tried one (1) bay leaf with chicken thighs in the slow-cooker (salt and pepper also). We now call that “One Bay Leaf Chicken” and it’s excellent in White Enchiladas, or even just over rice. Incredible amount of flavor from just “one bay leaf”
Merry Christmas Lyle 👍👍 . . .
Merry Christmas, Lyle!
THANK YOU for not calling it "wash your sister sauce" or some shit like all these uneducated people on the internet tend to do. It's truly not a hard word to say properly 👍🏼 also, Merry Christmas!
Merry X-mas & happy holidays Everyone!
Merry Christmas Lyle to you and your family
I hope the caps in your carrots are up to snuff. MERRY CHRISTMAS AND ALL THE BEST FOR THE NEW YEAR.
Yummy!
Turning into quite the variety show!
I remember as a kid I used to shoot cottontails with my BB gun to augment the meager larder; my father made rabbit etouffee sometimes...still miss that.
Good morning Lyle, Merry Christmas. Hope your renovation is going well. Waiting for a up date. Today is eat nap repeat.
Pro tip for making large quantities of Roux in advance: Put about 2 cups of flour in a 12" cast iron skillet. Place in 400F oven for about 2 hours, stirring every 15 minutes or so. The toasted flour will be about the color of peanut butter when finished, but when used later and water or oil is added it will be very dark brown (used for gumbo). For etouffee, I guess you would toast it for less time. Cool and place in a jar in refrigerator. It keeps indefinitely. Courtesy chef Kevin Belton of New Orleans.
I peel and devein shrimp by using a sharp tipped small pair of scissors, starting at the head end on the top of the shrimp and cutting thru the tail. Then peel the shell off from the top. The channel the scissors made will allow you to remove or rinse out the vein. I bought a shrimp deveining tool, but with the scissors I can peel as fast as an honorary Cajun.
Good stuff.
You can also cook and freeze the roux base at the point right where I’d bloomed the garlic but hadn’t added the stock yet.
Makes a weeknight dish much easier.
Happy Ho-Ho's 😎✌👍❤🖖
Thank you, Lyle. I'll watch after I get some breakfast ;-)
Blackened Catfish works great. Merry Christmas
Yeah, once you get this sauce together it’s good on catfish and flounder, blackened, grilled, or broiled.
Could you make a video on adding a standby switch to a blues jr? Like separating the power switch into two separate switches one with power and the other with standby? I did a reverb delete and now I wanted to fill the knob pot hole with a standby switch.
had shrimp creole over the weekend last
good eats
True Renaissance man! The onion had too much resistance? How many ohm"s should they read?
My knife should have almost no resistance with an onion.
Even a slightly dull blade, as here, bruises the cell walls and releases the fumes that make you tear up.
I gave it a quick hone before the garlic and that cut perfectly.
A dull knife is a dangerous knife.
oh, not bad for a Memphian, but it is Tony Sah sure e
Have you evaluated a Tube Depot 5e3? I was looking to put one together in the near future.
Thanks, don’t know that I’ve ever heard anyone say the brand name out loud. That’s just the one to buy, even up here. ;)
They’re great kits, just non-traditional. A good friend of mine designed the board and it’s excellent.
Any cool mods for induction stove tops?
I'm going to give this a go and film my results.
Google recipe review incoming!
Welp...just decided what I'm making for New Years.
Someone is going to have to explain to me why I - a man who hates sea food and would never make, let alone eat shrimp - had to watch this from beginning to end. You have magic powers Lyle! Get out of my head! Ha ha.
" I got a Creole gal, she one fine dish/but she got brain like de ole crawfish/she don't do nothing but raise Cain all day/and when it comes to lovin, then she much okay/she let the Bon Temps Roulez....."
My secind longest-standing kitchen disagreement with my wife is that she doesn't cut vegetables into small enough pieces. If you're going to mix chopped onion and celery into tuna fish then you should cut it really fine. Radishes in the salad should be sliced thin and not merely cut into chunks! We both worked in restaurants as teenagers and into our early 20s (long before we met), but she was a waitress, and I was in the kitchen; and it shows in her lack of attention to knife skills. Anyway our number one long standard kitchen disagreement is that she needs to stay out of the way when I'm cooking, unless I ask her to help, and most importantly, do not follow around behind me to clean up before I'm done, putting things in the sink before I'm finished using them!
Mele Kalikimaka Lyle and your family. Bet the meal tastes great.
Emeril Psionic?
I'm hungry
Those shrimp are pink, and therefore already cooked.
Nope. Very raw.
you’ve never had gulf pinks
We are seeing the future of RUclips: food and gear channels merging into one unstoppable media force. And I'm here for it.
"It sounds the way that bacon smells when it's frying in a pan." Bonnie Raitt, talking about "Brownie", her favorite Strat.
Shrimp, not crawfish?
Crawfish are more work.
@PsionicAudio , this is true ---- but we've never known you to shy away from the work, whatever might be involved!