BBQ Étouffée! | Chuds BBQ

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Etouffee
3 lbs Cooked Crawfish
2.5 lbs Head on Shrimp
2 Yellow Onion
5 Stocks Celery
2 Bell Pepper
5-10 Cloves Garlic
4 Roma Tomato
1/2 Cup Flour
1/4 Cup Butter
1/4 Cup Neutral Oil
1 Tbsp Worcestershire Sauce
1 Tbsp Paprika
1 Tbsp Cajun Seasoning
2 Bay Leaves
2 tsp Thyme
1-2 Quarts Seafood Stock
White Rice, Parsley and Scallions to serve
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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Small Cooking Tools
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Welding Tools
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Camera Gear
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Опубликовано:

17 апр 2024

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Комментарии : 194

@jakethornton9466 Месяц назад

I just wanna say I appreciate all the chop cuts when you're dicing the veggies in all your videos, especially this one. I'm sure its tedious to edit but its satisfying to listen/watch lol

@bdubya2443 Месяц назад

I was thinking the same. Could have been 10 minutes and I would have watched. Lol

@Nuuriell Месяц назад

It's my favourite part of his videos.

@Decoy72Racing Месяц назад

He forgot the green pepper container swipe

@1974ribtickler Месяц назад

This is a particularly epic chop sesh. Very satisfying.

@jamesgearhart5573 Месяц назад

The official taste test never gets old, I smile every time. Love the videos

@squatchmedesign1857 Месяц назад

In the Southern, Creole section of Louisiana is where they add tomatoes to the dishes. I’m in Cajun Country in SWLA, where all the good food is, and adding tomatoes is a No-No! Id really like to see your version of some Sticky Chicken! I bet that smokiness would make it great!

@mitchellbjerke5547 Месяц назад

Bones is the perfect sidekick

@richardhowell6167 Месяц назад

Yes. Definitely on the tomato for the étouffée. But never in the gumbo. Yours truly, South Louisianan

@jaquestraw1 Месяц назад

Something mesmerizing about the high speed chopping

@bstineman Месяц назад

cooking to meditate by. :D

@dscottbrown8704 Месяц назад

Chud's ASMR - new channel dropping soon with just hours of chopping B roll

@bendosia Месяц назад

exactly...i was zoning out during that segment, so nice

@Nuuriell Месяц назад

It's my favourite part of his videos.

@yoandreee Месяц назад

We need a Chud’s bbq tour in San Francisco 🔥

@Chuck5653 Месяц назад

At 71 I must admit, I have never had this. Never too late to try.

@bhans5202 Месяц назад

I’m sure that bell pepper sticker just adds another layer of flavor ❤❤

@JRosevelt 29 дней назад

My biggest resentment in watching this video is that I can't reach into the screen and get a bowl for myself!!! Looks absolutely freakin amazing !!!!

@Mrhandfriends Месяц назад

We bloody love you Chuds ❤ thank you for all the AMAZING content !!

@joshsos5541 Месяц назад

I have never had etoufee with tomatoes but when I saw you were adding it I thought it would be good in there. That version looks delicious as always

@sbkd00mz Месяц назад

those chop sequences are mesmerizing!!!

@jl6634 Месяц назад

The natto is usually put on top of rice and mixed in also.

@timr0by Месяц назад

HEB sells the shell-on deveined shrimp for about $9 a pound. So much easier and not that much more expensive, lol. And you can still use the shells for a stock.

@RichardCranium321 Месяц назад

This is exactly what I do with my gumbo and dirty rice. There is half as much waste but still plenty of shell for flavor

@bmeclipse Месяц назад

Natto is one of my favorite foods on this planet. Eat it on rice. Even better on pasta.

@adamlhalter 29 дней назад

Looks great. I think we all need a video on brisket biscuits and gravy though….

@sprednxtnd Месяц назад

That chop sequence... so good!

@chuckbyron3826 Месяц назад

Etouffee is must for every trip to NOLA.

@user-sr3sg5gx6u Месяц назад

I always buy shrimp with the shells and then use the shells in the butter when I’m warming it to clarify. Give the butter a great flavor for the dippin!

@CosmoCanCook Месяц назад

Man alive that looks fantastic. It is too early in the morning to be this hungry lol.

@budfahnestock2418 Месяц назад

i've made so much of your bbq, learned so much from your videos, but i think this is the one. i'm taking a trip to south carolina with the family in a month and i have to make this for them, i've never been more excited for a dish in my life.

@brandoncassidy807 Месяц назад

YES! This is the one I have been waiting for!!!!!!!! Saving this watch for tonight after work!

@landonwilliams2821 21 день назад

All this needs is a thick-cut slab of garlic butter french bread and I'm back at Momma's house! Loving the Cajun/creole content #TeamNoTomato -South Louisianian turned Texan

@chriscrist911 Месяц назад

Man that looked legit... Love me some Ma-Pha-Kin Etouffee!! Thanks for the vid

@helocoastie8274 Месяц назад

Oh I'm totally doing this, good stuff right there.

@bradtremble6728 Месяц назад

I literally made a shrimp etouffee yesterday with a half pound of Texas gulf brown shrimp. Yet I added in bacon and some andouille sausage too. Epic goodness though

@johndobbins3880 Месяц назад

The veggie chopping sequences never get old . Better than drunk Landon's

@NicksGotBeef Месяц назад

Best chop edit yet.

@argemy 26 дней назад

Yes to the tomatoes, I like the little extra aciddity and sweetness they bring to the party. aaand also hiiii bones❤

@michaelmercer7763 Месяц назад

I pride myself on my Etouffee and when I saw you posted this video I was nervous that this could potentially be where my relationship with Chud's takes a hit, but since EVERYthing else that I've made off of this channel has improved my life, I went ahead and watched and can't wait to try some of your tricks for homemade stock and par grilling the shrimp. I can tell it'll be a winner. Oh...and for me personally, no tomatoes in my etouffee. Love your videos! I have about 20 lbs of andouille in my freezer that I made off of your recipe. Love that stuff!

@brianvickers6272 Месяц назад

Man every time you put out a video. I always want to make it. Now I have to find some crawfish!

@donaldsonfamily8835 29 дней назад

Have never tried this dish but you have inspired me to give it a go!

@jasonhiggins7793 Месяц назад

The chopping sequence was epic!

@jnorth3341 Месяц назад

While I'm sure you loose something when you don't have the heads, I get the E-Z peel shrimp and just keep a bag of the shells in the freezer until it's full and turn that into stock, sometimes with some halibut or salmon bits (I'm not in a little state, like Texas, so that kind of seafood is easy to get).

@SuperPfeif Месяц назад

This looks amazing

@gregvaughntx Месяц назад

That's a good looking natto colored roux right there!

@michaeldauria4386 Месяц назад

That looks so good and I never had it.

@dwaynewladyka577 Месяц назад

Definitely looking good. Cheers, Bradley! 👍🏻👍🏻✌️

@JohnnyIglinsky Месяц назад

Looks fan-tastik! My Louisiana roots are sans tomatoes but I understand that some people do it!

@chrisschmidt8948 Месяц назад

Love it!

@TailEndCustoms Месяц назад

That’s Taku’s favorite treat!

@TK33173 Месяц назад

Dude I love étouffée. There is a Cajun restaurant an hour away from me and when we go there that usually what I order. That looks absolutely fantastetic as you would say.

@abmtz8537 Месяц назад

Hey Chud there’s a dish from northern Mexico called machito de cabrito. Which is pretty much all the internal organs of a milk fed goat all rolled up in the stomach lining and tied up with the tripe. It is grilled and served in corn tortilla tacos. It is absolutely delicious, you should look it up and try it out. I’m calling it right now machitos de cabrito will be the next hype food just like beef birria tacos were a few years ago.

@derekrobinson2287 Месяц назад

Looks pretty damn good!!!

@billysutton9972 14 часов назад

As a Cajun from Lafayette, tomatoes are used in creole dishes. It’s a primary difference between Cajun and creole. Obviously, do whatever you prefer, but we don’t use tomatoes.

@ntdawg Месяц назад

I lived in Colorado from Australia for about six months in the early 2000’s and a guy I worked with from the Deep South made this. I honestly remember it as the nicest food that I’ve ever tried and so very different from anything which I’ve ever tried. Thanks for posting I’ll give this a go. Also please consider making a gumbo video

@ChudsBbq Месяц назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lUN0xgB2AIY.html

@effyoujoebu.idoitmyself.7180 Месяц назад

Dude... That looks slamming. I want to make this. Super stoked that you continue to evolve in your cooking and respect the hell out of the dedication to your craft.

@bobwhisenhunt7085 Месяц назад

Excellent knife work brother.👍🏻😎

@bluecruiser2019 Месяц назад

Being a Cajun, wow you did it right!!

@BBQROCKSTAR178 Месяц назад

Now we talkin’!!! 🤘🎸

@datdude41 Месяц назад

I just made some last night, no tomatoes and use a red bell pepper for that pop of red color. also may have went a bit too dark on the roux, but that's the only things I would change.

@StacyVictorino-gn7le Месяц назад

Great job

@SausageKingofCanada Месяц назад

tomato out, and I LOVE tomato in most things. Tomato is for New Orleans creole dishes. It's all personal preference.

@JSSSSS Месяц назад

Brad, you need a Toadfish shrimp cleaner

@Trumpetmaster77 Месяц назад

Deliciousness!

@Pulsating_Steel6669 Месяц назад

You should have hit up stalekracker for the mud bugs and put some cajun 2 step fiyaaa! on them scrimps.

@Amocoru Месяц назад

Have you tried the method for Gumbo where you brown the flour in the oven and then make that into a roux? It has very similar results and way less work.

@mywilltolive1 Месяц назад

Brad, How bout some smoked oxtails! Chuddy style?????

@LeRoyandLewisBBQ Месяц назад

Gyat dayum that looks good❤❤❤

@taylorwatson9023 Месяц назад

you should try and make some type of version of smoked breakfast sausage that would be delicious

@scott729 Месяц назад

Damn that looks so good, "yes please". I made a seafood gumbo while camping primitively at 9,000 ft hunting elk in the Colorado Rockies. I even had the sassafras powder or File' (I think) that took me forever to find during pre-internet buy anything era. It was really rich and very good. The only downside was that we had to dig a new hole for the shitter which is something we normally do not have to do during the 6-day hunt, lol.

@josephkordinak1591 Месяц назад

Looks good, not a tomato person myself. Did you squeeze all the juice out of the heads with your stock? Need to serve it with some crusty French bread to sop up that gravy.

@djcslc1 26 дней назад

I'm sure I've missed it somewhere in past videos, probably before I started following, but I am so curious about the burner you use for boiling in this video and many other videos - how in the world does this function, black magic?

@daad658 Месяц назад

Hoping for a That Dude Can Cook collab someday!

@Dayphid Месяц назад

I think Sonny lives in the Austin area now too.

@uneartheros Месяц назад

Chud Sonny and Brian Lagerstrom are the GOATS!!

@chrisgiggleman1651 Месяц назад

What type of sorcery allows you to cook on a table

@user-gp4mp5ht6u Месяц назад

Please please make a smoked gumbo recipe. You say you make gumbo off camera a lot, love to see you do it. Thanks.

@davidfuller581 Месяц назад

Finally bought some chud rub and some snakebite. Looking forward to giving the snakebite a shot on chicken, I hear that's great

@beechermeats9797 Месяц назад

For the algorithms bay bay!!!!

@deangerber1797 Месяц назад

Wish I could make veggies that fast !

@gourmetwoodsman Месяц назад

Looks delicious! My daughter in law who grew up in Luisiana says cajun food does not have tomatoes but creole food sometimes will so it depends if your going for a cajun or creole version. One question, do you always leave the stickers on your green peppers? 🤣 🤙

@yyycma3 Месяц назад

How does post oak differ from red or white oak?

@zaneasherman 29 дней назад

All the chopping was so annoying it became hilarious! We were laughing our asses off!! 😂😂😂👍🏽

@frankfavorito2280 Месяц назад

Next time you make a roux try Lupin flour. It's really fast and gluten free. Check it out.

@jacobspeth6464 Месяц назад

Make BBQ Jambalaya!

@scottchenoweth4937 Месяц назад

I think the way you used the tomatoes would be fine, but I have never used them before. I use the frozen, pre-cooked, Louisiana crawfish tails from HEB. $1 an ounce. Worth it because there is a little juice in the package. What I make (actually making today) will be so many levels below your dish, but it's still so good. Ha! The Bones comes through with the tails I buy! Good move!

@gregorywomack6142 Месяц назад

Tomato out 🤘🏾

@eyekantspele Месяц назад

I need to watch The Rundown again…

@kerbytorres4077 Месяц назад

i add tomato paste and a little half and half. This is to me is more a seafood gumbo than an etouffee. etouffee for me is a little more creamy and pinkish

@hankcogburn2600 Месяц назад

I can’t make that. But I want that in my belly!

@ralphs88 Месяц назад

Damn that looks good!!!

@doctajuice Месяц назад

Pro tip - when you're peeling down your crawfish, scrape the excess fat out of the heads and use it in your roux. Big flavor booster

@Thizzle__ 28 дней назад

Chuddy, for your next video, could you do your take on the Midwest's finest, "Sausage biscuits and gravy"?... Would love to see what you'll do with everything.

@jasonmurray7604 Месяц назад

Hey, can you do a red beans and rice recipe video? Maybe pair it with a Cajun sausage? I have always loved Popeye's red beans and rice, but I know that I am probably missing out on what a true, Cajun, homemade recipe experience would be like.

@bbqlvr6137 Месяц назад

Video Idea: 1 hour ASMR vid of a medley of veg prep/chopping. So therapeutic! 😑

@jeffreymerkle361 Месяц назад

Yyyyoo-be-doo-be-doo-be-doo!!!

@smarouchoc7300 Месяц назад

Tony C's makes a salt free version, and I swear by it.

@TheOlivermarcus День назад

Crawfish are the shell fish equivalent of beef cheeks.

@d.riggins6525 Месяц назад

I am tomato out ... usually - Creole style has tomatoes ... Rustic Cajun style has no tomatoes

@martijnbuunk Месяц назад

I never heard of this before, so maybe gonna try this recipe. But ever since shrimp prices are out of this world where I live and probably crawfish also I have only one shot to do it right. 😂😅

@24kachina Месяц назад

Stock of the Gods! I was starting to worry he wasn't gonna a smoke or char the shrimp - char the better texture option, deeelisciois.

@beauranheim8694 Месяц назад

WHen in season I use tomatoes, during the winter I don't.

@hemikiwi1 Месяц назад

Kiora from NZ

@chrisaugustine2812 Месяц назад

Maybe it’s because I am from Acadiana and not NOLA, but I would consider this a shrimp stew with crawfish except without the boiled egg. Very well done and delicious, but étouffée should be able to rest on a bed of rice without spilling through