CRAWFISH ÉTOUFFÉE 2 Onions 2 Sticks of Celery 1 Green Bell Pepper 1 Red Bell Pepper 1 Bunch Green Onions 4 Cloves of Garlic 2 Sticks of Butter 1 Tablespoon Cajun or Creole Seasoning 1/4 Teaspoon Cayenne Pepper 1/4 Teaspoon of Salt 1/3 Cup of Flour 2 lbs Louisiana Crawfish 2 Cups of Hot Water (Add more if desired) Start out by heating a Pot or Large Pan to a Medium/Low heat. Chop the Onion, Celery, Red Bell Pepper, Green Bell Pepper, and Green Onions. Drop two Sticks of Butter into your hot pot and melt completely. Add the chopped vegetables to the pot and raise burner to a medium. Add the Cajun Seasoning, Cayenne Pepper, and Salt. Sauté for about 20 minutes. Meanwhile chop the four cloves of Garlic. After 20 minuets of sautéing, add the garlic and sauté for another 10 minutes. After 10 more minuets of sautéing, push the vegetables to one side of the pot, add the 1/3 cup of flour and blend into the butter. Once the flour is mixed in well, stir everything altogether. Sauté for another 30 minutes. Be very cautious during this time. If fire seems a little high, lower it. Around this time you want to begin cooking some rice. With about 3 minutes left of sautéing, begin heating 2 cups of water in the microwave. Add a little bit of the hot water to the pot, and stir until it’s a creamy mixture. Add the Crawfish and rest of the hot water to the pot. Blend evenly. Raise the heat to where you see a slight boil. Cover, and lower to a simmering heat. Cook for about 15-20 minutes. If you feel as though you would like a thinner sauce, just add a little more water. However, taste to see if you need more seasoning. Enjoy Dat!
Megan McNair crawfish is shellfish.. my uncle is highly allergic to shellfish and even bein around crawfish boil his face swells up and has a bad allergic reaction
For people that don’t know, put some fried fish on top of that rice, then add the etouffee to make Catfish Atchafalaya- possibly the greatest meal ever conceived.
I have to say thank you to you, Mr. Ninja. I grew up eating home cooked cajun food, but my grandma was always very bad at explaining how to cook it. It just never comes out as good as hers. Since I have been using your recipes she now comes to me for advice! 🤣
That's it, I can't take no nore...I'm making this. I'm going to follow your recipe and add sausage and shrimp...MAN YOU CAN COOK and I love this channel.
@@allytaylor7962 have you ever had sausage in your seafood...? It works for me...but I love The Cajun Ninja Recipes. Ally Taylor what's your favorite cajun recipe?
I just wanna vouch for this recipe! I followed it down to the t and IT DOES NOT DISAPPOINT! One of the most delicious meals I’ve ever made. Thank you for this!!! It’s hella good!
Thank you Cajun Ninja for sharing this recipe. Made it for the Family and man oh man was it a hit! I had 4 lbs of tails and doubled the recipe. There were no leftovers. The last person to fix a bowl was scraping the pot. It was so good. Definitely will make again.
For the record, and I'm sure a lot of people know or have learned this since making etouffee and having leftovers, it's even better reheated the next day, after it's sat overnight (in the fridge, of course). I make my roux (melted butter and flour) separately first. Also, I use chicken stock (or shrimp stock, if available), rather than water. I saute for less time, but cook for longer, about 45 minutes.
Leftovers with any chili, black eyed peas, soup, étouffée, or anything along those lines is SO much better the next day!! It’s had all that time to soak up all the flavor. 😋
I’m so thankful to be a Louisiana native! No matter how many times you’ve eaten a Louisiana dish, it always just hits your soul! Jason, I preordered your cookbook and can not wait for it to be released. Thank you brother for some phenomenal recipes!
@Brandon BP Gritty is the least of your concerns. Look up seafood farming practices in SE Asia - like river deltas with all the pollution imaginable etc.
@@timc5574 That’s what the TPP (Trans-Pacific Partnership) would have gave us. Unhealthy food, that’s unmarked from places unknown, and not monitored for quality. Another thing that our President Donald Trump got us out of. 👍🏻🇺🇸
Yes indeed, I'm definitely cooking this tomorrow for my family plus you gotta have potato salad on the side. Thanks Cajun Ninja for sharing your delicious meals. Like they say down by the bayou " Le temps de manger ". Much love from Iberia parish !!😎👌
As a lifetime Louisiana resident and a die hard LSU fan, it'd awesome to see recipes from an authentic Louisiana native. God bless you, keep the great recipes coming, and GEAUX TIGERS!!!!!
I want to try this either tonight or tomorrow. I don’t have any crawfish or shrimp but I have some Opelousas fillets in the freezer I need to use. Might throw them off in that gravy and let them poach in that.
Made this for the family and it was legit! Also fried up a lb of crawfish to keep everyone under control. Fed 6 plus a grand baby and have plenty for the kids to take home tomorrow. Made the Jambalaya last weekend and it was great. A few weeks ago I made the hamburger steak and wow! Thanksgiving turkey leftovers will be turned into the Cajun Ninja’s chicken and sausage gumbo. Yes we are going to boil the turkey bones for the broth. I’ll be smoking the turkey. Bet everyone likes the gumbo more than the turkey!
I love cooking cajun myself and this recipe is great, of course I have some other ingredients I add as well and I always cook enough to feed about 8. Great video and yea this guy rocks.
Stock adds extra salt to the food that you don't want as well as change the taste of it. You want it hot so is doesn't bring down the temperature of the food
I just made this Mr. Cajun Ninja sir! I gotta admit, 1 tablespoon of creole seasoning was not enough... It was not tasting good after I dumped the crawfish in it so I added some Lawry's seasoning to it... Now I have it simmering and I pray it tastes excellent. Thank you for your recipe! I had to try a new etouffee besides the delicious one I've been making for over 11 years.
Made this with your recipe a few times, but this time I used onions and garlic left over from the crawfish boil. Also threw in some boiled eggs. Talk about good!
I'm cajun by marriage and learned to cook from my husband and in-laws and I've done pretty good so far. After I came across your videos I've learned some things and gotten better. I don't use a store mix to make a gumbo anymore for one. Lol! Finally made this crawfish etouffee tonight and it was awesome! Mine's never been that good. Thanks! I think shrimp fettuccini will be next.
Yes I’m so ready!!!!! Ok so whenever you decide to start doing cooking classes in the area we need to know. I’ll be the first to sign up and taste test just saying. I could smell it and taste it while watching the video. Knocked it out!!!
Second time I made your recipe and all I can say is WOW it came out even tastier than the first time. You are a terrific cook love your channel. Can’t wIt to try more recipes thank you for your work
You are spot on with your blending techniques; key to any great dish. So many ‘Pro’ chefs just dump it all in all at once, and toss gently. Not you, and not me either. When I get a compliment on a basic dish like “it’s the best I ever had!”, I just tell them, “it’s all in the wrist!” Cheers! from west of Houston
Man, this looks incredible! I plan to make this recipe this weekend, and a lot of it! Any tips on reheating crawfish etouffee? Does this keep/reheat well? Geaux Tigers!
I substitute a hotter than hot, hot sauce, instead of water and I use many Peppers 🌶️. Chili , Pablano , Cubanelle, Anaheim, Hungarian, Jalapeño, etc. .
Fantastic! Live in Boston so had to ship in a few pounds of crawfish tails from LA by Fedex. Well worth it... the results were delicious and the whole family oved it. Just love the channel... out deep freeze is full of your Jambalaya, Gumbo, Corn soup, Red beans. We're eating much better sheltering at home than usual because of your FANTASIC RECIPES!
I cooked you Étouffée recipe and I have to say you are 100% correct, my Grandmother from Chauvin would have said “you been paying attention”. The only thing is I have a grandson who has an allergy to dairy so I had to use canola oil instead of the butter, but it was spot on
Bought your cook book. This is Cajun love. My dishes never come out like yours, that’s what I love. I can make my own version of something great. Love it man and ye the preservation of culinary culture is important, but I love that you say a preference is a preference.
Finally got my hands on some leftover boiled crawfish (we usually don't have any left haha). Just made this for supper, and it was a super hit! Picky kid approved, too! Thanks for the awesome recipes. ⚜❤⚜❤⚜
I am native Louisiana and have used this recipe from Cajun ninja and its one of the best ettoufees I have a made. I just love crawfish ettouffee and he does a great job presenting it.
Absolutely, a weekly regular when growing up in New Orleans for me! My mom always made a quick stock with the heads and shells and replaced instead of water.
natasha khan you could, but you may also mask the natural flavors of the crawfish. Also you’d have to watch your seasoning being the stock will have sodium.
I would use chicken broth over stock. Broth isn’t as rich. Im from Louisiana and my family either uses broth or we make shrimp stock by peeling shrimp and boiling the shells.
The Cajun Ninja: actually, I make my own chicken stock in mu Instant Pot. I do *not* add salt. My stock is based on the carcasses of chickens I have roasted myself. Here's my problem: I can't get crawfish where I live (Canada). Could I use shrimp instead?
