Sofar the best recipie of this type i have found on youtube. Thanks for sharing and keep em comming :) Also on a personal note. I love that you do not have any fakesmiles or any dipshit elevator music playing in the background, while maintaining a professional informative monolog about the recepie and the technics used for it!
I enjoyed this video. It was clear and consice and let me know all the steps, and what to look for. I appreciated his chill attitude. As a lot of people on youtube are a bit over the top, and leave out important information.
this guy: here is the receipe in chill instruction Other ytbers: SMASH THAT LIKE BUTTON HIT SUBSCRIBE I KNOW IM LATE POSTING THIS VIDEO OMG MY HAIR NOT COOPERATING TODAY YOU EVER HAVE A BAD HAIRDAY? TELL ME ABOUT IT IN THE COMMENTS
God I couldn’t agree more, I’m so sick of these RU-vid cooks on meth screaming about how “they’re so sorry that they’ve been late getting a video up” as if they have thousands of viewers who wait in rapt attention on their every word and then begging for us to smash the like button and subscribing!!! Watch Julia Child, and the countless tv chefs who learned from her, for the correct formula.
This kind of reply is so funny coming from the Emeril RU-vid channel. Emeril WAS over the top and had a huge personality. That's why everyone liked him.
I must confess, I was initially disappointed that Emeril himself would not be preparing the dish but Chef Avelar quickly won me over. His instruction was clear, concise, and without pretense. He assembled and presented the dish with a calm confidence in his subject. The videography was also attentive and excellent. Nice job.
I feel like he killed himself immediately after this video , the dish looks so good and he seems to not care at all. I personally prefer someone more enthusiastic. This guy seems pissed to be making this video
I wonder if that was just for demonstration purposes? I would have put the contents of both bags in the pot, and rinsed the bags with a little water and put that in as well......LOL
@@bradblackledge1989 Well, if you're famous as EL, doing an iconic dish, etc., I'd use a decent amount of product and serve as "family dinner" when you get done....
The ‘dark’ shrimp stock goes a long way!! U know what I say? lol 😂 Lived in NOLA for 3000 plus days and was heavily involved in the food experience via life, work and my personal kitchen.... I’ve had life long residents say my gumbo was one of the best they’ve experienced 2 years after the fact.... not trying to brag here but merely building up for this comment = this video is legit down to the rue first and onions second! Allow them to become translucent or a bit more before moving on.... then develop the flavors in succession as instructed.... 👍🏽
The young man was real good. Emeril was an outstanding teacher also before he got in front of an audience. Once you get the roux right, the dish is easy.
Okay, it's not authentic. To my palate, it looks really good. Most of us outside Louisiana would use that pre-cooked package of crawfish - and they are semi-expensive. I would not cook them too long lest they get tough. Secondly, that is an Emeril enameled pot which really holds heat. You have to take care not to overcook. Getting pedantic about Justin Wilson is silly.
love the video, best one I've seen for this dish. Where can I find your exact measurements for the ingredients? I want to make this dish as soon as possible. Thanks for sharing.
Melissa Castillo * 6 tablespoons unsalted butter * 1/2 cup all-purpose flour * 4 cups chopped onions * 2 cups chopped green bell peppers * 2 cups chopped celery * 2 tablespoons minced garlic * One 14.5-ounce can diced tomatoes * 2 bay leaves * 2 teaspoons salt * 1/2 teaspoon cayenne pepper * 2 tablespoons Emeril's Original Essence * 1 quart Shrimp Stock * 3 pounds medium shrimp (21 to 25 per pound), peeled and deveined * 1/4 cup chopped fresh parsley * Steamed white rice, for serving * 1/2 cup thinly sliced tender green onion tops, for garnish DIRECTIONS * In a large Dutch oven set over medium heat, melt the butter. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the Shrimp Stock. * Bring the pot to a boil, and reduce to a simmer. Cook the etouffée, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine. Serve the etouffée with steamed white rice. Garnish with the green onion tops.
Everyone is mentioning how relaxed this chef is, which is true. It's one of the things I liked about the video. It reminds me of the old "Great Chefs" series I used to watch on PBS after school (yes, I was that big of a food geek at 12). No hype, no catchphrases, no silly puns; just clear, cogent instruction.
Tony, that is what it reminded me of. I was waiting for Charlie Byrd to start playing the guitar music.{RIP Charlie}. I watched and learned a bunch from that show. Emeril was on that series and I believe was a launching pad for him as far as TV... They took you into the ""real"" kitchens, with other cooks working in the background.
Chef Wilfredo, wonderful job! It's 4:30 in the morning here in Utah but my Louisiana bayou roots are calling me home! The smell of onions and bell peppers cooking in the roux is so aromatic! Reminds me of my grandma Ruth cooking every afternoon. Homemade root beer with lemon slices, buttered bread, white rice and whatever her meat of choice cooked in the roux. Nothing better in this world! The west has nothing on the southeast. Nothing! The humidity helps make the best bread for Po boys in the world! See how hungry you got me Chef Wilfredo? lol
That’s what Frontier and Allegiant Airlines are for. I live in Cincinnati and whenever I need my Gulf Coast and Las Vegas Fix, I fly nonstop to New Orleans and Las Vegas dirt cheap😂.
I've always used the etouffee' recipe from Don's Seafood and Steak House, which doesn't have a roux in it. It is thickened with cornstarch slurry. It's just a matter of what you like, but it's interesting to see how you make your etouffee'. Thank you so much for letting us see how you cook.
Of Trinities: the Polish włoszczyzna (leeks, carrots, celery root and parsley root) We Poles are good at math and think a "quadrilogy" is a hedge for hard times, falling back on three when needed while still maintaining zest.
It would have been nice if you had added the recipe with quantities. Also, I've never heard of measuring butter and flour by weight to make a roux, but by volume like tablespoons or fractions of cups.
In southern Louisiana and in Cajun / Creole cooking in general everything is season to taste. He mentions important ratios like for attaining a proper roux you want about 1 part each of flour and oil / butter. For the trinity he seemed to use more onion instead of equal parts but that is a stylistic preference. Notice when he added the scallions towards the end, he had a measured amount in a dish, but opted to put only a bit more than half of them in after hesitating. Try making this dish and "eyeballing" your ingredients. Try to visualize and attain a balance. With a bit of practice you'll find you may enjoy different amounts of onion or celery or cayenne, etc as opposed to what an official recipe states. That's what good cooking is all about.
Kayy Dott * 6 tablespoons unsalted butter * 1/2 cup all-purpose flour * 4 cups chopped onions * 2 cups chopped green bell peppers * 2 cups chopped celery * 2 tablespoons minced garlic * One 14.5-ounce can diced tomatoes * 2 bay leaves * 2 teaspoons salt * 1/2 teaspoon cayenne pepper * 2 tablespoons Emeril's Original Essence * 1 quart Shrimp Stock * 3 pounds medium shrimp (21 to 25 per pound), peeled and deveined * 1/4 cup chopped fresh parsley * Steamed white rice, for serving * 1/2 cup thinly sliced tender green onion tops, for garnish DIRECTIONS * In a large Dutch oven set over medium heat, melt the butter. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the Shrimp Stock. * Bring the pot to a boil, and reduce to a simmer. Cook the etouffée, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine. Serve the etouffée with steamed white rice. Garnish with the green onion tops.
Im literally making this dish right now and HOLY ISH I'm following this chef word for word and i can't believe it! I'm literally making etoufee like im from Nawleans😳 im from Texas and i could always cook southern style but this is going to take my cooking next level! The only difference is I don't think I allowed my roux to caramelize as brown so it has a more reddish orangish tinge but the TASTE! I'm serious THANK YOU!
He didn't season the rice, he didn't add any paprika, unless that was in Emeril's spice. He also added tomatoes, that's a big no no in cajun cooking. Also the lighter the roux the more thick and less flavor there is, the darker the roux the more flavor and the less ability it has to thicken.
Need to watch Charlie Andrews videos for NOLA recipes; more authentic and would never recommend using chicken stock instead of shrimp stock and shows you EVERYTHING from scratch ; his video is at least 10 minutes longer with exact measurements and instructions; ijs.....
love love the greasy food made by fat chefs bc they know how to make it soo yummmy. Also, saw a skinny chef cooking meat and once i ate her cooking, it was nasty!
Ever heard of oyster dressing ? Real old Cajun dish. Ground meat, oysters, sweet potato, onion, bell pepper and shallots and seasoned real well. Will knock your socks off 👍
Not sure how this is related to Emeril, but there is no way Emeil, or any New Orleans Chef would have added all those veggies without seasoning with at least salt and pepper after each addition. You need to season as you add ingredients to build flavor.
Rue Butter, flour, cook & whisk until brown. Add trinity. Onion, celery & bell pepper diced. Add green pinion bottoms, garlic & can diced tomatoes. Add shrimp stock. Turn your up heat.. add cayenne and boil 45 minutes to cook flour. Do not burn. Reduce heat simmer until think. Add clean deveined shrimp and let cook 10 minutes, garnish with green onion. Serve with steamed rice garnished with chopped parsley.
Is it me or was the etouffee was already done which is why he only used a quarter of the bag. All video he was using the RED deep pan and at the end he switched to the yellow one.
A “Good” cook doing an instructional video should say every amount of food. When cooking for a large restaurant, you must have good repetition and having set amounts of ingredients does that
@Jon Farrell This video isn't meant for instructing people who operate restaurants but rather home cooks I'd assume. Also all Cajun / Creole cooking is done in this fashion where you eyeball ratios of different ingredients. It takes some practice and you don't want to go too crazy from what looks like the amount portrayed on screen, but it doesn't have to be so specific as to list the weight in grams of each ingredient. You're just building flavors from components, and taste is subjective. Thus we always season to taste and depending on who you are serving you may need to adjust for spiciness, etc.
I too thought he got a bit short on the crawdaddies. ....but maybe I missed it Actually a very good demo ...he really does not try to sell you ...just the basics...he knowsyourgonna put your spin on this
It sounds like you’ve done this before? I’m using a plan w/you as the base? But I’m making shrimp, w/some LA Crawfish, some Tasso and andouille? Some lemon? A jalapeño... but other than that? It’s virtually identical. Although the Taso and Andouille will be prepared first and may just be mixed w/the rice?
I literally just made this, not having made nor eaten since I lived in Cajun Country 40+ yrs ago. I'm planning 7 Fishes Xmas dinner so I thought this might be a nice addition. I followed the typed up version of the recipe here pretty closely: halved the tomatoes, third more "trinity", 2 cups homemade chicken broth, 1 TBL Tony Chachere's version of Cajun seasoning/Essence. I wish I had added 1-2 tsp Ital. herbs as I felt this could have used more flavor. Added no salt: there's enough in Seasoned Mix for me. Rice recipe is exactly as I do it. This chef uses Bieber Farms crayfish, other chefs I reviewed used Boudreau, Louisiana Select or Riceland when I could identify the package brands. I went to Walmart and they had Boudreau for $10. 12/12 oz and Riceland for$12.98/12 oz. 12 oz is adequate for 4-6 decent servings. I bought one package of each and used Riceland this time out. You want to buy Louisiana rather than Chinese tails, I would think, and if you have a Walmart's, see if they have as will be considerably less than shipping 5# as Amazon does. Bon appetit et laissez les bonnes temps roullez!
This chef is a great demonstrator. No bullshit, no showboating. Just clear, concise and professional. I hope he doesn't ruin everything with the usual catchphrases and mania like most of the others.
great demonstration. the Cajuns of Acadiana don't often use tomatoes in their etouffee, thats a creole thing you mostly see in restaurants around New Orleans. I like it without tomatoes myself. I would say Chef Wilfredo's technique here is spot on. with or without the tomatoes
His calm demeanor fits perfectly with the slow loving care which he puts into the pot..... I prepared this dish following along with the video. It turns out perfect. Made my own crawfish stock from this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xaU_KFKy3Ro.html
Emeril Lagasse....if you've eaten at his restaurant in New Orleans....you know who is #1. And watching him every day on TV was the best part of my day way back then. I learned to love cooking because of Emeril Legasse. Lots of people will say the same thing.
Yes. I'm not sure why he didn't make a crawfish stock, but he mentioned you could use other stocks including even chicken. I wouldn't use a beef stock - I think that would be too intrusive.
I'd start it a lil different. Butter with Trinity get a good glaze then add garlic let go a lil more then make rue. Add the other ingredients in his order at that point
