Crawfish Étouffée Recipe by The Cajun Ninja
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Updated Crawfish Étouffée recipe. Just in time for Crawfish Season!
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Music Credit: Horace Trahan
Song: "H.D.T.V."
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!
I'm trying this with diced chicken tenders. Wife can't eat shellfish. Your videos are top knotch!
Justin Jones crawfish isn’t shell fish...freshwater...tell her enjoy
Unfortunately I live in Tacoma WA. No crawfish up here. Lol
Justin Jones some places ship it out of Louisiana on dry ice...so worth it
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.
Yes. Definitely the way my family loves it. Its good with grilled or baked fish also
Yo that sounds good too 🔥📛
Definitely!! We put some fried sacalait on that and it’s so good 😎🥘
Fried or baked it's amazing
Absolutely! I do this with baked, blackened catfish.
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!
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.
When you doubled, did you double everything? Like the vegetables as well? And instead of 2 stick butter, 4 sticks?
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!!!!!
cajun ninja is a cajun born a raised in louisiana
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!
😁 you’re awesome. 😊👊🏻
I made this in South Dakota. A Cajun boy found some Louisiana crawfish & went to work using this recipe. Wonderfully delicious.
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.
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 Cajun and grew up eating dishes prepared by Bertrand’s and Bouillon’s. I followed your recipe to a “T”. C’EST BON!!!!
Looks excellent chef. One of the few étouffée recipes that I have no critiques for.
ecoyt1 I take great pride in that compliment. 👊🏻
I agree!❤
Cajun Chef you are never too old to learn. Always add COLD liquid to hot roux...never have lumps or separating again... I like your recipes ✔
Growing up in Missouri, mom and Dad would load us up in the van and head south during school breaks. We have no roots in the south but that’s where we felt “at home.” We were “foodies” before we knew there was a word for it. I remember several times driving 14 hours to the gulf so we could buy fresh shrimp or crawfish off the boat, pack it in ice, and drive straight back to Missouri so we could make a special meal for a special occasion. Now days I can drive to my local grocery to get fresh seafood. It’s not as good or as fun but it works. Watching you brought so many good memories back. I think I might road trip south this weekend. Thank you.
Tell your viewers to read the package and use only crawfish from the USA. Never china. Great and authentic recipe!
Said to use Louisiana crawfish. Don't get more USA than that! Sooooo good.
@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. 👍🏻🇺🇸
@@milehighed52801 Very true. DJT aka THE President! Not IMPOTATUS!
@@timc5574 let it go man HE LOST!
The absolute best recipe for etouffee! This is the only recipe I use now! Everyone that taste it just loves it! Thanks Cajun Ninja!❤
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 !!😎👌
Man I tried this for the first time yesterday, must've watched this video for 2 hours on repeat. It came out absolutely perfect man. Me and my family enjoy your tutorials I really appreciate you spreading southern culture and keeping it alive.
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
I made this tonight. But with shrimp and crawfish. I also added a couple of other ingredients and used a different technique. Your recipe was THE BEST instruction I've watched. Coming from a New Orleans native.
Cookie M wow... I really appreciate that! That’s an amazing compliment. 😊🙏🏻
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.
Ha, right on man... Nice Live Stream the other day. 👊🏻
Ray Mack's Kitchen and Grill agreed
You dont mix sausage with seafood. It overpowers your seafood taste
@@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?
@@RayMacksKitchenandGrill Crawfish sausage would be perfect!
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.
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 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 made this recipe for my dad and he was blown away on how good it was.I plan on making this again..thanks for this wonderful recipe
I have watched this video so may times. This recipe is amazing. I’ve even watched when I’m not cooking it, just because....
Ditto
I want to thank you for this recipe. I have made it several times and everyone always says it’s better than any restaurant they ever been to. WE LOVE IT.
I watch this video every time I make this. Its more enjoyable than writing it down. This is one of the best dishes ever!!!
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! 🤣
Omg!!!! I followed your recipe to a T and oh damn!!! It was freakin amazing!!!! You are now my favorite youtube cajun goto Ninja!!! 😊
My hat is off to you Sofie! Way to Geaux! Thank you for the feedback!
Omg!!! I LOVE ALL YOUR RECIPES!!! I so wish you would do a cookbook! I would definitely buy one and like 100 more to pass out as gifts!!!
I like the way you explain what you are doing. Love it!
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.
I made this following your recipe, and it was wonderful, creamy, perfectly seasoned, simple perfection!
As a lifelong Wisconsinite, I can only sample "Cajun" food through the internet. I have collected a number of recipes for "etouffee" and your's seems to be the best I have found. I will be making this dish more than once even though the price for genuine Louisiana, frozen, cleaned crayfish in my local grocery store is $20/lb. Thanks for your very fine presentation.
Jerry I guess that’s not too bad. It’s $16/lb here
Check out Louisiana Crawfish Company (lacrawfish.com) and Cajun Grocer (cajungrocer.com) for frozen Louisiana crawfish tail meat!
From Baton Rouge and I live in ATL this made me feel rite at home! Subscribed!
I made this recipe tonight, turned out great! Used our crawfish and shrimp from a boil we did a few weeks ago. Keep posting these great videos.
Brother you are awesome! I made it with all dairy free and gluten free ingredients and it came out amazing! Thank you! Showing love from Houston, Tx.
Best recipe I have found on the internet!!! I make this probably once a month. It is SOOOOO good!!! I’ve tried other variations but yours is perfect!!
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 ate this at Mother's Restaurant right before America shut down cos the pandemic. This dish was absolutely divine & I don't know why I never thought to cook it. Thank you so much! Going to try it tonight!
Hope you enjoy!
This recipe is amazing! I did crawfish and shrimp in mine absolutely delicious !🤤
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.
Geaux Colonels!!! Looks great even better with catfish and potato salad 😲
Just made this today, so good. Thank you for the recipe. Absolutely delicious
0:43
Y'all this recipe is very good! Thanks to the uploader you are the real mvp!
eh la bas ! you are THE best Cajun chef on TH-cam....I've used many of your recipes (with mine, lol) and I love your vids..merci beacoup !
I never get tired of the veg chop! Nice commentary, too.
Born & raised here in Slidell LA. and never once made this here Crawfish Etouffee. Well, since I've discovered you, Cajun Ninja, about a yr or so ago, I've made almost all your recipe's and let me tell ya, I've mastered my cooking skills and I've made the hubby love me just a little bit more!! Lmbo!! Thank you for teaching me how to do this😀 We love ya!!!🖤⚜
Well this is awfully kind of you to take the time to leave this. You rock Momma-bear! Congrats on the success in the kitchen. I’m blessed to have you tuning in. 😊👊🏻
I made this today and I felt like NOLA!!!!!!! Thanks Cajun Ninja for doing what you do. Peace and love to you and yours ✊🏿✊🏿✊🏿
Kudos my friend 👊🏻😊
I just wanna say, I used this exact recipe and my family LOVED it!!! Subscribed
I love this I’m from Baton Rouge and I’m creole and I have a new way to make it
I appreciate you chiming in!
Made it today using 3.5
lbs of crawfish. I increased all ingredients by almost double. It's delicious.
Trying to double it too for Christmas. I imagine you had a big ole pot?
I just made this tonight. My wife was a skeptic but holy crap was this good. She is already wanting me to make this again. Well worth the work, just follow the recipe exactly and if you’ll love it. Thanks for the recipe.
Colton Edwards that’s what I’m talkin about!
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 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
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
carlreno2 hey right on man! I look forward to more success!
LOVE! I think I can do this! You are a great instructor. Thank you!!!!
Made it! Loved it! Thank you for sharing.
I have a hard time getting crawfish up here in Chicago! But I will make this one day!
I am from Lafayette, La and this is how we make it. Love Cajun Ninjas recipes.The only thing I do different is use seafood stock instead of water and add green onions at the end. Also, his mom Crawfish pie recipe is the best.
I made this and I will forever use it over and over thank you so much for sharing
Awesome recipe! I love the step-by-step cooking instructions!👍🏽
I made this dish today on Good Friday & MANNNNN the best!!! I also loved the end of this video about grandma because so true! Lol thanks a lot
Cadence Noel haha that makes me proud! 😁🙏🏻
Cooking this tonite. Have cooked before and it’s perfection!!!!! Yummmm
Made this for my whole family and they were all so impressed. Keep em comin
Hey u da man! 👊🏻
How many adults would this feed?
@@pcloudy8564 Six is probably a safe number
This is the only recipe I use. Can’t be beat. Great job
Made this for the first time in a long time and used your Recipe! ABSOULTLY Fantastic!
This is nice!
I like to leave about 1/3 of the g’unions out and add them just before serving for a fresh taste.
Made it this weekend, family loved it. Thank u
Everything looks delicious!
You are a very wonderful Ninja!!!!!
I wish I could add a picture. But this was so good. We had a crawfish boil Saturday and I used the leftover crawfish to make. Sooooo good.
We have been along your meals your way. We love it!
A great recipe I reference it every time I make some. I am about to do a big one this weekend.
This was my time cooking Crawfish Etouffee.
My Family loved it.
Thank you🤗
This look so good, and I am making this tomorrow. Your personality is awesome.
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. ⚜❤⚜❤⚜
Étouffée is my favorite Cajun food I love making it and eating it even more
Great recipe. It is nice that you listed the ingredients and instructions in comments. Will try it this evening and post a comment tonight. 👌🏾
Soo I made Etouffe for the first time ever using this recipe. Omg it’s soooooo good. I tweeked it just a tad bit this was so easy!! Thanks!!!
phoenix86rising that’s friggen awesome!
What did you tweek?
I just love the happiness that comes with the food :)
I appreciate that!
Love this! I blackened some catfish and put it over some dirty rice with the etoufee……baaaaaybay…AMAZING!
Your personailty is everything!!
KYESHA KNOWS SKIN your kindness is everything. ☺️🙏🏻
@@TheCajunNinja 💖💖💖
I love making this. I make 2 batches. 1 crawfish for me and the kiddo and 1 with chicken because my husband can't have shell fish, and he loves it.
Looked up "crawfish etouffee" and found your page. Sending all my love and support from Wisconsin!
Born in Wisconsin, raised in Wisconsin, Louisiana and Mississippi. Came back home and currently live in Wisconsin! Can't wait to try some of your recipes! 🤤💕
Delicious! I'm up in Boston, no crawfish up here or so I thought. When I asked at the local Whole Foods the fish guy went to the big freezer and pulled out a big bag of the frozen critters. Little while later we were all enjoying a wonderful Etouffee! Thanks!
E Hazen heck yea! That’s awesome!😁👊🏻
Yasss sure does look good and sounds good!! The noise movements make the video even more interesting 🤣
My mother made the best you made it just like she did but, she would buy the frozen pack of crawfish fat that gave it the orange color. Looks great!!
I just bought your seasoning, I’m in Houma and I was hella surprised when I seen it in Rouses
Just made this for the second time in a month...so easy and wonderful! Thank you!
Thanks 4 sharing kind gentleman. I will give it a try this weekend.😊
This was delicious. Accidentally put the crawfish in before the water and it still turned out amazing. Good job brother! Love it
Great recipe. Made this tonight and it was a hit. I will definitely be making this again. Thank you Cajun Ninja.
Jason King 👊🏻
I made this tonite but substuted the crawfish with shrimp my local wally world here in Pa didnt have any . But it turned out awesome .my mother inlaw who is Pa Dutch loved it .
I used leftover turkey from Thanksgiving instead and it's the bomb. Thanks for great Cajon lessons as always
I followed your instructions all the way through and this was my first time making it and it turned out delish💕💕💕 thank you
Made this tonight. Was fire bruh
I made this exactly how you explained and it's my families new favorite dish! Thanks man!
I think this is the simplest recipe I’ve ever seen for etouffee. I also like how you didn’t use tomatoes cuz I’m not a big tomato fan.
Hey Thanks! I appreciate that!
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.
welderhelper79
That actually sounds good!
Followed this last night, absolutely the best. Live in KY and travel all over the south tried this dish in alot of places, this has the top spot. A+++++
Beautifully done, it's your thang do what you wanna do! I'm loving it, great job!!!