I absolutely love Kenneth Temple. I wish he had his own channel I could watch. He is a great chef, he is entertaining and funny while cooking , and explains things very well. The whole package.
Bred, born and raised in the great state of Louisiana and I Love your style. Made an etouffee for a friend that didn't eat Gluten so I used a rice flour. Turned out fantastic.
As a NOLA girl, I can say this gentleman is legit with creole/cajun cuisine!! Excellent presentation on crawfish etouffee. There are several ways a person can change it up, but Keith has done a great job with showing anyone how to make a really good etouffee, especially for first timers. And yes we do love our garlic!!!
I made this yesterday with the only modifications of using butter instead of canola oil and way less cayenne pepper as we have small kids. We also squeezed some lemon on it at serving along with the spring onions. It was delicious, everyone liked it. I actually never had this dish before so I have no way of knowing how it compares to others but we liked it a LOT. Gumbo is next!
Kenneth. More plz more!! All I gotta say plz more. Good network lost its way and relevance with you as a saving grace. Your fans are many and love you so keep ‘em coming. I’d gladly pay to learn more from you!! Love just love as I always say good is love and having people come and eat with you is all about sharing love!!
I love it. Hallelujah. Mr. Temple once again you've showed up and showed out. Great guide lines and presentation . I would love to be seated at the table to feast . Thank you.❤
I know your post is several months old, however if you have never eaten crawfish etouffee, it’s to die for. The secret is in the roux. Keep going you’ll think it’s ruined it’s not
Etouffe is my absolute favorite dish and I’ve always been scared to try and cook it. Thank you so much for this video. I made a few substitutions but followed the cooking sequence and it turned out amazing first try.
Love it! This is how I learned to make Etouffee. Make the dark roux and cook the mirepoix in it. I cringe when I see it done the opposite way with veges first. I can just smell it!
I've watch a few of his episodes now and he's great. Almost the same methods I use when I cook my dishes. FYI, a big part of the reason you can make roux that hot and fast is the type of oil. Canola and up have high smoke points that let you cook hotter without burning. You can also toast the flour in the oven. Put it on a cookie sheet without oil at 400F and you can save it for later, and mix in the hot oil (or just broth) when you start cooking. Not necessary with Etoufee, given the total cook time, but saves time for gumbo.
I loved your presentation, personality & recipe almost as much as I love étouffée ❤️ I will be trying it this week! Also so impressed I just subscribed to your IG & FB too! Keep up great work👍🏽
You made stop what I was doing, liked it, shared and post it. I make this a lot and everyone has different energy when they make it, your energy was great.
I loved your amazing meal you prepared, I loved your video presentation, I loved how easy it was to follow you, and I DEFINITELY loved your beautiful sense of humor!! YA HEARD MEH!!??
FINALLY!! Someone calls out all the phones who say you need to horizontally cut an onion to properly dice it! It’s already layered so those extra slices are unnecessary!!
Mudbug heaven right there. Nothin' like crawdads for Father's Day. I'm liking that quick rue. I mill my own grains for fresh whole grain flour. Gonna hafta give this a go - soonish.
Beautifully prepared dish, Kenneth! Thank you for mentioning Louisiana crawfish. You may find Chinese or other crawfish cheaper, but there are quality reasons for not buying it. Note that some of the crawfish from China will be packaged to trick the consumer, but if you read the package, you'll know. By the way, those crawfish tails come packaged cooked (unless you boil your own and then use the leftovers for etouffee).
as I'm looking for a quick bit to eat the other night I found a small bit of Mac & Cheese(homemade) and some Etoufee I had made earlier......well why not. I put Etoufee over the Mac & Cheese and ...WOW, Totally surprised at how absolutely delicious it was. So now it's THE way Etoufee is served here. As to Ken's version of Etoufee, just plain delicious. I Like many of his recipe's they seem to come from the Paul Prudhomme side of Cajun cooking. (that's a very good thing) which is where I learned to cook. So Ken, WELL DONE !...and try it over Mac & Cheese :)
Love your recipes and your spices you use. Thank you for sharing. Sincerely Jacqueline Trimm Syme Hamblen Morrison family bloodline or Jaqui Twirl. ❤🌹🕊😇🙏
I had this for the first time at Commander’s Palace in New Orleans.....YaYa!!! Thank you so much for answering a question, we can tone down the spice. The heavy spice triggers a reaction where I can’t stop coughing: in a restaurant once they offered to take me to the ERoom...that whole scene was Very embarrassing! I love New Orleans “real” cooking but haven’t eaten it for a very long time...I am going to try this with light spice...here’s hoping! Thanks!
Good morning my homie...Br. La. How do you take out that fishy taste in crawfish when making etoufee? It's one of my many favorites but now since I moved to Houston I can't seem to master this dish...HELP PLEASE ❤❤❤❤OH YEAH YOU ARE THE BOMB ON EVERYTHING YOU HAVE COOKED ❣️
Making my first étouffée! You are so funny I don't need music to get the love vibes- at least until the video is over. Do we really need the W sauce? I made a penny-colored roux, pure butter. I think it will be good in the end haha.
This is the guy. I'm obsessed with Creole/Cajun cooking and I will follow this man into the dark. He knows what he's doing.
I absolutely love Kenneth Temple. I wish he had his own channel I could watch. He is a great chef, he is entertaining and funny while cooking , and explains things very well. The whole package.
Wow, I want more of Kenneth! This was a fantastic video. This is what food network used to be. You guys need more of this...
Bred, born and raised in the great state of Louisiana and I Love your style. Made an etouffee for a friend that didn't eat Gluten so I used a rice flour. Turned out fantastic.
As a NOLA girl, I can say this gentleman is legit with creole/cajun cuisine!!
Excellent presentation on crawfish etouffee. There are several ways a person can change it up, but Keith has done a great job with showing anyone how to make a really good etouffee, especially for first timers.
And yes we do love our garlic!!!
what else could be done ?? cooking this dish on Saturday
I’m loving Kenneth! 3 straight Cajun dishes…3 straight saved videos!
Yes indeed this dude is the real deal I like him much as I like Chef Charlie Andrews!
I wonder if he knows Charlie
Non of these dishes are cajun.
@@roybabineaux5353 They were all invented by Creoles. Cajuns adopted from them.
@@DanWebster not even adopted because creoles in those areas cook the exact same way you mean erase and take credit for the food.
This is somehow the most informative and entertaining food video I’ve ever seen
I made this yesterday with the only modifications of using butter instead of canola oil and way less cayenne pepper as we have small kids. We also squeezed some lemon on it at serving along with the spring onions. It was delicious, everyone liked it. I actually never had this dish before so I have no way of knowing how it compares to others but we liked it a LOT. Gumbo is next!
I’ve had shrimp etouffee before and it was delicious.
Kenneth. More plz more!! All I gotta say plz more. Good network lost its way and relevance with you as a saving grace. Your fans are many and love you so keep ‘em coming. I’d gladly pay to learn more from you!!
Love just love as I always say good is love and having people come and eat with you is all about sharing love!!
Kenneth Temple has gorgeous hair...nice looking man too. Love the way he teaches his audience how to cook Cajun/Creole cousine.
I love it. Hallelujah. Mr. Temple once again you've showed up and
showed out. Great guide lines and presentation . I would love to be seated at the table to feast . Thank you.❤
Chef Kenneth, love your energy! Can't wait to try these recipes...thanks for teaching us the way!!!
Chef, you are one of the best I've ever seen, and I've been watching since the beginning!
Never had Crawfish. May try it. Like this new Chef.
You can also use shrimp or prawns.
I know your post is several months old, however if you have never eaten crawfish etouffee, it’s to die for. The secret is in the roux. Keep going you’ll think it’s ruined it’s not
It’s good! Damn good!
Its amazing
Craw fish are freshwater lobster. Very tasty but a bit of work to clean.
I am impressed by Chief Kenneth. Great job, Chief!
The Chef knows his Creole cuisine. Very well done
food god......im a hero to my wife after this cheers from whitley bay
Yes we need a show like this on food network 💕💕💕
I'm 2 minutes and 5 Seconds into video and I am absolutely liking what I hear... Right on BROTHA ♥️
My favorite dish!
Appreciate the way you explain your process while having fun at the same time.
Been looking for a recipe that reminds me of home, and this is the one 💓
💯% Perfect!!! Thank you Kenneth!!! Love your style of bringing it in! You da best
Big Boy Plate!!!
Love it Man!
The Best. Love the Show.
Etouffe is my absolute favorite dish and I’ve always been scared to try and cook it. Thank you so much for this video. I made a few substitutions but followed the cooking sequence and it turned out amazing first try.
Awesome! Thanks!
My oh May looks delicious.
Love it! This is how I learned to make Etouffee. Make the dark roux and cook the mirepoix in it. I cringe when I see it done the opposite way with veges first.
I can just smell it!
I first had crayfish etoufee on amtrak from New Orleans to New Jersey. Went home and made it, now it's my favorite dish. I'm a shrimp person.
He’s got the accent so you know it’s good 🤤
I like your style! I’m looking forward to seeing more of your videos ❤️
Debbie stop 🛑 😂
Not hating u just made me laugh u good .
@@christopher6826 thanks ❤️
I WANT SOME NOW!
Excellent directions!
I just wanted to say beautiful job very fun and professional
You make it so easy to follow Kenneth, and I’m NOT a cook, but I try. Good job, yummy.
Amazing video! ❤😊 Thank you so much!
THIS is the guy! Love these recipes and love his videos!
Can hardly wait to try this recipe. Enjoy your videos. You are delightful to watch and your instructions are easy to follow.
I love him!
Kenneth I enjoy all of your recipes. Keep them coming.Thank you. ET
I've watch a few of his episodes now and he's great. Almost the same methods I use when I cook my dishes. FYI, a big part of the reason you can make roux that hot and fast is the type of oil. Canola and up have high smoke points that let you cook hotter without burning. You can also toast the flour in the oven. Put it on a cookie sheet without oil at 400F and you can save it for later, and mix in the hot oil (or just broth) when you start cooking. Not necessary with Etoufee, given the total cook time, but saves time for gumbo.
Yes, I wanted to ask about browning the flour in the oven beforehand. How do you do that and how do you mix it with the oil?
@@cmcull987 I spread how much I need in cookie sheet. then mix in a bowl like brownie mix when you need it and are ready to heat it up.
Kenneth I enjoy watching your presentations.
Love it Chef! It looks so good
Looks delicious. Thank you.
I loved your presentation, personality & recipe almost as much as I love étouffée ❤️ I will be trying it this week! Also so impressed I just subscribed to your IG & FB too! Keep up great work👍🏽
This Chef is fun to watch, follow and cook with!!!🌻
Made this tonight. So much flavor!
I enjoy your laid back style and will certainly try your recipe. Love your food
Great personality and he made recipe seem easy to prepare
You made stop what I was doing, liked it, shared and post it. I make this a lot and everyone has different energy when they make it, your energy was great.
No tomato! No lemon! Thanks you for doing it right! Bravo 🙌 Great video.
You do a great job explaining your recipe.
Now, that looks great! 👍😀
You take me back to my Cajun cooking classes, Kenneth. Thanks for this excellent series ❣️
Never had an etouffee, but crawdads, mudbugs, or whatever you want to call them, yes please!
I just tried your recipe and let me tell you it came out so good. I really like your video. Thank you sooooooooooooo much for sharing 🙌🏽🙏🏼❣️
I loved your amazing meal you prepared, I loved your video presentation, I loved how easy it was to follow you, and I DEFINITELY loved your beautiful sense of humor!! YA HEARD MEH!!??
Fantastic tip on making the roux.
You just described the smell of my childhood!! Living in the Cheramie house, such a great childhood .
I made this, it was so good. I couldn’t get my hands on crawfish so I used
Baby lobster tails and smoked sausage.
I always play Beau Jocque when cooking LA foods...I think the vibrations help the food
Perfect! Thank You Kenneth Temple! That is exactly how it's done! 🧅🌿🫑🧄🍛🦞
🏆 GREAT Presentation! ⭐⭐⭐⭐⭐
Yummy. Thanks.
I have to try that one.
Looks delicious! Thanks for the recipe and the cooking tips 👍
Omg that looks so good!!
Out standing I am from bayou blue la, and ae this from a log time great job
Thank you!
Well done Chef❣️
like your style bro, easy to watch and you know whats up in the kitchen. keep it up man
Making this tomorrow!
Ok I'm definitely making this!
Great stuff
This will this weekend dinner!! Hahaha
Looks delicious
FINALLY!! Someone calls out all the phones who say you need to horizontally cut an onion to properly dice it! It’s already layered so those extra slices are unnecessary!!
Mudbug heaven right there. Nothin' like crawdads for Father's Day. I'm liking that quick rue. I mill my own grains for fresh whole grain flour. Gonna hafta give this a go - soonish.
I make mine with shrimp and Andouille chicken sausage. I did not think about the bay leaves but I will definitely use them next time.
Beautifully prepared dish, Kenneth! Thank you for mentioning Louisiana crawfish. You may find Chinese or other crawfish cheaper, but there are quality reasons for not buying it. Note that some of the crawfish from China will be packaged to trick the consumer, but if you read the package, you'll know. By the way, those crawfish tails come packaged cooked (unless you boil your own and then use the leftovers for etouffee).
My first time seeing your video,like your presentation and entend trying it soon.
I love crawfish.
Love the Al Green callout! 🤣
I love making a tux.
as I'm looking for a quick bit to eat the other night I found a small bit of Mac & Cheese(homemade) and some Etoufee I had made earlier......well why not. I put Etoufee over the Mac & Cheese and ...WOW, Totally surprised at how absolutely delicious it was. So now it's THE way Etoufee is served here. As to Ken's version of Etoufee, just plain delicious. I Like many of his recipe's they seem to come from the Paul Prudhomme side of Cajun cooking. (that's a very good thing) which is where I learned to cook. So Ken, WELL DONE !...and try it over Mac & Cheese :)
Love your recipes and your spices you use. Thank you for sharing. Sincerely Jacqueline Trimm Syme Hamblen Morrison family bloodline or Jaqui Twirl. ❤🌹🕊😇🙏
Fun and informative. Great videos Kenneth.
Nicely done.
I came here for a recipe, stayed for the entertainment❤
I want to make this with shrimp for my Grandparents. 😊
More of Kenneth!
I Live in Southwestern Louisiana! Don't let everyone know it doesn't have to take an hour? You killing me here! 😂
Awesome video
I had this for the first time at Commander’s Palace in New Orleans.....YaYa!!! Thank you so much for answering a question, we can tone down the spice. The heavy spice triggers a reaction where I can’t stop coughing: in a restaurant once they offered to take me to the ERoom...that whole scene was Very embarrassing! I love New Orleans “real” cooking but haven’t eaten it for a very long time...I am going to try this with light spice...here’s hoping! Thanks!
Lawd, I'm watching just to hear him talk!!!
Nice video 👌
God bless you.
Gonna make this soon!
Good morning my homie...Br. La. How do you take out that fishy taste in crawfish when making etoufee? It's one of my many favorites but now since I moved to Houston I can't seem to master this dish...HELP PLEASE ❤❤❤❤OH YEAH YOU ARE THE BOMB ON EVERYTHING YOU HAVE COOKED ❣️
Cajun food is interesting
But Louisiana food isn't cajun food.
Making my first étouffée! You are so funny I don't need music to get the love vibes- at least until the video is over.
Do we really need the W sauce? I made a penny-colored roux, pure butter. I think it will be good in the end haha.
I’m diggin you dude. Nice nice nice can’t wait to make it.