My girlfriend always asks me how I've become so good in the kitchen so I lie and tell her its just natural.. But she really doesn't know the connection I have to Chef Johns videos past 2AM
I live In a very small town. The largest grocery store is walmart. No meat or seafood market. All of the seafood items are frozen. We don't know how long it's been sitting there and the dishes just never taste quite the same. I've had the extra water issue myself. But I love these kinds of "use what you can find" types of videos.. and budget friendly meals.. more of these please
@@TheMohadam Same here, Our Super Valu (locally owned) and Food Lion have gone, after the Super Walmart opened. We used to have a regular Walmart, but..... progress? On the bright side, there's a big - ish city 25 minutes away if you can travel. The food at our Super Walmart is pretty decent, except ground beef.
Chef John, I love your videos! The continuous modulation of your voice actually helps to ease my anxiety, so your videos are both calming and educational! THANK YOU!!
that's good one. hey, all thanks to the power of technology. and all we need is the "can do" attitude and some basic cooking skill. That being said, keep I'm Asian growing up in USA. When I served the crowd, I've been told.... my Mexican dishes is a reminder of their grandma's. my Bean stews, Jambalaya, and Gumbo reminded them of their trip to Louisiana. my white sauce for pasta tasted like a pasta dish at their favorite restaurant. Also, I'm told everyday by the children that I serve, "you're THE best cook EVER!!". Now, that is very rewarding to me. Again, all thanks to technology, the spirit of cooking, and the generosity of the chefs who shared their recipes. HAPPY COOKING ADVENTURE EVERYONE!!!!!
Dear sir, I have some trouble splashing my worcestershire sauce in the shape of a llama. It looks more like a pigeon on a tricycle. Will this ruin the dish or can it just be considered an unorthodox variation? At least I didn't make the mistake of frying "the other holy trinity". Thanks for the warning! That would have been a mess.
I'm so happy I found this channel! Long-time fan but this is the first time I've been linked here, rather than starting from chef John's video & then following the link to read the recipe.
I’m an Indonesian who is currently living in South Carolina. I am going to try to make this for my southern friends 😋 Wish me luck! 🍀 Thanks Chef John!
I just made this dish and it is super delicious and easy! Thank you, chef! I didn’t even put chicken stock cuz I use fresh tomato purée, enough liquid for tha sauce. Two thumbs up!
Just made this dish substituting andouille sausage for the shrimp. Nothing is quite so satisfying to the soul as good food. Thanks for the recipe, Chef.
well, some of us don't have an option... besides not using them, lol I'd rather use something fresh and not this, but sometimes you want some shrimp...
Made it yesterday, turned out superb. Just the right amount of heat. My kids loved it.... thanks Chef John! I did substitute red for green pepper and added 1/4 tsp of Kashmiri chilli to the spice mix
Always so great! Chef John makes me laugh out loud. I think he's gonna give me crows feet. I love to listen to him. Glad for this quickie style of making etouffee. The more traditional way--where the roux cooks a LONG time until it turns peanut-butter color before adding in the mirepoix (the holy trinity, here) takes significantly more time (but is also fabulous). We all need shortcuts sometimes. Lastly, am grateful for the tips about dealing with waterlogged poor quality shrimp--I call myself a foodie, but had honestly never thought about that. Very helpful! Thanks, Chef John.
Wow! My wife just finished it and can't stop singing my praises this is a great recipe especially when you do small things like brown the butter this is my new recipe
I know this vid is 9 years old now, but I just watched the new Queer Eye season in New Orleans and Antoni made Shrimp Étouffée and I knew I had to try it. And on a whim I thought, maybe I'll try Chef John first to see if he's got a recipe and I was so excited to see this!!! I made it today almost exactly to recipe (removed celery due to allergies) and man oh man was it delicious. Going straight into my regular dinner rotation. Thanks for the great recipe!!! 😃✌️
I just made this for the first time and THIS DISH IS GRRRRREAT!!!! I added Andouille sausage to it as well and it was just....good! Thank you chef John!!
Our pescatarian son-in-law will be visiting for the Christmas holidays. We are fortunate enough to have recently purchased 30 lbs of head on shrimp @ $3. a pound. (Fresh from the waters at Jekyll Island, GA) I will try this recipe tomorrow to make sure it is good enough 😜. Your videos are THE BOMB. The best! BTW My husband doesn’t like leftovers, so lobster has been our casual Christmas Dinner for the past 15 years. (Served with my family traditional turkey potato dressing)
I thoroughly enjoy this channel.being born and raised in New Orleans. Sampling and enjoying several incarnations of Creole and Cajun food for over 42 years.our food is savoury NOT spicy. That is one of the biggest issues that I come across when it comes to chefs.plus-hot sauce is for killing bacteria before we eat raw oysters.
Love your sense of humor and the way you articulate yourself, makes the lessons more memorable. I also can't wait to try this!!!! Keep up the good work! Would you consider doing more videos like this, taking cheaper ingredients to turn into delicious, fulfilling meals like this one? I love the idea of this video!
Eating this now...super delicious- intense but well balanced flavors and spices. I used red bell pepper and a cup of clam juice and everything worked out great.
I made this tonight (sadly, with shrimp smaller than the bag would have suggested), but it was still great! I left out the hot sauce and extra cayanne at the end as my family isn't so big on spicy, but I just added those to my plate. First time I have ever made something creole, and I was very pleased.
I hear you on the spicy part. I LOVE spicy. In fact, I have a spicy salsa I purchased at our state fair; it is made using Ghost chili peppers, Trinidad Scorpion peppers, and Moruga peppers (the three hottest peppers on the planet), among other things. I love it but it would send everyone else in my family to the hospital (or at the very least knock them on their butt) so I only use it when cooking for myself. :D
Mixing chicken stock with shrimp stock is something never done by the good cajun cooks of my family, but your tip on how to make cheap Walmart shrimp work in this is brilliant.
Possible, the funniest and slightly sarcastic, recipe for Etouffee. I've ever heard. That's why I loved it. Also, the tip for the frozen shrimp was great. You have nooo idea how hard it is to get good quality shrimp in middle america that is not waterlogged. Great vid.
Delicious! And I don't care if you're not supposed to put tomatoes in Etouffee ~ they are good for you and delicious, so I put them in as directed. Super easy, huge hit w/ my family. Served it over spaghetti squash b/c my husband is diabetic.
Julie Trujillo I agree with you. Emeril chef demonstrated a recipe for etouffee and he also used tomatoes, CANNED tomatoes. And isn't Cajun cooking also about using what you have? I'm sure there are many, many etouffee recipes.
I buy frozen and never fresh because, years ago on another cooking show I was told only buy frozen, this is because most unfrozen shrimp in stores has been frozen and refrozen. I buy frozen deveined. I can assure you John my love, I'm a big fan. I can get them browned by drying them and patting them. Love you. Big fan.
I have been trying to convince people of the ease of using a whisk when making roux or gravy for years and its refreshing to see a chef using the same method, lol. Great video, definitely going to try this recipe!
I really really don't like seafood, but you make so many dishes with them and they all LOOK so delicious. Sacrilecious, even! Though like you mentioned might be really nice to make this with chicken. Do you have any suggestions for a vegetarian dish that could use this sauce?
Everything I try to cook self corrects..I feel like I've been inundated by spell check..but for food. It seems like I can't make a mistake following you it just all comes out great. Well, almost always sometimes the food forms words I can't repeat. Thank you 🙏
I made this last night ! Ive done Shrimp alfredo , ravioli , Dialovi ... (sp?)or whatever, still cant like the shrimp its not my thing . BUT>>>NOTHING as good as his one !!! it was sooooooo good ugh ! thank you!
Chef John, your stupid puns and singsongy voice never fail to put a huge smile on your face. Especially when you say, "...and as always, enjoy!" at the end. Thank you for being awesome.
Check out the recipe: www.allrecipes.com/Recipe/236320/Chef-Johns-Shrimp-Etouffee/
My girlfriend always asks me how I've become so good in the kitchen so I lie and tell her its just natural.. But she really doesn't know the connection I have to Chef Johns videos past 2AM
yep yep....same here!
hahahahahahhahahahahaahah
so accurate
GamersAlmanac She will find out someday. We always do.
funny.... But that's so nice to have a man in the kitchen. My husband makes awesome breakfast but anything else forget it
I live In a very small town. The largest grocery store is walmart. No meat or seafood market. All of the seafood items are frozen. We don't know how long it's been sitting there and the dishes just never taste quite the same. I've had the extra water issue myself. But I love these kinds of "use what you can find" types of videos.. and budget friendly meals.. more of these please
Walmart!? Sorry to hear.
@@TheMohadam Same here, Our Super Valu (locally owned) and Food Lion have gone, after the Super Walmart opened. We used to have a regular Walmart, but..... progress? On the bright side, there's a big - ish city 25 minutes away if you can travel. The food at our Super Walmart is pretty decent, except ground beef.
damn that sound depressing, sorry
As someone from the rural Midwest...if your town has a Walmart...its not small.
@@misst9 I think the point is that she has no access to fresh food
Chef John, I love your videos! The continuous modulation of your voice actually helps to ease my anxiety, so your videos are both calming and educational! THANK YOU!!
I love his voice, too. Makes me want to tweak his cheeks. He's a hoot!
I was a chef, and watch his videos to learn a few tricks. Every cook has em. Thanks Chef John!
Finally made this dish for dinner and it was out of this world! Your recipe wasn’t overwhelming either. Thank you for all your wonderful recipes!😁🤙
that's good one. hey, all thanks to the power of technology. and all we need is the "can do" attitude and some basic cooking skill. That being said, keep I'm Asian growing up in USA. When I served the crowd, I've been told.... my Mexican dishes is a reminder of their grandma's. my Bean stews, Jambalaya, and Gumbo reminded them of their trip to Louisiana. my white sauce for pasta tasted like a pasta dish at their favorite restaurant. Also, I'm told everyday by the children that I serve, "you're THE best cook EVER!!". Now, that is very rewarding to me.
Again, all thanks to technology, the spirit of cooking, and the generosity of the chefs who shared their recipes. HAPPY COOKING ADVENTURE EVERYONE!!!!!
That over creamy, cheesy grits: HEAVEN ❤️
Yeeeeeessssss ❤️👌
Good idea! Will do that next time!
Dee-lish!
That’s the best!!!
Dear sir, I have some trouble splashing my worcestershire sauce in the shape of a llama. It looks more like a pigeon on a tricycle. Will this ruin the dish or can it just be considered an unorthodox variation? At least I didn't make the mistake of frying "the other holy trinity". Thanks for the warning! That would have been a mess.
Two years old and this is still funny. Well played, Dirk
I keep getting something between an Ostrich and an Emu!!! Please help!!
Comedy is best left to professionals
Hmm maybe. My splash of sauce was shaped like a Chihuahua, but the dish was great!
Mine just looked like a splat! Guess I ruin it!!
I'm so happy I found this channel! Long-time fan but this is the first time I've been linked here, rather than starting from chef John's video & then following the link to read the recipe.
That blew my mind a little bit, Chef John. Thank you!
2 years later and i am still making this dish...one of my familys favorite. .thanks for sharing
I enjoy listening to you as much as I enjoy watching the amazing food you cook!!! =}
The cadence of his voice is the funniest/most awesome thing on youtube :) Great recipes too.
I agree.
Likewise!😊
So sad that due to his "celebrity status" he doesn't care how much people like and enjoy him...
That's pretty bold, I found his fake way of speaking very annoying.
I’m an Indonesian who is currently living in South Carolina. I am going to try to make this for my southern friends 😋 Wish me luck! 🍀 Thanks Chef John!
Wow , i just discovered this channel , im in love! Thanks for all the great recipies!
Bon appétit !
I just made this dish and it is super delicious and easy! Thank you, chef!
I didn’t even put chicken stock cuz I use fresh tomato purée, enough liquid for tha sauce. Two thumbs up!
Just made this dish substituting andouille sausage for the shrimp. Nothing is quite so satisfying to the soul as good food. Thanks for the recipe, Chef.
Making frozen shrimp work is tricky, nice, Chef.
well, some of us don't have an option... besides not using them, lol I'd rather use something fresh and not this, but sometimes you want some shrimp...
I just got done making it and it came out perfect!! It taste just like back home in Louisiana 👌👌🍤🍤
You sound kind and joyful. It’s great.
The more I watch you, the more puns i hear, great recipes, and funny, well done John!
Shrimp is one of my favorites and so versatile.
FoodWishes is one of the few channels I don't click away at the last few seconds.
I always at least wait untill I hear that godly, ''enjoy''
gotta love the way chef stirs
Made it yesterday, turned out superb. Just the right amount of heat. My kids loved it.... thanks Chef John! I did substitute red for green pepper and added 1/4 tsp of Kashmiri chilli to the spice mix
Always so great! Chef John makes me laugh out loud. I think he's gonna give me crows feet. I love to listen to him. Glad for this quickie style of making etouffee. The more traditional way--where the roux cooks a LONG time until it turns peanut-butter color before adding in the mirepoix (the holy trinity, here) takes significantly more time (but is also fabulous). We all need shortcuts sometimes. Lastly, am grateful for the tips about dealing with waterlogged poor quality shrimp--I call myself a foodie, but had honestly never thought about that. Very helpful! Thanks, Chef John.
Shiver me timbers that looks good
I take it as a good sign that one of my kitchen inspirations watches one of my other big kitchen inspiration's videos as well.
Yep sure do, love these vids
Thank you for the tips on dealing with frozen shrimp!
By god is this brilliant. Bless you for bringing this recipe online, my mouth is rejoicing for the flavors of creole and Cajun culinary love.
Love your recipes and love your monologue.... Thank you....
Wow! My wife just finished it and can't stop singing my praises this is a great recipe especially when you do small things like brown the butter this is my new recipe
I know this vid is 9 years old now, but I just watched the new Queer Eye season in New Orleans and Antoni made Shrimp Étouffée and I knew I had to try it. And on a whim I thought, maybe I'll try Chef John first to see if he's got a recipe and I was so excited to see this!!! I made it today almost exactly to recipe (removed celery due to allergies) and man oh man was it delicious. Going straight into my regular dinner rotation. Thanks for the great recipe!!! 😃✌️
Just made this recipe.. The whole family loves it.. Thank you!!
I just made this for the first time and THIS DISH IS GRRRRREAT!!!! I added Andouille sausage to it as well and it was just....good! Thank you chef John!!
This guy is the best!. Easy cooking!.
Our pescatarian son-in-law will be visiting for the Christmas holidays. We are fortunate enough to have recently purchased 30 lbs of head on shrimp @ $3. a pound. (Fresh from the waters at Jekyll Island, GA)
I will try this recipe tomorrow to make sure it is good enough 😜. Your videos are THE BOMB. The best!
BTW My husband doesn’t like leftovers, so lobster has been our casual Christmas Dinner for the past 15 years. (Served with my family traditional turkey potato dressing)
Wow, Chef John really put so much thyme into this shrimp dish!
Can't please everybody. Your videos are easy to watch. Thanks
OMG my boyfriend is cajun he was born and raised in Slidell Louisiana he loves this so much. I'm going to make this for him Thank you.
I thoroughly enjoy this channel.being born and raised in New Orleans. Sampling and enjoying several incarnations of Creole and Cajun food for over 42 years.our food is savoury NOT spicy. That is one of the biggest issues that I come across when it comes to chefs.plus-hot sauce is for killing bacteria before we eat raw oysters.
Yippeeeee! You made Shrimp Etoufee accessible for those of us living under a rock! Thank you! OOXOO
Love your sense of humor and the way you articulate yourself, makes the lessons more memorable. I also can't wait to try this!!!! Keep up the good work! Would you consider doing more videos like this, taking cheaper ingredients to turn into delicious, fulfilling meals like this one? I love the idea of this video!
Great recipe and explanation of why you do what you do! I will be making it tonight thanks to you
Eating this now...super delicious- intense but well balanced flavors and spices. I used red bell pepper and a cup of clam juice and everything worked out great.
Yes. Shrimp juice + clam juice = crushing this dish lovingly.
I made this tonight (sadly, with shrimp smaller than the bag would have suggested), but it was still great! I left out the hot sauce and extra cayanne at the end as my family isn't so big on spicy, but I just added those to my plate. First time I have ever made something creole, and I was very pleased.
I hear you on the spicy part. I LOVE spicy. In fact, I have a spicy salsa I purchased at our state fair; it is made using Ghost chili peppers, Trinidad Scorpion peppers, and Moruga peppers (the three hottest peppers on the planet), among other things. I love it but it would send everyone else in my family to the hospital (or at the very least knock them on their butt) so I only use it when cooking for myself. :D
Ya did it again! Yum! Also want to compliment you on your choice of placemat and napkin. Really enhanced the color of the beautiful food.
Mixing chicken stock with shrimp stock is something never done by the good cajun cooks of my family, but your tip on how to make cheap Walmart shrimp work in this is brilliant.
Possible, the funniest and slightly sarcastic, recipe for Etouffee. I've ever heard. That's why I loved it. Also, the tip for the frozen shrimp was great. You have nooo idea how hard it is to get good quality shrimp in middle america that is not waterlogged. Great vid.
Chef John, you always solve my recipe. delima! Thank You!!!!
Great video, thanks! I like the tip about "shrimp stock" using the frozen shrimp. Can't wait to make this dish tonight
Thanks for the tip, Chef John! I've been frustrated by watery frozen shrimp/prawns since moving to the UK from the Philippines.
Fantastic Recipe...Made it today!!
Your videos make me so happy ..... And hungry
"this is going to have the opposite of lumps, which is, well, no lumps......i didnt really think that through" LOL
I saw two videos, you have some really good work, and recipes. Keep up the great work!
Outstanding Chef John, outstanding
made this today & my hubby loved it! thanks chef john
I love your recipes Chef John!!!!
Delicious! And I don't care if you're not supposed to put tomatoes in Etouffee ~ they are good for you and delicious, so I put them in as directed. Super easy, huge hit w/ my family. Served it over spaghetti squash b/c my husband is diabetic.
Julie Trujillo I agree with you. Emeril chef demonstrated a recipe for etouffee and he also used tomatoes, CANNED tomatoes. And isn't Cajun cooking also about using what you have? I'm sure there are many, many etouffee recipes.
We made this in my food chemistry class, albeit with bacon because it was way cheaper, but kids LOVED it. Science of thickening agents
I love shrimp! Thank you for explaining how to rid of the extra water!!
I buy frozen and never fresh because, years ago on another cooking show I was told only buy frozen, this is because most unfrozen shrimp in stores has been frozen and refrozen. I buy frozen deveined. I can assure you John my love, I'm a big fan. I can get them browned by drying them and patting them. Love you. Big fan.
Chef I so enjoy your commentary lol and I will be making this.
You are my favorite TH-cam Chef! I learned so much out of watching your videos. More success to you, Sir!
I've only just started acquiring a taste for shrimp (well, kinda), but I'm willing to give this a try! Thanks, Chef!
thanks to this video,now I know the magic of parsley on shrimps. sooo delicious...
OMGOODNESS!! That looks sooooo good!!
Every time I watch your videos I get soooo hungry
Just made this and it turned out excellent as always. Thank you, Chef John.
The opposite of "lumps" are "spmul" - and they are DELICIOUS!
Really gorgeous recipe,it needs to be try.
Great recipe! My friends loved it!
Eating this right now. SO GOOD on a cold evening!! Thanks John
A real chef 👩🍳 👩🍳
Keep making videos! You are helpful, your voice overs are perfect and funny!
I always enjoy your recipes. Thx chef 😊
Amazingly Delicious, thank you
Fantastic narration Chef! And the recipe looks good enough to, well, eat :)
just made this dish it was awesome!!! added some diced portabella mushrooms to give it a richer flavor!!
I have been trying to convince people of the ease of using a whisk when making roux or gravy for years and its refreshing to see a chef using the same method, lol. Great video, definitely going to try this recipe!
Excellent video and so well explained. I'm not an excellent cook, but, with your help, I will be.
There are TH-cam chefs and than there is Chef John and Food Wishes.
Made it. It turned out great.
Just made your Jambalaya recipe and it was delicious! Making this next. Thank you Chef!
gosh you are right because that is about the only shrimp I can get without paying an arm and a leg for them - going to try it - looks so good
I followed the recipe exactly and it is perfect! Thanks!
I really really don't like seafood, but you make so many dishes with them and they all LOOK so delicious. Sacrilecious, even! Though like you mentioned might be really nice to make this with chicken.
Do you have any suggestions for a vegetarian dish that could use this sauce?
Everything I try to cook self corrects..I feel like I've been inundated by spell check..but for food. It seems like I can't make a mistake following you it just all comes out great.
Well, almost always sometimes the food forms words I can't repeat.
Thank you 🙏
I just made this! Great recipe! So flavorful!
love the frozen shrimp tip :)
i think i'll make this tomorrow for my man and myself to enjoy..looks so good.
Love this way to cook, super easy, really tasty.
thank you mr. chef jon, i am your biggest fan
This channel is my new addiction for some reason.
I made this last night ! Ive done Shrimp alfredo , ravioli , Dialovi ... (sp?)or whatever, still cant like the shrimp its not my thing . BUT>>>NOTHING as good as his one !!! it was sooooooo good ugh ! thank you!
Perfect! I have some frozen shrimp in my freezer right now! I think this may be tomorrow night's dinner!
Chef John, your stupid puns and singsongy voice never fail to put a huge smile on your face. Especially when you say, "...and as always, enjoy!" at the end. Thank you for being awesome.
So i made this at work today. Oooo baby! So good!! I literally made it again! It was soo good!!
Gonna try this soon! Spicy shrimp, good combination!
There's a small cajun food restaurant like half a mile from where I live. i ate there 3 days in a row. That is how much I love cajun food