Hope you all enjoy the video! Sorry if the video is long. When you are making things from scratch it takes quite a bit to time to create especially if you have multiple things to create which are like recipes within itself. This is one of the hardest videos I've ever made.
charlie, I grew up in Shreveport. For Birthdays my parents would take the family to Don's Seafood. Don's Seafood no longer has a restaurant here. My favorite item on the menu was Crawfish Bisque. Following their close, I have been in Crawfish Bisque withdraws. Today, I made Crawfish Bisque for my family following your recipe. Everyone loved it, including 2 friends of our son who had dinner with us. Thank you,l it was wonderful, and everyone really enjoyed it!
Cool. Not too many restaurants serve the Crawfish bisque now because some have shutdown and others don't want to deal with the preparation. I believe you are the first person to leave feedback on the Crawfish bisque. Happy to hear that everyone enjoyed the Crawfish bisque! Thanks so much for leaving feedback! :)
Hey Charlie I'm from New Orleans, born and raised. I now live in Hattiesburg,Ms. Boy do i miss being home. I love love love all your videos. I never comment on any of them but i now know a little more about you tube and how it works so i may need to go back and comment on all of the ones i watched just to support your channel. When i tell you you are a gift and blessing to you tube. So many variations of recipes are on here but yours are authentic and very good. You cook just like my grandma did when she was living. I love you and pray i get to meet you one day so i can give you a big hug and thank you for sharing how to make everything. Love you Charlie God bless you
Wow cool That's what's up. I understand how you feel that's how it was when I was in Texas. I missed the food. I am happy to hear that you enjoy my channel. Thanks so much for the compliments. I try my best. I get those compliments regarding that I cook just like someone's grandparents. Aww that is so sweet of you You're welcome not a problem.
Growing up in Gretna, my grandma would make this all the time. I would scarf it done like there was no tomorrow never did I take in to my young brain how much time she spent making this. I appreciate your videos and your smile, it makes me feel like I'm back in Gretna.
Man, the time and effort you put into these recipes, we truly appreciate it. The presentation is always on point. There is never a time you lack, no matter how much time your recipes take.. this reminds me of the gumbo recipe you did.. Not sure which one took the longest but i love them all.. Thanks again for sharing your recipes with us☺️
It is good to hear that people appreciate the time and effort I put into my videos! I would say the crawfish bisque video along with my Gumbo videos are the hardest videos I've ever created. Lots of work, preparation and cooking involved. I think this video is like neck and neck with my Gumbo video. You're welcome not a problem.
Yes it is quite a bit of work in terms of preparation and it is expensive. I don't know which one is the is hardest worked on The Gumbo or the Crawfish bisque. lol
In my family, we usually make this after a crawfish boil with the leftover crawfish. During crawfish season in south Louisiana we are usually boiling crawfish every other weekend so it’s either we make crawfish bisque or crawfish étouffée with the leftover crawfish.
@@needollaz4610 I'm late, but I just had to say, you're a Godsend to your family🙌🏾 they better worship the ground you walk on! 3 times a year...that's what my dreams are made of😔😁
with all the ingredients, steps and time to make this dish, I bet it's expensive in restaurants.... IMO this is the most impressive dish you have ever made... wow
Yes it took quite a but of work to do and it is expensive as well. I'm sure it is expensive in restaurants too. Not sure which one takes the most work to prepare, the crawfish bisque or the Gumbo.
I was thinking the same thing when I watched him make this dish. You can start out small. Let people know what you have and I am positive your followers who are close will buy you out.
You don’t know how long I waited on SOMEBODY , ANYBODY to do this ! Who better than Charlie ? And I’m from N.O. Born and raised and I’m still here but don’t know how to make crawfish bisque until now ! I try to tell people this and gumbo are not dishes you can just “make “. You have to get somebody to actually show you lol
Wow cool. It is always good to hear from my fellow Nola natives like me! :D Well I'm definitely happy that I was able to answer your request! Yes you are absolutely right about that one! You have to get someone from New Orleans or Louisiana period to show you how to make these types of dishes.
Dear Lord have mercy.....CHARLIE once AGAIN its the middle of the night.....😢😢😢😢 I just need to sleep but I can't...This soothed my nerves! I LOVE this CHANNEL!!!!
Hi my friend. You took so much time, effort and love to make this dish. I only have one person in my family that makes crawfish bisque because no one wants to do the hard work, including me lol. Thanks again for another great video. I'll see you on the next video.
Hey there! Yes it took a lot of work but overall It was worth it. Now adays noone wants to make this type of dish because of all the work you have to do. You're welcome not a problem. It's going to be interesting to see what the next video will be.
I followed your recipe to the letter and it was very good, which is great from me because I never follow recipes it is your procedure that I think is awesome. I did not alter the recipe and my wife kids and sister loved it, that was last weekend. This week I followed your procedure but added my brain to the equation which means adding other spices to the recipe and it was the bomb Charlie. Thank you for putting this video up. PS. I am not happy with you on the end of the video.......you need to call me and sit me down at your table and allow me to be your taste critic, mum is the word!
Awesome Marc! I am happy to hear that the Crawfish bisque was a success. You're welcome not a problem! Glad I was able to help. I know right. Everyone's been applying for the food taste testing. LOL jk
This recipe is truly a labor of love so much so my family only do it once a year for Easter lol. As always this looks good and I’m sure it’s taste delicious.
Great video! The taste came through the computer screen. When I helped my gramma make it (60+ yrs ago), it was job to clean the heads for stuffing. I used a toothbrush before we boiled them. Then after stuffing, she would dip the heads in flour and fry them instead of the oven cooking. When I make this next week, will do your method. Thank you so much. Also, would you consider selling me a pot of this fabulous food?
Wow that's quite a long time ago. I'm sure your Grandmother made some good Crawfish bisque. I might try that frying method. You're welcome not a problem. Let me know how it turns out.
This is the 1! Can't nobody take this from us and mess this 1 up!!!! (As they always do🙄) Great Job Charlie! This is true New Orleans Cooking! Authentic and Delicious!!!!
Thank you Shannon for the compliments. This is one of my hardest worked on videos. Not sure which one if the hardest to do Crawfish bisque or Gumbo lol
THANK YOU SOOOOO MUCH FOR SHARING THIS RECIPE! Growing up in New Orleans I remember eating crawfish bisque every year after making the novena (walking the nine churches) and on good Fridays. People don't make it as much as the used to back then, probably because it takes so much time. Your recipe is just like my family's except the tomato paste isn't optional lol crawfish bisque better have red sauce or we talking about you lol. Great job Charlie 👍 My mouth is watering as usual 🤤
You're welcome Windy! Yeah that's true. People don't make it much today! It's crazy because some people make it with the red sauce and other make it similar to a Gumbo. Both ways are good in my opinion!
Charlie Andrews True! I've had it at restaurants made with a roux and it was delicious. I grew up on it with red sauce but I enjoy both. I especially enjoy it when someone else cooks it lol
Charlie you giving away alll the good recipes! Lol. My boyfriend made this for me about two years ago. Im from new orleans but was never introduced too many different foods as a kid. Anyway, When I tell the shit was so good I refused to share a big ass pot of it with anybody lol
Hello Charlie!!!! You popped up in my feed last night and I am so happy you did. Your approach and style is very welcoming and not intimidating to someone who wants to cook but is doubtful on what and how to do it (ie. Me). Im definitely starting with your baked chicken this week, the other recipes will follow in the coming weeks. Thank you, Thank you, Thank you and God Bless You!!!
Hello Ms Clarice! Thanks so much for the compliments! Happy to hear that you will be giving some of my recipes a try! You're welcome that's why I am here to help! :D
New Orleans people know grandma don’t make this unless it’s a holiday 😂 I’m Making this again today . It’s about my 2nd time this year making it . Last year I made it 3x in the year lol . This is special .. and it’s crawfish season so I don’t have to get packed crawfish tails . Every time I need touching up on one of my NO dishes I come here
Charlie, my brother, you truly represent our city & our culture so well!! Man you stay on point with it fam! Honestly, you was reading my mind on this recipe idea. It looks just amazing & I am more than sure it tastes just the same. Once again, I tip my hat to you brother. You never fail to impress with your skills. Thanks for sharing!! And as always, take care fam.
Thanks so much for the compliments Sean. It really feels good to know that people appreciate the work I do. I'm not perfect but I do the best I can. That's why I am here to help others to cook and bake. You're welcome bro my fellow Nola natives!
Often in south Louisiana this is made after a crawfish boil using the leftover crawfish so you can clean the crawfish heads to stuff because you have whole crawfish leftover. But if you want to make this at any other time and it’s not after a crawfish boil and/or you don’t have whole crawfish that you can reserve the heads to clean for the shells, you can make what we call “boulettes” in south Louisiana which are little balls (about the size of small meatballs) made with the stuffing instead of being stuffed into the cleaned crawfish head shells. You have to fry the balls in oil until golden and drain before them on paper towels before putting them in the bisque.
@@CharlieTheCookAndrews Always a pleasure! You’re videos are always showcasing great south Louisiana recipes, spreading our food culture far and wide. Thanks for repping our food culture well!
I think Charlie is great!!!!!!! I would watch him on TV every day! He is just so cute the way he shows step by step and then bangs the table when he tastes his cooking :)
Epic!!Sure it's as delicious as it looks.I think I could eat about 110 of those with a side of 13 balls, lol I always get so hungry watching you prepare/taste your recipe's.You are impeccable.Thanks gain for sharing your vast knowledge with us.Blessings!!!
Hi Charlie, I cherish all your recipes. You take your time and explain the recipe for us. I tried this recipe. Had plenty ground crawfish left, so I made balls and added green onion, rolled them in panko breadcrumbs and baked them. They were awesome. I told everyone about your videos.
Hello Sonia, I am happy to hear that the Crawfish bisque was successful and that you enjoyed it. Nice work on taking the rest of the crawfish meat and made some Crawfish balls. I also appreciate you for letting others know about my channel. Thanks so much for leaving feedback!
Hi Charlie when I was young my granny would make that Sunday dinner I made it one time when I got married that's the only time I've made it that's a lot of work but it is delicious
Just came across your channel and subscribed immediately.. Been binge watching all evening...I can tell you enjoy what you do and your presentation is always nice...I'm sure your food taste like love... Peace love light and Blessings to you and yours 💕.
Boy Charlie, does this bring back memories. My mother-in-law n I made these many many moons ago. It was amazing but so labor intensive. We made it again but made it into balls which I have to say was just as good. If not better cause we were not exhausted, tehe. You have become 1of2 of my very favorite channels. Phyllis Stokes my other. Love ur personality n soothing voice. Cooking is super fantastic. Addicted to you both. Hubby ask now, who r u watching Charlie or Phyllis. Lov u guys r known now by first names. Take care Charlie. Happy Mardi Gras. Enjoy but be safe.
Happy to hear that this video brought back memories and that I am one of your favorite channels! I'm sure that it was a lot of work. I'm not sure which one is more labor intensive, this or Gumbo. Thank you for the compliments! :D
You are surely a N.O. native and your dishes are awesome and authentic. Im from South Tx but all my friends who are N.O natives they use either Tonys, Slap Ya Mama and Zatarains and they do it almost exactly how you show it in your videos. They will look at you sideways if you mention Old Bay Lol!
Prentice I appreciate the compliments. I know right! Some people ask me if I use old bay. I don't think I've ever used the old bay seasoning before. lol
I'm a little late to this fantastic party but I really appreciate this recipe. My Mom made a version that was just the stuffed heads on pans with the crawfish fat poured over them and baked as you did. A great pan of focassia bread with black olives, anchovies, chunks of parmigiana for dipping in the crawfish fat in the pan!!!!!!
I posted a comment two years ago and here I am again making more crawfish bisque. I did my stuffing already and will do the rest tomorrow for Sunday dinner.😁
@@CharlieTheCookAndrews the crawfish bisque came out great. I had to use water because I completely forgot I needed the stock and threw the cavities and all of the crawfish bodies away. But other than that, I followed recipe(except for the cayenne pepper, I just used a dash), according to the measurements here and it came out great. I got my sister to stuff about 80 or so heads. But let's be honest, if you want it done right, crawfish bisque is a lot of work so I guess I will be making it the next two years.😊 But thank you Charlie for the posting of the recipe.
I decided this crawfish season I'm gonna make this dish. I've never had it before but it's been in the back of my mind for years. I was thinking it was just too much to do (and it is). But I the fact you said its best to eat the next day makes me def want to do it. Esp since I be too tired to eat if I'm in the kitchen all day 😆. I'll def report back with the results!
Charlie, I am curious. How many canisters of Tony's do you go through in a year? How many Chef Paul's do you go through in a year? I thought this would be a fun question. I enjoy all of your videos and have learned so much!
Charlie this looks SOOOO DELISH. I know to get ready to spend quality time in my kitchen with this recipe. Ill need TV shows on my TV in the kitchen as well. This was a really great video.
Hey there! When making this recipe you will definitely be in your kitchen all day preparing everything. Nothing like quality time in your kitchen making Crawfish bisque! Thanks so much!
Absolutely splendid. I won't be making this for my girlfriend as she's been dropping the "M" word as of late. I'm sure this will toss her over the top.
I Luv U & Your Food Charlie!!!! U cook very clean, give good instrutions 4 all your food! Big ☝Ups!!!!!!!!!! I am from florida, do you have a recipe 4 tha proper way 2 make fried blue crabs? I came 2 New Orleans last year as well as Gulfport & Biloxi. I don't eat red meat but your seafood dishes are✊✊✊!!! It makes me Pound tha table with U!!!!! 😋!!!!!!
Thanks so much for the compliments! Sorry I do not have a recipe for fried blue crabs. Yes I know right. Everyone likes the ending part when I hit the table!
Hey there! Happy to hear that the Crawfish Bisque and Muffuletta's was successful and that you enjoyed it. You're welcome, not a problem. Thanks so much for leaving feedback!
Ok. I'm getting used to the voice. That Roux brought me back. #phyllismontanaleblanc #clovinaritamccoy made the best Crawfish Bisque ever. And before that, her mother. #clovinaritamccoy sustains and strengthens me every single day. January 17, 2021. There will never be another. Sitting at that table on Orleans Ave stuffing those Crawfish heads at 8 years old. Memories for a lifetime. Love you, Momma. #phyllismontanaleblanc
I usually make crawfish bisque for Easter, but I like your recipe and will have to try it your way. I absolutely love your videos..keep up the good work!!
Hope you all enjoy the video! Sorry if the video is long. When you are making things from scratch it takes quite a bit to time to create especially if you have multiple things to create which are like recipes within itself. This is one of the hardest videos I've ever made.
Sorry If I made you hungry but I cannot answer your question. Thanks for commenting!
Charlie Andrews we don’t mind the time the food looks delicious 😋!
pharastar1 Thank you! :)
Thanks so much for sharing
Charlie is there anything you can't cook. You cook it all and it looks delicious..
charlie, I grew up in Shreveport. For Birthdays my parents would take the family to Don's Seafood. Don's Seafood no longer has a restaurant here. My favorite item on the menu was Crawfish Bisque. Following their close, I have been in Crawfish Bisque withdraws. Today, I made Crawfish Bisque for my family following your recipe. Everyone loved it, including 2 friends of our son who had dinner with us. Thank you,l it was wonderful, and everyone really enjoyed it!
Cool. Not too many restaurants serve the Crawfish bisque now because some have shutdown and others don't want to deal with the preparation. I believe you are the first person to leave feedback on the Crawfish bisque. Happy to hear that everyone enjoyed the Crawfish bisque! Thanks so much for leaving feedback! :)
The Swamppilot, I too grew up in Shreveport and remember Don's very well.
Hey Charlie I'm from New Orleans, born and raised. I now live in Hattiesburg,Ms. Boy do i miss being home. I love love love all your videos. I never comment on any of them but i now know a little more about you tube and how it works so i may need to go back and comment on all of the ones i watched just to support your channel. When i tell you you are a gift and blessing to you tube. So many variations of recipes are on here but yours are authentic and very good. You cook just like my grandma did when she was living. I love you and pray i get to meet you one day so i can give you a big hug and thank you for sharing how to make everything. Love you Charlie God bless you
Wow cool That's what's up. I understand how you feel that's how it was when I was in Texas. I missed the food. I am happy to hear that you enjoy my channel. Thanks so much for the compliments. I try my best. I get those compliments regarding that I cook just like someone's grandparents. Aww that is so sweet of you You're welcome not a problem.
Growing up in Gretna, my grandma would make this all the time. I would scarf it done like there was no tomorrow never did I take in to my young brain how much time she spent making this. I appreciate your videos and your smile, it makes me feel like I'm back in Gretna.
That's awesome and good to hear. I appreciate the compliments and for sharing your story. Thanks!!
I love me some Charlie Andrews
Thanks so much for the compliments!
Hello Mr. Charlie.
You've done it again!!!!
May GOD continue to bless you..
Hello Ms Pam! Thanks so much!
Your so perfect, neat and precise when cooking. It is a pleasure to watch your videos. Keep up good work
Thanks so much for the compliments! Happy to hear that you enjoy my videos! I try my best!
Man, the time and effort you put into these recipes, we truly appreciate it. The presentation is always on point. There is never a time you lack, no matter how much time your recipes take.. this reminds me of the gumbo recipe you did.. Not sure which one took the longest but i love them all.. Thanks again for sharing your recipes with us☺️
It is good to hear that people appreciate the time and effort I put into my videos! I would say the crawfish bisque video along with my Gumbo videos are the hardest videos I've ever created. Lots of work, preparation and cooking involved. I think this video is like neck and neck with my Gumbo video. You're welcome not a problem.
Charlie Andrews 😉🙂
When he hit that table 😋😋😋😋!
I know right! Everyone likes the ending part lol
my favorite food on this Earth😍. I live for Easter cuz this is a once a year dish because of the long add preparation, lol.
Yes it is quite a bit of work in terms of preparation and it is expensive. I don't know which one is the is hardest worked on The Gumbo or the Crawfish bisque. lol
Shan.v le lol I make it about 3x a year lol
In my family, we usually make this after a crawfish boil with the leftover crawfish. During crawfish season in south Louisiana we are usually boiling crawfish every other weekend so it’s either we make crawfish bisque or crawfish étouffée with the leftover crawfish.
@@needollaz4610 I'm late, but I just had to say, you're a Godsend to your family🙌🏾 they better worship the ground you walk on! 3 times a year...that's what my dreams are made of😔😁
@@IslenoGutierrez are you in New Orleans or close, can I be invited to the next boil cuz obviously my family be trippin and not livin life right
with all the ingredients, steps and time to make this dish, I bet it's expensive in restaurants.... IMO this is the most impressive dish you have ever made... wow
Yes it took quite a but of work to do and it is expensive as well. I'm sure it is expensive in restaurants too. Not sure which one takes the most work to prepare, the crawfish bisque or the Gumbo.
You should open a place of business I would come down just to try your cooking from my fav himself!!!😍
That sounds like a good idea! Thanks!
@@CharlieTheCookAndrews think about offering cooking classes
I was thinking the same thing when I watched him make this dish. You can start out small. Let people know what you have and I am positive your followers who are close will buy you out.
My comment was placed in the wrong spot. I was talking about opening your own place of business.
You don’t know how long I waited on SOMEBODY , ANYBODY to do this ! Who better than Charlie ? And I’m from N.O. Born and raised and I’m still here but don’t know how to make crawfish bisque until now ! I try to tell people this and gumbo are not dishes you can just “make “. You have to get somebody to actually show you lol
Wow cool. It is always good to hear from my fellow Nola natives like me! :D Well I'm definitely happy that I was able to answer your request! Yes you are absolutely right about that one! You have to get someone from New Orleans or Louisiana period to show you how to make these types of dishes.
Dear Lord have mercy.....CHARLIE once AGAIN its the middle of the night.....😢😢😢😢
I just need to sleep but I can't...This soothed my nerves!
I LOVE this CHANNEL!!!!
Wow. Sorry to hear about your sleepless nights. I'm happy that you enjoy my.channel. Thanks!
Hi my friend. You took so much time, effort and love to make this dish. I only have one person in my family that makes crawfish bisque because no one wants to do the hard work, including me lol. Thanks again for another great video. I'll see you on the next video.
Hey there! Yes it took a lot of work but overall It was worth it. Now adays noone wants to make this type of dish because of all the work you have to do. You're welcome not a problem. It's going to be interesting to see what the next video will be.
That SMILE
Thanks so much for the compliment!
I followed your recipe to the letter and it was very good, which is great from me because I never follow recipes it is your procedure that I think is awesome. I did not alter the recipe and my wife kids and sister loved it, that was last weekend. This week I followed your procedure but added my brain to the equation which means adding other spices to the recipe and it was the bomb Charlie. Thank you for putting this video up.
PS. I am not happy with you on the end of the video.......you need to call me and sit me down at your table and allow me to be your taste critic, mum is the word!
Awesome Marc! I am happy to hear that the Crawfish bisque was a success. You're welcome not a problem! Glad I was able to help. I know right. Everyone's been applying for the food taste testing. LOL jk
Charlie how did I miss this? It’s one of my favorite foods.
I know right. lol That's good to hear.
This recipe is truly a labor of love so much so my family only do it once a year for Easter lol. As always this looks good and I’m sure it’s taste delicious.
Yes it is a lot of work. I know right, Thanks!
Another crawfish spectacular from Charlie 🙌🏾🙌🏾🙌🏾
Thanks so much Mono! I try my best!
Great video! The taste came through the computer screen. When I helped my gramma make it (60+ yrs ago), it was job to clean the heads for stuffing. I used a toothbrush before we boiled them. Then after stuffing, she would dip the heads in flour and fry them instead of the oven cooking. When I make this next week, will do your method. Thank you so much. Also, would you consider selling me a pot of this fabulous food?
Wow that's quite a long time ago. I'm sure your Grandmother made some good Crawfish bisque. I might try that frying method. You're welcome not a problem. Let me know how it turns out.
This is the 1! Can't nobody take this from us and mess this 1 up!!!! (As they always do🙄) Great Job Charlie! This is true New Orleans Cooking! Authentic and Delicious!!!!
Thank you Shannon for the compliments. This is one of my hardest worked on videos. Not sure which one if the hardest to do Crawfish bisque or Gumbo lol
Charlie Andrews understandable 👌
:)
Thank you for this recipe. I can't wait to make it. Crawfish bisque is my absolute favorite meal.🥰
You're welcome. That is good to hear. Let me know how it turns out. Thank you!
Great recipe my brother... When you take time and put love in dishes like this, 9 chances out 10, dishes turn out excellent... Thanks for sharing bro👍
Thanks Jay! I put some work into this video! I don't know which one takes the most time the Crawfish bisque or the Gumbo. lol
Your cooking is impressive
Thanks a lot!
THANK YOU SOOOOO MUCH FOR SHARING THIS RECIPE! Growing up in New Orleans I remember eating crawfish bisque every year after making the novena (walking the nine churches) and on good Fridays. People don't make it as much as the used to back then, probably because it takes so much time. Your recipe is just like my family's except the tomato paste isn't optional lol crawfish bisque better have red sauce or we talking about you lol. Great job Charlie 👍 My mouth is watering as usual 🤤
You're welcome Windy! Yeah that's true. People don't make it much today! It's crazy because some people make it with the red sauce and other make it similar to a Gumbo. Both ways are good in my opinion!
Charlie Andrews True! I've had it at restaurants made with a roux and it was delicious. I grew up on it with red sauce but I enjoy both. I especially enjoy it when someone else cooks it lol
okay cool. I just recently tried it at a food booth. Very good. Yes you are right about that! Thanks!
Chef Andrews👑you out did your self on this dish. Simply beautiful 🍂🍂
Thank you Rochelle! :)
@@CharlieTheCookAndrews You’re welcome Chef Andrews 👑🪴🍂
I can smell this video. My grandmother used to make this all the time
I know right Jeff. That is good to hear! :)
This is so authentic my Creole Gramo
Made it just like this! Thank you Charlie!’ ❤
That is awesome and good to hear. You're welcome, not a problem!!
Charlie you giving away alll the good recipes! Lol. My boyfriend made this for me about two years ago. Im from new orleans but was never introduced too many different foods as a kid. Anyway, When I tell the shit was so good I refused to share a big ass pot of it with anybody lol
Yeah I know right lol I don't mind. It's for you all to enjoy. Crawfish bisque is really good. You'll get addicted to it that's how good it is.
Hello Charlie!!!!
You popped up in my feed last night and I am so happy you did. Your approach and style is very welcoming and not intimidating to someone who wants to cook but is doubtful on what and how to do it (ie. Me). Im definitely starting with your baked chicken this week, the other recipes will follow in the coming weeks. Thank you, Thank you, Thank you and God Bless You!!!
Hello Ms Clarice! Thanks so much for the compliments! Happy to hear that you will be giving some of my recipes a try! You're welcome that's why I am here to help! :D
New Orleans people know grandma don’t make this unless it’s a holiday 😂 I’m Making this again today . It’s about my 2nd time this year making it . Last year I made it 3x in the year lol . This is special .. and it’s crawfish season so I don’t have to get packed crawfish tails .
Every time I need touching up on one of my NO dishes I come here
Or a Monday! lol It's good to hear that you are making it more now. The more you practice, the better you'll get. Yes it is Crawfish season.
Charlie, my brother, you truly represent our city & our culture so well!! Man you stay on point with it fam! Honestly, you was reading my mind on this recipe idea. It looks just amazing & I am more than sure it tastes just the same. Once again, I tip my hat to you brother. You never fail to impress with your skills. Thanks for sharing!! And as always, take care fam.
Thanks so much for the compliments Sean. It really feels good to know that people appreciate the work I do. I'm not perfect but I do the best I can. That's why I am here to help others to cook and bake. You're welcome bro my fellow Nola natives!
Often in south Louisiana this is made after a crawfish boil using the leftover crawfish so you can clean the crawfish heads to stuff because you have whole crawfish leftover. But if you want to make this at any other time and it’s not after a crawfish boil and/or you don’t have whole crawfish that you can reserve the heads to clean for the shells, you can make what we call “boulettes” in south Louisiana which are little balls (about the size of small meatballs) made with the stuffing instead of being stuffed into the cleaned crawfish head shells. You have to fry the balls in oil until golden and drain before them on paper towels before putting them in the bisque.
You are right about that. Thanks for sharing!
@@CharlieTheCookAndrews Always a pleasure! You’re videos are always showcasing great south Louisiana recipes, spreading our food culture far and wide. Thanks for repping our food culture well!
10:07 myyy myy ....whewww?!?! ...we hangin in there Charlie ... and it s looookin soooo goooood!!
I know right. lol 😆
Soothing voice I'll try cooking it i love crawfish
Thank you! Good luck with cooking it. Lot of work in preparation lol
I think Charlie is great!!!!!!! I would watch him on TV every day! He is just so cute the way he shows step by step and then bangs the table when he tastes his cooking :)
That is good to hear! Thank you for the compliments! :D
Mr Charlie, my people are from VillePlatte Louisiana, we do all this cooking too! Peace from Ms Diana LaFleur Oakland CA
Wow, that's good to hear. Thanks so much for sharing!! :)
Epic!!Sure it's as delicious as it looks.I think I could eat about 110 of those with a side of 13 balls, lol I always get so hungry watching you prepare/taste your recipe's.You are impeccable.Thanks gain for sharing your vast knowledge with us.Blessings!!!
Heyyy Ms Pat! Yes it was delicious. I ate half of the pot already lol You're welcome not a problem!
Thanks so much I understand the assignment. Bless YOUR HEART.love you much, Pam.❤️❤️❤️❤️❤️🥰🥰🥰🥰🥰🥰
You're welcome. I appreciate the compliments. Thank you!!
Im from New Orleans & Im impressed!🤝🏿
That's cool. Thanks so much!
Hi Charlie,
I cherish all your recipes. You take your time and explain the recipe for us. I tried this recipe. Had plenty ground crawfish left, so I made balls and added green onion, rolled them in panko breadcrumbs and baked them.
They were awesome. I told everyone about your videos.
Hello Sonia, I am happy to hear that the Crawfish bisque was successful and that you enjoyed it. Nice work on taking the rest of the crawfish meat and made some Crawfish balls. I also appreciate you for letting others know about my channel. Thanks so much for leaving feedback!
Loved this. You are doing us Louisiana people proud. Thanks.🌻🦋🦸♂️😎
I appreciate the compliments. I'm happy to hear that you enjoyed the video. You're welcome, not a problem!
I LOVE the taste test... the banging on the table gets me every time😂. Love your videos Charlie!!
Happy to hear that you enjoy the taste testing and that you enjoy my videos! It's a favorite among subscribers! Thanks!
IT GETS ME TOO BC HES FUNNY LOL
It took a long time to make but seeing my husband scraping his bowl with his finger made it well worth it!
This dish is a labor of love. Lots of work but well worth it. Happy to hear that the Crawfish bisque was a success. Thanks for leaving feedback!
Hi Charlie when I was young my granny would make that Sunday dinner I made it one time when I got married that's the only time I've made it that's a lot of work but it is delicious
Hey there! That is awesome and good to hear. Yes, crawfish bisque is a lot of work! I appreciate you for sharing your story. Thanks so much!! :)
Just came across your channel and subscribed immediately.. Been binge watching all evening...I can tell you enjoy what you do and your presentation is always nice...I'm sure your food taste like love... Peace love light and Blessings to you and yours 💕.
Wow cool. I am happy to hear that you enjoy my recipes. Thanks so much for the compliments and for subscribing! Appreciate it!
Boy Charlie, does this bring back memories. My mother-in-law n I made these many many moons ago. It was amazing but so labor intensive. We made it again but made it into balls which I have to say was just as good. If not better cause we were not exhausted, tehe. You have become 1of2 of my very favorite channels. Phyllis Stokes my other. Love ur personality n soothing voice. Cooking is super fantastic. Addicted to you both. Hubby ask now, who r u watching Charlie or Phyllis. Lov u guys r known now by first names. Take care Charlie. Happy Mardi Gras. Enjoy but be safe.
Happy to hear that this video brought back memories and that I am one of your favorite channels! I'm sure that it was a lot of work. I'm not sure which one is more labor intensive, this or Gumbo. Thank you for the compliments! :D
You are surely a N.O. native and your dishes are awesome and authentic. Im from South Tx but all my friends who are N.O natives they use either Tonys, Slap Ya Mama and Zatarains and they do it almost exactly how you show it in your videos. They will look at you sideways if you mention Old Bay Lol!
Prentice I appreciate the compliments. I know right! Some people ask me if I use old bay. I don't think I've ever used the old bay seasoning before. lol
@@CharlieTheCookAndrews No problem man you are more than welcome! And yes about the old bay thats why i said it lol!
I may have to give it a try someday!!
You need a show!!!
I check for you every day. Now that’s hooked!!
Point blank!!! Get this man on The Chew!!!
Would be nice. I enjoy being here with you all. Thanks!
Watching this 8/28/2021...just bought me 3lbs last night from Mid City...bout to do this Charlie...Thanx for posting
That's cool. Let me know how it turns out. You're welcome, not a problem!
Oh my goodness that looks so delicious I will try it thank you and may God Bless 🙏
I appreciate the compliments. You're welcome, not a problem. Let me know how it turns out. Thanks!
I'm a little late to this fantastic party but I really appreciate this recipe. My Mom made a version that was just the stuffed heads on pans with the crawfish fat poured over them and baked as you did. A great pan of focassia bread with black olives, anchovies, chunks of parmigiana for dipping in the crawfish fat in the pan!!!!!!
That's understandable. Better late than never. Wow, the way your mother made her version sounds pretty good! Thanks for sharing your story!
thank you for posting this. my grandmother used to make crawfish bisque all of the time when i was little. : )
You're welcome. That's good to hear. Thanks for sharing!!
Still use this recipe to this day and I’m born and raised NOLA baby ‼️ actually, I use a lot of your recipes 🎉🎊🎊
Awesome my fellow New Orleans native! That is good to hear! :)
Enjoy your recipes...and i will say, you give detailed instructions
Happy to hear that you enjoy my recipes. Thanks a lot!
Homerun Charlie strikes again - Great JOB!!!
Thanks so much for the compliments bro! Good to hear from you!
Hi charlie,,,,,,,,you are a great cook,,,,,i never had crawfish,,,,,,,,i stopped by to see you beat the table and make me hungry.
Hello Stanley! Thanks a lot. You should visit the city at least once in your life and give the boiled crawfish a try.
I let you know when i do buddy
Great! Thanks!
I posted a comment two years ago and here I am again making more crawfish bisque. I did my stuffing already and will do the rest tomorrow for Sunday dinner.😁
Lol I cooked it today too….a huge gumbo pot full! Only in New Orleans
@D S that is awesome. Let me know how it turns out. Thanks a lot!
Awesome. Happy to hear that the Crawfish bisque was a success. Thanks for leaving feedback!
@@creamofthecrop2789 😁☺
@@CharlieTheCookAndrews the crawfish bisque came out great. I had to use water because I completely forgot I needed the stock and threw the cavities and all of the crawfish bodies away. But other than that, I followed recipe(except for the cayenne pepper, I just used a dash), according to the measurements here and it came out great. I got my sister to stuff about 80 or so heads. But let's be honest, if you want it done right, crawfish bisque is a lot of work so I guess I will be making it the next two years.😊 But thank you Charlie for the posting of the recipe.
Yasssssssaaaa! (In my Trina Braxton voice) I’ve beeen waiting for this recipe!! ❤️❤️❤️
Awesome! Happy to hear that I was able to answer your request!
I decided this crawfish season I'm gonna make this dish. I've never had it before but it's been in the back of my mind for years. I was thinking it was just too much to do (and it is). But I the fact you said its best to eat the next day makes me def want to do it. Esp since I be too tired to eat if I'm in the kitchen all day 😆. I'll def report back with the results!
That's understandable. You can make it one day and serve the next. That's awesome. Let me know how it turns out. Thanks!
Looks delicious. My fave part of the video is when you hit the table, it cracks me up. Awesome work Charlie 👍🏾
I appreciate the compliments. That is good to know! Thanks!
Wow this is a good recipe... Luv always Charlie the COOK thank you!!!
Thanks so much for the compliments Edith! 😀
Thank you Charlie
You're welcome!
This brother amazing in the kitchen
Thank you for the compliments!
Charlie, I am curious. How many canisters of Tony's do you go through in a year? How many Chef Paul's do you go through in a year? I thought this would be a fun question. I enjoy all of your videos and have learned so much!
Hello Karen. The cansiters and bottles usually last me up to 6 to 8 months depends on how much I cook. I don't really keep track.
I added shrimp powder also delicious! Thanks Charlie😍
That is awesome Reesie. Happy to hear that the Crawfish bisque was a success. You're welcome, not a problem! :)
I only get this on Easter and I have another 3 weeks 😋 it’s good to see different ways they are made
That is awesome and good to hear. Thanks so much for sharing!! :)
Charlie, you done did it again. And I lo...ve.. crawfish. So you know my mouth is open watching this. 😋👍😍🤤
Thanks Cheryl for the compliments!
Charlie Andrews You're welcome. Wish I can have a bowl.😀
I wish you could have a bowl too! :)
Thank you for the detailed recipe
You're welcome, not a problem!
😋Looks DELICIOUS!!! Oh My… I had to share this, Thank You for Sharing & don’t break the table 😂!
I appreciate the compliments and for sharing. You're welcome. I won't break the table! :)
Charlie this looks SOOOO DELISH. I know to get ready to spend quality time in my kitchen with this recipe. Ill need TV shows on my TV in the kitchen as well. This was a really great video.
Hey there! When making this recipe you will definitely be in your kitchen all day preparing everything. Nothing like quality time in your kitchen making Crawfish bisque! Thanks so much!
Incredible dish! The stuffed crawfish shells were an awesome touch.
I appreciate the compliments. Thanks!
Thank You so much Charlie,honestly I’ve been on a roll with your recipes.💜🤗💖
You're welcome. That is good to hear. Hope all of the recipes you've tried were successful. Thanks so much!! :)
Absolutely splendid. I won't be making this for my girlfriend as she's been dropping the "M" word as of late. I'm sure this will toss her over the top.
Thanks a lot. Oh wow lol I understand how you feel. Maybe your Gf will try it.
If I make this recipe, she won't be my GF; more like fiancee. LOL. (I'll hold back on this for a while...).
Oh wow. Well that's a really good thing. Give it a try! She just might marry you lol
Awesome! My favorite dish!
Thanks Barry! Good to hear!
Just made this tonight. Say man!!, this had everyone in my house slapping tables and knees. This is delicious man. Thank you.
Awesome man. Happy to hear that the Crawfish bisque was a success. You're welcome not a problem. Thanks for leaving feedback!
I am looking enjoy that bowl Crawfish Bique with you...Watching in 2021 from NYC
I know right. Thanks!
Good 👍 step by step instructions
I appreciate the compliment. Thanks!
Man I miss my grandma . I haven’t had this in years 😩😩😩😩😩 Ima try to make this
Awesome! Let me know how it turns out. Thanks!
I Luv U & Your Food Charlie!!!! U cook very clean, give good instrutions 4 all your food! Big ☝Ups!!!!!!!!!! I am from florida, do you have a recipe 4 tha proper way 2 make fried blue crabs? I came 2 New Orleans last year as well as Gulfport & Biloxi. I don't eat red meat
but your seafood dishes are✊✊✊!!! It makes me Pound tha table with U!!!!! 😋!!!!!!
Thanks so much for the compliments! Sorry I do not have a recipe for fried blue crabs. Yes I know right. Everyone likes the ending part when I hit the table!
Your directions are excellent! Just what I needed! Thanks!
You're welcome. I appreciate the compliments!
OMG! Made this today followed directions exactly! It’s absolutely delicious!!!!!👏👏
Thank you so much. 😊 You made me a master chef.
I also make your Muffaletta’s and my family loves them.
Hey there! Happy to hear that the Crawfish Bisque and Muffuletta's was successful and that you enjoyed it. You're welcome, not a problem. Thanks so much for leaving feedback!
Thank you!
You're welcome, Shawn!
Omg!!!! How did I miss this video??? Thank u Charlie I love me some crawfish bisques
You're welcome not a problem!
💙⏩" Crawfish Bisque is a labor of love to the blessed recipients of your dish. "
Yes it is a labor of love! Thanks a lot!
OH MY GOODNESS, THIS IS ONE OF MY ABSOLUTE FAVORITES!!!!
That is good to hear! Thanks a lot!
Bravo!!!!! I will be definitely making this....😊😊😊😊😊
Thank you! That's good to hear. Let me know how it turns out.
@@CharlieTheCookAndrews I definitely will! I knew to come to your channel for the step by step.
Yes. Absolutely!! 🙂
Ok. I'm getting used to the voice. That Roux brought me back. #phyllismontanaleblanc #clovinaritamccoy made the best Crawfish Bisque ever. And before that, her mother. #clovinaritamccoy sustains and strengthens me every single day. January 17, 2021. There will never be another. Sitting at that table on Orleans Ave stuffing those Crawfish heads at 8 years old. Memories for a lifetime. Love you, Momma. #phyllismontanaleblanc
Great. Thanks for sharing!
I love your thumbs up after u tasted the stock!😂 very delicious 😋👌
Thanks so much Latasha!
I enjoy your commentary during your instructional to put it in short, DAMN GOOD!
I appreciate the compliments Marc. Thank you! 🙂
You’re the Bob Ross of New Orleans cooking
I appreciate the compliments Shelby. Thank you!
I usually make crawfish bisque for Easter, but I like your recipe and will have to try it your way. I absolutely love your videos..keep up the good work!!
That's awesome. Happy to hear that you enjoy my recipes. Let me know how it turns out. I sure will keep up the good work. Thank you!
Yummy and beautiful dish!! Lots of work. Thanks, brother.
Appreciate the compliments! Yes it was a lot of work.
😋 YUMMY....ANOTHER GREAT VIDEO!!!!
Thanks Conchetta! Appreciate the compliments!
Blessings to you, and thank you so much for another delicious looking recipe 🙏🙏
You're welcome Tina! I appreciate the compliments!
I’m from New Orleans my granny would make crawfish bisque she would make her just like you make yours it was delicious I know yours delicious
Wow, that is awesome and good to hear. I appreciate you for sharing your story. Thanks for sharing my fellow New Orleans native!
Master chef amazing
Thanks Ricky!
I haven't had this in years I need to make some I love it
Thanks for the compliment!
Very well done presentation!
Thank you!!