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How to Make Crawfish Etouffee

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An expert in Creole cooking explains how to make crawfish étouffée in this free online instructional cooking video series.

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Views: 14,563 Videos in Series: 15

Tags: recipe, creole, gumbo, cuisine, seafood, crawfish, crayfish, etouffee, Louisiana, boil

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Summary: The term étouffée derives from the French verb "étouffer," which means "to smother, stifle or suffocate." While crawfish suffer this fate in preparation for this Creole dish, this expert chef's recipe insures a much more exciting fate for your taste buds. With more spice and a thicker sauce than the ever-popular gumbo, crawfish etouffee has long been a staple of Louisiana cuisine. If gumbo allows for-even encourages-a mixture of many different ingredients, etouffee places more specific demands on the first-time chef...forget to stir the roux and the dish is a total loss!

Let this chef lead you through the challenges of roux preparation and other potential pitfalls of this Cajun delicacy. From chopping and stirring to advanced seasoning, this free video series will begin with the basics of this seafood dish and ultimately demonstrate how to season it to perfection. Your friends and family will marvel at your mouth-watering feast. Let the good times roll, or in terms of Cajun French, "laissez les bon temps roullet!" Start making your vey own crawfish étouffée dish today!

About the Expert

Expert: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years. You can contact him at creolesoulster@gmail.com

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