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Summary: How to cut celery for crawfish etouffee; learn tips, tricks, and more in this free online cooking video about Creole food taught by an expert chef.
Views: 569 | Tags: cooking, cajun, creole, gumbo, cuisine, seafood, crawfish, crayfish, etouffee, Louisiana, celery
About the Expert
Karl James 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 th... read more
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Questions & AnswersHi! I'm Karl James owner of Creolesoul catering in Round Rock, Texas on behalf of Expert Village I'm here to show you craw fish etouffee. Okay now let's look at our celery we are going to chop our celery we are just going to split that down the middle each stock. We are using 3 stock of celery here, lets split them down the middle so we can get a good little chop on these they don't have to be to small they are going to cook in the sauce. So we got it split like that, took out 3 stock and now we have twice as many. Now fold those fingers back. Now give it a little chop here along the stock of celery. The celery, bell pepper and onion actually make up the holly trinity which is standard in vegetables you use in creole cooking. So we would just chop our celery here and get that ready to add to the rest of the vegetables and we would move on from here.
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