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Chopping Garlic for Crawfish Etouffee

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Part of the video series: How to Make Crawfish Etouffee

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Summary: How to chop garlic for crawfish etouffee; learn tips, tricks, and more in this free online cooking video about Creole food taught by an expert chef.

Views: 751 | Tags: cooking, cajun, seafood, crawfish, garlic

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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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Video Transcript

Chopping Garlic for Crawfish Etouffee

Hi! 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 it is time to look at our garlic and as we do we twist the garlic here and it pops and we are able to easily peel the skin off. Take the pop, twist it and it would pop the skin would come right off. A easy way to peel garlic. We are going to use about 4 pods for this receipt. I don't know if you hear that pop when you twist it that one did more then just pop. Cut it half, cutting down that chopping time for them. So you get your garlic all peeled and then we are going to do a quick rough chop on this one and the way we are going to do that is take the pod itself and just smash it like that then you get a rough chop. So smash them and then we can just rough chop at our garlic. Smash them get those oils to come out so when we put this in with our other veggies and get the heat underneath we be able to kind of get that garlic flavor, that sweet yet spicy garlic flavor. So you just continue to move around and just get a nice rough chop in your garlic. And we have our garlic chopped up, add it in to the rest of our veggies and move on to the next step.

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