Adding Crawfish to Crawfish Etouffee
Part of the Video Series How to Make Crawfish Etouffee
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Video Transcript
Adding Crawfish to 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 our sauce have been simmering now for about 15 minutes and as you can see it has thicken up quiet a bit. It is not real thick but you can see that it is more like a sauce rather then runny or thick as a gravy. But at this point we are going to add our special ingredient first of all we are going to add that crab meat that we have and you can by lump crab or you can get a couple of cans of crab meat and that would work because we just want this to spread throughout the etouffee. Now we have the crabs in we are going to add our shrimp first before the craw fish because the shrimp is going to take a little bit longer because the craw fish are precooked already. So we are going to add the shrimp in first and mix that around. Okay now that we have our shrimp in we are going to reach over here and grab our craw fish. I have our craw fish here and I'm going to add this in and that is the seasoned craw fish with the fat and everything a lot of flavor so lets mix the craw fish up in there. Now that we have this in go ahead and mix it up good and mix it up we are then going to put our top back on and let it simmer for another 10 minutes. It would take about that long all we want for those shrimp and craw fish to heat through with this. So we are going to cover it back up and give it about 10 more minutes and see what we got.
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 our sauce have been simmering now for about 15 minutes and as you can see it has thicken up quiet a bit. It is not real thick but you can see that it is more like a sauce rather then runny or thick as a gravy. But at this point we are going to add our special ingredient first of all we are going to add that crab meat that we have and you can by lump crab or you can get a couple of cans of crab meat and that would work because we just want this to spread throughout the etouffee. Now we have the crabs in we are going to add our shrimp first before the craw fish because the shrimp is going to take a little bit longer because the craw fish are precooked already. So we are going to add the shrimp in first and mix that around. Okay now that we have our shrimp in we are going to reach over here and grab our craw fish. I have our craw fish here and I'm going to add this in and that is the seasoned craw fish with the fat and everything a lot of flavor so lets mix the craw fish up in there. Now that we have this in go ahead and mix it up good and mix it up we are then going to put our top back on and let it simmer for another 10 minutes. It would take about that long all we want for those shrimp and craw fish to heat through with this. So we are going to cover it back up and give it about 10 more minutes and see what we got.
About the Expert
Expert: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. Read More
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