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Etouffee
3 lbs Cooked Crawfish
2.5 lbs Head on Shrimp
2 Yellow Onion
5 Stocks Celery
2 Bell Pepper
5-10 Cloves Garlic
4 Roma Tomato
1/2 Cup Flour
1/4 Cup Butter
1/4 Cup Neutral Oil
1 Tbsp Worcestershire Sauce
1 Tbsp Paprika
1 Tbsp Cajun Seasoning
2 Bay Leaves
2 tsp Thyme
1-2 Quarts Seafood Stock
White Rice, Parsley and Scallions to serve
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
32 Comments
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Chuddy, for your next video, could you do your take on the Midwest's finest, "Sausage biscuits and gravy"?… Would love to see what you'll do with everything.
Get the no salt Tony’s it’s way better
Have never tried this dish but you have inspired me to give it a go!
All the chopping was so annoying it became hilarious! We were laughing our asses off!! 😂😂😂👍🏽
Brad, can you smoke something that takes some time and put a camera on the temp gauge and Timelapse it? I want to see what the temperature swings are on your smoker.
My biggest resentment in watching this video is that I can't reach into the screen and get a bowl for myself!!! Looks absolutely freakin amazing !!!!
Looks great. I think we all need a video on brisket biscuits and gravy though….
Try cioppino. Its bomb
I describe the taste of nato like dilute coffee
you should try and make some type of version of smoked breakfast sausage that would be delicious
Need to ditch that Worcestershire and get the real stuff for your rub wall. “Bear and Burton’s W sauce”. Will totally change this recipe and your life!
Please please make a smoked gumbo recipe. You say you make gumbo off camera a lot, love to see you do it. Thanks.
Tomatoe out person. I never use them.
Tomatoes is Creole. No tomatoes is Cajun. I prefer Cajun.
I never heard of this before, so maybe gonna try this recipe. But ever since shrimp prices are out of this world where I live and probably crawfish also I have only one shot to do it right.
😂😅
Dude… That looks slamming. I want to make this. Super stoked that you continue to evolve in your cooking and respect the hell out of the dedication to your craft.
The chopping makes me tired
Now we talkin’!!! 🤘🎸
Celery is for bitches
Damn that looks so good, "yes please". I made a seafood gumbo while camping primitively at 9,000 ft hunting elk in the Colorado Rockies. I even had the sassafras powder or File' (I think) that took me forever to find during pre-internet buy anything era. It was really rich and very good.
The only downside was that we had to dig a new hole for the shitter which is something we normally do not have to do during the 6-day hunt, lol.
Just so I get this straight. Shrimp have a dookie vein but crawfish don't? Crawfish are just creek shrimp, right?
GET IN MUH BELLY!
You should throw up an estimated cost for the batch at the end so we know if we can afford to try these meals
red sea shrimp
Man every time you put out a video. I always want to make it. Now I have to find some crawfish!
Creole uses tomato, Cajun doesn't.
You should have hit up stalekracker for the mud bugs and put some cajun 2 step fiyaaa! on them scrimps.
Why do you measure you burger bun ingrediants in grams? Most people dont have a food scale you know.
Creole = tomatoes
Cajun = no tomatoes
Now, put that etouffe over some grilled redfish and you'll never eat anything better… good work sir
I lived in Colorado from Australia for about six months in the early 2000’s and a guy I worked with from the Deep South made this. I honestly remember it as the nicest food that I’ve ever tried and so very different from anything which I’ve ever tried. Thanks for posting I’ll give this a go. Also please consider making a gumbo video
Next time you make a roux try Lupin flour. It's really fast and gluten free. Check it out.
I don't put tomato's in mine. So I say out. But may try it?