Hello, my Chris Clime, I am Chef de Cuisine at Acadiana Restaurant, in the heart of the Penn Quarter. I am here today and we’re to show you how to make a little Louisiana Louisiana Crawfish touffe.

We’re starting off with some fresh mudbugs as what they call; we’re done in Abbeville, Louisiana. We got the pleasure of going down into the crawfish fields and going out and getting some of this we’ve already done a regular crawfish boil with this spices, we got a lemon and cayenne and lots of salts and different herbs and spices.

Once we’ve cooked them we chill them down and then we’re going to ahead and clean them to make our Etouffee. An Etouffee is French for smothered so that means smother so what we’re going to do is we’re going to take and I make sure we got the fat from the head suits that’s very important and that fat from the heads and a lot of traditionally toufees are made with that fat.

So its very good to use a whole crawfish so we take our crawfish here and we separate it from the head and such. And we’re going to go ahead and break it down the top part and we’re going to pinch the tail here and when you pinch the tail then you are able to get that whole filet out like as such.

Remove that vein and then there’s the meat there. Now when I’m talking about the fat, its very important we want to take our fingers in there when you’re in crawfish, you actually sac that so it’s a pinch in tail and sac the head.

But in the end you want to get some of the fat out of there and I got a big finger and it goes like that and that is the gold right there. Okay, that’s the fat from the head and we’re going to use that and that’s going to help us make the flavor for our beautiful Etouffee thing.

So we’re going to go one more time, we’re going to remove it from the head and we’re going to take this cross section off just to the top, we’re going to pinch the tail probably cooked, pull it right out. And if you’re really good you can get that vein with the two sometimes like I got lucky there.

And then we’re going to go and get the fat out again you don’t have to use your finger, you can use a small spoon or so fort and that’s better to get it like that and that’s a hat. Now, in Louisiana that’s where the good stop flavor is and that’s how you clean crawfish.