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Learn how to make crawfish etouffee with this instructional video tutorial - How to Make Etouffee
Tags:Crawfish Etouffee Recipe - Part 3,monkey see,monkeysee,Cajun recipes,chef chris clime,crawfish etouffee recipe,crawfish étouffée recipe,how to make crawfish etouffee
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Hello, my name is Chris Clime. I am the Chef de Cuisine at Acadiana Restaurant, Washington DC in the heart of the Penn Quarter. What we are going to do today is show you how to cook Louisiana Crawfish Etouffee Aunt Boo style.
We’re going to get started, our pan we already got our medium low heat and we going to ahead and shred our vegetables our holy trinity if you will with the addition of pepper. So we’re going to add a knob of butter. So we add our butter, we cool the pan off a little bit and we going to add some of our vegetable. So we’re going to add some of the dice onions, its more of a rusty rough chop here and we’re going to add some peppers and we can add green and then celery the holy trinity with the addition of red peppers.
Not so we have here. Now, this is called the pandam because we really don’t want to have a hot pan we’re going really slow and low. So what we’re going to do is we going to peak the pan up a little bit if you will. Cool it down I have it on medium below flame right now, so we have more control over a little bit low so we’ll go ahead we really don’t want to hear that apology here right now.
So, we’re going to go ahead and adjust temperature a little bit more and we’re going to do real slow to get a real translucent and make the best, we have a very soft and very important to make it to fun.
Now, what we’re going to do is we got the vegetables, I’ve been sweating, sweating means I’ve been cooking really low and I kind of bring up the natural juices. You don’t want to cook too high so we have this and we have a little bit of color of not too much, we really want to try eliminate any color so you just kind of go really loves to get very, very soft.
Once all this vegetables are soft like what you want we have a little bit of butter in there and love to sweating it we’re going to add one more knob of butter. And this is going to help us make the compound root if you will and that’s what we’re going to do, we’re going to sauté with parmesan and with a dust with flour. And we’re going to kind of caramelized that up a little bit and get a little bit a color on the flour and a little bit of minute to make a product with somebody is crushed tomatoes here and then we’re going to kind of stir that around a little bit and then we’re glad we share it.
So, let’s start with stirring around this batter and let’s suggest to heat a little bit more so we turn the heat up now, because we’re not sweating anymore. Now we’re going to start to do a little caramelizing, we’re going to go ahead and adding that butter we’re melting a butter. And you’re thinking of how you’re going to leave the excess water, when you add that flour with that going to do is that’s going to tighten up when you make that compound rue and the compound rue is well rue in general is butter and flour 50/50 mix or any kind of fat and flour.
Right now, we’re using butter, so we take that melting that together we’re going to go ahead and add our flour. Sanjay, which means to dust so we lightly dust this way so you guys, can see it and a little bit of flour and everybody see that. All right and get the flour in and you see what’s going to try that kind of mix it lightly and we’re going to go and add a little bit more and we don’t make it too thick. Because we want to make a nice viscous, viscosity to it and kind of like a nappy, consistency and I’ll show you what that is as we get into it. Put the flour down and as you can see its coating, the vegetables now and you don’t want it to stick to the bottom.
While that’s cooking we’re going to throw a little garlic in. Now, we didn’t throw the garlic in beginning where sweating the vegetables, and you really don’t want that garlic to turn the color because we’ll get a little bitter. So, we’ll add a little of garlic now. We got the garlic in, we go, sauté to you that in a little bit, we see all its coating, and you get that bubbling. Now all the flour and you want to cook a little bit and of course cooking were a love a little bit of the juice from these tomatoes and a little bit of the crushed tomato.
The crushed tomato is in there right now and a little bit of the juice so that’s a little bit of our juice and kind of caramelized it and get a low bit of color. Now, tomatoes are always in a toufee and this is more clear version and a little more occasion and probably not to put tomatoes in. So I already get the different of little of version so a little bit of our interpretation. Now Aunt Boo be really upset that I adds tomatoes now but I think it adds a little bit better here.
Now, here we go now we have this combination here we’re going to go ahead and the glaze are a little bit of sherry and its going to add good flavor here we had to touch more and we’re going to add our crawfish stock. And we’re going to stir and we’re going to be scraping the bottom and the change are already glazed and you most of the vegetables up and we’re going to do is we’re going to actually get the rest of that flour and incorporated with the vegetables so. Here you go it certainly get pretty thick here.
We’re going to add some more tomatoes. So we’ve been adding that when we simmer in it, we just add in our crab stock and a little bit more of tomatoes. Now, we’re going to add some of the aromatics and we add a little bit of a bay leaf, we’re going to add some Creole seasoning. And we’re going to add some fresh parsley to turn down a little bit and we just want to simmer, it’s going to simmer for like 45 minutes to an hour, maybe an hour and a half, it all depends really.
But not longer than that, if you see we have been adding the fresh coffee and at least we don’t want to add those until last minute. For the rest of it we sauté a little bit of butter a little Creole season to fresh crawfish sweet and that way they say nice and succulent soft. So we have that base with a nice stock here and make it a nice Etouffee basically a smothered liquid and then we’re going to get in to show you how we do and pick it up here at the restaurant to Acadiana.
So after that we get the parsleys in there, a little bit of scallions and we go and stir it up a little bit. If you could see right now its already starting to thicken up and we well love this simmer for 45 minutes to an hour and then we’re going to go ahead and show you how to make it. Louisiana Crawfish Etouffee Aunt Boo style here at Acadiana.