- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Crawfish Etouffe--a la "The Cajun Ninja"
Posted on 4/29/20 at 9:27 am
Posted on 4/29/20 at 9:27 am
I've tried making etouffe a few times, using a different recipe every time, never liking how it turned out.
I'm sure most of you are familiar with "The Cajun Ninja" on Facebook. I enjoy his cooking videos. Simple South Louisiana meals. Dude doesn't take himself seriously and seems to really enjoy what he is doing.
Anyway, I tried his recipe last night and man, it was freaking legit. I added a bit more seasoning than he did, but that's just how I roll, being a rebel and all...
I could have eaten the sauteed trinity/roux mixture by itself.
Give it a try. Finished product:
Video on The YooToobz
I'm sure most of you are familiar with "The Cajun Ninja" on Facebook. I enjoy his cooking videos. Simple South Louisiana meals. Dude doesn't take himself seriously and seems to really enjoy what he is doing.
Anyway, I tried his recipe last night and man, it was freaking legit. I added a bit more seasoning than he did, but that's just how I roll, being a rebel and all...
I could have eaten the sauteed trinity/roux mixture by itself.
Give it a try. Finished product:
Video on The YooToobz
This post was edited on 4/29/20 at 9:42 am
9
Posted on 4/29/20 at 9:38 am to LuckySo-n-So
Got a link to the video with said recipe?
Posted on 4/29/20 at 9:42 am to TigerMan327
Done
Posted on 4/29/20 at 9:48 am to LuckySo-n-So
All of his recipes are pretty damn good. That looks really good.
Posted on 4/29/20 at 10:06 am to LuckySo-n-So
is that a crawfish tail under your burner!? sacriledge!
Posted on 4/29/20 at 10:11 am to CAD703X
quote:
is that a crawfish tail under your burner!? sacriledge!
I can safely report that it is a pasta shell from the last time I made Velveeta Shells & Cheese.
I am naturally a slob, and my little Mexican girl has not been able to come and do the deep cleaning in several weeks. "I'll get to it eventually..."
This post was edited on 4/29/20 at 10:12 am
Posted on 4/29/20 at 10:12 am to LuckySo-n-So
I've been making mine with a blonde roux for years and like it. That recipe looks great and simple too. I may have to try it.
Posted on 4/29/20 at 10:17 am to SUB
His pork chops with onion gravy, hamburger steak with gravy, and his dirty rice get made all the time at my house. I will say that I add a little bit of Louisiana hot sauce to everything but overall his recipes are solid. I am sure he is a nice guy but I can’t stand his internet persona. Oh well, it made him famous so good for him.
Posted on 4/29/20 at 10:33 am to SUB
I have yet to make anything but he does things in a super easy way that makes me think damn near anyone can do it.
Posted on 4/29/20 at 10:52 am to bigberg2000
I made this exact recipe on Monday with some leftover tails from a boil and it came out fantastic. Will definitely be using it in the future.
Posted on 4/29/20 at 11:47 am to TigerMan327
that looks awesome.
His sticky chicken recipe is badass too
His sticky chicken recipe is badass too
Posted on 4/29/20 at 12:00 pm to LuckySo-n-So
I had never cooked etouffee until a few years ago because I always just assumed it would be a more involved dish like gumbo or jambalaya. Kinda surprised me when I realized its just butter, flour, veg, and crawfish with a little stock/water and seasonings. And that its ready so quickly.
I see a few posts above regarding this recipe specifically. For someone who doesn't know any other way, what is he doing differently from others? This is the only way I've ever known to do it.
I see a few posts above regarding this recipe specifically. For someone who doesn't know any other way, what is he doing differently from others? This is the only way I've ever known to do it.
This post was edited on 4/29/20 at 12:03 pm
Posted on 4/29/20 at 12:17 pm to LouisianaLady
quote:
For someone who doesn't know any other way, what is he doing differently from others? This is the only way I've ever known to do it.
Other recipes actually make a light roux to help thicken the stock. He just cooks down the veggies a ton and simmers longer, then adds flour to thicken. Both are good IMO. Making a roux is more work.
Some don't use flour at all.
This post was edited on 4/29/20 at 12:20 pm
Posted on 4/29/20 at 12:29 pm to SUB
Interesting. I consider what he did to be "making a light roux". He added flour to butter and stirred until a light roux was made. Sure the veggies were already in there, but that's still roux to me. And him apparently, since he called it that.
I do see your point though about making a roux first. I just kinda figured that to be close enough to the same thing as this to not really consider it a different recipe.
By the replies, I was thinking others were doing some wildly different stuff I wasn't aware of. Although, no flour at all is different for sure.
He added flour to butter and stirred until a light roux was made. Sure the veggies were already in there, but that's still roux to me. And him apparently, since he called it that. I do see your point though about making a roux first. I just kinda figured that to be close enough to the same thing as this to not really consider it a different recipe.
By the replies, I was thinking others were doing some wildly different stuff I wasn't aware of. Although, no flour at all is different for sure.
Posted on 4/29/20 at 12:38 pm to LouisianaLady
I've always made a blonde roux and then put the veggies in. Its probably six in one hand...
Otherwise its one of the most simple, yet delicious, things one can make.
Otherwise its one of the most simple, yet delicious, things one can make.
Posted on 4/29/20 at 12:52 pm to LuckySo-n-So
That is pretty much how my wife makes it and it is great. Much better than almost any restaurant etouffe I’ve had.
Why is it that I don’t care for most restaurant etouffes? What do they do wrong?
Why is it that I don’t care for most restaurant etouffes? What do they do wrong?
Posted on 4/29/20 at 1:52 pm to LuckySo-n-So
quote:
I can safely report that it is a pasta shell from the last time I made Velveeta Shells & Cheese
That's...disgusting.
Posted on 4/29/20 at 2:51 pm to LuckySo-n-So
quote:
Anyway, I tried his recipe last night and man, it was freaking legit. I added a bit more seasoning than he did, but that's just how I roll, being a rebel and all...
I could have eaten the sauteed trinity/roux mixture by itself.
Give it a try. Finished product:
I made this recipe last week. It was delicious. Will be my "go to" crawfish etouffee recipe from here on out.
Posted on 6/20/20 at 10:18 am to LuckySo-n-So
I think I’m stupid with the interwebz. Is there a written version of the recipe in his videos or a link to one? Thinking about attempting this version.
Posted on 6/20/20 at 10:49 am to LuckySo-n-So
The old school Cajun videos on how to cook something are so hard to watch
He def makes it enjoyable to get through.
He def makes it enjoyable to get through.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News