Crawfish Etouffee | Emeril Lagasse

Chef Wilfredo Avelar of Emeril's Delmonico restaurant tells you everything you need to know about Étouffée a dish typically served with shellfish over rice. The dish uses a cooking technique known as “smothering” which is common in the Cajun areas of southwest Louisiana.


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[robertholtz]

I must confess, I was initially disappointed that Emeril himself would not be preparing the dish but Chef Avelar quickly won me over. His instruction was clear, concise, and without pretense. He assembled and presented the dish with a calm confidence in his subject. The videography was also attentive and excellent. Nice job.

[tectec]

Absolutely world class video production. Presenter was clear, concise, and no nonsense. Camera work outstanding. Perfect. Thank you.

[klovvin]

this guy has a very pleasant chill presence, refreshingly calm after all the hyped up TV personalities ☺️

[tonyfair]

Everyone is mentioning how relaxed this chef is, which is true. It's one of the things I liked about the video. It reminds me of the old "Great Chefs" series I used to watch on PBS after school (yes, I was that big of a food geek at 12). No hype, no catchphrases, no silly puns; just clear, cogent instruction.

[knutknutson]

I enjoyed this video. It was clear and consice and let me know all the steps, and what to look for. I appreciated his chill attitude. As a lot of people on youtube are a bit over the top, and leave out important information.

[scottyplug]

I could watch and listen to this guy cook ANYTHING! I've made this dish. It's spectacular.

[edge]

Chef Wilfredo, wonderful job! It's 4:30 in the morning here in Utah but my Louisiana bayou roots are calling me home! The smell of onions and bell peppers cooking in the roux is so aromatic! Reminds me of my grandma Ruth cooking every afternoon. Homemade root beer with lemon slices, buttered bread, white rice and whatever her meat of choice cooked in the roux. Nothing better in this world! The west has nothing on the southeast. Nothing! The humidity helps make the best bread for Po boys in the world!
See how hungry you got me Chef Wilfredo? lol

[aladynamedSusan]

Im literally making this dish right now and HOLY ISH I'm following this chef word for word and i can't believe it! I'm literally making etoufee like im from Nawleans😳 im from Texas and i could always cook southern style but this is going to take my cooking next level! The only difference is I don't think I allowed my roux to caramelize as brown so it has a more reddish orangish tinge but the TASTE! I'm serious THANK YOU!

[ginettedurocher]

Emeril Lagasse....if you've eaten at his restaurant in New Orleans....you know who is #1. And watching him every day on TV was the best part of my day way back then. I learned to love cooking because of Emeril Legasse. Lots of people will say the same thing.

[donseth]

I've made this several times, it's my family's absolute favorite. Thank you!

[GentleGrenade]

this guys pretty chill, this was a nice relaxed video. love it.

[mweatherspoonmweatherspoon]

I still rely on this recipe TODAY! Thank you so much!

[B-oc]

I’ve lived in south Louisiana my whole life, and this is one of my favorite foods. Grew up with my mom cooking it. Great video.

[Vaskre]

Ignore the haters. Great video, very informative.

[anthonys.rayjr.]

This Chef was confident and precise. Let’s get to cooking, but I enjoyed the French History lesson too.

[Ileanamercedes]

Thank you Wilfredo I'm making this today. I looked at alot of recipes but yours was the best gracias...

[dawgrogers]

As a lifelong learner, I greatly appreciate this video and his explanations and additional little bits of info

Thank you SO MUCH

[marilynantill]

Hey Emeril!, I swear the young man that made the crawfish etouffee recipe, remind me of a young you, when you were cooking for "Great Chefs"

[mawmawvee]

I've always used the etouffee' recipe from Don's Seafood and Steak House, which doesn't have a roux in it. It is thickened with cornstarch slurry. It's just a matter of what you like, but it's interesting to see how you make your etouffee'. Thank you so much for letting us see how you cook.

[SailorGolf]

Absolutely best explanation of Trinity, Mirepoix and Sofrito — most cooking shows always make it sound so complicated !!