Cajun Crab Etouffee Recipe Video

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Not only is the video instructive and easy to follow, but I think you have a great manner. Really warm and inviting. And your girls are charming.

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Cajun Crab Etouffee

Hi, and welcome to Cajun Cooking TV. Today we're going to make Crab Etouffee and it's quick and easy so let's going. First we have a quarter cup of flour, some butter, a cup of rice, a can of rotel tomatoes. I have two cups of Cajun Trinity and I mixed some garlic also. And we have a half a pound of crab claw meat here, which I like best, because it's nice and tasty. So I am going to get started. Hi everyone, we're melting some butter. And we're going to sauté the Cajun Trinity for a few minutes, just to wilt the vegetables, so let's get started on that. We just tossed those in and mixed them around. This will probably take about 5-10 minutes. This was a quick and easy crab etouffee that we made after church one day for lunch. When I was done, just put them in a side bowl and we're going to mix them in later. I want to use the same pan to make the roux. So here I have four tablespoons of butter, we're going to melt that, and then add in the flour and start making a good caramel colored roux. This will just take about ten minutes also, may be even five. You just gradually add in the flour and stir it around well to get all the lumps out. And you want to keep stirring, because you don't want the flour and butter mixture to burn or you'll just have a stingy smell in a burnt roux, and you'll have to start all over. So keep stirring, and as you can see, it quickly turns into a dark caramel color. You want to carefully add in your Cajun Trinity, be careful that it doesn't splatter on you, stir that up well. Then I add one can of rotel tomatoes or diced tomatoes of your choice. We like to use rotel. I added four cups of water, just a little bit at a time. And mixed that all well. I'm going to let this simmer on a medium heat for another ten minutes just to thicken up. Then we tossed in the crabmeat, you can use lump crabmeat, we like the claw meat, it has a little bit nicer taste that we like, but you can certainly use the lump crabmeat, just toss that around, you don't want to just kind of fold it in, be careful not to, just disintegrate it. Now you'll see here I've put in one tablespoon of Cajun Trinity, I mean Cajun seasoning. And I'll tell you folks, it was so hot. You might want to just do about one teaspoon there, if you don't like it too hot. Well, we're back. Amanda and Ashley were having some fun in the kitchen. Meanwhile I've made some white rice by boiling one cup of rice with two cups of water for 20 minutes on low. And now I am going to spoon over the crab etouffee, it's all thick and rich, pretty tasty, this one is kind of hot. So like I said, you might want to watch the Tony Chachere's in this one. And then I want to garnish it, you can either garnish it with chopped green onions, purple onions, any kind of color, we use parsley flakes today. Fresh parsley would be great. So enjoy and I hope you make this one. See you next time.

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Hi, and welcome to Cajun Cooking TV. Today we're going to make Crab Etouffee and it's quick and easy so let's going.

First we have a quarter cup of flour, some butter, a cup of rice, a can of rotel tomatoes. I have two cups of Cajun Trinity and I mixed some garlic also. And we have a half a pound of crab claw meat here, which I like best, because it's nice and tasty. So I am going to get started.

Hi everyone, we're melting some butter. And we're going to sauté the Cajun Trinity for a few minutes, just to wilt the vegetables, so let's get started on that. We just tossed those in and mixed them around. This will probably take about 5-10 minutes. This was a quick and easy crab etouffee that we made after church one day for lunch. When I was done, just put them in a side bowl and we're going to mix them in later. I want to use the same pan to make the roux. So here I have four tablespoons of butter, we're going to melt that, and then add in the flour and start making a good caramel colored roux. This will just take about ten minutes also, may be even five.

You just gradually add in the flour and stir it around well to get all the lumps out. And you want to keep stirring, because you don't want the flour and butter mixture to burn or you'll just have a stingy smell in a burnt roux, and you'll have to start all over. So keep stirring, and as you can see, it quickly turns into a dark caramel color. You want to carefully add in your Cajun Trinity, be careful that it doesn't splatter on you, stir that up well. Then I add one can of rotel tomatoes or diced tomatoes of your choice. We like to use rotel. I added four cups of water, just a little bit at a time. And mixed that all well.

I'm going to let this simmer on a medium heat for another ten minutes just to thicken up. Then we tossed in the crabmeat, you can use lump crabmeat, we like the claw meat, it has a little bit nicer taste that we like, but you can certainly use the lump crabmeat, just toss that around, you don't want to just kind of fold it in, be careful not to, just disintegrate it. Now you'll see here I've put in one tablespoon of Cajun Trinity, I mean Cajun seasoning. And I'll tell you folks, it was so hot. You might want to just do about one teaspoon there, if you don't like it too hot.

Well, we're back. Amanda and Ashley were having some fun in the kitchen. Meanwhile I've made some white rice by boiling one cup of rice with two cups of water for 20 minutes on low. And now I am going to spoon over the crab etouffee, it's all thick and rich, pretty tasty, this one is kind of hot. So like I said, you might want to watch the Tony Chachere's in this one. And then I want to garnish it, you can either garnish it with chopped green onions, purple onions, any kind of color, we use parsley flakes today. Fresh parsley would be great. So enjoy and I hope you make this one. See you next time.

Transcription by: Scribe4you Transcription Services

Cajun Crab Etouffee

Cajun Crab Etouffee Recipe -

Cajun Crab Etouffee Recipe -