Kenneth Temple's Crawfish Etouffée | An Introduction to Cajun and Creole Cooking | Food Network

Great personality and he made recipe seem easy to prepare

Drive 20 minutes away, on I-10?…. And everything you say will become useless!…. 😘

Yiu didn’t use butter to begin

I'm new here! Humam told me to follow for great eats 😂😂 I'm ready for my plate 🍽️ lol!

I made this, it was so good. I couldn’t get my hands on crawfish so I used
Baby lobster tails and smoked sausage.

I just tried your recipe and let me tell you it came out so good. I really like your video. Thank you sooooooooooooo much for sharing 🙌🏽🙏🏼❣️

Kenneth. More plz more!! All I gotta say plz more. Good network lost its way and relevance with you as a saving grace. Your fans are many and love you so keep ‘em coming. I’d gladly pay to learn more from you!!
Love just love as I always say good is love and having people come and eat with you is all about sharing love!!

Yum 😋

I loved your amazing meal you prepared, I loved your video presentation, I loved how easy it was to follow you, and I DEFINITELY loved your beautiful sense of humor!! YA HEARD MEH!!??

Nice job Kenneth. One question, in your Jumbalya recipe you used parboiled rice. Why did you use white rice here instead of parboiled rice?

I love your recipes, but I like moroccan olive oil or grapeseed oil.
Do you use a specific kind of rice?

You diss your mama, your grandmother and your dad. I will never watch you again. You unappreciate, little boy.

Measaunplaus?

Omg that looks so good!!

WHY Do you not have a cookbook Chef????

Well done Chef❣️

Looks delicious

I definitely need to see you make crawfish cornbread. If you could please that would be wonderful.

Good morning my homie...Br. La. How do you take out that fishy taste in crawfish when making etoufee? It's one of my many favorites but now since I moved to Houston I can't seem to master this dish...HELP PLEASE ❤❤❤❤OH YEAH YOU ARE THE BOMB ON EVERYTHING YOU HAVE COOKED ❣️

This Chef is fun to watch, follow and cook with!!!🌻

Appreciate the way you explain your process while having fun at the same time.

I love making a tux.

🤌🏾🤎

👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

I made this yesterday with the only modifications of using butter instead of canola oil and way less cayenne pepper as we have small kids. We also squeezed some lemon on it at serving along with the spring onions. It was delicious, everyone liked it. I actually never had this dish before so I have no way of knowing how it compares to others but we liked it a LOT. Gumbo is next!

Cajun and Creole are not the same and are not interchangeable terms.

💯% Perfect!!! Thank you Kenneth!!! Love your style of bringing it in! You da best

this man is not from Louisiana

5 blow cool down. I like that. My father asks me all the time now we taste things straight out the cooking vessel. I tell him cooks mouths are asbestos lined lol.

Kenneth I enjoy all of your recipes. Keep them coming.Thank you. ET

I hike out into the woods for a couple days round Natchitoches when squirrel season opens up and make a squirrel etouffee. Only time I make it so, you gotta grab you a rifle or a shotgun and come out with me to get a plate. Slaps every year.

Edit: I add the whites of the green onion after the stock for my etouffee.

Very nice looking good, just keep you eyes on your knife and not add blood to your recipe

My first time seeing your video,like your presentation and entend trying it soon.
I love crawfish.

💌💌💌💌💌💌

Chef Kenneth, love your energy! Can't wait to try these recipes...thanks for teaching us the way!!!

I first had crayfish etoufee on amtrak from New Orleans to New Jersey. Went home and made it, now it's my favorite dish. I'm a shrimp person.

This is somehow the most informative and entertaining food video I’ve ever seen

Kenneth you do know the difference between Northern fairy tales and Southern fairy tales, Northern fairy tale start off with Once Upon a Time, Southern fairytale start with first you make a Roux.

When I'm cooking Cajun I'm always thinking of the song by Little Feat Rad Gumbo.

I love this chef!

Where is your restaurant?

Kenneth. I need to tell you you that what you call the "trinity" is the creole but not really the Cajun Trinity. This is a false extremely pervasive myth that is spread all over the internet and even by chefs. I grew up in Cajun country where i still live today. My whole family speaks (one both sides) and is french and I speak french and in fact the first one in my family to speak English as a first language. "NO ONE" i know in my family, my town and at least 4 or 5 towns around me use celery. The Cajun Trinity is Onion, Bell pepper, Garlic. I can take you from house to house of dozens of people if you doubt it. I can take you all over the area I live and you will see. "NO ONE" uses celery.

Kenneth Temple has gorgeous hair...nice looking man too. Love the way he teaches his audience how to cook Cajun/Creole cousine.

Étouffée is Creole, not Cajun. All of the food the public keep labeling as Cajun is Creole. They weren’t even out of Canada when our food was created. The blatant white washing of our culture has to STOP.

We got crawdads in the creek biggerin that In Montana

This is the guy. I'm obsessed with Creole/Cajun cooking and I will follow this man into the dark. He knows what he's doing.

Why no fish stock?

You take me back to my Cajun cooking classes, Kenneth. Thanks for this excellent series ❣️

Lawd, I'm watching just to hear him talk!!!

Put a big slap of redfish on top!!!! with a soft shell crab