This is about the same as the recipe I have. I love the tablespoon measurement for the mayo. It's more like 1/4 cup Lol! I hardly ever measure when I'm cooking anyway.
she does not explain in detail.sometimes she just does something and gives know explanation."She " need to watch some more Rachael ray. I know this girl.BTW.VERY WEIRD!
Too much tomato sauce to call it etouffee. That's either sauce piquante or creole. And the person who said you should add cream of mushroom soup or cram of celery soup is wrong, too.
Etouffee: melt the butter, saute the trinity, add a little flour to make a blond roux, add the crawfish and Tony's, let simmer (but not too long), et voila! Even better, clean leftover boiled crawfish and make sure you get all the orangey goodness from the head to get a good flavor for the etouffee.
@SmrtAss Im not cajun or creole or nothing like that (Texan) but one of my old soldiers was from Scott and THE BEST crawfish etouffee I had ever eaten his old man made w/ Cream of mushroom. It was awesome. There might be an exact science to it but alot like the louisiana attitude, do it your way.
Re:The deviled eggs - Let me start off by saying I don't have the measurments. This is how my mom makes them and she eye balls and seasons to taste.
Start with hard boiled eggs, cut length wise, seperate yolks from the whites. In a bowl smash yolks with a fork to the consistency you want. Add mayo, mustard, sandwich spread, and relish or just the liquid, since the sandwich spread contains relish. Add salt and pepper to taste. Spoon mix into whites or use a piping bag with a wide tip. Enjoy
mais how you mess up deviled eggs? sugar to the egg mixture you must be crazy? how you put sugar in dat? ok and das not etouffee das a sauce piquante sha!
St. Tammany Parish, Mandeville, Covington, Laffitte Larose, Plaqemines Parish, just go to Louisiana to find a good woman. But be warned, they may be a bit more fiery than what you are used too.
You are 100% "the real deal". Two tings dat I saw that you could maybe address in da future. One is dat all of us displaced Cajuns have to rely of dat WalMart crawfish, cuz de don't sell the better Louisiana crawfish all over de country. De odder ting is you might want to do is a show on just makin' homemade roux, cus we sure can't find dat outside of Louisiana. Great job and keep dem videos cumming!
Home made roux is simple. I was taught that oleo is the only shortening for Roux but I can't get oleo in florida. Equal parts flour and butter. Use same measuring cup to measure. Melt butter then add your flour...stir it continually til its the color you want. I make a light roux for crawfish.
You are 100% "the real deal". Two tings dat I saw that you could maybe address in da future. One is dat all of us displaced Cajuns have to rely of dat WalMart crawfish, cuz de don't sell the better Louisiana crawfish all over de country. De odder ting is you might want to do is a show on just makin' homemade roux, cus we sure can't find dat outside of Louisiana. Great job and keep dem videos cumming!
lol same song twice - cat on the accordion playin the same rif
gangtra48 2 weeks ago
are you anorexic?
0000000Lara 6 months ago
This is about the same as the recipe I have. I love the tablespoon measurement for the mayo. It's more like 1/4 cup Lol! I hardly ever measure when I'm cooking anyway.
tscarnes5 1 year ago
Why you ain't open a restaurant, I'm promise you I'll eat there EVERY day and twice on Sunday !!
DammitDrag 1 year ago
Love your cooking...will you be doing more videos?
Deb4142 1 year ago
good job ya'll hear
emoneyblue 1 year ago
"I dont make em, I just eat them." Love that quote!!!
MeSoHorny213 1 year ago
she does not explain in detail.sometimes she just does something and gives know explanation."She " need to watch some more Rachael ray. I know this girl.BTW.VERY WEIRD!
sexysoli1 1 year ago
Too much tomato sauce to call it etouffee. That's either sauce piquante or creole. And the person who said you should add cream of mushroom soup or cram of celery soup is wrong, too.
Etouffee: melt the butter, saute the trinity, add a little flour to make a blond roux, add the crawfish and Tony's, let simmer (but not too long), et voila! Even better, clean leftover boiled crawfish and make sure you get all the orangey goodness from the head to get a good flavor for the etouffee.
SmrtAss 2 years ago
@SmrtAss Im not cajun or creole or nothing like that (Texan) but one of my old soldiers was from Scott and THE BEST crawfish etouffee I had ever eaten his old man made w/ Cream of mushroom. It was awesome. There might be an exact science to it but alot like the louisiana attitude, do it your way.
PHOENIXFEAN 1 year ago
Only one thing.....
Jarred Roux?
UGH. How could you?
But hey....keep it up I'm still a fan.
91238673 2 years ago
she just like my mama she cook to fast haha.. but she do a good job im sure ya.. ha
dime6664ever 2 years ago
cajun pride sit back cajuns wy
ninja8722 2 years ago
Just like my trip to New Orlean but Baton Rouge was nice too. .I love your Muffleeta sandwich too.
TAXENGINEER 2 years ago
You seem like a nice lady, but I fixed both your devil eggs and your crawfish etoufee and they were both horrible.
I had to add a lot of sugar to the egg mixure.
The etouffee had to be thrown out. That is way too much tomato sauce and cajun seasoning. It makes it taste metallic and too salty.
lostindiancamp 3 years ago
Re:The deviled eggs - Let me start off by saying I don't have the measurments. This is how my mom makes them and she eye balls and seasons to taste.
Start with hard boiled eggs, cut length wise, seperate yolks from the whites. In a bowl smash yolks with a fork to the consistency you want. Add mayo, mustard, sandwich spread, and relish or just the liquid, since the sandwich spread contains relish. Add salt and pepper to taste. Spoon mix into whites or use a piping bag with a wide tip. Enjoy
MonkMonk74 2 years ago
mais how you mess up deviled eggs? sugar to the egg mixture you must be crazy? how you put sugar in dat? ok and das not etouffee das a sauce piquante sha!
chalou69 2 years ago
try again.
cut back on the tomato sauce and add a can or 2 of cream of celery or mushroom soup.
wormyyea 2 years ago
St. Tammany Parish, Mandeville, Covington, Laffitte Larose, Plaqemines Parish, just go to Louisiana to find a good woman. But be warned, they may be a bit more fiery than what you are used too.
GenMock 3 years ago
I would like a woman like that. Any one tell me where I can get one?
ZAPTAPPER1 3 years ago
Looks great! The only difference in the way we make deviled eggs is we use pickle juice.. it works great for potato salad also
gdogg2000 3 years ago
great food, great musac, EXELENT Cajun wife!
ElCapitan1985 3 years ago
Sher,
You are 100% "the real deal". Two tings dat I saw that you could maybe address in da future. One is dat all of us displaced Cajuns have to rely of dat WalMart crawfish, cuz de don't sell the better Louisiana crawfish all over de country. De odder ting is you might want to do is a show on just makin' homemade roux, cus we sure can't find dat outside of Louisiana. Great job and keep dem videos cumming!
yeh you right!
data the damn truth!
i feeeeel ya pain yeh!
cajun137 3 years ago
Home made roux is simple. I was taught that oleo is the only shortening for Roux but I can't get oleo in florida. Equal parts flour and butter. Use same measuring cup to measure. Melt butter then add your flour...stir it continually til its the color you want. I make a light roux for crawfish.
honary cajun ;)
afoolsmuse 2 years ago
ohhhhh that looks sooo delish! keep up the good work!
USNCorpsman 3 years ago
thank you so much:)
cajunwife 3 years ago
great show maam.
rockfan173 3 years ago
got my mouth waterin; i almost licked the computer screen. do you got a sister?
cardinalpuffpuff 3 years ago
i put dill relish ...tony's & green onions in my devil eggs
foxyfoxy29 4 years ago 2
Very Good! I do the same thing with my many recipes for etouffee! I like what you said, be sure to use Louisiana crawfish (...or it doesn't count)!
Keep up the good work Cajun Wife!
danubefish 4 years ago
GREAT MUSIC. IS THAT AN H STREET SHIRT THE MAN in the beard is wearing?
natesherwood187 4 years ago
Sher,
You are 100% "the real deal". Two tings dat I saw that you could maybe address in da future. One is dat all of us displaced Cajuns have to rely of dat WalMart crawfish, cuz de don't sell the better Louisiana crawfish all over de country. De odder ting is you might want to do is a show on just makin' homemade roux, cus we sure can't find dat outside of Louisiana. Great job and keep dem videos cumming!
mrpotteryequipment 4 years ago
OH Girl, you makin me want some deviled egg and crawdad!
jaybobed 4 years ago