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Hi, my name is Karl James, owner of Creolesoul Catering located in Round Rock, TX and on
behalf of Expert Village I'm here to show you a crawfish boudin. Celery the last part
of our holy trinity and I'm just going to take that rib and cut it in half and then
quarter those halves.
This will be the third part and final part of our holy trinity and then once again just
some small cuts. This as well will be added to our mixture and it will go through a grinder.
With the crawfish boudin we're going to actually saute our trinity so it will be a lot softer
once we get to the point of stuffing. Anyway, here's our celery all cut ready to go third
and final cut of our holy trinity see you at the next step.