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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. We have our crawfish
and trinity and tomato sauce, pepper. That flour it's really thick now we need to do
is add a little water to this. We're going to add the water in, kind of stir it at the
same time. Add a little at a time and then start to mix it together, you don't want it
too thin not too much water so just add a little bit at a time. Now if you find that
your mixture gets really, really thin you think you added too much water, you can take
a little flour and water and make a little slurry together and add that in here and bring
it to a boil and it will thicken up a little bit. Or like I say you can add a little bit
at a time and get it to the right consistency, it shouldn't be too thin but you don't want
it to be thick as it was. If you ever made a Etouffee it should be that kind of consistency.
So we added the water get all that mixed up scrap the sides and get all those off the
side, once again we're in between 200-225 and now we're going to put the top on this,
cover it and we are going to let it simmer for about 20 minutes. Then we're going to
let it sit and let it cool off a little bit and we'll be back in the next step.