Chris Clime: Hello, my name is Chris Clime. I am the Chef de Cuisine at Acadiana Restaurant, Washington DC in the heart of the Penn Quarter. What we are going to do today is show you how to cook Louisiana Crawfish touffe.

I kind of learned this interpretation recipe from a woman called Aunt Boo, down at Abbeville Louisiana, and what we are going to do today, is we are going to take our fresh crawfish, which we have right here. We are going to use a Holy Trinity, which is actually a Holy Trinity of celery, peppers and onions. Now, we are using both peppers, both the red sweet and green peppers, but you dont have to be, thats kind of like I said like our interpretation to give a little tweak if you will. Some sweet diced tomatoes, we also need scallions, garlic, bay leaves, chopped parsley, rough chopped, Creole seasoning, couple knobs of butter. Scallions and salt of course, to adjust some seasonings and then we have our crab stock. We use a crab stock and/or a shellfish stock, and when then season, like right now we have seasoned mudbug, this is crawfish themselves. So we actually use the heads and everything to make the stock. It is very similar to the shrimp stock that we made in before here in Acadiana, minus the Lee & Perrins. So any kind of shellfish stock will do and we are ready to go, we are going to start, we are going to make Louisiana Crawfish touffe, Aunt Boos style.