Thank you!!!!!:-)

You’re the best! Thank you!!!

Thank you!!!!!

Thanks!!!

Cooking With Toya Boudy that lock so good place write me back do you have new video

Thank you!!!! I appreciate you!

Thank you !!!

puerto rican food

Great!!!😊 thank you! Let me know how it goes!

Bx Chiquita how did it come out??

Awesome!!! Let me know if you have issues!

Thank you, it turned out divine...Thanks so much for sharing!!!!

Thank you!!!

Thank you!!! I’m so glad!!

Whoooo Hooooo!!!!!!:-) I'm so glad it came out great!!!!!

Exact, except for the three packs. Oops.

@@traceygoespro kzfaq.info/get/bejne/hcVmapaiq9_UpJ8.html

Great please keep me posted!!!:-)

I made our dish n it came of great omg, thank u so much for sharing!!

Adara Baby yayyyyy!!!! I'm so excited for you!! Anytime!

Let me know how it comes out! And if you have any questions feel free to ask!

THIS WAS ONE OF THE BEST THINGS I HAVE EVER PUT IN MY MOUTH. AND THE BROUSSARD'S OF BREAUX BRIDGE SALUTE YOU. CHEERS AND THANKS ONCE MORE. P.S. AND YES I WILL HAVE QUESTIONS IN THE FUTURE FOR YOU AS WELL.

Joel Dunmore omg yayyyyy!!!!!! I'm so glad that you guys enjoyed it!!

Good!!!!

Thanks! Happy new year!

Yayyyy thanks for the support!!!! Let me know when you try it!!

❤️❤️❤️❤️

Normal tap temperature will be just fine!

Do it!!!

@@toyaboudy I think I just might.

Thank you! I appreciate the positivity!🥰

Awesome!!!! Medium high, keep in mind that the gravy will be thinner in the beginning ,once it cools it will thicken . You can also just keep it at medium and cook it longer to thicken it on the spot! I can't wait to hear how it comes out!!!!

Yayyyy

+Cooking With Toya Boudy was crawfish pre-cooked and frozen ??

All crawfish come pre-cooked so yes. And if you are buying it from the store they will be frozen. The way we do it in New Orleans is have after a crawfish boil, we'll put some already boiled crawfish to the side and peel them.

Let me know how it comes out!

Well, Im a transplant cajun in Fla, so we have to use shrimp !!!!

bubgum00 Question ~ I don’t see flour as an ingredient. Did you make your roux separately with flour and the stick of butter?

She’ll love you and the meal!! Super sweet gesture!!!

Hey!! Just turn the sound up and the measurements are at the bottom!! I hope they bring you comfort!

Thank you so much you should try to look up my podcast The 5 Senses With Chef Toya on all streaming platforms!

Thank you!!!

Delamas Catering r u going to make more shows of cooking ur awesome

Lollll well she can cook like one if you show her the videos! Or you learn and teach her!!

Steaming them will do the trick !

Brian YamadA and is each pack of crawfish 8oz or 16oz?

Brian YamadA I'm sorry I'm just seeing this! One stick is only 4 oz and it depends on the company the packs I get are 16 oz I've seen smaller though. Which doesn't make sense unless your just making a dip with them or something

I totally agree with you on the pack size. I live in TX and the HEB (grocery store) I go to sells only the 8 oz. I just ended up buying 4 of them. And BTW, I've made the etouffee and your seafood gumbo 5 times ( etouffe twice and gumbo three times) since my first post. I am so addicted to Louisiana soups/stews now! My family cant get enough. Wish you catered in Texas Mrs Delamas ;)

Brian YamadA Omggggg!!! That is wonderful !!!! I'm SO happy you like the recipes ! Tx is a good place for southern food ,you can find most of the same ingredients . Yeah I would've gotten four packs 8oz is robbery! But sometimes you have to! Thank you so much for sharing!

Hey Bx, so you can't add calm juice to this. My best advice would be to try to order the crawfish boil online. 2 packs of crawfish would be 2lbs (1 lb a pack). And yes the sausage would taste good. Make sure you let the sausage cook in the gravy.

NO!

1lb per bag!

nope

Yep! There's lots of people who don't use cast iron. I do own one but I chose to teach with a pot that the majority may own or for beginners

Katelin Stewart I'm sorry I'm just seeing this ,no I wouldn't cover the pot. How did it come out?

It came out great ! I loved it ! Great recipe

A bag of tails is 1lb!😀

No it can't...but you can use almond flour or rice flour

Jake, thank you so much. The people are so mean and critical with out any thought. They sit behind a computer or phone spewing judgement when they probably don’t exercise proper judgment in their own lives. Because let’s face it if they did they wouldn’t be on a KZfaq channel judging people doing something that they’re not even doing. That was my exact motive, to make people understand and believe that they could create these meals at home. Not everyone has the time to do it the old-fashioned way. I have no problem with the old fashion way but I’m teaching people who don’t normally fly around the kitchen as much as I do. If they know so much about food that they want to critique criticize and be mean about it, they should start their own channel. And don’t block the comments just let them roll in so they can see how it feels. Again Jake Mitchell thank you and I appreciate you.

@@toyaboudy I believe before people post a negative judgmental comment they should have to provide a link to their own video. Really. The easiest thing to do is throw garbage at someone else's hard work. I made etouffee a few days ago and it took me THREE hours! (not counting the time it took for us to peel 15 lbs of crawfish). At the end I was exhausted and didn't even want to eat. The roux took an hour of constant stirring to get "peanut butter" color. I had to chop the veggies. I had to make the rice. Then there was the cornbread and green beans. THAT is why I found your video - desperately searching for a way to make something really good that didn't eat up an entire afternoon and wear me out. You keep doing you, toya. Just skip over the bullshit. It's not worth your time!

The 16oz one is better! Great question!

1\2 cup

Thank you! I enjoyed watching you on The Next Food Network Star. To be selected as one of the finalist to appear on TV is a tremendous feat in itself and your are a woman of color, yes. Keep sharing with us your delicious recipes and we will continue watching and cooking. You are great.

Thank you so much!!!

P La extremely

16 oz

It’s really an upbringing thing to me. As a New Orleanian I’ve found that people who live in the outskirts of Louisiana do things so differently. It’s another world. The city itself is a different vibe and mixture all because it being a port city and it’s settlers blending. Now things have changed more because of ingredients and ways we don’t use as much and also we have to always remember with this food it was created out of super happy times it was struggle meals that made its way from slaves to the big house. So it’s always going to be different. Baton Rouge is a hour away and we don’t even dress the same. It’s crazy. What ever way connects with you best is the right one. May not be this recipe it may be another!:-) happy cooking!

Tiffany Williams yes not it's not thick enough

Absolutely right

That's a genius idea!

Delamas Catering Thank you 😊

bubgum00 I tell my classes about your method often!

Cooking With Toya Boudy That is so sweet of you. I hope they like the idea. ☺️

😂😂😂😂😂😂