Відео

Thank you for sharing your delicious recipes. I'm looking forward to trying this one.

Toya, you were spot-on with your descriptions. I will most likely use my grill like I have in the past. You're truly adorable and I mean that in the most respectful way!!! I wish you lived next door to us so we could swap recipes and food...

Happy for her success!! I was surprised no "trinity" was used but as I watch more & more of these recipes they are all different. In Emeril's Crayfish dish Chef Will Avelar used the trinity, diced tomatoes and tomato paste. Both dishes looked absolutely scrumptious!! Btw I have her cookbook, go buy it !!

Where is recipe

I know I'm going to get/take crap for this, but just because i have southern roots but pecans make me sick can i sub in any other nuts like cashews or peanuts?

LOVE IT!!! Way to go Cousin!!!

❤

Do you just let the stand on the counter or refrigerate them?. Your recipe did not mention that part!!

thank you very much nice video i will try

Yum! My favorite oysters that I've ever had were made and served on the Pacific Ocean at Morro Bay, CA. The boats bring in these big, tender oysters and an open air restaurant serves them with melted cheese, butter, garlic and parsley just like you do but grilled. They are huge but very tender, but any oyster of any size is delicious either cooked or raw in my book.

That looks delicious and easy !! Thanks!!🙏 🌹🌹

Thanks for giving a senior cook a easier way to make these. God bless

Oh YUM! I'm making this NOW!!! Thank you!

Followed the recipe and they taste really good but at first they were shiny, then they became kind of sandy looking. Why???

Gracias!!!😊🤤🤤🤤🤤

Gracias!!🤤🤤🤤🤤

I hate candy making because of the "fussiness" of using a candy thermometer. I am, absolutely, going to try this recipe.

Hey, you are using my favorite extract from Watkins! ❤

The "yellow part" is its eggs! Delicious!!!

Thank you!

Still don’t see recipe, link doesn’t show. Please leave here to see. If you’d please

My Grandma would make this for Christmas for all of us. R. I.P. Grandma this brings back memories ❤. Thanks 🙏🏾 you Chef Toya Boudy🌹 I can’t wait to come back home and visit you restaurant!

The best of the best. Future New Orleans legend. Thanks. I cant wait to try this.

Thanks for sharing this video!!! Do you also have Chocolate Praline recipe? I would love to see a video of that as well 💯

Like my Mother!!! Creole here. 28th generation Louisiana. 👍🏼⚜️

Thanks you so much....

Can you double this recipe?

Hey Toya, Just found you and your UA-cam channel. Thank you so much for sharing your life and delicious recipes with all of us. Made your Elixir! It's awesome! I love your medicine ball recipe! No joke, it is saving my life right now! I can't thank you enough! I really appreciate it! Thank You, Thank You, Thank You! It's thoughtfull, caring, women like you who are changing the world!

on word .....excellent !

THIS❣️❣️❣️

Oh this looks gorgeous! And what a wonderful autumn dinner❣️

This looks good and easy thank you

Did u cook the crawfish first

Where is written recipe?

I am dying over here girl. I want that 4 scoop bowl of Étouffée and a piece of French bread!!! I'll swim it off Thursday! See ya next week!!!!!!

This is still handy!! I’m going to try this recipe for Thanksgiving this year!

Man this looks hearty and good

looks delicious toya!

So what was the point of grinding up the beef if you just added the chunky beef to the stock pot. I don't get it? I love the recipe though since I am a huge EGGPLANT FAN.

I don't understand why u are using metal spoons with coated pans? Makes no sense.

A stunningly gorgeous woman who knows how to cook. THE perfect combination.

What a great video. Glad I found this. Thx 😉

I don’t understand the order of ingredient additions, chef. Why not add veggies into the roux to get them cooking first, and then the liquid? It does look good!

firstly, you are very good. Secondly, I like the idea of using the rinced crawfish water as a substitute for stock. Good idea. But, a stick of butter is 1/2 cup. You had 1 1/2 cups of flour. That's too much flour for the amount of butter for a roux. Good review though. I will want to watch more.

Without a thermometer?! I’m Sweating just hearing it. I know this is gonna be good though.

I can't wait to make my favorite candy

Yep, you nailed it.

She said pralines like a TRUE new orleanian not like out of towners SAY "pray-leen"

I know this is old as hell but thanks for the help. I made two batches initially and they were too soft. The stirring at the end is the key

Can you use whipping cream ( heavy cream) instead of evaporated milk?? Thank you for your answer 🙏