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Crawfish etouffee
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Crawfish etouffee, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Crawfish etouffee. Crawfish etouffee (étouffée), a Louisiana plate from the United States. Here is the whole thing, one move at a time.
On screen. Crawfish etouffee
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Crawfish etouffee, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Crawfish etouffee. Crawfish etouffee (étouffée), a Louisiana plate from the United States.
On screen. Crawfish etouffee
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out shrimp, peeled, unsalted butter, celery, red bell pepper, yellow onion. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.
On screen. Heavy pot · Scale · Wooden spoon
Scene 5 · step · 7s
Step 1
Shot. Crawfish etouffee: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Crawfish etouffee. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh shrimp, peeled, unsalted butter, celery, red bell pepper, yellow onion, cayenne, tomato paste, dry jasmine rice, low-sodium chicken broth, kosher salt. Crawfish etouffee is cooked in Louisiana as its own plate, not as a copy of a restaurant menu. Cook onion, celery, and pepper in butter, then smother the shrimp in that sauce. Crawfish is the usual shellfish. Shrimp, cooked through, is what this pantry weighs. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Crawfish etouffee: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Crawfish etouffee is cooked in united states. Also called étouffée. Leave the lid ajar so the surface reduces instead of boiling over.
On screen. Crawfish etouffee is cooked in united states.…
Scene 7 · step · 7s
Step 3
Shot. Crawfish etouffee: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Crawfish etouffee, until the edges take a little color. Keep the heat at a murmur. A hard boil beats tender food into strings.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Crawfish etouffee: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 50 min in real time.
Voiceover. Add the remaining weighed foods and cook Crawfish etouffee at a quiet simmer, about 195°F / 90°C. Start checking at 50 minutes. Crawfish etouffee is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Simmer 50 min
- 🇺🇸 United StatesNorth Americaicon-united-states-crawfish-etouffee-icon-united-states-crawfish-etouffee-9
Step 5
step · united-states
Scene 9 · step · 6s
Step 5
Shot. Crawfish etouffee: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Crawfish etouffee, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Crawfish etouffee, not the…
- 🇺🇸 United StatesNorth Americaicon-united-states-crawfish-etouffee-icon-united-states-crawfish-etouffee-10
Step 6
step · united-states
Scene 10 · step · 7s
Step 6
Shot. Crawfish etouffee: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Crawfish etouffee for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in united states, with the sauce or garnish that belongs to it. Film Crawfish etouffee in this shot order and no other: oil or butter just starting to shimmer; a knife sliding into the potato or vegetable; the oven dial and a hot rack; a grill grate just before the food lands. Slate words for the editor: jute, birch, quartz, griddle, zester, simmer, luster, drift, sable, iron.
On screen. Rest Crawfish etouffee for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Crawfish etouffee is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Crawfish etouffee looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Crawfish etouffee turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Crawfish etouffee, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 379 calories, with 20.3 grams of protein. Pai marks it Moderate.
On screen. 379 kcal · 20.3 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Crawfish etouffee
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Crawfish etouffee from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.