00:00 Sometimes you get a hankering for something
00:01 and you just have to make it.
00:02 And for me, that is shrimp creole right now.
00:05 Let's do it.
00:06 And like all good Cajun dishes,
00:07 I'm starting out by chopping up my holy trinity.
00:10 The trinity is celery, onion, and bell pepper.
00:12 And you're just gonna give that a good chop.
00:14 And garlic.
00:15 Gotta have garlic in all Louisiana recipes.
00:19 Simpler is better.
00:21 Let's get cooking.
00:23 Going in with some butter.
00:25 Melt your butter and then add in your trinity.
00:28 And go in with the garlic.
00:31 This is all gonna cook down together
00:33 and flavor that butter.
00:35 We're just gonna cook this down
00:36 until those onions are translucent
00:38 and the vegetables have softened.
00:40 This is an interesting step to me,
00:41 but this is a really high rated recipe,
00:43 so I'm going for it.
00:45 You add in some cornstarch,
00:46 and we're kinda making a roux with cornstarch
00:49 instead of flour here.
00:50 So I'm gonna add in this, cook it down for a second,
00:52 and then we're going in with our flavor,
00:54 some chili powder, some Worcestershire sauce,
00:57 and then our tomatoes.
00:58 So I'm going in with a combination of stewed tomatoes.
01:01 This is gonna deglaze that pan for us.
01:03 And just a small can of tomato sauce.
01:06 Deglaze with that and get all this flavor off the bottom.
01:09 And you're gonna have somewhat like a gravy.
01:12 And because I like it kicked up even more,
01:15 going in with Old Faithful.
01:17 Just gonna let this kinda cook together for a little bit.
01:19 Just bring it up to a boil.
01:20 I just wanna kinda let all those flavors come together.
01:22 This is definitely a dinner you can have on the table
01:25 in less than 30 minutes.
01:27 (upbeat music)
01:29 Yeah, I don't know, I just like it a little thinner.
01:32 So I'm gonna add in just a little bit of water.
01:34 Every recipe to me is a guide.
01:36 I've always gotta add a few things to make it mine.
01:40 So every time I cook something from New Orleans,
01:43 I love adding in a little bit of fresh thyme,
01:46 and also some lemon juice.
01:48 Whenever I'm making something with shrimp,
01:49 I like to just kinda brighten it up.
01:51 All right, let me give her a little taste.
01:55 That's gonna be good.
01:56 When you're about five minutes from being ready to eat,
01:58 this is when you add in your shrimp.
02:01 It's just going to take just a few minutes.
02:02 This liquid's already hot,
02:03 and the shrimp can just go straight in.
02:05 You can sear this first if you want to.
02:08 I don't think it's necessary,
02:09 plus it's gonna kinda help flavor that broth a little more
02:12 with kind of almost like a little shrimp stock.
02:14 Just stir these around
02:15 until they've gotten completely opaque.
02:19 That's it, time to satisfy this craving.
02:21 One more little touch I'm gonna make
02:22 so all my Cajun friends don't get mad.
02:26 I'm adding in a little Cajun seasoning.
02:28 Now we're gonna satisfy that craving.
02:32 All right, unlike my gumbo,
02:34 I like to serve this over the rice
02:36 instead of adding the rice into it.
02:38 I don't know, it's just the way my mama did it.
02:41 I'm gonna finish it off with a little green onion.
02:44 Perfect bites.
02:44 Mm, you've got all the things going on here.
02:51 You've got that rich, tangy sauce
02:54 with that rice to kinda balance that out,
02:56 and then the seafood is not overpowered by all that.
02:59 The whole dinner just still remains really fresh and light.
03:02 It's just what I wanted.
03:04 Make this, do it my way, enjoy.
03:06 - All right.
03:10 - And a cold glass of wine with that.
03:12 (music)
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