Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
EMMY NOMINATED SERIES directed by and starring Steve Buscemi is back for a second season!!! Park Bench is a local's take on the special people, places, and spirit of New York City. Through unscripted moments with average New Yorkers and Steve's celeb friends, Buscemi takes viewers on a funny, first-hand journey/misadventure, told in his unique voice.
Journey to the Draft is an organic, unscripted, docu-series that follows three college football players, all with promising professional careers. These young men attend different schools across the country and play a variety of positions on the field, but at the end of the day they share one goal:to play in the NFL. The AOL docu-series follows players Leonard Williams, Kevin White and Marcus Peters.
Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
"Stricly Come Dancing presenter Tess Daly and The Saturdays' Rochelle Humes talk to mums about their experiences of being mum. Whether the daughter of a Rolling Stone, in one of the most famous girl bands the world has ever known, or a parent coping with disability as well as family life, each mother in Being Mum shows that the feelings, challenges and rewards of motherhood are universal no matter the surroundings you find yourself in."
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
How to make Crawfish Bisque from the Cajun recipes at Cajun Cooking TV.
Tags:Crawfish Bisque Recipe,Cajun recipes,CajunCookingTV.com,How to make Crawfish Bisque,bisque,crawfish
Grab video code:
Beryl: Hi, and welcome to Cajun Cooking TV we’re at the height of crawfish season, so tonight we’re making a Louisiana favorite crawfish bisque. So, we’ll gonna make some little crawfish balls and put them in the crawfish bodies here, and I’ll explain that in a minute, I’m over here sautéing some Cajun trinity right now. And we’re gonna use that, so we’re getting that ready. So first, I’m gonna make the little crawfish dumplings, I have a food processor here, and a week ago, Mike got some crawfish at the local market, the seafood market, we ate the crawfish and save the bodies, totally cleaned them out and I have a, over a dozen here, I put them in the freezer til I was ready to use them. So, that, this, you can either use the bodies or we’re just gonna make little meat balls, so, no big deal if you don’t have actual crawfish bodies. So, first thing we need is a cup of chopped onions, put that in your food processor, and we’ll gonna need a cup of green peppers, there you go. Then we’ll gonna use a quarter cup of parsley flakes, or if you have fresh parsley, chopped parsley, okay. And I’m gonna put in a cup of bread crumbs, this is the Italian one, but plain is fine, that in. what we’re making is basically is like a crab cake, but, we make little balls. We got two eggs. And Mike called this seafood market ahead of time this morning, make sure we can get this hot item, coz they go really fast. It’s one pound of already peeled crawfish tails, so, these are ready to go, and we’ll gonna open this up, put this whole pound into the food processor. You wanna be sure you get all that good juice, okay. I wanna sprinkle in some Tony chacheires, okay. We’ll gonna put the top on here, and close this around to get everything good and chop together. We got this all mixed up, just taking it out, put it in a bowl, so I can make the little balls. I have the oven on 350, and I have a baking sheet ready to go, I’m gonna spray it with canola oil, and then we’ll gonna make our little balls and stuff them in the crawfish. You’ll gonna take a spoon full here, we’re making basically small meat balls. Just form that into a ball, or, if you had the little crawfish bodies, we just stuff that in there, there we go, pin up the name. And kinda how you make kicking and dumpling this is gonna be a crawfish dumplings. So this may take me a little bit, I don’t have any helpers tonight. So, I’ll get this done, and I’ll come back and tell you the rest. Unknown Female: That’s easier. Beryl: I got all the crawfish balls made and I got all the stuff ones here, and I’ll gonna put this in the oven for about 20 minutes, and I’ll check up to see what happens. In the mean time, I’m making roux over here. I’ve melted, I’ve melted two sticks of butter, you could also use one cup of ahm, canola oil. But we’re gonna use butter, and then I’m gonna, one cup of flour, and we’ll gonna make a good dark roux. We’ll sprinkling in the flour little by little, it’s one cup of flour. You just keep mixing and get out the lumps and put in some more. This next stage is just a caramel color stage, ahm, I’m gonna go pass this, usually sometimes I’ll stop at this color, but if you just keep stirring, we’ll gonna let this really dark. We got us some good dark roux, and it’s smelling. Hmm, hmm, I’ve already got my Cajun trinity sautéed here, so, I’m as carefully pour this in, coz I don’t recommend making a roux in the Teflon pot, that’s why I used a stainless pot. Pour this in and stir it around, get all that good stuff in there. Then we’ll gonna add three cups of chicken stock, you can use a vegetable stock or a chicken stock or if you actually have some shrimp shells or crawfish shells, boil them, and get that good flavor, coz that’s all about the bisque, is the flavor of the seafood and all mix together here. That looks pretty good. So now I’m gonna put in three cups of stock, I’m gonna bring it to a boil, and then we’ll gonna boil it down for 45 minutes. I just happen to have three cups of stock. Good. So, our mixture here, it’s already getting thick, so you wanna be sure to stir often, coz you don’t want to stick to the bottom and that would ruin the whole pot. We have a little can of tomato sauce here, we’ll just gonna put a quarter cup or less, see how brown this is, we just want to make it rusty color. Just enough to give it a little color, but not too red. That would probably do it. I’m gonna add in some minced garlic, two tablespoons. I’m gonna add in some Tony Chacheires, and I’m got another pound of crawfish tails on here, stir this up. That’s gonna be thick and rich. Unknown Female: She will gonna hold you in just a second. Beryl: That’s gonna make some good stuff in. I’ll gonna let that simmer for 45 minutes, like I said, be sure to stir it often, you don’t want it to stick. We got a good bisque going here, crawfish bits, ooh yeah. Look at all our little crawfish balls here, I tried one, they taste so good, we’ll gonna put this down in the sauce. And all our little stuff ones, I made some rice, and we about to eat up in here. Addison ate already. So we’ll just gonna pour all this in here, just a, simmer another 5 minutes or so to get flavored, and we’ll gonna be ready to go. Everybody, let’s dip up some bisque. Almost looks like spaghetti and meatball, but ooh, act daddy, it’s gonna be so much better than that. get a little crawfish in there, serving this over rice, you just sprinkle it with green onions, we’ll gonna put little more Tony’s on there. There we go. Who’s ready to eat up in here. Put you a little bit of this and a little bit of that, and we’ll gonna have some crawfish bisque. Thank you for joining us on Cajun Cooking TV tonight, tonight we had Addison as my helper, and we make crawfish bisque, I can’t wait to eat it. So check out our website, it’s cajuncookinigtv.com. babye. Say babye