Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
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.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
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.
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.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Shrimp Creole recipe from the Cajun recipes collection at www.CajunCookingTV.com
Tags:Shrimp Creole Recipe,shrimp creole
Grab video code:
Beryl: Hi and welcome to Cajun Cooking TV. It’s Saturday night Baton Rouge and we’re cooking Shrimp Creole. This is more of a traditional Southern New Orleans style dish, but we will call Cajun nonetheless. So let’s get cooking.
First, we have two pounds of large shrimp. You can get the jumbo size, but we prefer this size for making soups and gumbos. We also have four cups of Cajun Trinity which is chopped up, sweet Vidalia onion, bell peppers and celery. We’re going to make a roux, so have a half a cup of flour and a stick of butter.
Previously this week I made some vegetable stock, so we have eight cups of vegetable stock. I have a can of Rotel tomatoes, two cans to tomato sauce and some rice and some minced up garlic and chalets. And this will be the garlic and the chalets are very similar, almost like a little tiny purple onion. And of course we can’t forget, we’ve got some Tony Chachere’s here.
So we are going to get started peeling and deveining the shrimp and then we will start putting it all together.
Beryl: Right now, I’m peeling the shrimp and let me show you how that’s done. We just take the top, hold it in your left hand at the tail, take from the legs down here and just pull them apart and you can pull off most of the shell and then you’re able to just squeeze between your fingers, squeeze out the tail portion. So then you have a beautiful whole shrimp here.
Now we want to devein it. And there are deveining gadgets with a knife, a good sharp pairing knife works just the same. So just delicately cut through the top here and you can see the vein is right here at the top. If you just pull it out with the knife like this, it comes right out, and have a paper towel handy, just wipe your knife and then set your shrimp aside. And we’re going to keep doing this and Mike is going to help me. And we’re going to get cooking.
We peeled and deveined two pounds of large shrimp. Now we’re ready to get started putting everything together inside a large pot here. I have two tablespoons of Olive oil. I’m heating that up. I’m going to toss in our Cajun Trinity. This is four cups of Cajun Trinity. I’m going to soften these vegetables till they’re softened and then we’re going to keep going.
I will do the vegetables, they look really nice here. I also put in the garlic and chalets. I’m just going to move this to a bowl here for a little bit because I need to make roux and I can do it in the same pot.
Move this. That is good. Return it to the fire. Have the stick of butter here. It’s already softened for me. There we go. I’m going to soften this butter, get it bubbly and hot and then I’m going to make a really—a light roux. I’m making a roux here. I’ve got the butter bubbly and hot, just toss in the flour, a let it bubble at all with stirring wheel. I’m just going to stir this and I’m not going to let it get too brown. And if you would need to see how to make a roux, a dark roux, I have a separate video for that. This is labeled how to make a roux.
I’ll mix good, just let it cook for a minute, keep stirring of course. You don’t want it scorch. And we’ll go ahead and toss back in carefully my vegetable. And mix those up well. That’s smells quite good in here. Okay.
Next, I’m going to put in our vegetable stock, and I made vegetable stock last week by just chopping up all of the Cajun Trinity and freezing it. And then I have the other leftover pieces and parts of onion, celery and bell pepper. So I’ll just boil that for about an hour.
So now I have a beautiful flammable stock. We’re going to pour these eight cups of stock here and we’re going to let this cook for about 10 minutes.
Chop green onions for garnish.
Add our roux and Cajun Trinity and vegetable bulk mixture boiling here for about 10 to 15 minutes. It’s reduced down as you can see. It’s getting really thick and smells wonderful. So right now I’m going to go ahead and add in our can of Rotel tomatoes. Carefully add that in since it is boiling here. Stir that in. and I’ve got two eight owns cans of Hunt’s tomato sauce. So we’re just going to toss that in.