How To Make The BEST Shrimp Stew EVER

now that you didn't click that button and you hear check it out today we doing it guess what we're doing a shrimp stew let's get it you see look we got flour fire roasted tomatoes look now I gotta show you this part right here this is water and you know the paste together right this and this got to be connected I mean you know combined together to make its own sauce so I just put it like that right we got the fresh garlic cloves of course we got the chicken stock and since we're saying you know like a stew we want to keep it a little bit on our authentic side I'm gonna be using this Creole kick most of y'all are watching this video right now you already know about this product right here I'll put this in the number one uh comment and then if you don't know now you know now look we got everything else is really like the obvious shrimp bell pepper look celery green onion bay leaf diced onion butter we got a dutch oven and guess what as always the full ingredient list will be down in the description box below let's work the first thing we're going to do is we're going to melt our butter right I already put a little heat under my Dutch oven you see that right there that's where I like to start don't want to like burn my butter right off the bat so I'm gonna go ahead and just add this you know I mean we're going to get that to start to melt now if you guys take a look over here I got to say this because listen a lot of us don't do it look we got to keep hot soapy water at the ready right the reason being listen we wash our dishes as we go because when I finish all of this it's not gonna be nothing for me to do you know everything's sitting off to the side is drying and yada yada yada I know I'm preaching to the choir I raised up that flame now right I want it to melt first don't want to change my color now we're getting ready to come with that flour so which I have learned from other chefs because I've been working with them folks and I've been learning they don't really put it in like how I'm doing right now right they put it in like this I was always taught just a little bit at a time right but I'ma just say I didn't have a chance to work with some great chefs like hearing my cargo Junior you know what I mean uh Kenneth Temple and these gentlemen listen when you're working next to a chef and they do something this way you know what I mean and it turns out great you know I don't let my eyes like just deceive me if they can make it like that I can too foreign I want you guys to pay attention to the color right I'm staying at like that that that Medium heat you know putting a little heat on it the key is you got to keep your elbow and your wrist and everything going you know what I mean you just don't want to stop that's the key to not you know getting it to burn and I know that I could turn this fire up even higher and go with like a I can go almost like a good medium-sized flame like a medium high as long as I keep doing what I'm doing right but for us beginners you know I mean we just want to take our time it'll probably take you about 25 minutes to do it this way what you're doing is you're building up your confidence you're smelling it you're looking at it right there you're probably telling everybody that's around the kitchen you like hey come here and look at this you know what I mean but what we're going to look for is that dark chocolate color right so I'm just going to keep on you know stirring this up just like this and then we're gonna have some success folks right here on camera [Music] after about 23 minutes you know what I mean uh look at that color we get right there nothing's burnt smells amazing you know what I mean uh yeah this right here is a nice base this is where you get your color from look at that right there you want to see it it want to look like chocolate tell me what you think that's it now I always start with my onions first so I'm gonna go ahead and just pour those in foreign that's okay it'll start to lump up now we're getting ready to start adding our bell peppers and our celery right let me just keep giving this a stir listen don't let it don't let it get you nervous it does get thick that's it right there don't forget turn your fire down you know what I mean let me just get everything else inside of there so look that's onion bell pepper celery you guys know what the name of that is let me know down in the comment section below tell me show your knowledge and show the world right so we got that in there it kind of like cools it off just a little bit and what you're reducing your flame back down to a medium heat which I'm going to verify mine is right now so while that's sitting there and that's doing its thing guess what I'm going to load up my garlic press right because we want those flavors to be in there too so everybody do it along with me let's smile ah yeah right now I'm going to just work that around and work that in foreign we only let this get a little we let this go with the garlic in there for about maybe like a minute the fresh garlic it smells amazing everything you put in here I almost said what the name of them veggies was but I'll wait I'll wait to read it down in the comment section below you see it's starting to boil right there that veggie's starting to sweat down and release date juices things are starting to marry together look right there you see that that's what you want to see you want to know why Creole and cajun and that down south you know food tastes so good listen that's because you start building layers on top of layers right now I'm gonna get ready and add my diced tomatoes look fire roasted folks can you smell what I'm cooking for our tomato Our tomato paste right our water get this nice and Blended you don't want to pour it in there then it'll get diluted and lost you want to make it just like this right here you see that right there that's the consistency we're looking for now we add this to the party [Music] foreign [Music] what I like about these square is you know bamboo and wooden utensils look when you're working on a flat bottom piece look on the bottom surface you can just hit it it scrapes up all of the fine all of that this is where your flavor is at folks make sure you add a medium flame now we got green onions we're going to just go ahead and introduce that you know to the party all of the fine comes up nice and easy now that we sweat it down you know sweater down our veggies right so and then you want to go ahead and grab yourself your your stock right and now you just start bringing that all right now you just want to continue to stir you want all of that thickness you know I mean to go away remember we call this a stew yeah this is it now we're going to want to bring this up you know to a boil then we're going to reduce to a simmer so you see I didn't change my tool and I went back to my spatula right that's so I can get everything off of the side you know and rub it nice and smooth get all that anything you see on the side that's flavor folks all right you see that color that's what you want as we're getting ready to bring this up to a boil look I got these bay leaves right here we're just gonna go ahead and add them and let them do their thing okay I want you guys to see look it's coming up on the boil right and I'm gonna look I'm gonna do a little I guess we'll just look at the thickness of this you could just see how it is you know I mean if I hold it like that you can just see it runs off it's on its way to becoming thick on its own right but what we're doing is we bring it up to a boil like where we at right now you know we got them big leaves in it right so now I'm gonna reduce it down to a simmer this is when you want to add your Cajun or Creole seasoning you know what I mean don't forget to look down in the description box below and that's where you guys will put whatever you want to put in there as far as I got some suggestions for you if you guys don't already have you know this Creole kick uh I suggest you guys go ahead and pick this up I promise you you'll come back or just ask the people in the comments because a lot of people have this already look this is like a when I say a number one seller this is it hey it's been like that for years too so we just go ahead and add that and this right here is what makes it authentic so look you can see now we have a simmer I can see the edge of my bay leaf you can see your veggies in there I just tasted it I got the season just right now I'm gonna put a lid on the top that's why I like the Dutch ovens folks put this over the top and we're gonna go for about 10 to 15 minutes next time I see it it'll be 10 minutes and then we'll go if we decide if we want to go you know five more minutes all right so let's take a look at it look at that right there you see that we I want you guys to tell me what you think oh yeah this is right yeah let me get this cool I want to taste it and see if I want to add anything else to it if I don't if it's perfect then what I'm gonna do is I'm gonna just go ahead and ride this on in for another I'm gonna say another 10 to 12 minutes right and then after that we're gonna let it cool we're gonna pour it over this rice and we finally eat oh take that back after we go another 10 or 12 minutes don't forget we got to put this in there hey it is a shrimp stew I don't know how I said that all right if anything I'm gonna add to it is going to be like two generous pinches of salt and of course I use that kosher salt right you know I mean just boom boom right let's give it a stir the Top's back on we're gonna go for another 10 to 12 minutes let's look at it again look we 22 23 minutes in all we did was you know halfway through it we went ahead and added what we added some salt to it just to wake it up just to make it happen like just a little bit of a bite to it you mean nothing too much I'm gonna go ahead and add it I want you to notice with the shrimp I didn't add nothing else to it as far as like putting no seasoning on it or nothing like that because I want this to absorb 100 of what we made right so I'm just gonna go ahead and put it in here and then we're gonna just Stir It Up we're going to leave it uncovered and we're gonna let it go for about seven to ten minutes and after that we're going to turn the fire off really just until they're done and we got the desired thickness right this is what we want now we just want to let this simmer right and cook these until they're done [Music] look my shrimp was ready really like in about four to five minutes so I went in and turned it off you know what I mean and I don't want to like overcook my shrimp right so look I got some rice got my bowl you guys can look at this right here you can see the shrimp let me just go ahead and grab some you know I mean look they curl up nice you know what I mean then like I say I like to just pour it right on on top just like that see that right there and this is more of a stew than a gumbo there's a few other things I could have done to make it like a gumbo but this right here is what you want to have folks look at that right there [Music] I got it when you look at this you might be thinking like oh that's a gumbo rendition try this just the way this is let me know down in the comment section below how you guys would do it but check it out folks I want you guys to come on in here it's time for me to mix this all up now because you can see oh let me get this hey you know what I usually throw these out when I'm gonna stick it right there I want it to continue to do its thing all right let's get some of that tomato we got this shrimp it's probably gonna cool down enough dude I went back in there for a couple of more you know spoonfuls this right here is nice the Creole kick keeps it you know it makes it authentic and it keeps it a little bit on the smooth side you know I mean as far as like the hit the heat uh I will say this I believe this right here is like still kid friendly you know what I mean for those of you guys want to add something else please let me know what you would do down in the comment section below right uh this right here is nice I don't know else how to say it what I want to say this though right now just look at the color you remember when you start off with that good base look at that that Roux that's what you want to have we could have went darker but you know I mean we're not doing that this right here is a nice stew color in that right there I don't want to over talk it you can hear it in my tone this right here is fire folks now listen if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button until it everybody out there there's a channel out here to simplifying these recipes and taking the mystery out of cooking and with that I'm out peace [Music]

Channel: Smokin' & Grillin with AB

Views: 518,162

Keywords: Cookin wit AB, Smokin and Grillin wit AB, How To Make The BEST Shrimp Stew EVER, shrimp stew, shrimp stew recipe, how to make shrimp stew, easy shrimp stew recipe, easy shrimp stew, how to make a shrimp stew, quick and easy shrimp stew, new orleans shrimp stew, cajun shrimp stew, making a roux, how to make new orleans shrimp stew, shrimp recipe, make new orleans shrimp stew, easy shrimp recipe, shrimp stew from scratch, creole shrimp stew, diy shrimp stew, shrimp soup

Id: M5mNnVcUlCM

Length: 13min 49sec (829 seconds)

Published: Sun Jan 22 2023