Creole Seafood Stew Recipe : Cut Garlic for Seafood Stew
Hi, my name is Karl James, owner of CreolesoulCatering located in Round Rock, TX and on
behalf of Expert Village I'm here to showyou my creole seafood stew. Now we are going
to chop up our garlic and we have about fourcloves and I'm just going to smash those with
the side of your knife. I'm doing the garlicnow because not only we are going to have
it in the rest of the stew itself but we arealso going to use some of it to season our
fish. Well more so our scallops and shrimpahead of time so they can sit while we're
doing the other parts of the stew. So we aregoing to need it early so we'll get it chopped
and get it out of the way and then we're goingto use the rest of it basically in the body
of the stew. But as those shrimps and scallopsare sitting they'll be sitting in a little
olive oil and garlic picking up that flavoringbefore we add them to our stew. We're going
to continue to chop up our garlic here, getit nice and finely chopped and we'll add it
to the rest of our recipe, see you at thenext step.
Learn how to cut garlic for a Creole seafood stew recipe in this free Cajun food cooking video. Expert: Karl James Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years. Filmmaker: Dana Glover