Cook's Country Season 15 Episode 6 Seafood Two Ways

Cook's Country is a popular cooking show that explores different cuisines from around the country. In season 15, episode 6, titled "Seafood Two Ways," the hosts of the show take viewers on a journey to learn about two classic seafood dishes from Louisiana.

The first recipe featured on the show is called "Shrimp and Grits." The hosts begin by cooking bacon in a pan until it is crispy. They then remove the bacon and cook the shrimp in the bacon fat until they turn pink. After the shrimp are cooked, they are removed from the pan, and the hosts add onion, garlic, and bell pepper to the same pan. They cook the vegetables until they are tender and then add chicken broth, diced tomatoes, and Worcestershire sauce to the pan. The hosts then return the cooked bacon and shrimp to the pan and simmer the mixture until it thickens. Finally, they serve the dish over a bed of creamy grits.

The second recipe featured on the show is "Crawfish Etouffee." The hosts begin by making a roux with flour and oil in a Dutch oven. Once the roux is dark brown, they add onion, celery, and bell pepper to the pot and cook until the vegetables are tender. They then add chicken broth, diced tomatoes, and a variety of seasonings, including cayenne pepper, paprika, and thyme. Once the sauce has thickened, the hosts add crawfish tails to the pot and let them simmer until they are cooked through. The dish is served over a bed of fluffy white rice.

Throughout the episode, the hosts share tips and techniques for making these classic Louisiana dishes. For example, they suggest using stone-ground grits for the shrimp and grits recipe, as they have a much better texture than quick-cooking grits. They also explain that the key to a good roux is to cook it slowly and stir constantly to prevent burning.

In addition to the two main recipes, the hosts also share a few bonus tips for cooking seafood. For example, they explain how to select and store fresh shrimp and crawfish, as well as how to properly clean and devein shrimp.

Overall, this episode of Cook's Country is a must-watch for seafood lovers who want to learn more about classic Louisiana cuisine. The hosts' expert tips and techniques, as well as their infectious enthusiasm for cooking, make for an engaging and informative viewing experience. Whether you're a seasoned chef or a beginner cook, there's something for everyone in this episode of Cook's Country.