Okay folks after looking at that thumbnail you know what I mean and read that title you know what you about to do I'mma just say it like this we going back to the roots folks smothered ochre and shrimp let's get it all right so look come over here and go over some of these ingredients right here listen you know that's some kind of broth or stock right you could just look at that look we got that ochre and if for those of you guys that don't know how to pick the ochre I'm gonna show you how you do it listen when you go into your ochre and this goes out to Kenneth Temple check this out you go like this and it's kind of like when you roll it back and forth you hear like making some kind of like barrels seeds or whatever it's like rolling when you hear those you know those are good right we got shrimp I got two different sizes look I got a regular large and I got jumble but that's the on right there they've already been cleaned and dried then we got paste you know what I'm not gonna go over everything obviously that's onion tomato all right then I got some seasoning listen the full ingredient list will be down in the description box below so the first thing I'm getting ready to do is I'm going to make myself some room I've already obviously you know diced down my onion I'm gonna go ahead and do my tomatoes and all of that it's just like a little bit of prep okay so look I'm gonna go ahead and start just dicing down you know my tomatoes right all right so what I've been doing is like I said I've already cleaned these right so what I'm doing is I'm just cutting them down keeping them about the same size didn't really want to bore you guys just thought I'd take care of some of this you know you can look inside of here you can see the size I'm doing I just got a couple of more all right look now that I have this already cut down what I'm getting ready to do is take these to the sink I'm gonna rinse this that's gonna help get rid of some of this lightning this too okay so put a little heat underneath my pan first thing we're gonna do is we're gonna start off by working with this with your shrimp right now this isn't a fuse olive oil I probably put it by the couple of teaspoons of olive oil in there this is two pounds of shrimp remember I went jumbo and large this pan is big enough so that I can get full coverage on the bottom with it all right so just go ahead get this going okay so look I'm it's time for me to go ahead and do my seasoning right you don't need a whole lot of time when you know cooking because it's gonna be time to click flip them over but look I keep white pepper in this one hence this is why this is white and black pepper in this right this is my meal I'm getting ready to just put a light zesting coating whatever you guys want to call it on top of this and then I'm getting ready to flip oh and I want to put a little bit of salt right a generous pinch just over the top maybe two right we leave it like that I'll take my tongs you know and then we'll start you know giving some of these to flip you can see when they start turning pink you know they ready okay so I want you guys to pay attention to this you see that right there that's the season that I put on there and just the outer shell but you know look how that look right there that's what you want to see remember it doesn't take long for any shrimp to cook right I'll save max probably about two minutes if you want them to be like succulent so now I just take them all out I went ahead and wash my bowl if I hadn't said it already you guys been following me for a minute you know I like to say you guys got to have that soapy water after ready right I washed my dishes as I go all right look at that right there you hear that you can see the fine just moving around that's what you want so if you guys got one in another type of pens if you don't have one of these you leave with your onions right just to ask if this inside of the onions that's going to pick everything up and so now we're starting to be your flavor right we got the shrimp flavor in the inside already look I just like to get out a little here start look at that it's like bleach white right on that onion look when I bring it over here I'll bring it around so you guys can see she is starting to pick that up we look at that flavor folks all right now we for the bring the ochre to the dance look at what we're doing folks where are all my people from Dale South at so after I get this mixed around you can see it might look like you get a little bit on the slimy side you know when you put it in here but remember I got a big pan right so I want to get maximum contact on the bottom got some onions going I'm gonna put this lid on the top and I'm gonna let it go for about I'm gonna say about 15 minutes you know what I mean then I'm gonna probably stir it in about seven to eight minutes but we just finished it stay like that and we finish create some magical folks after 15 minutes this is where we work it with nice everything getting soft this on his way right now I'm getting ready to go ahead and add my tomatoes okay you see where we going with your folks I'm gonna be using my look this is my AP I'm gonna go ahead and just add a little bit you know I don't want to overpower anything listen we wanted to you know have them a reasonable flavors to it we want just a replicate something down south right so once you got it all mixed up here oh yeah now I'm from the coming my tomato okay so you just saw that the tomato paste was there right so now we go ahead and add that remember using the right tool for the jobs that are just trying to take it out with a spoon I want to get it all look at that right there because when we give you a recipe we don't want to leave nothing no man behind and in this case since we cooking no flavor behind now I'm from the coming my Creole kick this is my tool of choice any Creole or case in season and you would like more so on the Creole side will probably be the way I like to go you know the mean just to keep this a little bit more on the authentic side right now for the come with my garlic the garlic always look this is the garlic paste I'm gonna put that right there on top now we're getting ready to come with our chicken stock all right so let's start introducing now now I'm gonna tell you a funny little story real quick remember one time my mama was making this and when she made it she made it using some water my grandmother's having to look and say I know you didn't just make that with water and my mama said no I didn't and then my granny said I know you did because I know we ain't got no chicken stock I'm gonna put this lid on top and we're gonna go for about 30 minutes and check it out sometime it depends it depends I don't know why it's like that sometimes it takes 30 minutes sometimes it takes 40 minutes never no longer than for me never no longer than 45 so we put this on the top like that we got a nice little simmer now we let it work all right folks let's go ahead take a look at it I can tell you this though I went about 35 minutes and I started a couple of times throughout the cook right so I just took out my bay leaves just a second ago you know I mean but this is what you're going into with right now remember we had this shrimp all right I'm gonna go ahead and add that back and anything that leaked out we want all of that flavor folks now we add that to the game oh we all right so what I'm gonna do is I'm gonna put my lid on I'm just gonna let it cook super slow you know really it's just like to warm up my shrimp right just three minutes all right so look now it's the time to get down right if you look at that I'm gonna go ahead and just hit it like this and just pick it up like that again I'm just teasing y'all you see that right there that right there is fire I cooked that you know that ochre down look we got that flavor in there and all of that so now I'm just gonna take some of this and just kind of like just run this around like to edge and I know you guys did been following me want to probably asking this question right now like hey he ain't putting no end do he sausage in it for once I'mma just go ahead and go this way and just keep it old school all right folks look now I'm trying to get in here to get some of this right I really don't know where to begin I'mma go ahead and just take a little bit of this this rice now we're putting a look for one of these all right there we go we ain't got to look for you know look long right that's that million dollar spoon fool right there you see that hmm hey so I'm not finna overtalk it for show cheers all oh hey folks you know every time I make this just right here just blows me back you know let me know just the flavors and I don't know how to describe it listen you lose a lot of that slimyness you know that what reusing what runs everybody away from ochre you got to try it this way then if you guys here's another thing too you can always just fry your ochre and serve them as like a little finger food they great like that too you know with some season flour or some cornmeal the season you know let me know those work out too but for this right here if you do it the way I done it right here this puts a whole lot of flavor I will say because I'm a meat man I would have liked to have had you know I mean just in this one particularly just some and doy sauces pardon me but this right here uh hey that's fire now talk to me down in the comment section below if you're new to my channel let me just take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out here check this out there's a channel out here to simplify these recipes and taking the mystery out of cooking and you know what I'm about to do folks I'm about to walk over and sit down and give me some cool air and I'm going to watch TV I'm out folks peace