Content about Etouffee
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August 6, 2007
I just watched Emeril make shrimp etouffee in about 10 minutes. I’m sure some of that time was saved thanks to the precut vegetables, pre-made stock, and carefully placed commercial breaks. But it was still a little disconcerting to see him whip up a slow moving dish with such manic energy. He made it look quick and easy, which can't be said about this one. Not only does this version have lots of ingredients, it...
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All content copyright Nick Kindelsperger and Blake Royer.
