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Reviewed Shrimp Etouffee

Jan 27, 2011 in Food Network Community Toolbox on

I felt very brave making Shrimp Etouffee. The word "etouffee" popped into my head yesterday morning. Since we are quite a distance from a supply of crawfish, I opted to use shrimp and clam juice. Very good! A little albor-intensive, but it was worth it. I was pleased to see the New Orleans Trinity (onion, green pepper, celery) as maintstay in this...

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