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Reviewed Shrimp Etouffee

Oct 23, 2010 in Food Network Community Toolbox on Food Network

I just returned from five days of eating my way through New Orleans, and found myself craving more. I made this exactly as written, down to making the stock - it's not difficult, and I had a big bag of shrimp shells I've been saving up in the freezer for just such a purpose. I can't say whether it's authentic - I only tried etouffee once during my...

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