I was craving some Cajun comfort food so I decided to tackle a favorite for this Let’s Cook episode: Shrimp Etouffee. Don’t let the roux-making step intimidate you; I’ll walk you through it! Sourcing (or making) the shrimp stock will likely be the most difficult part of this recipe.
For complete show notes on this episode, visit http://kitchencounterpodcast.com/157
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04/20/20 • 36 min
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