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SHRIMP AND CRABMEAT ETOUFFEE by Cecelia HeerSeveral weeks ago, after enjoying a great etouffee at a cooking demonstration and tasting from a local top-rated chef, I was inspired to make my own version the following day. Since Mardi Gras was coming up the following week, and since I am a seafood lover, I wanted to make a version with seafood, or more likely shellfish. So, I… |
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