Shrimp Etouffee
Chef/Owner Brian Landry of New Orleans' Jack Rose and Nashville's Marsh House loves making this etouffee during the colder months. Landry recommends making big batches of this Creole stew because it tastes even better the next day. Serve it with cooked rice on a chilly night.
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Shrimp Etouffee and Grits
You can find the difference between a gumbo and etouffee in its sauce. Etouffee has a much lighter roux compared to the darker sauce in a gumbo. Primarily, etouffee consists of only shellfish.This recipe is courtesy of  Chef Jr. Antonino from Sylvain in New Orleans.
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