'Several years ago in New Orleans I got a lesson in étouffée-making from the doyenne of Louisiana cooking, Poppy Tooker. It\'s a day I will never forget. Étouffée is a riff on the old French verb “to smother,” and while there are as many recipes for étouffée as there are cooks who make it, this one is so easy that it’s become an instant classic in my house. The real magic of this dish is the homemade shellfish stock, so don\'t skip that step. Get the full recipe: http://andrewzimmern.com/2018/02/06/andrew-zimmern-cooks-shrimp-etouffee/'
Tags: family , kitchen , Cooking , delicious , eating , lemon , To , how , favorite , meal , carrots , Travel , Channel , instructions , stock , culinary , sauce , rice , yum , andrew , literacy , SHRIMP , celery , zimmern , azcooks , tomato paste
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