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Cajun Shrimp Etouffee Recipe Part 3

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Cajun Shrimp Etouffee Recipe Part 3

Emeril Lagasse plates shrimp etouffee and serves with fried miriltons.

Related Videos 23 Videos

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  • Emeril Lagasse makes a shrimp etouffee with steamed rice.

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  • Martha Stewart and guest chef John Besh simmer grits and saute shrimp for a Louisiana favorite.

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  • Emeril Lagasse adds oysters to his coubillon, and then serves it and his etouffee over rice.

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  • Emeril simmers vegetables and seasonings in the roux and adds stock, water and the crawfish tails.

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  • Martha Stewart and Chef John Besh make classic Creole shrimp and grits.

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  • Martha and Rachel Maddow cook zesty barbecued shrimp with Creole spices.

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  • Martha Stewart introduces a show all about Australian culture, food and people. She also welcomes Australian chef Mark Best of the Marque Restaurant who cooks a risotto-like dish with squid and shrimp.

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  • Martha Stewart and chef Mark Best finish up of this flavorful squid and risotto-like dish.

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  • Martha Stewart and guest chef Emeril Lagasse cook poached oysters in pernod cream with fried spinach and caviar.

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  • Emeril Lagasse mixes shrimp cakes batter and flames a shrimp stock and brandy sauce.

    Shrimp Cakes and Shrimp Sauce Recipe Part 2
  • Chef Emeril Lagasse joins Martha to prepare crawfish etouffee.

    Crawfish Etouffee
  • Emeril Lagasse finishes Etouffee in eggplant boats and grills lamb medallions and eggplant.

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  • Emeril Lagasse shares a favorite NOLA restaurant recipe, crawfish etouffee

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  • Emeril Lagasse begins a traditional chicken etouffee with rice.

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  • Emeril Lagasse continues the chicken etouffee with rice. Then he begins puff pastries to stuff with etoufee.

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