Crawfish Etouffee | Emeril Lagasse

Chef Wilfredo Avelar of Emeril's Delmonico restaurant tells you everything you need to know about Étouffée a dish typically served with shellfish over rice. The dish uses a cooking technique known as “smothering” which is common in the Cajun areas of southwest Louisiana.

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Видео Crawfish Etouffee | Emeril Lagasse канала Emeril Lagasse