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Ann's Shrimp Etouffee

Reviewed: Dec. 5, 2010
I've made this recipe twice now, and I love it. Instead of seasoning with salt, pepper, and red pepper, I've stuck with Tony Chachere's Original Creole Seasoning (and lots of it). His blend is a good balance of spicy, salty, and robust flavor. Also, I used a mixture of shrimp and crawfish, but the crawfish make it sort of gritty.
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