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. For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?s... Stay Connected With Emeril On: Instagram: https://www.instagram.com/emeril/?hl=en Facebook: / emeril Amazon: https://www.amazon.com/stores/EmerilL...
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