Bruce inspired me....

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Nick Prochilo

Chef Extraordinaire
Joined
Jan 4, 2005
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16,367
Location
Long Island, N.Y.
...to make Shrimp Etoffuee. I didn't have any Cajun in a bottle so I made mine from scratch. I also added some sausage to liven things up a bit! Thanks Bruce.

 
Dang boy..you nearly made me start chewing on my compooter monitor on that one. If it tastes half as good as it appears it should..think you got a grand prize winner on that one. Great job!!

bigwheel
 
Looks great nick.

The bottle stuff is good & fast for when yer in a hurry.
Its also tricky to get from scratch seasoned authenticly.
In other words If you aint followed a cajun cookbook recipe or you aint cajun
How would know the season ratio
 
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