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19 June 2012


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Pot Sets

Knowing to sit next to an adult at crawfish boils...hmmm...you have a smart boy! Your recipe for the crawfish or shrimp etouffee sounds divine. I totally agree with you that the frozen crawfish from China is flavorless, watery & just downright rubbery. If they aren't from Louisiana with all that good fat from the heads for added seasoning, then go for the shrimp etouffee. Either will be simply delicious.


That looks so good.

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I'm a professional magazine stylist and crafter, wife and mother and I live and create in New Orleans. I write about all the facets of my creative life here, both personal and professional, though like most Southerners, I reserve the right to digress.

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