In New Orleans, buoyant and light-hearted master chef Emeril Lagasse prepares shrimp etoufee and a colorful crab and crawfish boil. With his passion for New Orleans cooking, Emeril demonstrates the secrets to the best roux and how to mix Creole seasoning.
Episode Duration: 25 minutes and 39 seconds
Episode Number: 101
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WENH-TV Ch. 11 Durham
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WEKW-TV Ch. 49 Keene
W50DP-D Ch. 50 Hanover
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