Stephen Linn heads to Lafayette, La. to cook Cajun with Chef Patrick Mould. This week Pat shows us how to make his Crawfish Etouffee.
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- Latest
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How To:
Make a delicious shrimp scampi with frozen shrimp
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How To:
Crack crab legs and get the meat out in one piece
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How To:
Make Alaskan king crab cakes with lemon dill sauce
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How To:
Crack open Alaskan king crab legs
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How To:
Prepare and eat Portuguese style periwinkle snails
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How To:
Make seared scallops on a Teppanyaki flattop
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How To:
Cook Jumbo Tiger Prawns on the Grill
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How To:
Prepare and clean fresh snow crab
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How To:
Cook cockles (small saltwater clams)
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How To:
Shuck an oyster using the hinge method
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How To:
Make camp fire lobster tails
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How To:
Eat limpets
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How To:
Skewer shrimp on the grill
-
How To:
Barbecue jumbo shrimp stuffed with crab meat
-
How To:
Cook Jamaican curry garlic crab legs
-
How To:
Open an Oyster Properly
-
How To:
Cook creamy crab cakes with real crab meat
-
How To:
Make authentic Chinese seafood on a sizzling hot plate
-
How To:
Prepare and crack Alaskan King Crab legs
-
How To:
Shuck an oyster
-
How To:
Make a delicious shrimp scampi with frozen shrimp
-
How To:
Crack crab legs and get the meat out in one piece
-
How To:
Make Alaskan king crab cakes with lemon dill sauce
-
How To:
Crack open Alaskan king crab legs
-
How To:
Prepare and eat Portuguese style periwinkle snails
-
How To:
Make seared scallops on a Teppanyaki flattop
-
How To:
Cook Jumbo Tiger Prawns on the Grill
-
How To:
Prepare and clean fresh snow crab
-
How To:
Shuck an oyster using the hinge method
-
How To:
Cook cockles (small saltwater clams)
-
How To:
Make camp fire lobster tails
-
How To:
Eat limpets
-
How To:
Skewer shrimp on the grill
-
How To:
Barbecue jumbo shrimp stuffed with crab meat
-
How To:
Cook Jamaican curry garlic crab legs
-
How To:
Open an Oyster Properly
-
How To:
Cook creamy crab cakes with real crab meat
-
How To:
Make authentic Chinese seafood on a sizzling hot plate
-
How To:
Prepare and crack Alaskan King Crab legs
-
How To:
Shuck an oyster
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