How to Cook crawfish etouffee with Chef Patrick Mould
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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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:
Cook cockles (small saltwater clams)
-
How To:
Devein shrimp like an expert
-
How To:
Cook pasta with soft shell crabs
-
How To:
Make Jamaican style okra and saltfish
-
How To:
Make shrimp scampi with Food Networks Pat & Gina Neely
-
How To:
Prepare and grill shrimp and scallop kabobs
-
How To:
Make steamed mussel canapes
-
How To:
Cook a Portuguese cataplana seafood stew
-
How To:
Prepare and clean fresh snow crab
-
How To:
Poach shrimp properly
-
How To:
Cook Jumbo Tiger Prawns on the Grill
-
How To:
Split and clean rock shrimp
-
How To:
Grill lobster in the oven with garlic and butter
-
How To:
Skewer shrimp on the grill
-
How To:
Cook some southern-style snow crab legs
-
How To:
Shuck an oyster using the hinge method
-
How To:
Make Filipino ginataang alimasag (crab & coconut milk)
-
How To:
Make aThai street vendor style mussel pancake
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