Beautiful butteriness I've been craving seafood etouffee since leaving Bloomington, and my access to Yats , in 2005. A few weeks ago, I made this seafood creole in an attempt to fulfill my craving with less butter and time, but it didn't do the trick. So on a long weekend with husband around to watch baby, I finally made some etouffee. Emeril's recipe was the obvious choice, and I pretty much followed it exactly. My only changes were SLIGHTLY less butter (like a tablespoon less, because just that little bit made me feel better), a fresh tomato instead of canned, and veggie stock instead of shrimp stock, just because I already had some ready to go. Oh, and I used Chachere's seasoning instead of making Emeril's essence, because again, it was already ready. So delicious. I love the amount of spice, and the amount of richness in the sauce was just right. If every day could be a Yats meal, I would have served it with garlic bread on the side, but I deci
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.