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“Giants of Jazz: Art…

Apr 29 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Backyard Grooves

Apr 29, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Beyond the Canvas:…

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Spanning several generations, five Puerto Rico-based artists Zilia… more

Cecilia Vicuña: About…

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Cecilia Vicuña: About to Happen traces the artist’s long career to… more

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Double Dose

Apr 29, 2017 - Jan 10, 2026
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New Orleans Museum of…

Apr 29 - May 21, 2017
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Apr 29 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

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New Orleans Museum of…

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Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

Apr 29 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Senga Nengudi:…

Apr 29 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

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STS9

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Since forming in Atlanta 15 years ago, instrumental electronic rock band STS9… more

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Apr 29 - May 16, 2017
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Apr 29 - Oct 16, 2017
For more than a century, a King George sat on the British throne. The Georgian… more

The House of Groove

Apr 29, 2017
The House of Groove is a House Party and a live improvised musical journey… more

“Giants of Jazz: Art…

Apr 29 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
OVG Guide Widget 1

Emeril's Delmonico's Crawfish or Shrimp Etouffee

Recipe adapted from Louisiana Real and Rustic, William Morrow Cookbooks, an imprint of HarperCollins Publishers, New York, 1996, copyright MSLO, Inc., all rights reserved.

Ingredients:

• 1 ½ sticks butter
• 4 cups chopped onions
• 2 cups chopped celery
• 2 cups chopped bell peppers
• 1 bouquet fresh thyme
• 2 teaspoons chopped garlic
• 2 pounds medium shrimp, peeled and deveined OR 2 lbs peeled crawfish
   tails (if using pre-packaged tails, do not rinse. The crawfish fat adds a
   lot of flavor to the dish)
• 2 teaspoons salt
• ½ teaspoons cayenne
• 2 tablespoons flour
• 2 cups water
• 6 tablespoons chopped parsley
• ½ cup chopped green onions

Method of Preparation:

Melt the butter in a large skillet over medium heat. Add the onions, bell pepper, onion and thyme bouquet and saute until soft and golden. Not brown, golden. This will take about 10 minutes. Add the garlic and cook for 2 minutes. If you add the garlic with the trinity, the garlic will burn. Add the shrimp or crawfish, salt, and cayenne. If using shrimp, cook for about 4 minutes until they turn pink. If using crawfish, cook them for approximately 7-8 minutes until they begin giving off a little liquid.

Next, dissolve the flour in the water and add to the shrimp/crawfish mixture. Stir until the mixture thickens slightly. Reduce heat to medium-low simmer for 6-8 minutes, stirring occasionally. Add parsley and green onions and simmer for another 2 minutes. Check seasoning and serve over rice.

 

Delmonico's Shrimp Ettoufee