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If you have any questions, you are always welcome to contact us. We'll get back to you as soon as possible, withing 24 hours on weekdays.
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Paul Prudhomme, the master, tells how to make his famed Crawfish Etouff Mike Roussel of Brennans offers Shrimp Creole; and Warren Leruth of LeRuths Restaurant presents a Broken Shrimp Jambalaya. Employed at competing restaurants, 20 culinary experts joined together to compile this book as a gift to St. Michaels Special School in New Orleans. St. Michaels is dedicated to the education and rehabilitation of children with mental disabilities.
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