Cajun Shrimp Stew in Shreveport

In 1990 a client took me to a Cajun restaurant called Ralph and Kacoos. Amazing food and generous portions. This was the cup of stew. Very similar to crayfish etouffee. The secret of Cajun cooking, as I learned from Chef Joe at the New Orleans School of Cooking, is trinity, which is mixture of onion, celery and bell pepper. Plus a brown roux, which is the peanut colored combo of browned butter and flour. The white rice on top is a great touch. Shout out to the manager Justin.

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About Henry DeVries

I am assistant dean for continuing education and teach marketing at my alma mater, the University of California, San Diego – a top ten research campus smack dab on the Pacific. I am an author of the books Self-Marketing Secrets, Client Seduction, Pain Killer Marketing, Closing America's Job Gap, and How to Close a Deal Like Warren Buffett. As a ghostwriter and editor of more than 60 books, I blog about how to become a subject matter expert at I write a weekly column on careers for the metro daily U-T San Diego. Formerly president of an Ad Age 500 advertising and public relations agency, I founded and continue to run the New Client Marketing Institute and the Marketing With a Book and Speech Summits. I earned my MBA at San Diego State and certificates from the Harvard Business School.

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