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Serves 4 to 6. Recipe is excerpted from “Just Cook It!” Justin Chapple writes, “I have some issues with shrimp. I find them just too easy to overcook, seizing up and becoming chewy and tough. I prefer ...

Growing up in Louisiana, Tony Chachere’s seasoning was as essential to our kitchen as salt. It went on everything: eggs, gumbo, fried catfish and even popcorn. The green can was always within reach, ...