Most of this recipe was non-sous vide, but I cooked some shrimp @ 130 for 30 minutes after seasoning with some creole seasoning and added it to the final étouffée. The rest of the recipe is pretty simple, just a lot of prep/dicing/etc. So worth it though.
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That looks delicious! I am definitely going to try this one. 
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I agree with @RobertV !
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