Gourmet Cooking with Earl Peyroux

Pensacola Specials: Stuffed Flounder

Special | 28m 40s Video has closed captioning.

Our main course is both French and Creole-flounder stuffed with crab and shrimp reminds me of the first cousin to the flounder, sole, which the French stuff in many ways. To accompany our flounder we make Nassau Grist and Coleslaw. Download recipes at wsre.org/cooking.

Aired: 04/15/15

Rating: NR

Problems Playing Video? | Closed Captioning

Funding for Gourmet Cooking with Earl Peyroux is provided by Hill Kelly Dodge.