Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffé; Mike Roussel of Brennan"s offers Shrimp Creole; and Warren Leruth of LeRuth"s Restaurant presents a Broken Shrimp Jambalaya. Employed at competing restaurants, 20 culinary experts joined together to compile this book as a gift to St. Michael"s Special School in New Orleans. St. Michael"s is dedicated to the education and rehabilitation of retarded children.