This deeply flavorful seafood étouffée from chef Kwame Onwuachi layers shrimp, crab, and a rich, homemade stock into a comforting Creole stew inspired by his grandmother’s cooking. Homemade shrimp ...

After a big crawfish boil, there are only two things my family would make with the leftover tails: crawfish omelets or crawfish étouffée. Those weekends were always full of crawfish boiling, peeling, ...

BATON ROUGE, La. (WAFB) - Tired of the same old spaghetti and meatballs? Well, how about this Louisiana version! There are very few Cajun and Creole cooks who won’t have a family recipe for crawfish ...

My first byline in The Washington Post carried the headline “Master a Cajun classic in 30 minutes with this easy shrimp étouffée.” I chose that recipe because I had complete confidence in it, and it ...

ARNAUDVILLE, La. — I took a little bit of a break from Festival International to head out to a different festival in Arnaudville: the Étouffée Festival, which began nearly 40 years ago and has been ...

No trip to New Orleans is complete without eating shrimp étouffée: the saucy, Cajun-spiced shrimp that’s served over rice. As with many Louisiana recipes, shrimp étouffée gets its richness from roux, ...

Étouffée and gumbo stand out as two of the most popular dishes from New Orleans' rich culinary heritage. Although both meals hail from the Big Easy, they each have their own unique textural qualities ...

Étouffée and gumbo are two iconic dishes from Louisiana that showcase the rich culinary traditions of Creole cuisine. Both dishes are broth-based stews that are often served with rice, but they differ ...