If there is one thing that has not changed as this heirloom recipe makes its way through generations of CNN host Don Lemon’s family, it’s that it is passed along by mothers guiding their children ...

Étouffée is similar to gumbo, but served as more of a main course than a soup or stew. The name literally means “smothered” in French, and is often served over or alongside rice. Instructions: In a ...

He came from Eunice, La., a town in the heart of Cajun country where rice fields and crawfish flourish. It’s only fitting that chef Drake Leonards named his first Houston restaurant Eunice, a tribute ...

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 ...

1. In a heavy cast-iron skillet or Dutch oven, melt butter over medium-high heat. 2. Add onion, bell pepper and garlic. Saute until tender. 3. Add flour and stir until blended. Add tomato paste. 4.

Étouffée is a classic dish in New Orleans' cuisine. It's typically made with shellfish, such as shrimp or crawfish, and served over rice. For Vieux Carré's menu, chef Jeana Pecha offers a twist on the ...

From Réveillon dinners and wreath-hung streetcars to levee bonfires and Mr. Bingle, the holiday season in New Orleans looks, sounds and tastes like nowhere else's. And with coronavirus travel ...

Instructions: Cut the cod fillets into large chunks, then season the chunks with the smoked paprika, basil and ½ teaspoon of the black pepper. Heat a 4-quart saute pan over medium heat, then add the ...

This dish approximates that Cajun/Creole tradition but keeps things simple. It calls for less fat than usual and adds a bit of texture on top in the form of toasted bread crumbs. You can file this ...

I'm craving Creole. Badly. And I haven't found a good replacement for the local joint I used to eat at in Indy (I miss you Yats ). Obviously the solution is to make my own. I humbly beg the hive mind ...