The differences between étouffée and gumbo lie in their ingredients, consistency, and preparation. An experts shares the key ...

This simple southern seafood gumbo with shrimp and catfish is an easy way to get that comfort food favorite. We take a few ...

Protein - Swap shrimp for scallops or crawfish. Veggies – Omit the tomatoes for a more Cajun-style gumbo. You can also add some garlic. Replace okra – You can use filé powder as a thickener ...

What causes okra to be slimy? Okra pods contain mucilage which is made of soluble fiber, residual sugar called ...

When it comes to food, the South is rooted in a deep sense of tradition. It's a must to try southern staples like fried green ...

The new additions to Amy’s Kitchen’s offerings can be purchased nationwide for $3.99-$4.99 a can. This soup rollout is ...

In the Wednesday, October 30 edition of The Victoria Advocate, the recipe for Dennis Patillo’s column for Shrimp, Okra, and Andouille Sausage Gumbo was cut off. What follows is the full ...

NEW YORK, Nov 7: Maybe you’ve enjoyed fresh okra in dishes like jambalaya, Cajun shrimp, and sausage stir-fry, or even grilled, as our friend Tabitha Brown loves to do. But have you ever tried ...

while seafood nachos, po’boys, and gumbo have become fan favorites in recent years. Want to nosh on alligator sausage? No problem here. How about jumbo baked potatoes stuffed with Louisiana ...

Hotel Saint Vincent is hosting its 3rd annual Gumbo Cook-Off, where New Orleans restaurants will compete in making the best ...

Bake in the oven for 12-15 minutes or until the orzo is al dente. Add the shrimp and stir. Drizzle over the olive oil and bake for another 5-7 minutes or until the shrimp are just done.

Étouffée tends to highlight shellfish like shrimp in a roux-based sauce, while gumbo features a wider range of ingredients that almost always includes okra. “Étouffée is thicker and more ...