If you can’t find crawfish, shrimp will work as a substitute. Use large peeled and deveined raw shrimp and simply add them during the last few minutes of cooking. They’re done when they’re ...

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

A good old crawfish boil is a great reason to gather your friends around. But if you aren't sure how to eat these delicious ...

Location: 3535 Perkins Road. Some of the seafood specialties on The Chimes’ menu in Baton Rouge include seafood lasagna, ...

NEW ORLEANS (WGNO) — Everywhere else in the world, it’s autumn. The leaf-falling season. The harvest season. But in New Orleans, it’s gumbo season, shrimp stew season and etouffee season.

As an anchor to their menu, crawfish will be offered at these new locations, in addition to other popular dishes like snow crab legs, shrimp etouffee, gumbo, catfish, boudin balls, and a variety of ...

Add garlic and sauté until fragrant but not colored, about 30 seconds. Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and ...

Ready to explore Louisiana’s most delicious dishes? From jambalaya to boudin, these Cajun and Creole favorites will make your taste buds dance!

Étoufée is normally based on one central protein ingredient, and the traditional choice is crawfish or shrimp. You also won't find okra or sassafras filé in étoufée, but those are both common ...

Étouffée tends to highlight shellfish like shrimp in a roux-based sauce ... literally translates to smothered,” Cooper says. “Crawfish or shellfish are the stars of this dish, (which ...