"My mother would make this for me every week when I was growing up," said Emeril Lagasse. "It was just like this ... finished ...

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

If you can't get or don't want to deal with head-on shrimp, there are other options. Emeril Lagasse, for instance, has a version of barbecue shrimp with biscuits that calls for the shrimp to cook ...

He taught viewers how to make corn cakes with fresh corn and Louisiana caviar, shrimp crusted with andouille sausage and seasoned breadcrumbs, and seared yellowfin tuna with fresh pico de gallo and ...

Emeril’s New Orleans Fish House is located at MGM Grand and is offering a new tasting menu to experience some of the menu ...

Despite their name, mantis shrimp are not true shrimp but a type of stomatopod: a relative of crabs and lobsters that has been on Earth for over 400 million years. There are more than 400 ...

I write about the world of biology. At first glance, the mantis shrimp is an unassuming crustacean that spends its days scuttling along the seafloor. But don’t let their small size fool you into ...

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 ...

Sarah Cooper, chef and owner of The Carolina Chef in South Carolina. Étouffée tends to highlight shellfish like shrimp in a roux-based sauce, while gumbo features a wider range of ingredients ...