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 that ...

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 ...

If you ask a Louisiana native, they'll likely know not only what makes each of these dishes distinct, but also the various colors depending on the recipe (such as red jambalaya). Outside of ...

Willie Mae's Scotch House, one of the oldest Black-owned restaurants in New Orleans, suffered a devastating fire. Now the ...

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 ...

Red’s Flavor Table in Inglewood and Ragin Cajun Cafe in Redondo Beach dish up the flavors of N’awlins, says restaurant critic.

Items on the menu include: Emeril’s famous New Orleans Barbecue Shrimp, the iconic banana cream pie, and blackened ahi tuna Oscar style. The three-course prix fixe tasting menu is available for ...

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The leaf-falling season. The harvest season. But in New Orleans, it’s gumbo season, shrimp stew season and etouffee season. These big bowl meals are reserved for the days when the wind is ...