My first byline in The Washington Post carried the headline “Master a Cajun classic in 30 minutes with this easy shrimp étouffée.” I chose that recipe because I had complete confidence in it, and it ...

Chop the trinity (onion, green bell pepper and celery), parsley and green onions. Mince garlic and set aside. Make a roux by melting butter in a large skillet over medium heat and stir in the flour; ...

Heat pot over med-hi heat & melt butter. Saute vegetables until slightly caramelized. Add flour to make roux cook roux until the color of peanut butter. Add herbs & seasonings then add shrimp & ...

My husband and I enjoy the New Orleans-inspired dishes at Hugo’s Oyster Bar, from the garlic Parmesan beignets to the crab-stuffed shrimp. What I’d love to make at home is their Etouffee Pasta filled ...

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 ...