No trip to New Orleans is complete without eating shrimp étouffée: the saucy, Cajun-spiced shrimp that’s served over rice. As with many Louisiana recipes, shrimp étouffée gets its richness ...

Crab-and-Shrimp Étouffée by Kwame Onwuachi uses simple ingredients such as the Creole holy trinity of onion, celery, and green bell pepper to layer flavor in this hearty seafood dish.

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 ...

In this shrimp etouffee recipe, The Culinary Institute of America channels the spirit of Prudhomme. Flavorful and vibrant, this rustic dish is meant to be shared around a table of family and good ...

Cajun stew that often features crawfish simmering in a spicy, tomato-based broth. This recipe offers a classic presentation.

If rice is desired, cook it according to package directions. Meanwhile, place the bouillon cube and water in a microwave-safe container. Microwave, uncovered on high, until the bouillon dissolves ...

Like with many beloved recipes, interpretations of etouffee vary — even within families. Some people insist it features tomatoes — crushed or paste; some say never.