butter, kielbasa, sliced and quartered, onion, diced, red bell pepper, diced, celery, diced, garlic, minced, cajun seasoning, dried thyme, black pepper, crawfish or ...

“(The name) literally translates to smothered,” Cooper says. “Crawfish or shellfish are the stars of this dish, (which is) smothered in a thick sauce with many layers of flavor.” Cooper ...

crawfish, peeled, purged or deveined, sliced and seeded multicolor mini sweet peppers, chopped celery, chopped onion, butter softened, flour, parsley, dry mustard, Zatarain's gumbo file`, Vegatable or ...

Our Favorite Gumbo Recipes To Get You Through Winter Étouffée is a classic dish from Louisiana's Creole cuisine consisting of shellfish and vegetables in a sauce served over rice. “(The name) ...