Etouffee is an easy, quick dish to make for sure. But, for me, the most time-consuming part of making etouffee -- or many other South Louisiana specialties -- is chopping all of the vegetables.

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

This quick and easy Cajun Crawfish Etouffee is all about big flavor in under 30 minutes! It uses a blond roux—fast, fuss-free ...

This simple dish is a popular one from the canon of Cajun and Creole recipes. The shrimp are “smothered,” or simmered, in a sauce of fats and sautéed vegetables.

Drake Leonards, Executive chef at Eunice Restaurant, in Houston is heating things up in the kitchen with a real Cajun staple to get you through meatless Fridays during lent.

This recipe is simple and like all simple, few-ingredient recipes, freshness and quality of ingredients are very important. I hope that you will it a try and enjoy this etouffée over a bed of ...

This recipe is very easy and very good. If you don't like crawfish, or you can't find frozen crawfish tails, shrimp make a great substitute.

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 ...