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.

1lb shrimp 2lbs crawfish STEPS: 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.

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 ...

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.

Shrimp are quick-cooking, succulent, and packed with protein. They can be the foundation of a quick and easy dinner, or the showpiece in a celebration stunner. Here are 14 shrimp recipes for any ...

Shrimp Etouffee Recipe by Linda Gassenheimer 1 tablespoon butter 1 tablespoon olive oil 1 tablespoon flour 3/4 cup diced celery 3/4 cup diced green bell pepper 3/4 cup diced onion ...