Even if you’re not familiar with the name Paul Prudhomme, it’s likely you’ve enjoyed the benefits of his long and celebrated career. Prudhomme was a Louisiana-born chef who gained celebrity for his ...

A little ritual helps me settle in each time I move into a new home. I christen the kitchen with a treasured recipe. When my husband and I relocated from New Orleans to Washington for my new job as ...

Today we are making one of my all time favorite comfort food meals, Shrimp Etouffee. This flavor bomb of a meal is perfect ...

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 from roux, ...

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; ...

Meaning "smothered," an etouffee coats the shrimp (or crawfish, as you'll often find it in New Orleans) with a spice-packed gravy worthy of Chef Paul himself. This recipe calls for homemade shrimp ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

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 ...

A little ritual helps me settle in each time I move into a new home. I christen the kitchen with a treasured recipe. In December, my husband and I relocated from New Orleans to Washington for my new ...