SAVANNAH, Ga. (WTOC) - It doesn’t have to be Mardi Gras to enjoy the flavors of New Orleans. And of you have the time and patience to make an etouffee, Georgia shrimp can be a great addition to it.

“Tee, go and get my wallet,” shouted my dad from the kitchen. Tee is my Cajun nickname, meaning petite or little. It is very common for folks to call each other by Tee plus their name or their ...

From jambalaya to oyster dressing, these 10 traditional Acadiana dishes bring family, flavor and holiday comfort to the table ...

After a big crawfish boil, there are only two things my family would make with the leftover tails: crawfish omelets or crawfish étouffée. Those weekends were always full of crawfish boiling, peeling, ...

Serve this crawfish etouffee over a bed of rice and you have a perfect meal for Mardi Gras. Simple to prepare, it packs a ...

Here's what cooks know about Crawfish Etouffee: It's one of the least fussy dishes in the Louisiana canon. It's easy to make, and richly rewards any effort. It's an excellent dish for weeknights, and ...

Sick of the same old spaghetti and meatballs? Well how about this Louisiana version! There are very few Cajun and Creole cooks who won't have a family recipe for crawfish étouffée. Meatballs made from ...

Sam and Cody Carroll of Sac-a-Lait restaurant in New Orleans, Louisiana are stopping by the TODAY kitchen to share festive recipes for Mardi Gras. They show us how to make a cheesy seafood dip with ...

In a stockpot or Dutch oven, cover the crawfish shells with cold water. Bring to a boil, then reduce to a simmer. Skim off any impurities that rise to the surface. Add the remaining ingredients and ...

Dave Robinson was an early adopter of the logic in opening a fresh seafood restaurant next to a fresh seafood market. It's what he did when he launched Harbor Seafood 20 years ago, 10 years after ...