HOUSTON – 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. He’s dishing on ...

Discover the ultimate Cajun Crawfish Étouffée recipe that brings authentic Louisiana flavor straight to your table. This ...

“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 ...

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; ...

If there is one thing that has not changed as this heirloom recipe makes its way through generations of CNN host Don Lemon’s family, it’s that it is passed along by mothers guiding their children ...

Traditionally, the word étouffée means to smother or braise. This is a lighter version of a dish with a roux-based sauce that features all of the same flavors without the heaviness. Swap option: This ...

For many in Louisiana, Easter Sunday is the height of crawfish season. With mild spring weather making it ideal for cooking outdoors, nothing captures the spirit of the day as well as a large boiling ...

Étouffée is similar to gumbo, but served as more of a main course than a soup or stew. The name literally means “smothered” in French, and is often served over or alongside rice. Instructions: In a ...

1. In a large sauté pan over medium-high heat, melt the butter. Add the onions, celery and bell peppers, and sauté until the vegetables are wilted, about 10 to 12 minutes. 2. Add the crawfish, garlic ...