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 ...

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.

‘Smothered’ seems an inhospitable way to describe the charms of an etouffee, the Louisiana dish that begins with the aromatic trinity of onion, celery and green bell pepper, builds on a rich roux and ...

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 ...

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, and it ...

RICHMOND, Va. -- Let’s take a trip to New Orleans! Today, Executive Chef Ausar AriAnkh of the Kitchen Magician Catering Company is here to show us how to create Shrimp Étouffée. For more information ...

1. In a heavy cast-iron skillet or Dutch oven, melt butter over medium-high heat. 2. Add onion, bell pepper and garlic. Saute until tender. 3. Add flour and stir until blended. Add tomato paste. 4.

Shrimp Etouffee features the “Holy Trinity” of vegetables — onion, celery, and green bell pepper — forming the aromatic base of its rich flavor. (Handout/Linda Gassenheimer/TNS) With Super Bowl ...

Chef Brian Landry is joining TODAY to share three of his favorite New Orleans-style shrimp recipes. He shows us how to make shrimp étouffée with dumplings, shrimp remoulade and shrimp in spicy garlic ...