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 ...

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 ...

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 ...

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; ...

Our most celebrated dishes include shrimp, from shrimp and grits and seafood boils to our popular Shrimp Étouffée. Let's face it, Southerners love shrimp. It's crucial to choose a high-quality and ...

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, ...

My earliest memory is not inscribed in my mind in words, but as flavors. I was a toddler, in the kitchen of my apartment in the Bronx. It was just after Christmas—the tree was still up—and my mom ...

Ellen Fort is a Nashville-based writer and editor covering the restaurant industry, food trends, recipes, and beyond. She has worked as editor for Eater SF, Sunset Magazine, and SAVEUR. Oakland-based ...