2 tablespoons tomato paste. 1/8 teaspoon cayenne pepper. 1 package microwave brown rice (to make1 1/2-cups cooked) 3/4 pound peeled raw shrimp. Salt freshly ground black pepper ...

Étouffée is a hearty, comforting Cajun stew that often features crawfish simmering in a spicy, tomato-based broth. This recipe offers a classic presentation.

monica it’s where we use our etouffee as the base. and we basically just kind of, for lack of a better description, we basically turn it to macaroni and cheese.

A classic Cajun/Creole dish, Shrimp Étouffée, features the "Holy Trinity" of vegetables — onion, celery and green bell pepper — forming the aromatic base of its rich flavor. It's thickened ...

Cooper says the base of the sauce is a roux: a mixture of flour and fat cooked to a chocolate brown color, which lends a nutty richness to the dish. It also features onions, peppers, celery, and ...

1 tablespoon olive oil. 1 tablespoon flour. 3/4 cup diced celery. 3/4 cup diced green bell pepper. 3/4 cup diced onion. 1 cup no-salt-added chicken broth ...

Now I was all of 17 years old in the late 1970s and only a driver of one year. I had to drive on the other side of town to reach the location.

Dive deeper into these iconic Louisiana dishes. Gumbo and etouffee, two irresistibly rich dishes often mistaken for each other, are staples of Creole and Cajun cuisines. And for these recipes, the ...

Festival International isn't the only festival happening in Acadiana this weekend. The Arnaudville Étouffée Festival offers a low-key, local taste.