This rich and comforting Viet-Cajun shrimp étoufée is punctuated with aromatics like curry powder, lemongrass, makrut lime leaves, and coconut milk. Chef Nini Nguyen’s Vietnamese twist on classic ...

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; ...

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 ...

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 ...

This dish approximates that Cajun/Creole tradition but keeps things simple. It calls for less fat than usual and adds a bit of texture on top in the form of toasted bread crumbs. You can file this ...

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 ...

YORK, Pa. — The crew from Olivia's in Gettysburg stopped by the FOX43 kitchen to make a fall seafood dish with lots of flavor and a hint of spice. Adrienne and Yanni Tassou make a soft shell and ...

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 ...

Etouffée means "smothered," as any fan of Cajun cooking knows, and Joshua Marks didn't skip any of the classic vegetables in the sauce that smothered his shrimp. This is a finely honed version of the ...