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 ...

We flipped the calendar to 2024, and Mardi Gras is almost here! With the parades rolling early this year, it seems that pressing the easy button in the kitchen is in order. Instead of fretting over ...

Here's what cooks know about Crawfish Etouffee: It's one of the least fussy dishes in the Louisiana canon. It's easy to make, and richly rewards any effort. It's an excellent dish for weeknights, and ...

We ve been known to have this for breakfast here at the EyeOpener, but it is a quick and easy dinner dish from my native Louisiana.The seasoning below is about average. Add a little more, if you are ...

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 ...

Rich, flavorful crawfish and shrimp étouffée simmered in a buttery, spiced roux. This classic Cajun dish is perfect served ...

In a stockpot or Dutch oven, cover the crawfish shells with cold water. Bring to a boil, then reduce to a simmer. Skim off any impurities that rise to the surface. Add the remaining ingredients and ...

Add flour to hot oil to make a dark, chocolate colored roux, stirring constantly. Add seasoning blend to roux, along with onions, celery, green pepper and garlic. Add crawfish, and cook an additional ...

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; ...

What do you do if you host a crawfish boil on Easter weekend and five or six expected guests do not arrive? You turn to Judy Walker and her deep well of recipes to find ways to enjoy the leftover tail ...

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 ...