With Lent comes Mardi Gras, and with Fat Tuesday comes all those little plastic babies tucked away in king cakes. If you want to make your own king cake — Mardi Gras falls on Feb. 16 this year — let’s ...

I have a confession to make: When I made our annual post-Christmas turkey gumbo, I used freeze-dried trinity and a microwave roux. I pulled that gumbo together faster than I've ever made a gumbo ...

If there is one thing that has not changed as this heirloom recipe makes its way through generations of CNN host Don Lemon’s family, it’s that it is passed along by mothers guiding their children ...

“Tee, go and get my wallet,” shouted my dad from the kitchen. Tee is my Cajun nickname, meaning petite or little. It is very common for folks to call each other by Tee plus their name or their ...

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 ...

Serve this crawfish etouffee over a bed of rice and you have a perfect meal for Mardi Gras. Simple to prepare, it packs a ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

Even if you’re not familiar with the name Paul Prudhomme, it’s likely you’ve enjoyed the benefits of his long and celebrated career. Prudhomme was a Louisiana-born chef who gained celebrity for his ...

This Louisiana Cajun café is winning hearts with its unforgettable crawfish étouffée, a dish so flavorful that guests can’t ...

No trip to New Orleans is complete without eating shrimp étouffée: the saucy, Cajun-spiced shrimp that’s served over rice. As with many Louisiana recipes, shrimp étouffée gets its richness from roux, ...

If you want to make your own king cake — Mardi Gras falls on Feb. 16 this year — let’s turn to Ann Maloney, the former food editor at the Times-Picayune who now works as the recipes editor at the ...