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, ...

When I got home, my momma would boil the crawfish I caught,” he said. “I didn’t catch that much, but it was so fun.” He would ...

The 39th annual World Championship Crawfish Etouffee Cook-off was held in Eunice Saturday, where dozens of teams competed for the title.

The annual World Championship Crawfish Étouffée Cook-off returns to Eunice for its 39th year on Saturday, March 28, from 10 ...

“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 ...

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

To make the roux, heat the oil over medium heat and sprinkle in the flour a little at a time. Stir constantly with a wooden paddle. Add the garlic and onion. Stir a few times. Cook over very low heat, ...

Add Yahoo as a preferred source to see more of our stories on Google. Bowl and pot of etouffee - Keith Kamikawa/Tasting Table Etouffee might sound fancy, but any home cook should be able to pull off ...

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 ...

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 ...

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 ...