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 ...

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 ...

Bold Yet Balanced: The combination of the holy trinity (onions, bell peppers, and celery) with a butter-based roux creates ...

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 ...

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; ...

He came from Eunice, La., a town in the heart of Cajun country where rice fields and crawfish flourish. It’s only fitting that chef Drake Leonards named his first Houston restaurant Eunice, a tribute ...

Jeannie DelGreco in Lafayette sent me a photo of the last recipe she ever got from her dad before he passed away in 2014. It's his recipe for crawfish étouffée. He gave her the recipe over the phone, ...

Add Yahoo as a preferred source to see more of our stories on Google. Crawfish étouffée is a comforting Cajun stew that makes any table feel celebratory. Its rich broth has a host of spicy, aromatic, ...

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 ...

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 ...