As one of the popular chefs in the French Quarter, New Orleans Times-Picayune food editor Dale Curry called on Patout for opinions and recipes. He shared this one in 1995. Unlike most recipes that ...

BATON ROUGE, La. (WAFB) - Tired of the same old spaghetti and meatballs? Well, how about this Louisiana version! There are very few Cajun and Creole cooks who won’t have a family recipe for crawfish ...

‘Smothered’ seems an inhospitable way to describe the charms of an etouffee, the Louisiana dish that begins with the aromatic trinity of onion, celery and green bell pepper, builds on a rich roux and ...

With a Hammer under a towel break the crab body into pieces, preheat a stock pot with oil, sear the crab bodies and shrimps heads building a fond in the pot. Add the diced vegetables to the pot and ...

My husband and I enjoy the New Orleans-inspired dishes at Hugo’s Oyster Bar, from the garlic Parmesan beignets to the crab-stuffed shrimp. What I’d love to make at home is their Etouffee Pasta filled ...

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 ...

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 ...