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 ...

1. In large nonstick skillet, melt butter and olive oil, sauté onion until tender, about 5 minutes. Add garlic and flour into mixture, stirring 1 minute. Gradually add tomatoes and green chilies and ...

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

Crawfish étouffée is a comforting Cajun stew that makes any table feel celebratory. Its rich broth has a host of spicy, ...

“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 ...

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 ...

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 ...

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 ...

Celebrate Fat Tuesday with these 15 Cajun and Creole recipes for Mardi Gras. From delicious Po boys and jambalaya to party ...

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 ...