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What's The Difference Between Gumbo, étouffée, And Jambalaya?

Louisiana cuisine is full of distinctive flavors and cultural influences. Gumbo, étouffée, and jambalaya share much in common but have some notable differences.
By Jessica Chambers Read More
Cajun, Creole, And Old Bay Seasonings: What's The Difference?

While these seasonings share many similarities, there are distinctions between them that make them more or less suitable for certain types of recipes.
By Monika Sudakov Read More
Where Is Mee-Ma's Louisiana Gumbo From Shark Tank Today?

When entrepreneurs enter the Shark Tank, what happens after is up to fate. Here's what Mee-Ma's Louisiana Gumbo from Shark Tank is up to these days.
By Nico Danilovich Read More
The Absolute Best Time Of Year To Set Up A Crawfish Boil

If you love crawfish, there's a good chance you've been to a crawfish boil and for the absolute best experience, here's the time of year to plan one.
By Tom Maxwell Read More
The Unexpected Cocktail Ingredient That Gives Rice A Boost Of Flavor

Plain rice is bland rice. Turn this one-note side dish into a medley of tastes by adding in a mix of rice-compatible flavors usually found behind the bar.
By Allison Lindsey Read More
The Trick For Extra Rich And Creamy Broccoli Soup

Think the only way to make a pot of creamy broccoli soup is to add gallons of cream? It's not. Learn how to make soup thick and creamy without using any cream.
By Betsy Parks Read More
11 Mistakes You Might Be Making When Cooking Oysters

Oysters on the menu? It's common to make mistakes while cooking oysters at home that impact their quality when served, but these errors are easy to correct.
By Jacob Smith Read More
13 Ways To Use Celery That You'll Actually Like

Celery is a great source of several vitamins, minerals, and antioxidants, if you can stomach it. Here are a few ways to use it that you'll actually like.
By Deirdre Mundorf Read More
The 3 Ingredients That Are Essential For A Traditional Gumbo

One of the staples of Southern cooking is gumbo. But if you don't have these three essential ingredients your Cajun dish will fall short of being authentic.
By Branden C. Potter Read More
Why It's Crucial To Add Plenty Of Roux To Gumbo

If you're looking to make homemade gumbo, there are different ways to thicken it. One of the most common ways is to add a roux and plenty of it.
By Haldan Kirsch Read More
20 Of The Best Seafood Restaurants In The Florida Panhandle

Florida: The perfect place to enjoy warm weather, great views, and yummy seafood. But with an abundance of seafood joints, which ones stand out from the pack?
By Dainius Vaitiekunas Read More
What To Look Out For To Choose Quality Okra At The Grocery Store

If you're looking to experiment with this occasionally divisive vegetable, here's what to look out for to choose quality okra at the grocery store.
By Kaliga Rice Read More
The Difference Between Gumbo And Jambalaya Is In One Subtle Detail

The ingredients may be similar, but gumbo and jambalaya are two distinct (and delicious) dishes that have one very crucial difference between them.
By Annie Hariharan Read More
Why Filé Powder Was Once Considered A Serious Carcinogen

Filé powder is an essential ingredient in some gumbos, yet it almost disappeared from pantries completely. Here's the story of the controversial substance.
By Tom Maxwell Read More
The 15 Best Veggies For Home-Canning

Home-canning is a great way to stretch your food budget and ensure you have tasty veggies year-round. But some vegetables are better for canning than others.
By Keri Johnson Read More
All You Need Is Canned Gumbo To Really Amp Up Sloppy Joes

When you're looking to enhance the flavor of your Sloppy Joes, don't look to fancy, time-intensive ingredients. All you really need is a can of gumbo.
By Laura Zbinden Read More
The Key Differences Between Asopao Soup And Gumbo

Gumbo from Louisiana and Puerto Rican asopao share some similarities, but there a number of significant, essential differences in their preparation and flavor.
By C.A. Pinkham Read More
The Only Type Of Spoon Emeril Lagasse Uses For Making A Roux

A roux is the foundation for countless dishes. To make sure that yours is perfect every time, take Emeril Lagasse's advice and use this type of spoon.
By Karen Hart Read More
Whip Up Some Creole Mayonnaise For A Vibrant Twist On The Classic

Creole mayonnaise is addictive and versatile version of the popular condiment. It's deliciously zingy and herby and goes well with almost everything.
By Grace Allison Read More
The Progresso Brand Soup You Need To Stock Up On

Progresso is a reliable soup brand with tons of different flavors, but some of them are better than others, and one deserves a permanent spot in your kitchen.
By Nikki Munoz Read More
What's The Difference Between Dirty Rice And Rice Dressing?

Cajun cookery is a staple of Louisiana and you'll rarely see a dining table without dirty rice or rice dressing. But do you know how to tell the difference?
By Branden C. Potter Read More
12 Mistakes You Need To Avoid With Shrimp

Despite being so widely consumed, shrimp are often poorly sourced, prepared, and cooked. These are the most common mistakes people make and how to avoid them.
By Jacob Smith Read More
The Easy Way To Prevent Your Gumbo Roux From Burning

Cooking a roux for a gumbo takes time to achieve its distinctive brown color. But you don't want to overdo it. Here's the best way to prevent it from burning.
By Dawn Hammon Read More
The Flavor Difference Between Pacific And Atlantic Oysters

Any oyster aficionado knows how to shuck, dress, and eat raw oysters. But do you know there's a difference in taste, depending on where they come from?
By Angel Albring Read More
Creole Garlic Is The Rare Variety You May Not Have Heard Of

Creole garlic is of the Silverskin variety, meaning it belongs to the softneck family. It is a type of garlic that is native to Spain.
By Angel Albring Read More
12 Of The Best Seafood Restaurant Chains In The US

When you're in the mood for classic seafood -- like crab cakes, linguine with clams, or fish and chips -- it's much easier to let a restaurant do the cooking.
By Trevor Carlson Read More
A UN Ambassador Discussed Her Theory Of 'Gumbo Diplomacy' With José Andrés

In a testament to the maxim that food has the power to bring people together, Linda Thomas-Greenfield uses her gumbo recipe to form bonds across borders.
By Elaina Friedman Read More
11 Foods You Might Want To Avoid Ordering At The Cheesecake Factory

With 250 items on the menu, there are bound to be a few misses. These are the 11 foods you might want to avoid ordering at The Cheesecake Factory.
By Carly Terzigni Read More
9 Chain Restaurants That Use The Highest-Quality Seafood

Chain restaurants aren't necessarily known for quality. But these 9 chains distinguish themselves by serving the highest-quality seafood possible.
By Marlene Ridgway Read More
A Roux Can Take Forever To Make, But Not With This Shortcut

From hearty gumbo to rich soups, a roux is used to flavor and thicken so many dishes. But don't let it take you forever to make, here's a shortcut.
By Molly Wilson Read More