Cajun and Creole

From shrimp-and-crab gumbo to a crab and andouille sausage jambalaya, here are great Cajun and Creole recipes.
One dish served fresh every day.
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Shrimp Étouffée

On the road one day in New Orleans, I spent some time in the Crescent City Farmers Market and got a lesson in étouffée-making from the doyenne of Louisiana home cooking, Poppy Tooker. Étouffée is a riff on the old French verb “to smother,” and while there are as many recipes for étouffée as there are cooks who make it, this one is so easy that it’s become an instant classic in our house. I can’t imagine a better meal than a pot of étouffée, some rice, a salad and a ripe piece of fruit for dessert. —Andrew Zimmern

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