Cook the shrimp according to the Zatarain’s shrimp package instructions. Once the shrimp are cool enough to handle, peel and set aside. In a medium saute pan, heat the oil and garlic cloves over ...

Gumbo is a mainstay of Creole and Cajun kitchens across Louisiana. In this recipe from chef Dominick Lee, chicken thighs and ...

This classic recipe is from "Ralph Brennan's New Orleans Seafood Cookbook." You can also add whole potatoes, corn on the cob, trimmed artichokes, large mushrooms or other favorite boiling vegetables ...