Cajun food is all about big flavor and fun cooking. Every bite comes with a mix of spice, heat, and heart that keeps you ...

My Cajun fried rice takes your taste buds on a flavor-popping fusion ride you'll want to get back on all the time, y'all!! Browned veggies and sausage, a scrumptious 3-ingredient sauce, and a mix of ...

While I'm not a true Cajun, I did marry one. I guess one could say that I'm a Cajun-in-law. That may be a stretch, but after spending 20 years in Lafayette, I grew to appreciate and enjoy rice and ...

Chef Isaac Toups is joining TODAY Food to share of a few of his favorite traditional Cajun recipes from his new cookbook "Chasing the Gator: Isaac Toups and the New Cajun Cooking." He shows us how to ...

One of the reasons chicken and rice is such a world-class dish is because it can take on so many flavors, making it a signature of so many cuisines. I know I’ve edited at least a few dozen such ...

“My advice to people at home is bronzing rather that blackening,” says Chef Paul Prudhomme. “This avoids the smoke and the risk of handling a red-hot skillet while still achieving an excellent result.

Jazz Fest vendor Lillian Ledet, photographed in 2010, boiled 2,000 pounds of crawfish daily. (Ted Jackson, the NOLA.com | Times-Picayune archive) In 2004, vendor Lillian Ledet, now retired from Jazz ...

Eggs and rice might sound like an odd pairing -- unless you grew up eating this dish. I had never heard of this old-school breakfast until a West Bank reader asked me about it years ago. Growing up in ...