This seafood stew from the Gulf state of Veracruz in Mexico is rich with shrimp, charred tomatoes, and smoky chipotle chiles. The addition of chochoyotes, or chewy masa dumplings, rounds out this ...

If you are planning on staying home this year and having a small group for dinner, I recommend making this crowd-pleasing ...

This comforting, simple stew is a Cajun dish that many home cooks in Louisiana enjoy, especially during the Lenten season. It is easy to make and feeds a bunch. The trick is getting the roux to the ...

Contrary to popular belief, stews don’t have to simmer on the stove for hours in order to be flavorful. In fact, there's a recipe for lemony shrimp and bean stew that's bright, citrusy and cooks in 30 ...

Searching for fulfilling shrimp recipes to prepare for dinner? In this video, learn how to make asopao de camarones for a hearty meal that will warm you up on chilly winter days. Similar to jambalaya, ...

Years ago, potato stew became a common substitution for red beans and rice on “Monday wash day” in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a ...

"My favorite meal to cook is Creole Shrimp and Tasso Stew from my dad's recipe," songwriter Troy Verges tells Taste of Country. "We make it every time my parents visit Nashville, for a lot of holidays ...

In a soup pot over medium high heat melt the butter and olive oil. Add onion, garlic, bell pepper, celery cook until tender. Add the flour and cook 4-5 minutes turning often to avoid scorching. Add ...

Add a shot of vinegar to this humble stew of white beans and shrimp and the seemingly simple, earthy flavor of the beans suddenly gains definition and complexity while the sharp bitterness of the ...

Before you begin the dish, take a sharp knife and cut the kernels of corn off the cob and soak then briefly in cold water (for about 15 minutes or so). While they are soaking, melt the butter in a ...

1. Combine the oil and flour in a cast-iron skillet over medium heat. Stir, slowly and constantly, until the roux is the color of chocolate, 20-30 minutes. Add the onion, celery, garlic and bell ...

Tamarind remains a bit of a mystery to most cooks in the United States, but its sweet and sour pulp is appreciated by cooks from its native range in tropical Africa to India, Mexico and beyond. The ...