This dish came together by a happy accident, since I originally wanted to do a Viet-Cajun version of a shrimp boil but couldn’t find Cajun seasoning at H Mart. Blame it on my love for BTS or anything ...

Seafood boils, filled with crawfish, crab or shrimp, are a Louisiana Cajun tradition. While the classic version usually requires boiling the entire meal, as implied by the term, this recipe throws all ...

Seafood boils are one of the great dishes of Southern summers. For a simple weeknight version, I like to stick with the basics: shrimp, potatoes and corn. I also skip the big pot of water and throw ...

This seafood boil is an homage to the crawfish boils of Louisiana, with a Sicilian twist courtesy of the addition of oranges and artichokes steeped in the broth. You can use this same method with ...

When I was growing up in New Orleans, seafood was a part of our meals three or four times a week throughout the year, not just during Lent. What's different now is that the boiling pots make their ...

Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Remove the plastic casing from the polenta and cut into ¼-inch thick slices. Pat dry with a paper towel ...

Peel and de-vein shrimp. Place all ingredients, except shrimp, in a large pot and bring to a boil. Reduce heat, cover pot and simmer for 10 to 15 minutes to season the water. Remove cover, return ...