Season your shrimp with a blend of paprika, Italian seasoning (or oregano if you’re in a pinch), and Creole seasoning for that signature spicy Cajun kick. Tony Chachere’s is a great choice here.

Starchy pasta water and heavy cream come together to create the most silky, delicious Cajun-spiced sauce — you’ll seriously want to drink it with a spoon. Shrimp: Grab some peeled and deveined ...

Ragin’ Cajun Seafood and Po’Boys recently opened ... There is a Louisiana soup of the day, which rotates between shrimp and corn or crawfish and potatoes. The menu consists of traditional ...

This vegetarian stew from Eric Kim is quick to cook but big in flavor, thanks to the fiery gochujang paste in the base and the addition of soy sauce and honey in the broth. Beans and kale help ...

Notable chef and longtime Louisiana resident John Folse helped Jambon with the Ragin’ Cajun recipes and menu, which features the traditional fare of gumbo, seafood, chicken and sausage. Jambon noted ...

Whisk in the peanut butter and simmer until slightly thickened, about 3 minutes. Add the edamame, kale, and shrimp and cook, covered, until the shrimp is just pink, about 5 minutes, stirring once ...

Steve Deffinbaugh jokes that he has shrimp juice in his veins from his experiences growing up and working in a family-run seafood restaurant in Silver Spring. Although he's worked at several ...