Corn and shrimp make for a great pairing in this simple but richly flavored Cajun-spiced chowder. The whole dish comes together in less than an hour. Note: Adapted from Humphrey’s Restaurant in San ...

Dear SOS: We recently ate at Humphrey’s Restaurant in San Diego. We loved the Cajun shrimp and corn chowder. In a large saucepan over medium heat, melt 2 1/2 tablespoons butter. Add the onions and ...

“The perfect pot of gumbo starts with the perfect roux. Whether its Seafood or Chicken and Andouille gumbo, or any of our other great recipes, with Bailey’s Cajun Creole Mix….you’ll never go wrong!

New Orleans, despite its French-Cajun traditions, remains a soup town. And the most ordered soup? Not zarzuela, not gumbo, not turtle, not chicken-andouille. It’s a cup of simple corn soup, appetizer ...

First off, take a heavy aluminum or stainless steel stockpot or oval roaster and melt down the butter over a medium heat. Then, a little at a time, add the flour and whisk it around gently until ...

Comment: Vegetables were always canned or jarred during the spring and summer months to ensure a good supply over the winter. Often, when the weather started to turn cold, I remember a huge pot of ...