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2. This Is the Easiest Way to Make Shrimp Alfredo from Scratch - AOL

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   Add the shrimp and pasta to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasonings as needed. Sprinkle the pasta with the remaining 1/2 cup ...

3. 'Yellowstone' Is On Its Last Season *Sob*. I'm Saying ... - AOL

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   Despite the name, Cowboy Caviar requires nary a fish egg. In the early 1940s, a New York chef named Helen Corbitt created this hearty appetizer for a New Year's Eve party in Texas.

4. 20 Easy Dinners You’ll Want to Make This Winter - AOL

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   Pro tip: Place the chicken thighs in the corners of the baking sheet, where there is more air circulation, for crispy skin. View Recipe Creamy Baked Feta & Butternut Squash Soup

5. Étouffée - Wikipedia

   en.wikipedia.org/wiki/Étouffée

   Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...

6. Smothering (cooking) - Wikipedia

   en.wikipedia.org/wiki/Smothering_(cooking)

   Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, [ 1 ] and can be regarded as a form of stove-top braising .

7. Cuisine of New Orleans - Wikipedia

   en.wikipedia.org/wiki/Cuisine_of_New_Orleans

   Red beans and rice—kidney beans cooked with Cajun spices, ham, and vegetables such as bell peppers, onions, and celery, served together with white rice [23] [40] Rice and gravy—small pieces of beef, or sometimes chicken or pork, simmered for a long time with onions, peppers, and other seasonings, and served over white rice [41]

8. Cajun cuisine - Wikipedia

   en.wikipedia.org/wiki/Cajun_cuisine

   Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée, gumbo and ...

9. The 15-Minute Baked Chicken I Make on Repeat - AOL

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   Pound the chicken breasts to an even thickness, about 1/3 an inch. Place in a single layer on the prepared baking sheet and season with salt and pepper. Cover each chicken breast with barbecue ...