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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 ...
Cajun: a style of cooking named after French settlers who made their way to Louisiana in the 1700s. Cajun food often uses ingredients like peppers, onions, celery, and herbs, in addition to a lot ...
Eh La Bas is a traditional New Orleans song.Originally it was sung with Cajun lyrics but was later given French lyrics and the common title from the French lyrics. There have been numerous versions, including English lyrics that refer to both the Cajun and French versions, and all employ a call and response.
Cajun French Dictionary and Phrasebook by Clint Bruce and Jennifer Gipson ISBN 0-7818-0915-0. Hippocrene Books Inc. Tonnerre mes chiens! A glossary of Louisiana French figures of speech by Amanda LaFleur ISBN 0-9670838-9-3. Renouveau Publishing. A Dictionary of the Cajun Language by Rev. Msgr. Jules O. Daigle, M.A., S.T.L. ISBN 0-9614245-3-2 ...
Getty Images Like any port city, New Orleans is a confluence of cultures. With deep-south and Cajun roots, those many cultures combine to produce a set of dialects so distinctive that even native ...
Etouffee is a Cajun sauce made with roux, the trinity, and meat (typically crawfish) and served over rice (and no tomatoes). It should not be compaired to Gumbo. The current entry more closely describes Seafood Creole which is a Creole dish (duh) and is very similar to etouffee, but with tomatoes.
What Is Gumbo? Gumbo is another staple in Louisiana Creole cuisine, known for its hearty and complex flavors. The dish starts with a roux similar to étouffée, but it can vary in color from ...
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.