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  2. 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 ...

  3. 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 ...

  4. Cuisine of New Orleans - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_New_Orleans

    Pompano en papillote—a pompano filet cooked en papillote, i.e. in a sealed parchment paper envelope, with a white sauce of wine, shrimp, and crabmeat [39] 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]

  5. 18 Mardi Gras-Inspired Recipes Made for a NOLA-Style Party

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  6. The Difference Between Étouffée And Gumbo - AOL

    www.aol.com/difference-between-touffe-e-gumbo...

    “It also features the ‘Holy Trinity’ of Cajun and Creole cooking: onions, bell peppers, and celery, as well as okra or filé powder (ground sassafras leaves) to thicken the stew,” she ...

  7. Shreveport restaurant made USA TODAY's best-of list ... - AOL

    www.aol.com/shreveport-restaurant-made-usa...

    With mouthwatering dishes sourced from the finest ingredients, the menu includes oxtail, lumley shrimp and the famous fufu egusi. Details: Niema's Cookery Corner, 5751 Youree Drive, Shreveport ...

  8. Louisiana Creole cuisine - Wikipedia

    en.wikipedia.org/wiki/Louisiana_Creole_cuisine

    Shrimp Creole—Shrimp Creole is a favorite of Creole cuisine in the greater New Orleans area. It is a dish made of shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper. Classic shrimp creole does not contain a roux, but some cooks may add one. It is an early Creole dish that shows its strong French and Spanish heritage.

  9. Holy trinity (cooking) - Wikipedia

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

    Cajun holy trinity. The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

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