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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 ...
Shrimp and Crab Étouffée plate lunch from Dwyers Cafe in Lafayette. In French, the word "étouffée" means "smothered". [3] Étouffée can be made using different shellfish, the most popular version of the dish being Crawfish Étouffée, although shrimp is also used. Originally étouffée was a popular dish in the Acadiana area surrounding ...
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 ...
“Étouffée is thicker and more concentrated in flavor, with a focus on shellfish cooked in a roux-based sauce,” Cooper says. “The sauce tends to cling to the shellfish and rice, creating a ...
Étouffée—crawfish (or sometimes other shellfish such as shrimp or crabs) cooked using a technique called smothering, with roux, Cajun spices, and other ingredients, and served with rice [27] Gumbo—a stew of meat and/or shellfish, with celery, bell peppers, onions, and a stock made with either okra, filé powder, or roux [28] [29] [30] Hot ...
Crawfish: freshwater shellfish that resemble small lobsters and are eaten plain or prepared in dishes such as étouffée, mac and cheese, fritters, pie, and other local favorites.
Red bean chili is the queen of the Diva Dawg menu, where hot dogs come topped with everything from crawfish étouffée to fried chicken. Related: The South Has the Best Food in America. Here's ...
There are many differing methods used to season a crawfish boil, and a wide variety of opinions on which one is best. [14] Other popular dishes in the Cajun and Creole cuisines of Louisiana include crawfish étouffée, fried crawfish, crawfish pie, crawfish dressing, crawfish bread, crawfish bisque and crawfish beignets. [15] Faxonius limosus ...