Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with

shellfish Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater envir ...

over

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

. The dish employs a technique known as

smothering Asphyxia or asphyxiation is a condition of deficient supply of oxygen to the body which arises from abnormal breathing. Asphyxia causes generalized hypoxia, which affects primarily the tissues and organs. There are many circumstances that can i ...

, a popular method of cooking in the Cajun and Creole areas of southwest

Louisiana Louisiana , group=pronunciation (French: ''La Louisiane'') is a state in the Deep South and South Central regions of the United States. It is the 20th-smallest by area and the 25th most populous of the 50 U.S. states. Louisiana is borde ...

. Étouffée is most popular in

New Orleans New Orleans ( , ,New Orleans
Merriam-Webster. ; french: La Nouvelle-Orléans , es, Nuev ...

and in the

Acadiana Acadiana ( French and Louisiana French: ''L'Acadiane''), also known as the Cajun Country (Louisiana French: ''Le Pays Cadjin'', es, País Cajún), is the official name given to the French Louisiana region that has historically contained mu ...

area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.

Etymology

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

, the word " étouffée" (borrowed into

English English usually refers to: * English language * English people English may also refer to: Peoples, culture, and language * ''English'', an adjective for something of, from, or related to England ** English national ide ...

as "stuffed" or "stifled") literally means "smothered" or "suffocated", from the verb " étouffer".

Description

Étouffée is a dish of shellfish, simmered in a sauce made from a light or blond

roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooke ...

, served over rice. It is most commonly made with shellfish, such as crab or shrimp. The most popular version of the dish is made with

crawfish Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mu ...

. Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings. Although Creole and Cajun cuisines are distinct, there are many similarities. In the case of the Creole version of crawfish étouffée, it is made with a blond or brown roux and sometimes tomatoes are added. A blond roux is one that is cooked, stirring constantly, for approximately 5 minutes to remove the "raw" flavor of the flour and to add a slightly "nutty" flavor, while a brown roux is cooked longer (30 to 35 minutes) in order to deepen the color and flavor.

History

Around the 1950s, crawfish étouffée was introduced to restaurant goers in Breaux Bridge, Louisiana; however, the dish may have been invented as early as the late 1920s, according to some sources. Originally, crawfish étouffée was a popular dish amongst

Cajuns The Cajuns (; French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana. While Cajuns are usually described as ...

in the

bayou In usage in the Southern United States, a bayou () is a body of water typically found in a flat, low-lying area. It may refer to an extremely slow-moving stream, river (often with a poorly defined shoreline), marshy lake, wetland, or creek. They ...

s and backwaters of Louisiana.

References

{{DEFAULTSORT:Etouffee American stews Cuisine of New Orleans Crayfish dishes Cajun cuisine American rice dishes Seafood and rice dishes

Etymology

Description

History

See also

References