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Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over
Étouffée is most commonly made with crab, shrimp or crawfish. 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.
rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana
Louisiana ( ; ; ) is a state in the Deep South and South Central regions of the United States. It borders Texas to the west, Arkansas to the north, and Mississippi to the east. Of the 50 U.S. states, it ranks 31st in area and 25 ...
. Étouffée is most popular in New Orleans
New Orleans (commonly known as NOLA or The Big Easy among other nicknames) is a Consolidated city-county, consolidated city-parish located along the Mississippi River in the U.S. state of Louisiana. With a population of 383,997 at the 2020 ...
and in the Acadiana
Acadiana (; French language, French and Cajun French language, Louisiana French: ''L'Acadiane'' or ''Acadiane''), also known as Cajun Country (Cajun French language, Louisiana French: ''Pays des Cadiens''), is the official name given to the ...
region as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.
Etymology
In French, the word " étouffée" literally means "smothered" or "suffocated", from the verb " étouffer".Description
Étouffée is most commonly made with crab, shrimp or crawfish. 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 amongstCajuns
The Cajuns (; Louisiana French language, French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French people, Louisiana French ethnic group, ethnicity mainly found in t ...
in the bayous and backwaters of Louisiana.
In popular culture
* "Étouffée" is the sixth track on Vince Staples's 2024 album '' Dark Times''. The bounce-influenced song contains numerous references to the New Orleans hip-hop scene.See also
*List of rice dishes
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal, cereal grain, it is the most widely consumed s ...
* List of stews
References
{{DEFAULTSORT:Etouffee American stews Cuisine of New Orleans Crayfish dishes Cajun cuisine American rice dishes Seafood and rice dishes Breaux Bridge, Louisiana