Étouffée or etouffee (French:[e.tu.fe], English: /ˌeɪtuːˈfeɪ/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 southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.
Étouffée
Crawfish étouffée, served at a restaurant in New Orleans
In French, the word "étouffée" (borrowed into English as "stuffed" or "stifled") literally means "smothered" or "suffocated", from the verb "étouffer".[1]
Descriptionedit
Another version of crawfish étouffée
Étouffée is a dish of shellfish, simmered in a sauce made from a light or blond roux, served over rice. It 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.[2]
In the case of the Creole version of crawfish étouffée, it is made with a blond or brown roux and sometimes tomatoes are added.[3][4] 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.[5]
Historyedit
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.[6][7] Originally, crawfish étouffée was a popular dish amongst Cajuns in the bayous and backwaters of Louisiana.
^. Archived from the original on 2014-01-04. Retrieved Jan 4, 2014.
^"Saveur Magazine, Crawfish Étouffée". Bonnier Travel & Epicurean Group. Jan 17, 2007. Retrieved Jan 4, 2014.
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February 15, 2024
Étouffée, etouffee, french, english, dish, found, both, cajun, creole, cuisine, typically, served, with, shellfish, over, rice, dish, employs, technique, known, smothering, popular, method, cooking, cajun, creole, areas, southwest, louisiana, most, popular, or. Etouffee or etouffee French e tu fe 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 southwest Louisiana Etouffee is most popular in New Orleans and in the Acadiana region of the southernmost half of Louisiana as well as the coastal counties of Mississippi Alabama northern Florida and eastern Texas EtouffeeCrawfish etouffee served at a restaurant in New OrleansTypeStewCourseMainPlace of originUnited StatesRegion or stateLouisianaMain ingredientsShellfish rice Media Etouffee Contents 1 Etymology 2 Description 3 History 4 See also 5 ReferencesEtymology editIn French the word etouffee borrowed into English as stuffed or stifled literally means smothered or suffocated from the verb etouffer 1 Description edit nbsp Another version of crawfish etouffeeEtouffee is a dish of shellfish simmered in a sauce made from a light or blond roux served over rice It 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 2 In the case of the Creole version of crawfish etouffee it is made with a blond or brown roux and sometimes tomatoes are added 3 4 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 5 History editAround the 1950s crawfish etouffee 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 6 7 Originally crawfish etouffee was a popular dish amongst Cajuns in the bayous and backwaters of Louisiana See also edit nbsp Food portalList of rice dishes List of stewsReferences edit Louisianaliving com Archived October 17 2011 at the Wayback Machine Louisianafishfry com Archived April 21 2012 at the Wayback Machine Crawfish Etouffee neworleansonline com Retrieved 3 July 2015 Wuerthner Terri Creole and Cajun Cookery Different Yet Similar Retrieved Jan 4 2014 All About Roux Allrecipes com City Government of Breaux Bridge Louisiana History of Breaux Bridge Archived from the original on 2014 01 04 Retrieved Jan 4 2014 Saveur Magazine Crawfish Etouffee Bonnier Travel amp Epicurean Group Jan 17 2007 Retrieved Jan 4 2014 nbsp Wikimedia Commons has media related to Etouffee Retrieved from https en wikipedia org w index php title Etouffee amp oldid 1203364889, wikipedia, wiki, book, books, library,
