Étouffée or etouffee (pronounced: [e.tu.fe] 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 areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as a popular dish in the coastal counties of Mississippi.
In French, the word “étouffée” (borrowed into English as “stuffed” or “stifled”) means, literally, “smothered” or “suffocated”, from the verb “étouffer”.Étouffée can be made with any shellfish such as crab or shrimp, though the most popular version of the dish is made with crayfish, locally referred to as “crawfish”. A sauce is made from a light or blond roux, seasoned, and simmered with the seafood. Étouffée is typically served over rice. 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.
Approximately in the 1950s crawfish etouffée was introduced to restaurant goers in Breaux Bridge, Louisiana, however the date of invention of this dish has been shown as early as the late 1920s by some sources. Originally crawfish étouffée was a popular dish in the bayous and backwaters of Louisiana amongst Cajuns in the area. Around 1983 a waiter at the popular Bourbon Street restaurant Galatoire’s brought the crawfish étouffée dish in to his boss to try. At the time most of the food in New Orleans was French Creole but this Cajun dish was a hit.
My version of Étouffée is a relatively easy version. If you don’t have crawfish, you can substitute shrimp but I don’t care for the flavor as much as I do when it is made with crawfish.
Season 2 lbs of crawfish tails with 2 tsp salt, 1 tsp pepper, and 1/4 teaspoon paprika. In a large skillet, heat 1 stick of butter until melted. Add crawfish tails and saute 3 minutes
At the same time you are cooking the Étouffée, you can make a pot of white rice to serve it with. After the crawfish have sauteed for 3 minutes, add 1 1/2 cups yellow onions, chopped, and 1 large clove garlic, minced. Cook for 10 minutes stirring frequently. Sprinkle with 1 1/2 tbsp flour and stir until flour is incorporated. Add 1 3/4 cups water, 1/4 cup brandy, 3/4 cup chopped green onion, 2 tbsp chopped fresh parsley, 2 tsp lemon juice, and a dash of Tabasco sauce
Simmer for 10 more minutes, then server over fluffy white rice.
- 2 lbs crawfish tails
- 2 tsp salt
- 1 tsp pepper
- ¼ tsp paprika
- ½ cup butter
- 1½ cups chopped yellow onions
- 1 garlic clove minced
- 1½ tbsp flour
- 1¾ cups water
- ¼ cup brandy
- ¾ cup chopped green onion
- 2 tbsp chopped fresh parsley
- 2 tsp lemon juice
- 1 dash tabasco sauce
- Season Crawfish tails with salt, pepper and paprika.
- In a large skillet heat butter; add crawfish tails and saute 3 minutes
- Add yellow onions and garlic, cook 10 minutes stirring frequently
- Sprinkle with flour and blend.
- Add water, brandy, green onions, parsley, lemon juice and tabasco.
- Simmer 10 minutes
- Serve over fluffy white rice.