Chef at 17:06, 13 April 2015

2015-04-13T17:06:01Z

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{{#seo:
|title=Etouffee: Cooking Wiki
|titlemode=replace
|keywords=#etouffee #chicken #onions #roux #seafood #prawns #rice #crawfish #crabmeat #fishandseafood #celery
|hashtagrev=12032020
|description=Etouffee or etouffee is a Creole and Cajun dish typically served with shellfish or chicken over rice, similar to gumbo, very popular in New
}}


[[Image:Crawfish etouffee.jpg|300px|thumb|right|Crawfish étouffée, served at a Cajun restaurant in New Orleans.]]
'''Étouffée''' or '''etouffee''' is a Creole and Cajun dish typically served with [[shellfish]] or [[chicken]] over [[rice]], similar to [[gumbo]], very popular in New Orleans and in the bayou country of the southernmost half of Louisiana.

The usual staple of an étouffée is seafood such as [[crawfish]], [[prawns]] (shrimp), or [[crabmeat]]. Other meats, such as [[chicken]], or a combination of [[chicken]] and [[seafood]], are also used.

The base of an étouffée is either a dark brownish red [[roux]], a blonde [[roux]] (a roux that isn't browned as much) or simply [[onions]] cooked down in butter. It is usually seasoned with [[cayenne pepper]], [[onions]], [[green bell pepper]] and [[celery]] (a.k.a. the holy trinity), [[Garlic|garlic]], and [[salt]] and has a thicker consistency than gumbo. A crawfish étouffée, if made with a roux usually has a reddish colour.

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Fish and seafood]]
[[Category:Prepared foods]]

<code 'hashtagrev:12032020'>[[Special:Search/etouffee|#etouffee]] [[Special:Search/chicken|#chicken]] [[Special:Search/onions|#onions]] [[Special:Search/roux|#roux]] [[Special:Search/seafood|#seafood]] [[Special:Search/prawns|#prawns]] [[Special:Search/rice|#rice]] [[Special:Search/crawfish|#crawfish]] [[Special:Search/crabmeat|#crabmeat]] [[Special:Search/fishandseafood|#fishandseafood]] [[Special:Search/celery|#celery]]
</code>

Etouffee - Revision history

Chef at 17:06, 13 April 2015