"Etouffee" Cuisine Tip by maestrousmc

Cuisine, New Orleans: 26 reviews and 19 photos

  Crawfish Etouffee
by maestrousmc

Favorite thing: Definition: A standard in any New Orleans kitchen - home or commercial. A spicy and delicious Cajun stew traditionally made with crawfish, vegetables and a dark roux though sometimes the crawfish is substituted with shrimp or (yikes) chicken. Warning: some may consider this blasphemous. Étouffée is usually served over rice. The word comes from the French étouffer, which means to smother.

Pronunciation: ay-too-FAY

Review Helpfulness: 2.5 out of 5 stars

Was this review helpful?

  • Written May 10, 2008
  • Send to a Friend
  • Report Abuse


maestrousmc Used To Live Here!


“"...And miles to go before I sleep"”

Online Now


Top 5,000 Travel Writer
Member Rank:
0 1 6 8 4
Forum Rank:
0 0 8 6 0

Have you been to New Orleans?

  Share Your Travels