"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

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  • Written May 10, 2008
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