Étouffée,
pronounced ay-too-FAY is a Cajun stew, generally spicy, that can be made with crawfish, shrimp, crab or chicken and is served over rice. It is derived from the French word étouffer, which means to smother, as the portion of the dish that is the actual étouffée is the stew and it smothers the rice.

In trying to discover just what étouffée meant, I came across one definition that ended "and always contains something good." I guess it's a guarantee that when you come across an étouffée, you've got something good there.


E2 étouffée recipes

General etouffee recipe
Take one noder from Michigan, combine with one nodeshell in a bowl. Stir together gently then pour into a pan. Let simmer. Season to taste and serve over a lovely prose.



References:
http://southernfood.about.com/library/glossary/bldef_etouffee.htm
http://www.geocities.com/BourbonStreet/Delta/6175/etouffee.html


If you fill this nodeshell, or node any étouffée recipes, let me know and I'll add them in.

Log in or register to write something here or to contact authors.