Étouffée
The word étouffée comes from the French verb étouffer, meaning "to suffocate" or "to smother". The dish is a thick, rich stew that is typically made with seafood, vegetables, and a roux-based sauce.
The first recorded étouffée recipe was published in 1885 by Pierre Blot, a French-born chef who settled in New Orleans. In his cookbook, Blot included a recipe for "Étouffée de Crabe" (Crab Étouffée), which was made with crab meat, onions, celery, green peppers, garlic, and a roux-based sauce.
The dish became popular in the early 20th century, particularly in the American South. It was often served as a main course at Creole and Cajun restaurants.
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Recipes
Shrimp Étouffée
- salt
- white rice
- shrimp
- hot sauce
- bay leaf
- green onion
- onion
- bell pepper
- tomato paste
- creole seasoning
- celery
- all purpose flour
- chicken
- butter
- garlic
Vegan Mushroom Étouffée
- brown rice
- lemon
- tomato
- oyster mushroom
- creole seasoning
- bay seasoning
- dulse flake
- bay leaf
- bell pepper
- onion
- parsley
- salt
- celery
- garlic
- vegetable stock
- all purpose flour
- coconut oil
Classic Cajun Crawfish Étouffée
- green onion
- salt
- all purpose flour
- celery
- bell pepper
- onion
- black pepper
- cayenne pepper
- leaf
- garlic
- fish stock
- crawfish tail
- sherry
- butter
- parsley
Crawfish Étouffée
- ÉTOUFFÉE
- thyme
- salt
- onion
- poblano chile pepper
- green onion
- parsley
- black pepper
- cayenne pepper
- crawfish tail
- butter
- celery
- garlic
- RICE
- salt
- grain rice
- butter
- bay leaf
Classic Shrimp Étouffée
- tomato
- bell pepper
- salt
- onion
- bay leaf
- celery
- black pepper
- creole seasoning
- rice
- garlic
- all purpose flour
- butter
- clam juice
- green onion
Chicken Étouffée
- tomato
- onion
- shrimp
- bell pepper
- chicken broth
- cajun
- celery
- all purpose flour
- cayenne pepper
- butter
- oil
- tomato paste
- garlic
- chicken breast
- green onion
Crawfish Étouffée
- french bread
- bell pepper
- onion
- butter
- crawfish tail
- chicken stock
- espelette
- lemon juice
- louisiana hot sauce
- sweet paprika
- tomato paste
- black pepper
- worcestershire sauce
- salt
- all purpose flour
- parsley
- oregano
- white rice
- celery
- garlic
- green onion
Creole Shrimp Étouffée
- cajun seasoning
- hot sauce
- worcestershire sauce
- salt
- tomato
- celery
- bell pepper
- chicken broth
- clam juice
- onion
- all purpose flour
- butter
- white rice
- shrimp
- garlic
Shrimp Étouffée Recipe
- Shrimp Stock (see note)
- parsley
- bay leaf
- onion
- sherry
- baking soda
- shrimp
- tomato paste
- salt
- celery
- canola oil
- garlic
- thyme
- Étouffée
- salt
- grain rice
- bell pepper
- onion
- all purpose flour
- butter
- oregano
- thyme
- cayenne pepper
- garlic powder
- onion powder
- hot paprika
- bay leaf
- celery
- shrimp stock
- green onion
- garlic
Shrimp and Crab Étouffée
- celery
- bell pepper
- cayenne pepper
- parsley
- green onion
- butter
- onion
- lump crabmeat
- garlic
- salt
- hot < href= https www saveur com article recipes double fish stock >double rich fish stock< >
- shrimp
- cornstarch
Crawfish Étouffée
- celery
- bell pepper
- cayenne pepper
- parsley
- green onion
- butter
- onion
- garlic
- salt
- hot double fish stock
- crawfish tail
- cornstarch
Shrimp Étouffée
- rice
- bay leaf
- bell pepper
- chicken broth
- shrimp
- thyme
- black pepper
- cayenne pepper
- oil
- all purpose flour
- salt
- onion
- celery
- scallions including green top
Crawfish Étouffée
- white
- thyme
- celery
- bell pepper
- onion
- canola oil
- all purpose flour
- green onion
- cayenne pepper
- basil
- black pepper
- white peppe
- butter
- crawfish tail
- salt
- seafood
Ingredient Breakdown
Insights
Correlated with Higher Ratings
- butter
Common Ingredients
- celery 39%
- garlic 39%
- onion 39%
- all purpose flour 35%
- bell pepper 35%
- butter 35%
- salt 35%
Usual Ingredients
- green onion 30%
Rarey Ingredients
- bay leaf 22%
- parsley 22%