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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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|all purpose flour|
|poblano chile pepper|
|louisiana hot sauce|
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|scallions including green top|