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- Cajun Creole
- Southern US
The history of étouffée recipes is a long and storied one, dating back to the early days of Louisiana cuisine. The dish is said to have originated in the Acadian region of Canada, where it was known as “smothered” or “stuffed” fish. It wasn’t until the 18th century, however, that étouffée made its way to Louisiana, where it quickly became a staple of Cajun and Creole cooking.
There are countless variations of étouffée today, but the dish is typically made with a roux-based sauce and fresh crawfish. The sauce is then “smothered” over the seafood, resulting in a rich and flavorful dish.
While étouffée is often associated with Louisiana, the dish has been adopted by many other regions of the United States. And while crawfish is the most popular type of seafood used in étouffée, shrimp and other types of shellfish are also common.
If you're looking to make a delicious crawfish étouffée, start by making a roux with equal parts butter and flour, stirring until it's the consistency of wet sand. Next, add onions, celery, bell peppers, and garlic and cook until the vegetables are soft. Once the vegetables are cooked, add the crawfish and cook until the crawfish turns pink. Lastly, add some seafood stock, Worcestershire sauce, hot sauce, and season with salt, pepper, and cayenne pepper. Serve over cooked white rice and enjoy!
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|all purpose flour|
|poblano chile pepper|
|louisiana hot sauce|
|hot double fish stock|