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- Cajun Creole
- Southern US
Etouffee is a classic Cajun dish that has been around for centuries. The word etouffee comes from the French word meaning "to smother or suffocate." And that's exactly what this dish is all about - smothering seafood or chicken in a rich, flavorful sauce.
Etouffee recipes vary depending on who you ask, but the dish typically consists of seafood or chicken simmered in a roux-based sauce. The sauce is often made with a combination of vegetables, including bell peppers, celery, and onions. And of course, no etouffee would be complete without a healthy dose of spices, like cayenne pepper, paprika, and garlic.
While the exact origins of etouffee are unknown, it is thought to have originated in the bayous of Louisiana. It was likely created by the Acadians, who were forced to flee their homes in Nova Scotia in the mid-1700s. These refugees eventually made their way to Louisiana, where they settled in the bayous and began to create their own unique culture and cuisine.
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|all purpose flour|
|andouille sausage link|
|leg thigh chicken|
|paula deen adapted|