Etouffee is a dish found in both Cajun and Creole cuisine, typically served with shellfish over rice and made using a technique called smothering, a common cooking method in the Cajun and Creole areas of south Louisiana. It is most popular in New Orleans and the Acadiana region as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.
Facts
Origin Period, From (Year) Origin RegionLouisiana, United States 2 FAQs
Does étouffée contain okra or filé like gumbo?
According to Cooks Info, "Many people thicken it by starting with a roux. Unlike a gumbo, étouffée does not contain any okra or filé."
Connections
In Cuisine
Source Wikidata: Etouffee
Additional Source Etouffee - WikipediaLead section
Uses Ingredient
Source Etouffee - Wikipedia
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Étouffée (Wikipedia)
Wikipedia 'Étouffée' 2026-09-27: 'crawfish étouffée was introduced to restaurant goers...around the 1950s; however, the dish may have been invented as early as the late 1920s.'View the Source 2. Etouffee - Wikipedia
History
Originally, crawfish étouffée was a popular dish amongst Cajuns in the bayous and backwaters of Louisiana.
- Uses Ingredient: Rice, Infobox main_ingredient field: Shellfish, rice
In Cuisine: Louisiana Creole Cuisine, Lead section
a dish found in both Cajun and Creole cuisine
View the SourceWikidata: Etouffee
Wikidata Q5642869, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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