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 Connections
Uses Ingredient
Source Etouffee - Wikipedia
In the Other Atlases
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]]
View the SourceWikidata: Etouffee
Wikidata Q5642869, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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