Smothering (Cooking)

Smothering is a stove-top form of braising used in the Cajun and Creole cooking of Louisiana, in which a main ingredient and its aromatics are first browned through the Maillard reaction, the pan is then deglazed with stock or water, and the dish is covered and simmered over low heat for an extended time in a moderate amount of liquid, typically in a cast-iron pot or Dutch oven for even heat. Meat prepared this way, such as smothered steak or smothered pork roast, is traditionally served over boiled or steamed white rice as a rice and gravy, while vegetables smothered this way are served as a side dish; crawfish etouffee, prepared by the same technique, is especially popular in restaurants throughout and beyond Louisiana.