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 RegionLouisiana, United States 1 Sources
1. Etouffee - Wikipedia
HistoryQuote, History
Originally, crawfish étouffée was a popular dish amongst Cajuns in the bayous and backwaters of Louisiana.
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