E is for Etouffee – the ABC’s of Cajun Cooking

E is for Etouffee- Crawfish Etouffee

Étouffée is thick Cajun and Creole stew that is served as a main course. This tasty dish is made with shellfish (crawfish or shrimp) that’s been smothered in a thick sauce and often served over rice. The word Étouffée comes from the French étouffer, which means to smother. In this case the ingredients are getting smothered in a delicious sauce! The base of Étouffée is the roux, made from butter and flour.