smothered cooking – Eat Bayou

What Is Étouffée?

Étouffée is a Louisiana dish in which crawfish, shrimp, or another main ingredient is smothered in a rich, seasoned sauce and served over rice. The sauce is thicker than gumbo broth but generally looser than a heavy gravy, with regional versions using butter, crawfish fat, light roux, tomatoes, stock, and aromatic vegetables.

What Does “Smothered” Mean in Louisiana Cooking?

In Louisiana cooking, smothering usually means slowly cooking meat, seafood, or vegetables with aromatics and a small amount of liquid until tender and surrounded by a flavorful gravy or concentrated sauce.