Many different ways to Étouffée
Updated: Oct 29, 2019
Étouffée is a dish that no two people make alike. Étouffée, pronounced ay-Too-fay, in French means literally “smothered” or “suffocated”. This dish is most popular in New Orleans and in the Acadiana area in the southwestern part of Louisiana.
The reason that no two people make an Étouffée alike are the many ways it can be made. It can be made with or without a roux, tomatoes, or any type of seafood or poultry. It can be served over rice, pasta or jambalaya. It can be made spicy or mild.
Although Creole and Cajun cuisines are distinct, there are many similarities. In the case of the Creole version of Crawfish Étouffée, it is made with a blond or brown roux with a tomato product added. A blond roux is one that is cooked, stirring constantly, for about 5 minutes to remove the raw flavor of the flour and to add a slightly “nutty” taste, while a brown roux is cooked longer (30-35 minutes) in order to deepen the color and flavor.
Here are two different versions of Étouffée. The first one is a Creole non-seafood version. The second one is the dish that is found all across Louisiana. Here is a Chicken and Andouille Étouffée recipe.
1/2 cup Canola Oil 1/2 cup All-Purpose Flour 1 tablespoon Butter 1 cup Onions, chopped 1 cup Celery, chopped 1 cup mixed Red, Green and Yellow Bell Peppers, chopped 1 tablespoon Garlic, minced 3 Bay Leaves 1 pound Andouille Sausage, sliced 1/2 cup Tomato Paste 1 teaspoon Crushed Red Pepper 8 cups Chicken Stock 1 tablespoon fresh Thyme, chopped 1 pound boneless skinless Chicken Breast, cut into bite-size pieces Kosher Salt to taste
Heat the canola oil in a small saucepan over medium heat. Whisk in the flour gradually. Cook until the roux is dark amber in color, whisking constantly remove from heat. Melt the butter in a large saucepan. Add the onion, celery, bell pepper, garlic, bay leaves, and Andouille sausage and sauté until the vegetables are tender and the sausage s brown. Stir the roux into the vegetables and sausage. Add the tomato paste and crushed red pepper and mix well. Cook for five minutes, stirring occasionally. Stir in the chicken stock, fresh thyme and chicken. Bring to a boil and reduce the heat. Simmer until the chicken is cooked through, skimming the surface and stirring occasionally. Season with Kosher salt to taste and discard the bay leaves. Serve over rice, pasta, or jambalaya.
Crawfish étouffée is a cliché Cajun dish. It is found on menus all over the city, including Galatoire’s, one of the older restaurants in the city, Founded in 1905, Galatoire’s is a French Creole restaurant. To have this Cajun dish on their menu shows how popular the dish is.
1 pound Crawfish Tails Creole Seasoning 4 tablespoons Butter 1 medium Onion, minced 3 cloves Garlic, minced 1/2 cup Green Bell Pepper, minced 1/2 cup Seafood Stock 1 bunch Green Onions, chopped 1 punch fresh Parsley, chopped Cooked Rice
Coat crawfish with Creole Seasoning. Melt butter and add the onions, garlic and bell pepper, stirring constantly, and cook until wilted. Add stock and bring to a boil. Reduce heat and simmer for fifteen to twenty minutes. Add the crawfish and simmer another fifteen to twenty minutes. Add the green onions and parsley and simmer five more minutes. Serve over hot rice.