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Etouffée
This is a dish made in New Orleans.
An Etouffée starts with crawfish that are finely chopped vegetables such as onion, celery, and bell pepper. A stock or water is added, the ingredients are simmered, then some sort of thickener such as cornstarch is added to make a sauce with the consistency of a thick gravy.
Meanwhile, long grain rice has been cooked, pressed into a cup which acts as a mould, then turned out with its shape into the centre of a plate. The Etouffée is then poured over and around the rice, and served.
Many people thicken it by starting with a roux. Unlike a gumbo, Etouffée does not contain any okra or filé.
Language Notes
Etouffée comes from the French word "Étouffer", meaning to smother. Pronounced Ay 2 fay.
Crawfish is the word used in Louisiana for crayfish.
Also called:  Etouffée (French)
See Also
Filé, Gumbo, Roux
Other entries for Rice Dishes
Chivda, Cốm Dẹp, Donburi, Etouffée, Hoppin' John, Mochi, Risotto
Other entries for Savoury Dishes
Alfredo Sauce, Béaltaine Caudle, Bouchées à la Bénédictine, Bouchées à la Périgourdine, Chop Suey, Curry, Darioles, Favetta, Fondue, French Fries, Koromo, Pancakes, Pies & Tarts, Pizza, Porridge, Relish Trays, Sandwiches, Soups, Spring Rolls, Sushi, Tenkas, Teriyaki, Timbales, TV Dinners, Yakimono, Zakuska
Other entries for Dishes
Desserts, Dumplings, Ozoni, Salads, Savoury Dishes, Zoni
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