crawfish etouffee
Smothered crustacean dish
Crawfish etouffee is a Cajun dish of crawfish tails smothered in a roux-based sauce with onions, celery, and bell pepper, served over rice.
Etouffee means "smothered" in French, describing the cooking method.
The dish is a staple of Louisiana cuisine: We ordered crawfish etouffee at the New Orleans restaurant.
- LouisianaGulf Coast pelican state
- CajunLouisiana's French descendants
- Louisiana cuisineGulf Coast culinary tradition
- rouxCooked fat-flour paste
- smotheredDeprived of air
bayou · shellfish · seafood boil · mudbugs · rice · one pot meal · creole · paprika · holy trinity · celery · onion · bell pepper · butter · spicy · comfort food · New Orleans · swamp · boil
- Seafood Dishesfried shrimp, crab cakes, shrimp cocktail, clam chowder, lobster bisque
- Louisiana cuisinegumbo, jambalaya, beignets, po'boy, boudin
crawfish etouffeegumbo
Spiced Louisiana stew
jambalaya · boudin · red beans and rice · crawfish boil · po'boy
crawfish etouffeeNew England clam chowder
Cream-based mollusk soup
sushi · fish and chips · pad thai · tandoori chicken · Philly cheesesteak
crawfish, etouffee, craw, fish, fishes, fishing, fished, fishery, fisherman