Étouffée: Difference between revisions
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In [[French language|French]], the word "étouffée" means "braised", and the verb "étouffer" means to stifle, choke or suffocate. |
In [[French language|French]], the word "étouffée" means "braised", and the verb "étouffer" means to stifle, choke or suffocate. |
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The usual staple of an etouffee is [[crawfish]], whereas shrimp or crabmeat are more often found in gumbos. Etouffee also differs from gumbo in the spices used, and in the [[roux]] or base from which is it made. Gumbo is generally less spicy, flavored with |
The usual staple of an etouffee is [[crawfish]], whereas shrimp or crabmeat are more often found in gumbos. Etouffee also differs from gumbo in the spices used, and in the [[roux]] or base from which is it made. Gumbo is generally less spicy, flavored with ''file'' (pronounced FEE-lay) and has grey-ish color. Etouffee uses more cayenne pepper and other hot spices and tends to have a more reddish color, and also to have thicker consistency. In some areas of is has become popular to add tomatoes or tomato paste to the dish. However, most purists hold to the opinion that once [[tomatoes]] are added, the dish ceases to be a true etouffee, and instead becomes a [[stew]]. |
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Beginning in the late [[20th century]], with the popularization of [[Louisiana]] cuisine beyond its place of origin, "innovations" to these basic forms have abounded. In fact, the term "gumbo" is often used in [[slang]] parlance to mean an admixture of anything and everything. One seemingly may add whatever's available in one's kitchen to a pot of gumbo. Etouffee on the other hand, appears to be held to more exacting standards. |
Beginning in the late [[20th century]], with the popularization of [[Louisiana]] cuisine beyond its place of origin, "innovations" to these basic forms have abounded. In fact, the term "gumbo" is often used in [[slang]] parlance to mean an admixture of anything and everything. One seemingly may add whatever's available in one's kitchen to a pot of gumbo. Etouffee on the other hand, appears to be held to more exacting standards. |
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Revision as of 00:39, 24 January 2006
Etouffee (also spelled Étouffée, pronounced EH-too-FAY) is a Cajun seafood dish typically served over rice, similar to gumbo, very popular in New Orleans and in the Cajun country of the Atchafalaya River Basin to the west.
In French, the word "étouffée" means "braised", and the verb "étouffer" means to stifle, choke or suffocate.
The usual staple of an etouffee is crawfish, whereas shrimp or crabmeat are more often found in gumbos. Etouffee also differs from gumbo in the spices used, and in the roux or base from which is it made. Gumbo is generally less spicy, flavored with file (pronounced FEE-lay) and has grey-ish color. Etouffee uses more cayenne pepper and other hot spices and tends to have a more reddish color, and also to have thicker consistency. In some areas of is has become popular to add tomatoes or tomato paste to the dish. However, most purists hold to the opinion that once tomatoes are added, the dish ceases to be a true etouffee, and instead becomes a stew.
Beginning in the late 20th century, with the popularization of Louisiana cuisine beyond its place of origin, "innovations" to these basic forms have abounded. In fact, the term "gumbo" is often used in slang parlance to mean an admixture of anything and everything. One seemingly may add whatever's available in one's kitchen to a pot of gumbo. Etouffee on the other hand, appears to be held to more exacting standards.