what does ET TU FAIT mean?

Question

it describes CAJUN COOKING

Answer 1

The correct spelling of the word is "etouffee", and describes a very thick seafood stew. If you would like a sample recipe to get a better idea of what it's like, here is my recipe for crawfish etoufee (which is the traditional seafood to use):

Andi's Crawfish Etouffee

1 lb crawfish tails*
2 cups water
1 green bell pepper
2 stalks celery
½ red onion
1 can diced tomatoes
¼ cup green onion stems, chopped
¼ cup Italian parsley, chopped
½ cup white wine
3 cloves garlic
4 T butter
3 T flour
2 T bacon fat
1 T Creole seasoning
½ T Old Bay
2 Bay leaves
Juice ½ lemon
1 t Tabasco sauce
salt
Steamed rice (about six to eight cups).

Seed bell pepper. Peel red onion. Chop pepper, red onion, and celery. Crush garlic.

Place bacon fat in a stock pot and melt over medium high heat. Add red pepper, red onion, and celery, and saute until vegetables begin to soften. Add garlic and saute until garlic is fragrant. Remove solids from stock pot, draining excess oil back into the pot, and set aside.

Add butter and melt. Whisk in flour to form a roux, and cook until roux is golden brown, whisking occasionally (about ten minutes).

Add tomatoes (with liquid) to stock pot, and stir until thoroughly combined with roux. Stir in water, white wine, lemon juice, Creole seasoning, Old Bay, and Bay leaves and bring to a boil. Return vegetable solids to pot, and add green onion, parsley, and crawfish tails.

Boil for five minutes, or until crawfish tails are cooked through, then remove bay leaves and stir in Tabasco sauce.

Season to taste and serve in a bowl over steamed rice.

*If crawfish is unavailable, lobster meat and/or shrimp would also work well in this recipe. So would catfish, for that matter, if you prefer the flavor of fish to shellfish.

Most commercial crawfish tail meat is already cooked. If you are using fresh (in other words, you started out with a live crawfish, tore the tails off, and peeled out the meat), then save the fat and add it to the pot with the crawfish tails, and extend boiling time approximately five more minutes to cook crawfish meat all the way through.

If you would like to make additions, even though it isn’t a formal part of the recipe, ½ to 1 cup of sweet corn would not go astray in this etouffee, nor would ½ cup or so of black beans (use canned beans, drained and rinsed).

Likewise, this etouffee would go very well served over dirty beans and rice instead of simply plain rice.

Please feel free to email me if you've got any more questions. =)

Answer 2

Et Tu Fait

Answer 3

In French, the word "étouffée" means "braised", and the verb "étouffer" means to stifle, choke or suffocate. The last guy explained the dish so I won't do that again since he did a pretty adequate job. He did omit that you should only use Louisiana crawfish as most you will find are from China and they are rubbery and no good. The best are labeled spillway crawfish from the atchafalaya. The farm raised aren't so good either.

Answer 4

i am a louisiana girl as you can see , it means crawfish tails mixied with rice and a cajun cream that is not how you spell it but i happend to know what you were talking about

Answer 5

"And you, Phil?"

Answer 6

you too fat!!!!!!