what makes etouffee?

Answer 1

A spicy and delicious Cajun stew traditionally made with crawfish, vegetables and a dark roux. Étouffée is usually served over rice. The word comes from the French étouffer, which means to smother.

Answer 2

A good Louisiana Grandma. :)

The usual staple of an étouffée is crawfish, whereas shrimp or crabmeat are more often found in gumbos. Étouffée 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 and has greyish color. Étouffée 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 it is has become popular to add tomatoes or tomato paste to the dish. However, most purists believe that once tomatoes are added, the dish ceases to be a true étouffée, and instead becomes a stew. The main difference between a stew/gumbo and an etoufee is that an etouffee is made with a "blonde roux" (about the color of a paper bag) instead of a typical Cajun roux, which is dark brown. A small amount of tomato sauce is usaully added to this roux. Onions, green peppers and a bit of garlic are also staples in this sauce. The finished product should have the color of a pumpkin.

Wickipedia

Answer 3

It is my belief that etouffee is actually a way to cook things, not a recipe. It is basically using a dark roux, equal mixture of flour and oil simmered in a heavy skillet preferably cast iron. I make my own and it is worth the time and effort. You have to stir constantly until it reaches the desired color and has a nutty flavor and not a flour and oil taste. You then cook your vegetables and what ever, in the roux and serve it over rice. I have made chicken etouffee and it taste pretty good. You use the seasonings you prefer. I use a lot of Paul Prudhomme's recipes.
He says it means to smother.

Answer 4

étouffée; à l'étouffée
[ay-too-FAY] A popular cajun dish of a thick, spicy stew of crayfish and vegetables served over white rice. Its rich, deep color and flavor come from the dark brown roux on which it's based. The word étouffée comes from the French étouffer, "to smother" or "to suffocate." The term à l'étouffée refers to the method of cooking food in a minute amount of liquid, tightly covered and over very low heat. This method is also called à l'étuvée.

Ann's Shrimp Etoufee

INGREDIENTS:
1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste

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DIRECTIONS:
In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.

Prep Time:30 Minutes
Cook Time:1 Hour 40 Minutes
Ready In:2 Hours 25 Minutes
Servings:20

Answer 5

a african food