Etouffee recipes consist of several different elements. Why type of Roux to use? What kind of meat or seafood do you feel like eating?
Etouffee is a Cajun dish typically served with shellfish or chicken over rice. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.
The usual staple of an étouffée is seafood such as crawfish, shrimp, or crabmeat. Other meats, such as chicken, or a combination of chicken and seafood, are also used.
The base of an étouffée is either a dark brown-red roux, a blonde roux (a roux that isn't browned as much) or simply onions cooked down in butter. Like many Louisiana dishes, onions, green peppers and celery (a combination often referred to as the holy trinity) form the base of an étouffée. It is usually seasoned with cayenne pepper, white pepper, garlic, and salt and has a thicker consistency than gumbo.
Chefs take great care in preparing their etouffee dishes. Most chefs hold their etouffee up to very high standards. It is s dish that is a staple of many New Orleans restaurants. Belkw are some etouffe recipes that are popoular around New Orleans:
Please tell us one of your favorite Etouffee Recipes