The French word etouffee (e´touffer) literally translates to "smother" in English. In cooking terms, to smother means to "steam food slowly in a tightly closed vessel with minimal liquid. Thus you have the basics of etouffee. This dish works equally well with other seafood and proteins, such as crawfish or even chicken!
As with all of the recipes we share, we'd really like you to make this your own by trying different things... even substituting some of your local ingredients. We would love to hear your suggestions or comments you have on making it your own!
To download this recipe, just click on the link below the picture. You will get a PDF image that is formatted for most tablets so you can refer to it as you cook! ALLONS CUISINER! (Let's go cook!)