This flavorful staple of Cajun and Creole cooking is an iconic dish that encapsulates the warmth and vivaciousness of Louisiana and its people.
The exact origins of etouffee are difficult to pinpoint. Culinary historians believe the dish was first served to diners in Breaux Bridge, Louisiana in the 1950s, but it may have been around much earlier than that. The prevailing local lore traces the earliest recipe back to the Hebert Hotel in the 1920s. The recipe was adapted and served by Aline Champagne at the Rendezvous Restaurant just outside of Breaux Bridge. The dish was a hit with locals and tourists, eventually rising to the iconic status it has today.
Etouffee is rich and spicy with the sweet and briny flavor of shellfish. The shellfish is coated in a velvety thick gravy flavored with traditional Cajun or Creole seasonings. The dish is typically served over rice, which soaks up the lush etouffee sauce.
The etouffee has more of a gravy consistency which means that it’s thicker than shrimp creole. Another difference is that shrimp etouffee is a lot spicier than shrimp creole. Lastly, shrimp creole normally has a tomato base while shrimp etouffee utilizes a roux for its base.
Etouffee can be found in both Creole and Cajun cuisine, with slight but important differences in the seasoning and preparation of each version. Creole etouffee uses a traditional French-style roux made from butter and flour while the roux for Cajun etouffee is made with oil, lard, or other animal fats. Cajun etouffee is also spicier, featuring more peppers and ground spices than the Creole version, which is more herbaceous. Additionally, Creole etouffee is sometimes made with tomatoes, an ingredient generally absent in Cajun cuisine.
Etouffee is rich and spicy with the sweet and briny flavor of shellfish. The shellfish is coated in a velvety thick gravy flavored with traditional Cajun or Creole seasonings. The dish is typically served over rice, which soaks up the lush etouffee sauce.
The exact origins of etouffee are difficult to pinpoint. Culinary historians believe the dish was first served to diners in Breaux Bridge, Louisiana in the 1950s, but it may have been around much earlier than that. The prevailing local lore traces the earliest recipe back to the Hebert Hotel in the 1920s. The recipe was adapted and served by Aline Champagne at the Rendezvous Restaurant just outside of Breaux Bridge. The dish was a hit with locals and tourists, eventually rising to the iconic status it has today.
Etouffee is made primarily with shellfish and the “holy trinity” of vegetables – onion, celery, and bell pepper. The most popular shellfish option is crawfish, but crab and shrimp can also be used. The shellfish and vegetables are simmered in a blond roux with herbs and spices until the meat is cooked through and the sauce is thick. Want to plan a Cajun or Creole party? Serve your etouffee alongside Barbecue Shrimp, Jambalaya, and Creole Red Beans and Rice.
This flavorful staple of Cajun and Creole cooking is an iconic dish that encapsulates the warmth and vivaciousness of Louisiana and its people.
[dropcap1]Q. [/dropcap1]When I order shrimp etouffee in a restaurant I never know what Im going to get. Sometimes it has tomatoes in it like shrimp Creole. Sometimes its brown like crawfish bisque. And I have no idea what the distinction is between an etouffee and a stew. Do you? Or is this one of those stupid questions that everyone knows the answer to except me? [dropcap1]A. [/dropcap1]Lets start with what they have in common. Theyre all shrimp dishes that contain so much sauce that the shrimp practically float in sauce. The point of departure is the composition of the sauce, and how the dish is cooked. The size of the shrimp typically differs, although thats not a make-or-break issue. Shrimp Creole generally starts off with big shrimp, seared in a hot pan with a little butter and seasonings, and then covered with the classic Creole sauce of tomatoes, onions, bell pepper, celery, bay leaves and black pepper. Its the fanciest of the three, the one most likely to be seen in a restaurant. “Etouffee” means “smothered.” This is a concept found everywhere in Europe, but there doesnt seem to be an English name for it. The Italians have the best translation: “in humido.” For that preparation, medium-size shrimp are cooked with butter or oil and onions, bell peppers and celery until theyre nearly done. Then flour is added to make a light roux, followed by shrimp stock. The shrimp are cooked just a little longer, until the elements of the dish come together, and served with green onions. A shrimp stew is a home-style dish, and a good use for shrimp small enough that you can pick up a few of them in a forkful. Shrimp stew generally includes other vegetables besides the trinity of onion, celery, and bell pepper (okra is common; chunky tomatoes are sometimes in there). Everything is cooked together, with shrimp stock or just water used as the matrix of the thing. Typically, the stew is cooked at a simmer, to the point that the shrimp become very soft. You could almost say that a shrimp stew is a shrimp gumbo without a roux. None of these definitions is set in concrete, and finding someone with a different take on my ideas would probably require asking only one or two other cooks. When I order shrimp etouffee in a restaurant I never know what Im going to get. Sometimes it has tomatoes in it like shrimp Creole. Sometimes its brown like crawfish bisque. And I have no idea what the distinction is between an etouffee and a stew. Do you? Or is this one of those stupid questions that everyone knows the answer to except me? Click for the answer. . . .”> Read More. . .
The Difference Between Creole and Cajun Food | Southern Living
FAQ
What makes an etouffee an etouffee?
What is the difference between etouffee and gumbo?
What is the difference between shrimp creole and shrimp gumbo?
What’s the difference between etouffee and jambalaya?
What is Creole Shrimp étouffée?
Creole Shrimp Étouffée is a classic southern stew is full of tender shrimp, the “Holy Trinity” of veggies, and flavored with a decadent golden roux. This stew has a subtle heat thanks to seasoning, but served over rice is the ultimate in Louisiana comfort food! Celebrate Louisiana and their food culture with this comforting stew.
What is Creole etouffee?
The addition of tomatoes is the Creole way of preparing etouffee. There are many variations of this classic shrimp dish, some being Cajun and others being Creole. And while there are a lot of similarities in the styles, each has its own unique seasonings and flavors typical of the region and families the recipe came from.
Does shrimp etouffée have Tomatoes?
Both Shrimp Creole and Shrimp Etouffée are hearty stews showcasing shrimp, served with rice. However, while Creole-style Shrimp Etouffée does indeed have tomatoes, tomatoes are not the dominant flavor profile of the sauce. Shrimp Creole is heavy on the tomato flavor, and it does not contain a roux.
Does etouffee have Tomatoes?
It’s made with a roux, onion, celery, and bell pepper (the holy trinity), tomato, garlic, hot sauce, and either shrimp, crawfish, or chicken. Cajun Étouffée does not contain tomatoes. The addition of tomatoes is the Creole way of preparing etouffee. There are many variations of this classic shrimp dish, some being Cajun and others being Creole.