The technical explanation of as Etouffee is as follows:
Étouffée or etouffee (pronounced: [e.tu.fe] ay-TOO-fay) is a dish found in both Cajun and creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of state.
In simple terms, this slow cooked shellfish dish combines shrimp, garlic, hot sauce, cayenne pepper, fresh herbs and other ingredients in a made-from-scratch shrimp stock . The result? A shrimp savory dish that when set in flaky pasrty is a wonderful meal. Serve with a simple side salad of mixed greens vinagrette.
Ingredients: (pastry) flour, butter, vegetable shortening, salt, cayenne pepper, water (filling Shrimp Etouffee) fresh thyme, garlic,shrimp stock,creole seasoning, butter, onion, celery, bell pepper, flour, fresh tomato, Worcestershire sauce, hot sauce, green onions, Italian parsley, shrimp
