Cuisson à court mouillement et à couvert pour viandes et poissons.


This popular CAJUN dish is 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 , which means « 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 .

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.