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Recipes  : Etouffee

Etouffee

Etouffee is French for smothered and New Orleans for delicious. This rich and spicy Cajun stew is traditionally made with crawfish and vegetables, though shrimp is often substituted when crawfish is out of season.

Etouffee starts with a dark roux—a mixture of flour and oil—which gives the dish its distinctive color. Cayenne pepper gives the dish a kick, while onions, green peppers and a bit of garlic intensify the flavor. After the seafood is added and cooked, the stew is served over a steaming mound of rice.

An insider tip: Use Zatarain’s Etouffee Base when you don’t have time for a roux. All you need is a pound of crawfish, shrimp or other meat, and some cooked rice to serve it over.

> Seafood Courtbouillon

Executive Chef John Besh of the Besh Restaurant Group in New Orleans, starts with Zatarain’s® Etouffee Base to prepare an easy version of seafood courtbouillon, a classic New Orleans-style seafood stew.
Rating: Prep time:15 min. Cook time:30 min.