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‘smothered’ or Louisana seafood stew

Crawfish etouffee

Food prepared à la étouffée (or cuisson à l'étuvée) is braised on the stove before a minimum of water or other liquid is added and the pan is covered tight to finish the cooking slowly with steam.

Étouffée is also a popular Cajun or Creole dish, made with crawfish or shrimp.

Cooking techniques

Fish and seafood

Text © Dana Facaros

Image by jeffreyw