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Étouffée or
etouffee (French: [e.tu.fe], English: /ˌeɪtuːˈfeɪ/ AY-too-FAY) is a dish
found in both
Cajun and
Creole cuisine typically served with s****fish...
- word "
étouffée"
means "smothered".
Étouffée can be made
using different s****fish, the most po****r
version of the dish
being Crawfish Étouffée, although...
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other rice-and-meat
dishes known in
Louisiana cuisine such as
gumbo and
étouffée.
Gumbo uses
similar sausages, meats, seafood,
vegetables and seasonings...
- with a fat such as oil,
butter or lard,
known especially as the base for
étouffée,
gumbo and
sauce piquante.
Cajun cooks in
south Louisiana historically...
- Joe
Harrison Page
Uzowuru Saint Mino Page[p]
Harrison Uzowuru 3:25 6. "
Étouffée"
Staples Jahlil Gunter Mike
Hector Antoine Lee Jay
Versace Hector Whosantoine[a]...
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Chicken Creole Creole Chicken Fric****ée
Creole baked chicken Crawfish étouffée Grillades Jambalaya Mirliton Pompano en
papillote Red
beans and rice Rice...
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peppers and celery. The
preparation of Cajun/Creole
dishes such as
crawfish étouffée, gumbo, and
jambalaya all
start from this base.
Variants use garlic, parsley...
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oysters on the half-s****,
fried oysters,
boiled crawfish and
other seafood;
étouffée, jambalaya,
gumbo and
other Creole dishes; and the
Monday favorite of red...
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served at weddings.[citation needed] Food
portal Beurre manié
Chowder Étouffée Rubaboo Water roux "roux Definition".
Cambridge English Dictionary. Retrieved...
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crayfish is edible. In most
prepared dishes, such as soups,
bisques and
étouffées, only the tail
portion is served. At
crawfish boils or
other meals where...
