What is Étouffée sauce made of?

Étouffée basically means “smothered,” and it is a common cooking technique in the South.

The cooking technique involves making a flavorful sauce and cooking a meat or fish in it, not so long as a braise or stew, and not so short as a sauté.

There are debates over whether etouffee ought to have a roux in it, whether you can use more than one seafood (which would make it a gombo), and whether to use tomato or not.

Étouffée sauce is simply a stew made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up.

Étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use;

1. Gulf shrimp for your etouffee),
2. A flour-and-oil roux,
3. The “Holy Trinity” of onion,
4. celery and
5. Green pepper, Traditional Cajun seasoning and
6. Hot sauce.

Étouffée is mostly served over rice for a true Cajun meal!