Etouffee is considered both a Creole and Cajun cuisine and is typically made with shellfish like crab, shrimp, and crawfish. The word étouffée (pronounced eh-too-fey) comes from the technique of smothering.
It's origin is South Louisiana. Its considered a classic and is deeply rooted in Louisiana culinary history.
The best way to describe the dish this product makes is a very thick stew, seasoned to perfection and chock full of delicious, plump seafood served over rice.
Why spend lots of time creating such a succulent dish when you can enjoy Etouffee in 25 minutes or less. Perfect for the holiday season or any occasion deemed to celebrate with great flavor.