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.
Perfect for cold winter days.