Smothered Louisiana Dishes
Crawfish Etouffee
In French, the word etouffee literally means "smothered," which is a good way to describe this Cajun dish, as it is basically smothered crawfish over rice. Although other forms of seafood may be used, a true etouffee should be made with crawfish. Unlike gumbo, which is made with a dark roux, etouffee is made from a lighter, spicer roux.
A proper etouffee will be orange-colored, with a hint of brown. It should be spicy, as it's main spice ingredient is cayenne pepper, and saucy enough to form a thick gravy for the rice. However, take note that it is not gumbo, and should not be served like soup. The gravy in etouffee is much thicker than the roux of a gumbo.
Shrimp Creole
Shrimp Creole is similar to that of an etouffee or a gumbo, except, like most creole dishes, the base is largely made up of tomatoes. Shrimp is generally used, but other meats or seafoods may be substituted. Creoles are always served over rice. The sauce is thinner than that of an etouffee, but it still should not be eaten as soup or stew.
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CAJUNGROCER Crawfish Etouffee (5 lbs)
Description: A thick seafood stew served over white rice. Its rich color and flavor come from finely chopped vegetables smothered over a low heat in a dark ROUX (flour browned in butter). Serves 6 to 8 servings and is sure to please.
For a heartier meal try adding additional crawfish!
Unit Size: 5lb (80oz)Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or gulf shrimp boil. You may want to add some boudin and cajun andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.
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CAJUNGROCER Crawfish Etouffee Base
Description: Wishing to make your own crawfish etouffee but not in the mood to make your own roux. Our crawfish etouffee base is "chef" ready. All you need to add is our fresh crawfish tails. Heat and serve. Makes anyone into a gourmet chef. Enjoy!
Size: 5 lbs. boilable bag (80 oz.)Boiling Instructions: Boil Water. Place Boil-In-Bag in boiling water, boil for approxiimately 30 minutes. Internal product temperature should be 160° F when done. Carefully remove Boil-In-Bag from boiling water. Bag will be hot! Use scissors to cut the Boil-In-Bag across the top. Pour product into a crock-pot or chafing warmer to keep heated until ready to serve.
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CAJUNGROCER Shrimp Creole
Description: What is Shrimp Creole? It's shrimp in a tomato and roux base, filled with Cajun spices. Served over a bed of white rice. A mix of the French and Spanish influence in colonial Louisiana. Serves 3 to 4 servings. ENJOY!
To further please your palate try adding additional shrimp!
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or gulf shrimp boil. You may want to add some boudin and cajun andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.
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CAJUNGROCER Shrimp Creole
Description: What is Shrimp Creole? It's shrimp in a tomato and roux base, filled with Cajun spices. Served over a bed of white rice. A mix of the French and Spanish influence in colonial Louisiana. Serves 3 to 4 servings. ENJOY! To further please your palate try adding additional shrimp! Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or gulf shrimp boil. You may want to add some boudin and cajun andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs. Learn More -
CAJUNGROCER Shrimp Creole Base
Description: Wishing to make your own shrimp creole but not in the mood to make your own roux. Our shrimp creole base is "chef" ready. All you need to add is our fresh gulf shrimp (peeled).
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Dr. Gumbo Shrimp Creole
Description: Dr. Gumbo's Shrimp Creole is a savory combination of diced tomatoes, tender shrimp and a medley of fresh onion, bell pepper, and celery accented with lemon juice. Serve it over a large bed of rice.
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Dr. Gumbo Shrimp Etouffee
Description: A traditional Louisiana dish, etouffee' is literally the French word for "smothered". Freshly chopped onion, celery, and bell pepper compliment a delicious blend of mushrooms and white wine in a unique tomato sauce seasoned to perfection. Feeds 6 to 8 servings.
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Crawfish Puree
Our crawfish puree' is a minced, cooked crawfish meat. It is great for stuffing, casseroles, boudin, jambalaya, etc. You will find our standards of quality will surpass most in our industry and because of this, your enjoyment of crawfish will be both delectable and satisfying.
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HEBERT'S SPECIALTY MEATS Shrimp Etouffee
Heberts (pronounced A Bears) Specialty Meats, located in Maurice, Louisiana, is home of the original deboned stuffed poultry. Heberts has developed unique seasonings, marinades, stuffings and cooking processes to produce wonderfully delicious products.
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RICHARD'S Crawfish Etouffee (single serve)
Description: Crawfish Etouffee is a Louisiana favorite. In French, Etouffee means "smothered". The Cajuns have adopted this word from their French ancestors and use it to describe a delicious way of preparing fresh seafood. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice. USDA approved.
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