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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BIG EASY Shrimp Etouffee
A thick spicy seafood stew served over white rice. Its rich color and flavor come from finely chopped vegetables smothered over a low heat in a dark smoky ROUX (flour browned in butter).
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BIG EASY Shrimp Etouffee
Description: A thick spicy seafood stew served over white rice. Its rich color and flavor come from finely chopped vegetables smothered over a low heat in a dark smoky ROUX (flour browned in butter). Includes already cooked rice. Just heat and serve. Serves 1.
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BIG EASY Shrimp Creole
Description: 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 one person. Includes cooked rice. Just heat and serve.
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BIG EASY Crawfish Etouffee
Description: BIG EASY Crawfish Etouffee
To satisfy your craving try adding additional crawfish!
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Unit Size: 12oz. -
BIG EASY Crawfish Etouffee
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).
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SAVOIE'S Shrimp Etouffee (single serve)
Description: SAVOIE'S has been serving Cajun Country for over 50 year now. This Shrimp Etouffee is a Louisiana favorite. Made with that famous Savoie's hearty roux. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice.
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SAVOIE'S Crawfish Etouffee
Description:SAVOIE'S has been serving Cajun Country for over 50 year now. This Crawfish Etouffee is a Louisiana favorite. Made with that famous Savoie's hearty roux. No mess, no hassle. ALREADY COOKED. Ready to serve in less than 10 minutes. Serve over steamed rice. USDA approved. Serves 2.
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Unit Size:16 oz. (1 lb.)
Ingredients:crawfish, onion, flour, bell pepper, celery, vegetable oil, cream of mushroom soup, chicken stock, tomato sauce, salt, garlic powder, white pepper, red pepper.
HEATING INSTRUCTIONS 1. Thaw in refrigerator 12-24 hours of defrost in microwave. Prepare about 3 cups of rice. 2. Stove Top: Pour contents of tub into a pot and heat over low to medium heat, stirring occasionally until product begins to boil. 3. Microwave: Place lid loosely on top of tub and heat on 3 to 5 minutes, stirring occasionally, until heated through. 4. Place a bed of cooked rice on plate. Pour just enough of the crawfish etouffee on the rice so that it is moist, not soupy. Mix thoroughly. -
ROBIN'S Shrimp Etouffee
Like most south Louisiana dishes, onions, green peppers and celery (the holy trinity of Cajun cooking) forms the base of our Etouffee. Seasoned with cayenne pepper and salt, fresh gulf shrimp and added then sauteed to release their natural flavors. The result is a rich sauce that has a thicker consistency than gumbo. Just heat and serve a generous helping over rice- every forkful is a treat you won't forget!
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ROBIN'S Crawfish Etouffee
The creme de la creme of our product line... the dish Chef Robin has served all over the world. We guarantee you'll receive well-deserved accolades from all who enjoy this Cajun delicacy. We begin with onions seasoned with cayenne pepper and salt. Next we add select Louisiana crawfish, simmering the tails in their natural juices to trap the flavor and natural color of the meat. When the flavors are blended to perfection, the resulting sauce (which has a thicker consistency than gumbo) is ready to please the palates of royalty! Heat, serve a generous helping over rice, and then wait for the compliments...they come quickly!
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RICHARD'S Shrimp Etouffee (single serving)
Description: Etouffee is a French word meaning "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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