All About Étouffée!

All About Étouffée!

Feb 4, 2022 | Stories & More | 0 comments

The History Behind Étouffée

Étouffée, pronounced “eh-too-fey”, has been deeply rooted in Louisiana culinary history since the 1920s.  Initially, it was only popular with Cajuns who lived along the bayous of South Louisiana and was later introduced in restaurants around the Breaux Bridge area in the 1950s.  It wasn’t until the 1980s that a server from the very popular New Orleans restaurant, Galatoires, brought the dish to his boss and asked him to give it a try.  His boss enjoyed it so much, Galatoires added it to their menu and from then on, étouffée was solidified in Louisiana History as one of our greatest dishes.  Today, ètouffée is a familiar dish around the country but is most commonly found in South Louisiana. 

What is Étouffée?

Did you know Étouffée derives from the French verb etouffer, which means “smothered”? In simple terms, crawfish étouffée could be described as smothered crawfish! In more detail, ètouffée is a seasoned dish where shellfish are simmered with the holy trinity in a sauce made out of roux and served over rice.

There are many variations of étouffée, from the protein used to the thickness of the stew, and the level of spiciness. While all variations are delicious, here in Louisiana, étouffée is most commonly made with crawfish or shrimp.  Many who don’t have access to shellfish have used chicken as a substitute. For us, we don’t mind if it’s thick or a little thinner, what matters is that our ètouffèe is full of flavor and seasoned with Slap! 

Feel like being a Cajun Chef Make Mama’s Crawfish Étouffée from scratch? 

Click Here for Growing Up Cajun Series Recipe Video
Nothing is more satisfying than Mama’s Crawfish Étouffée. Crawfish tails cooked in vegetables and spices, served over hot rice-what could be better to serve the ones you love?
Course Main Course
Cuisine Cajun
Servings 6

Ingredients

Instructions

  • In a large Dutch oven, heat 1/4 cup butter over medium heat. Add onion, bell pepper, celery, and tomato; cook until tender. Add garlic; cook for 2 minutes. Add crawfish, and stir to combine. Add stock; bring to a boil over high heat. Reduce heat, simmer until liquid is reduced by half, 15 to 20 minutes. Add Slap Ya Mama Original Blend Cajun Seasoning and Slap Ya Mama Hot Sauce. Taste, and adjust seasonings if necessary.
  • Cut remaining 3/4 cup butter into cubes. Remove pan from heat; fold in cubed butter, stirring until a creamy sauce forms. Serve over hot cooked rice. Garnish with parsley and green onion, if desired.
  • Enjoy!
Print Recipe

Click Here for Shrimp Étouffée Recipe 

Save time with Slap Ya Mama’s Cajun Étouffée Sauce! 

Mama’s Cajun Étouffée Sauce is an authentic down-home etouffée base that is so much like our grandmother’s, you’d swear we have Wilda Marie in the back cooking up batches by the tons…from scratch. Here at Slap Ya Mama, we really like to use it with crawfish but if you can’t get crawfish you can use shrimp or chicken. All you have to do is add water and your protein of choice. Serve it over rice or pasta, an amazing and incredibly fast Cajun meal that can feed the family. One jar serves approximately 4-5 people.

Shop Mama’s Étouffée Sauce Now! 

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Mardi Gras Meatloaf with Mighty Mushroom Sauce

Mardi Gras Meatloaf with Mighty Mushroom Sauce

Aug 11, 2014 | Meat & Poultry, Recipes | 1 comment

Slap Ya Mama introduces the Mardi Gras Meatloaf with Mighty Mushroom Sauce brought to you by 37 Cooks. A perfect way to celebrate the Mardi Gras season complete with Slap Ya Mama’s signature gumbo mix, white pepper seasoning, and etouffee sauce.

The folks at Slap Ya Mama really know how to make seasonings. All of their various seasoning mixes and blends combine to make the ultimate Cajun eating experience! For this recipe, Slap Ya Mama Gumbo mix and a confetti blend of peppers create a meatloaf just bursting with the fun flavors and colors of Mardi Gras. Slap Ya Mama Etouffee Sauce brings a rich, smooth base to a sauce that will have you lickin’ the pot!

Mardi Gras Meatloaf with Mighty Mushroom Sauce

Recipe by Gary of 37 Cooks

Ingredients:

Meatloaf:

  • 1 pound ground beef, preferably 70/30 ratio
  • 1 pound ground pork
  • 1/2 cup diced red, orange, yellow, and green peppers (any combination)
  • 2 Tablespoons diced celery
  • 2 Tablespoons minced onion
  • 1 clove garlic, minced
  • 1 egg, beaten
  • 1 can (8-ounce size) tomato sauce, divided use
  • 1 Tablespoon olive oil
  • 1/2 cup panko bread crumbs
  • 2 Tablespoons, plus 1 teaspoon Slap Ya Mama Gumbo Mix
  • 1 teaspoon Slap Ya Mama White Pepper Seasoning
  • 1/4 teaspoon freshly ground black pepper

Sauce:

  • 1/2 cup Slap Ya Mama Etouffee Sauce
  • 1/4 cup water
  • 1 Tablespoon minced onion
  • 2 Tablespoons canned button mushrooms
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon Aleppo pepper
  • 1 Tablespoon Worcestershire sauce
  • Coarse salt
  • Freshly ground black pepper
  • 1 Tablespoon unsalted butter

Directions:

Preheat oven to 350°F. Line shallow jellyroll pan with foil and spray with cooking spray.

For the meatloaf: In a large bowl combine beef, pork, peppers, celery, onion, garlic, egg, half of the tomato sauce, olive oil, breadcrumbs, 2 Tablespoons gumbo mix, white pepper seasoning, and black pepper. Mix well, but do not overwork. Form into loaf shape on pan.

In a small bowl, stir together remaining tomato sauce and 1 teaspoon gumbo mix. Spread evenly over meatloaf. Place in oven and cook, uncovered, for 1 hour.

For the sauce: In a medium saucepan, combine etouffee sauce and next seven ingredients over medium-high heat. Bring to a boil, then simmer, covered, for 10 minutes. Check seasonings, adding salt and pepper as needed. Swirl in butter.

Slice thick portions of meatloaf to serve; cover with sauce as desired.

Serves/Makes 4-6

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