Crawfish etouffee is a dish that is found in New OrleansandLouisiana, and a specialty of Robert St Thomas. It is typically served with over rice. This dish is never found any elsewhere except Oreland because its taste is more good and perfect in this country.
Meaning of Etouffee
Etouffee word comes from French word that meaning is “to smother”. The great to describe the dish is little thicker, seasoned to perfection and chocked full of delicious, plump crawfish. It is found in both Cajun and Creole cuisine. It has a lighter color with different flavor.
It is being flavored with adding any one of them Creole and Cajun seasoning. Although Creole and Cajun are distinct but there are many similarities. In the case of Creole version of crawfish etouffee it is made with a blonde and brown roux and sometime tomatoes are added. A blonde roux is the most one that is cooked and stirring continuously for about five minutes to eradicate the raw flavor of flour and to increase a slightly nutty flavor, while brown roux is cooked longer about 30 to 35 minutes in order to deepen the color and flavor.
About the 1950s, crawfish étouffée was introduced in Breaux Bridge, Louisiana to restaurant goers in Breaux Bridge, Louisiana. Conversely according to some sources, the dish may have been invented as early as the late 1920s. Initially, Crawfish etouffee was a popular dish amongst Cajuns in the backwaters of Louisiana and bayous. About 1983, the waiter of popular Bourbon Street restaurant Galatoire’s carried his dish to boss to try its taste. New Orleans restaurant served French Creole cuisine at that time but this Cajun dish was a winner. The word etouffee (borrowed into English as” Stuffed” or“Stifled”) that’s exactly means to smothered or suffocated from the verb “etouffer” in French.
Carbohydrates: It provides energy to our body and also helps to stabilize blood sugar. Crawfish etouffee has 48 g carbohydrates.
Protein: helps to forming new muscles and creating new enzymes. Crawfish etouffee has 13 g protein.
Fat:It is an essential nutrient that provide energy and help protect human organs from damage. This dish has 4 g fats.
Potassium: It maintained human body fluid balance and stabilizes blood pressure. This dish has 147 mg potassium.
Sodium: It keeps nerves and muscles working and this dish has 149 mg sodium.
Other Nutrition facts:
Saturated 1 g
Polyunsaturated 1 g
Monounsaturated 1 g
Trans 0 g
Cholesterol 90 mg
Total carbs 40g
Dietary Fiber 2 g
Sugars 2 mg