French Food: Shrimp Etufee
sha...@pacific.telebyte.com
Hello, my name is Michele, and I am doing a French Project for my class, and I need to find out how 'Shrimp
Etufee' was originated, and what the Cajun people eat it for...Do you have any idea? If you do, could you email me
at: Sha...@pacific.telebyte.com
Thanks for you help!!!!!!!!
Henry Hillbrath
sha...@pacific.telebyte.com writes:
>Hello, my name is Michele, and I am doing a French Project for my class,
>and I need to find out how 'Shrimp
>Etufee' was originated,
It is said that "etufee" (I don't know how to spell it) means "fricassee."
I have never heard of etufee in France. Come to think of it, one doesn't
hear of fricassee much anymore, either.
It is, of course, very common, and popular, in Louisiana.
Generally, it is made with crawfish, "Ecrivasies Etufee" (I don't know
how to spell any of it.)
> and what the
Cajun people eat it for...Do you have any idea?
Just pure pleasure, that is all I know.
souris
Mathieu
Henry Hillbrath wrote:
> It is said that "etufee" (I don't know how to spell it) means "fricassee."
I beg to differ : étouffer means to choke. 'Cuire à l'étouffée' just
means cook in a sealed pot/saucepan/whatever. Etouffée of something just
refers to the cooking method.
Fricassée, on the other hand, means a ragout of diced white meat
(generally chicken or veal) cooked in sauce. Its meaning has been
extended to all sorts of things available in small pieces, sauteed and
then cooked in sauce.
This is what the word means in France. In Belgium, a fricassée is a
fried egg served with bacon. I have heard (but have been unable to check
it) that in Louisiana, the word refers to a sauce made with roux. Maybe
someone would care to confirm that...
> I have never heard of etufee in France. Come to think of it, one >doesn't hear of fricassee much anymore, either.
Etouffée de boeuf aux légumes (beef and vegetables cooked in a sealed
crockpot), for instance, or chicken fricassée are still a traditional
element of bistrot cuisine in France...
<snip>
> Generally, it is made with crawfish, "Ecrivasies Etufee" (I don't know
> how to spell any of it.)
Ecrevisse - just for your information.
Mathieu
Sue Hutt
On Wed, 6 Nov 1996 03:11:15 GMT, sou...@netcom.com (Henry Hillbrath)
wrote:
>sha...@pacific.telebyte.com writes:
>
>>
>It is said that "etufee" (I don't know how to spell it) means "fricassee."
>
>I have never heard of etufee in France. Come to think of it, one doesn't
>hear of fricassee much anymore, either.
>
>It is, of course, very common, and popular, in Louisiana.
>
>Generally, it is made with crawfish, "Ecrivasies Etufee" (I don't know
>how to spell any of it.)
>
>> and what the
>Cajun people eat it for...Do you have any idea?
>
>Just pure pleasure, that is all I know.
>
>souris
It is spelled etouffée. I love it!
If anyone wants a recipe, please let me know !
Sue
-----
I cook with wine. Sometimes I even put it in the food!
Arthur A. Simon, Jr.
In Louisiana the word takes a meaning closer to "Stewed". I don't have
the recipe at hand, but it involves making a dark roux, adding certain
minced vegetables (including, I believe, onion, carrot and celery) and
stewing them at low heat until they disintegrate. The shrimp or crawfish
is added when the sauce is fully developed, and is in turn stewed in the
sauce. Served over a bed of white rice. It is exceptionally tasty.
Mathieu wrote:
>
> Henry Hillbrath wrote:
>
> > It is said that "etufee" (I don't know how to spell it) means "fricassee."
> I beg to differ : étouffer means to choke. 'Cuire à l'étouffée' just
> means cook in a sealed pot/saucepan/whatever. Etouffée of something just
> refers to the cooking method.
>
> Fricassée, on the other hand, means a ragout of diced white meat
> (generally chicken or veal) cooked in sauce. Its meaning has been
> extended to all sorts of things available in small pieces, sauteed and
> then cooked in sauce.
>
> This is what the word means in France. In Belgium, a fricassée is a
> fried egg served with bacon. I have heard (but have been unable to check
> it) that in Louisiana, the word refers to a sauce made with roux. Maybe
> someone would care to confirm that...
>
> > I have never heard of etufee in France. Come to think of it, one
>doesn't hear of fricassee much anymore, either.
>
> Etouffée de boeuf aux légumes (beef and vegetables cooked in a sealed
> crockpot), for instance, or chicken fricassée are still a traditional
> element of bistrot cuisine in France...
>
> <snip>
>
> > Generally, it is made with crawfish, "Ecrivasies Etufee" (I don't know
> > how to spell any of it.)
>
> Ecrevisse - just for your information.
>
> Mathieu
--
"Do not handicap your children by making their lives easy."
- Robt. A. Heinlein
Pulliam-Schiele
On Wed, 06 Nov 1996 15:08:00 GMT, sue...@erols.com (Sue Hutt) wrote:
>It is spelled etouffée. I love it!
>
>If anyone wants a recipe, please let me know !
>
>Sue
>-----
Well? We're waaaaiting!
Squeaks
Proud Alumna of the Dept. of Defense Dependent Schools
and an *Overseas Brat*
Hand Salute!
> || Straighten
> ||
> || Up And
> ||
< || Fly
> ||
> || Right!
Mary f (Pud)
Mathieu wrote:
>
> I beg to differ : étouffer means to choke. 'Cuire à l'étouffée' just
> means cook in a sealed pot/saucepan/whatever. Etouffée of something just
> refers to the cooking method.
>
> Fricassée, on the other hand, means a ragout of diced white meat
> (generally chicken or veal) cooked in sauce. Its meaning has been
> extended to all sorts of things available in small pieces, sauteed and
> then cooked in sauce.
>
> This is what the word means in France. In Belgium, a fricassée is a
> fried egg served with bacon. I have heard (but have been unable to check
> it) that in Louisiana, the word refers to a sauce made with roux. Maybe
> someone would care to confirm that...
>
A fricassee is a stew of type. According to Julia Child coq a vin is
a fricassee. So the meat isn't necessairly diced up, but it is cut up,
at least into pieces. Don't know if that's right wrong or whatever, But
I've have always thought of a fricassee as a stew of sorts where the meat
is browned before simmered in liquid with veggies etc. :-).
--
Mary f
_ _
( \ ( \
|\ ) ) _,,,\ )~,,_
/, -. `' . ;-;;,_
|,4- ,_,,,.,_ ( `'-'
'-~~''(_/ ' ` \_)
It's a widdle, widdle, widdle pud
Jody Sumrall
sha...@pacific.telebyte.com writes:
>Hello, my name is Michele, and I am doing a French Project for my class,
>and I need to find out how 'Shrimp
>Etufee' was originated,
Hey Michelle,
Here's a basic definition for Etouffee:
This popular Cajun dish is a thick, spicy stew of crayfish (or shrimp) and
vegetables served over white rice. Its rich, deep color and flavor come
from the dark brown ROUX on which it's based. The word etouffee comes
from the French etouffer , which means "to smother" or "to suffocate." The
term a l'etouffee refers to the method of cooking food in a minute amount
of liquid, tightly covered and over very low heat. This method is also
called a l'etuvee .
from THE FOOD LOVER'S COMPANION, 2nd edition,
by Sharon Tyler Herbst, Barron's Educational Services, Inc.
I'd highly recommend that you get out on the web (if you have access) and
do a little searching. Search for: etouffee (or even ettouffee), Cajun,
Creole, Louisiana, bayou, New Orleans, etc.
I'm sure that with just a little effort, you'll find all the info you
could ever use for your project and more.
Good luck,
Jody
Laura Kay Sunderlin
In <328104cd...@news.in.net> sch...@in.net (Pulliam-Schiele)
writes:
>On Wed, 06 Nov 1996 15:08:00 GMT, sue...@erols.com (Sue Hutt) wrote:
>
>>It is spelled etouffée. I love it!
>>
>>If anyone wants a recipe, please let me know !
>>
>>Sue
>>-----
>
>Well? We're waaaaiting!
>
>Squeaks
The one from EmeriL in Julia Child's Master Chef's (the first one) is
terrific. I made it and received many kudos and much acclaim.
Famously yours,
Laura
Arthur A. Simon, Jr.
Arthur A. Simon, Jr. wrote:
>
> In Louisiana the word takes a meaning closer to "Stewed". I don't have
> the recipe at hand, but it involves making a dark roux, adding certain
> minced vegetables (including, I believe, onion, carrot and celery) and
bell pepper, green onion tops, pimiento. Sorry 'bout that.
Sue Hutt
On Wed, 06 Nov 1996 21:36:43 GMT, sch...@in.net (Pulliam-Schiele)
wrote:
>
>
>Well? We're waaaaiting!
>
>Squeaks
>
>
Here are three. I got them on AOL when I was there and Mrs. Gee and I
corresponded for a while.
they are all very good.
GEE'S CRAWFISH OR SHRIMP ETOUFFEE 1
3 lbs raw crawfish or shrimp, peeled
1 tsp salt
Frank's Red Hot Sauce (Durkee's)
1 stick butter
2 cups finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green bell pepper
6 cloves garlic, finely chopped
3 Tbsp cornstarch
1 small can tomato paste
5 cups water
1 bunch green onions, finely sliced
Season crawfish or shrimp with the salt and Hot Sauce. Mix well and
set
aside. Melt butter in a heavy pot. Add chopped onions, celery, green
bell
pepper, and garlic. Cook slowly until wilted. Add crawfish or shrimp
and let
simmer stirring frequently for 20 minutes. Mix cornstarch with a small
amount of the water and set aside. Add a small amount of the water to
the
tomato paste to thin, then combine the cornstarch mixture and the
tomato
mixture with the remaining water. Pour into the pot with the crawfish
or
shrimp and veges and cook another 15 minutes, stirring occasionally.
Check
the seasoning and add extra salt and hot sauce if needed. Sprinkle
with
sliced green onions and serve over rice.
---------------------------------------------------------------------
GEE'S CRAWFISH OR SHRIMP ETOUFFEE 2
First you make a roux!
In South Louisiana, we always have a supply of dark brown roux ready
to be
added to a dish to thicken it. It is made by stirring equal amounts of
peanut oil and flour together in a heavy black iron pot over a high
fire
until the flour takes on the color of a chocolate candy bar. The trick
is to
stir frantically so that the flour will not burn as it browns. When
the roux
is just the right color brown, remove from the heat and cool quickly.
Store
in the refrigerator indefinitely to use as needed.
3 Tbsp olive oil
1 large onion, chopped
1/2 cup celery, chopped
1/4 cup bell pepper, chopped
4 cloves garlic, chopped
1/4 cup dark brown roux
2 cups chicken broth
1/2 cup dry white wine
1 tsp salt
Louisiana Hot Sauce
1 1/2 lbs peeled crawfish or shrimp
Saute the onion, celery, bell pepper, and garlic in olive oil until
soft,
and the edges of the onion begin to turn golden. Stir in the roux
until it
coats the vegetables. Add the chicken broth, white wine, salt and
pepper.
Cover and simmer for 30 minutes, stirring occasionally. Add the
crawfish or
shrimp and simmer for another 15 minutes. Taste and adjust seasonings.
If
gravy is too thick, stir a little water until just right. If gravy is
too
thin, stir in a little more dark brown roux to thicken. Serve over
rice.
Place a bottle of Hot Sauce on the table for those who like extra HOT!
---------------------------------------------------------------------
GEE'S CRAWFISH OR SHRIMP ETOUFFEE 3
3 Tbsp olive oil
1 large onion, chopped
1/2 cup celery, chopped
1/4 cup bell pepper, chopped
4 cloves garlic, chopped
2 cups chicken broth
1/2 cup dry white wine
1 tsp salt
Louisiana Hot Sauce
1 1/2 lbs peeled crawfish or shrimp
1 bunch green onions, finely sliced
Saute the onion, celery, bell pepper, and garlic in olive oil until
soft,
and the edges of the onion begin to turn golden. Add the chicken
broth,
white wine, salt and pepper. Cover and simmer for 30 minutes, stirring
occasionally. Add the crawfish or shrimp and simmer for another 15
minutes.
Taste and adjust seasonings. Sprinkle with sliced green onions and
serve
over rice. Place a bottle of Hot Sauce on the table for those who like
extra HOT!
---------------------------------------------------------------------
Cheryl Yvonne Frederick
etouffe, in southern louisiana means "smother" or suffocate, so, yes,
choke is pretty near being correct.
cheryl (that baton rouge girl)
Mathieu wrote:
>
> Henry Hillbrath wrote:
>
> > It is said that "etufee" (I don't know how to spell it) means "fricassee."
> I beg to differ : étouffer means to choke. 'Cuire à l'étouffée' just
> means cook in a sealed pot/saucepan/whatever. Etouffée of something just
> refers to the cooking method.
>
> Fricassée, on the other hand, means a ragout of diced white meat
> (generally chicken or veal) cooked in sauce. Its meaning has been
> extended to all sorts of things available in small pieces, sauteed and
> then cooked in sauce.
>
> This is what the word means in France. In Belgium, a fricassée is a
> fried egg served with bacon. I have heard (but have been unable to check
> it) that in Louisiana, the word refers to a sauce made with roux. Maybe
> someone would care to confirm that...
>
Laura Kay Sunderlin
Tomato Pudding
4 cups canned tomatoes cooked down to two cups
1 cup light brown sugar
1 tablespoon grated onion
1/2 tsp. salt
1/4 tsp. pepper
1 cup bread crumbs
1/2 cup melted butter
1 pastry lid for 8 inch pie plate
Combine first 5 ingredients and bring to a boil. Simmer to thicken.
In an 8 inch pie dish put bread crumbs, cover with butter, top with
tomato mixture, and cover with pastry crust. Bake in 350 degree oven
for 30 minutes. Watch to see that bottom doesn't burn (use tip of knife
to lift up crust). Tomatoes burn easily. Serves 4-6.
This is from "The Best of Shaker Cooking" by Amy Bess Miller and Persis
Fuller.
I forgot who requested this, but it sounds like what they ate.
Laura
Jay A. Ritchie
On Wed, 06 Nov 1996 15:08:00 GMT, sue...@erols.com (Sue Hutt) wrote:
> It is spelled etouffée. I love it!
>
> If anyone wants a recipe, please let me know !
>
> -----
> I cook with wine. Sometimes I even put it in the food!
Please post the recipe!
-Jay
neo...@aloha.net
>It is spelled etouffée. I love it!
>
>If anyone wants a recipe, please let me know !
>
>Sue
>-----
>I cook with wine. Sometimes I even put it in the food!
OK, Sue, I am letting you know.....I LOVE ETOUFEE!!!! So let it rip. I
want your recipe, please.