etouffee

This is a town where people debate the best place to buy crawfish etouffee.

She said, "Does the etouffee you get in California taste like this?"

If pressed, Knight probably wouldn't like players who order crawfish etouffee, either.

She sipped her new drink and ate some more of her etouffee.

"I make a hell of a crawfish etouffee, but we'll save that for when we're better acquainted.

A generous serving of mildly spicy crawfish and shrimp etouffee costs $12.50.

Fried oysters are done exceptionally well there, as is the vegetable-chocked crayfish etouffee.

Others choose something more refined - veal scaloppine, perhaps, or crawfish etouffee.

He enjoys Cajun food, including jambalaya and crawfish etouffee.

OF all the players in the Final Four, only one has talked openly about going out for some crawfish etouffee.

Succulent chicken etouffee, with the same great sauce and sidekicks, makes a fine, stick-to-the-ribs starter.

But others call the Chinese product a dead ringer when it is deep-fried or cooked into a etouffee or stew.

Some older bayou residents ate them or trapped them for their fur, but nutria etouffee never really caught on.

Qwilleran had recommended the Cajun menu, and all three had ordered pork chops etouffee.

True or false: If your dish includes sausages as well as seafood, you are probably eating an etouffee, not a gumbo.

Traditionally, etouffee has one protein only, usually crawfish or shrimp, while gumbo combines fish, chicken and sausages.

Blackened pork chops were chewy and chicken etouffee drowned in a bland, viscous brown sauce.

Not to be missed is the "barbue Mulate," fried catfish topped with crawfish etouffee.

There are also classic New Orleans dishes such as crawfish etouffee and shrimp Creole.

The $18.95 buffet includes rock shrimp etouffee, bourbon french toast with pecan syrup and an omelet station.

Robust crawfish etouffee ($13.95) was thick and mildly peppery, though to my taste the sauce could have used a little more kick.

This is crawfish etouffee."

"The crawfish etouffee," he said.

The term probably grew out of the Cajun use of the French word etouffee , which literally means smothered.

Forget crawfish etouffee.