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Etouffee the Chilau Way

Etouffee - pronounced (uh-too-fay) French for "smothered," etouffee is a dish of seafood or meat simmered in roux sauce. A style of Creole cuisine mainly produced in the U.S. state of Louisiana, Etouffee is a dish that is often served with rice or boiled potatoes. Basically, if you’ve never tasted it before, it’s a dish full of vegetables, shrimp, and shellfish smothered in a Cajun-style sauce made from roux and tomatoes. The dish is seasoned with onions, celery, bell pepper, green onion, garlic and herbs. There are many ways to make Etouffee but one of the simplest yet delicious version is this Chilau way.

Creamy Seafood Bisque-Touffée. It's kinda like bisque and kinda like étouffée

This by far is my favorite Chilau Sauce recipe aside from Tampa Style Crab Chilau, it's also the easiest. I was inspired to make it after a visit to New Orleans and tasting a creamy crawfish soup whipped up by my friend's mom!  I named it Bisque-Touffee because at first taste I was like, "this tastes like a New Orleans style bisque" and my wife, who attended college in Louisiana, said, "naaaah that's étouffée!" Needless to say, we got a compound word and an amazing recipe!
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