Cooking at the College

Cajun Culinary

Crawfish Étouffée is on today's menu. Étouffée is from the French word “to smother.” A thicker stew, seasoned to perfection and full of plump crawfish (or shrimp, depending on the season). It’s similar to gumbo – same types of Creole seasonings, served over rice, and made with a roux, but unlike gumbo, étouffée is made with a blonde roux, giving it a lighter color and a very different flavor.

Also on the menu are beignets -- French doughnuts that are a Lousianna tradition.

March 5, 2008

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