This method of food preparation involves using the
Maillard reaction to "brown" the featured meat or vegetables and usually the aromatic "
trinity" as well, then
deglazing with
stock or water and simmering the mixture over low heat for an extended period of time. It is often done in a
cast-iron pot or
Dutch oven, so the heat can be evenly applied and distributed.
Meat A large variety of meats are "smothered" in South Louisiana cuisine, including both
domestic animals and
wild game.
Raised on Rice and Gravy, a 2009 documentary film by Conni Castille and Allison Bohl, chronicles the prevalence of the dish at local plate lunch houses and its enduring popularity in local cuisine. File:Browning pork in a black pot HRoe 2012.jpg|Browning the meat in a cast-iron pot File:Smothered pork roast and gravy in black pot HRoe 2012.jpg|"Smothering" the meat and vegetables File:Smothered pork roast rice and gravy HRoe 2012.jpg|Finished dish plated with rice
Shellfish In
French, the word "
étouffée" means "smothered". Étouffée can be made using different shellfish, the most popular version of the dish being
crawfish étouffée, although shrimp is also used. Originally étouffée was a popular dish in the
Acadiana area surrounding
Lafayette. In the late twentieth century, a waiter at the popular
Bourbon Street restaurant
Galatoire's brought the dish in to his employer to try and the dish was added to their menu. Other restaurants in the city of New Orleans soon followed, with the dish gaining in popularity with locals and tourists alike. Many
Cajun restaurant owners claim that étouffée is the most popular dish on their menus.
Vegetables Varieties of vegetables cooked by smothering include cabbage, okra, potatoes and corn. The vegetables are kept from burning by the addition of animal fats or oils, or the addition of meat products such as
salt pork or
andouille. ==References==