Shrimp Étouffée with Long- Grain Rice
Étouffée is a classic southern Louisiana dish, traditional in both Creole and Cajun cuisines. The technique to make the sauce is called “smothering” and is similar to making gravy out of pan drippings. Unlike gravy, this technique calls for browning the flour (though not as much or as deeply as is done for many gumbo recipes). Crawfish is the most popular protein in étouffée, but since its season is only a few months long, people happily use shrimp for the rest of the year.