I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans crawfish etouffee the bayou country of Louisiana. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes.
Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Although both originate from Louisiana and share some similar ingredients, Creole cuisine uses tomatoes and tomato sauces, while Cajun cuisine typically does not. Learn more about Creole and Cajun cuisine. What does crawfish etouffee taste like? Cajun and Creole cuisine typically served with shellfish over rice.
It is most commonly made with shellfish, such as crab or shrimp. The most popular version of the dish is made with crawfish. Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings. In the case of the Creole version of crawfish étouffée, it is made with a blond or brown roux and sometimes tomatoes are added.