Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid,[1] and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.
Description
editThis 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.[2]
Meat
editA large variety of meats are "smothered" in South Louisiana cuisine, including both domestic animals and wild game.[3] Domestic animals cooked in this fashion include chicken, domestic duck, pork, beef (including such organs as the liver), and domestic rabbit. Wild game commonly cooked in this fashion include squirrel, rabbit, nutria rat, feral pig, woodcock, wild duck, and venison.[2] Originally a dish made from cheap cuts of meat favored by farmers and laborers, popular versions of the dish such as "smothered steak" and "smothered pork roast" are served throughout Acadiana at local "plate lunch houses".[4] 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.[5]
-
Browning the meat in a cast-iron pot -
"Smothering" the meat and vegetables -
Finished dish plated with rice
Shellfish
edit
In French, the word "étouffée" means "smothered".[3] 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.[citation needed] In the late twentieth century a waiter at the popular Bourbon Street restaurant, Galatoire's brought the dish in to his employer to try, the dish was added to their menu. [citation needed] Other restaurants in the city of New Orleans soon followed, with the dish gaining in popularity with locals and tourists alike.[citation needed] Many Cajun restaurant owners claim that étouffée is the most popular dish on their menus.[6]
Vegetables
editVarieties of vegetables cooked by smothering include cabbage,[7] 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.[8]
References
edit- ^ "Smother". Recipetips.com. Retrieved 2012-11-29.
- ^ a b Reed, David W. "Smothered Meat With Rice and Gravy". Texas A&M University. Retrieved 2012-11-29.
- ^ a b Bienvenu, Marcelle (2011-07-21). ""Smothering" equals flavor in South Louisiana". The Times-Picayune.
- ^ "Raised on Rice and Gravy". The Independent. Archived from the original on 2011-01-13. Retrieved 2012-11-24.
- ^ Tutwiler, Mary. "Cinematic Arts Workshop plates up rice and gravy film". The Independent. Retrieved 2012-11-24.[permanent dead link]
- ^ Cason, Colleen. "Flavor elevates crawfish etouffee from its humble origins". Retrieved 2012-11-28.
- ^ Folse, John. "Smothered Cabbage and Andouille". Chef John Folse & Company. Retrieved 2012-11-29.
- ^ "Cooking Louisiana - Smothering". Retrieved 2012-11-29.