The History Behind Touffe
Étouffée, pronounced eh-too-fey, has been deeply rooted in Louisiana culinary history since the 1920s. Initially, it was only popular with Cajuns who lived along the bayous of South Louisiana and was later introduced in restaurants around the Breaux Bridge area in the 1950s. It wasnt until the 1980s that a server from the very popular New Orleans restaurant, Galatoires, brought the dish to his boss and asked him to give it a try. His boss enjoyed it so much, Galatoires added it to their menu and from then on, étouffée was solidified in Louisiana History as one of our greatest dishes. Today, ètouffée is a familiar dish around the country but is most commonly found in South Louisiana.
Save Time With Slap Ya Mamas Cajun Touffe Sauce
Mamas Cajun Étouffée Sauce is an authentic down-home etouffée base that is so much like our grandmothers, youd swear we have Wilda Marie in the back cooking up batches by the tonsfrom scratch. Here at Slap Ya Mama, we really like to use it with crawfish but if you cant get crawfish you can use shrimp or chicken. All you have to do is add water and your protein of choice. Serve it over rice or pasta, an amazing and incredibly fast Cajun meal that can feed the family. One jar serves approximately 4-5 people.
The Story Of The Real Cajun Mardi Gras And The Walkers Experience
Just 10 miles from Ville Platte is the small town of Mamou , which hosts one of the traditional Cajun Mardi Gras Celebration in the United States. The Courir de Mardi Gras dayed back to the fête de la quémande , of medieval France. Mamou revelers on horseback go door to door begging for ingredients to make a communal pot of gumbo. Dressed in simple costumes made of colorful scraps of fabric and donning a mask and capuchon , men sing ballads in French. One home might provide a bell pepper, well and other provides an onion or celery stick or even a live chicken.
The Capitaine leads close to 200 men on horseback, and they dance on their horses, says Jennifer. they get permission to go on farmers lands to chase their chickens. The captured chickens are used in the gumbo. Behind them are trailers of men, women, and children throwing loot to the crowd, everyone having a good time.
Afterward, the fun goes on at Freds, a famous Cajun French Music lounge in Mamou that opens every Saturday Morning for the locals to dance. Freds Lounge was the first bar I went to in my life, says Jack. I think Joe and I were 8 and 10 years old, maybe younger. But it was just so cold and the only place we could go.
After the Mardi Gras fun, the walkers invite their friends back to their Ville Platte house to warm up over a big pot of chicken and sausage gumbothe true Cajun way of making gumbo, without tomatoes, okra, or seafood.
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Slap Ya Mama Cajun Hot Sauce
$11.95
Slap Ya Mamas Cajun Hot Sauce delivers a rush of Cajun flavor to your favorite dishes packed inside a 5floz bottle. Its the same great taste you love from our traditional Cajun Pepper Sauce but with a lot more heat for those spicy connoisseurs. Try it with your favorite Slap Ya Mama recipe today.
NO MSG, All Natural, Kosher
Slap Ya Mama Cajun Etouffe Sauce
$15.95
Slap Ya Mama Cajun Etouffée Sauce is an authentic down home etouffée base that is so much like our grandmothers, youd swear we have Wilda Marie in the back cooking up batches by the tonsfrom scratch.
Here at Slap Ya Mama, we really like to use it with crawfish but if you cant get crawfish you can use shrimp or chicken. Serve it over rice or pasta an amazing and incredibly fast Cajun meal that can feed the family. One jar will feed approximately 4-5 people.
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What Is Touffe
Did you know Étouffée derives from the French verb etouffer, which means smothered? In simple terms, crawfish étouffée could be described as smothered crawfish! In more detail, ètouffée is a seasoned dish where shellfish are simmered with the holy trinity in a sauce made out of roux and served over rice.
There are many variations of étouffée, from the protein used to the thickness of the stew, and the level of spiciness. While all variations are delicious, here in Louisiana, étouffée is most commonly made with crawfish or shrimp. Many who dont have access to shellfish have used chicken as a substitute. For us, we dont mind if its thick or a little thinner, what matters is that our ètouffèe is full of flavor and seasoned with Slap!
