Smothering (cooking)

Description

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. It is often done in a cast-iron pot or Dutch oven for even heat distribution. A large variety of meats are smothered in South Louisiana cuisine, including domestic animals such as chicken, domestic duck, pork, beef (including organs like the liver), and domestic rabbit, as well as wild game like squirrel, rabbit, nutria rat, feral pig, woodcock, wild duck, and venison.

Originally made from cheap cuts of meat favored by farmers and laborers, popular versions such as smothered steak and smothered pork roast are served throughout Acadiana at local plate lunch houses. The documentary film Raised on Rice and Gravy chronicles the dish's prevalence at these establishments. In French, the word étouffée means smothered; étouffée can be made using different shellfish, with crawfish étouffée being the most popular version, though shrimp is also used.

Originally popular in the Acadiana area around Lafayette, the dish was brought to Galatoire's on Bourbon Street by a waiter and later added to their menu, with other New Orleans restaurants following. Many Cajun restaurant owners claim étouffée is their most popular menu item. Vegetables cooked by smothering include cabbage, okra, potatoes, and corn, kept from burning by animal fats or oils, or by adding meat products such as salt pork or andouille.