How to Smothering (cooking)

What You Need to Know

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, 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.

Key Parameters

Steps

1. 1.

   Smothered Pork Chops (Southern United States): Creates tender meat with rich onion gravy

2. 2.

   Etouffée (Louisiana Creole): Smothers shellfish in flavorful sauce

3. 3.

   Ratatouille (French Provencal): Slow-cooks vegetables to meld flavors

Common Mistakes