Smothering (cooking)

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.

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 of time.

[2] A large variety of meats are "smothered" in South Louisiana cuisine, including both domestic animals and wild game.

[citation needed] Other restaurants in the city of New Orleans soon followed, with the dish gaining in popularity with locals and tourists alike.