Étouffée

Étouffée is a rich, flavorful dish from Louisiana cuisine, typically involving shellfish like shrimp or crawfish. It is made by cooking the seafood with a seasoned roux—a mixture of flour and fat cooked until dark—and then simmering it with vegetables such as onions, celery, and bell peppers. The result is a thick, savory stew often served over rice. The word "étouffée" comes from the French word meaning "smothered," reflecting the method of cooking the ingredients gently in a covered pot to develop deep flavors.