Étouffée
Crawfish étouffée, served at a restaurant in New Orleans | |
| Type | Stew |
|---|---|
| Course | Main |
| Place of origin | United States |
| Region or state | Louisiana |
| Main ingredients | Shellfish, rice |
Étouffée or etouffee (French: [e.tu.fe], English: /ˌeɪtuːˈfeɪ/ AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.