United States
étouffée
A Cajun and Creole dish of shellfish served over rice, prepared through the smothering method common in South Louisiana.
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About this dish
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.