In cooking, what does "etoufee" mean?

In cooking, “étouffée” means “smothered.” The French word comes from étouffer, meaning to smother, stifle, or suffocate, and refers to food gently cooked in a covered pot with a flavorful sauce or small amount of liquid.

Étouffée is strongly associated with Cajun and Creole cooking in Louisiana. Crawfish étouffée is the best-known version, but shrimp, crab, chicken, and other ingredients can also be used. The finished dish is usually spooned over rice, making it resemble a stew even though the sauce is often thicker and more concentrated.

The preparation commonly begins by cooking onion, celery, and bell pepper—the Louisiana “holy trinity”—with butter or oil. Stock, seasonings, and sometimes a roux are added before the mixture simmers. The shellfish is generally added later so it does not become tough.

Étouffée is sometimes confused with gumbo. Gumbo is usually a more substantial soup or stew containing several ingredients, while étouffée focuses on one main ingredient coated in a rich sauce and served over rice.