The Louisiana dish of smothered seafood traditionally served over rice is étouffée.
Étouffée comes from the French word meaning “smothered,” describing the slow cooking of seafood in a flavorful sauce. Crawfish étouffée is the best-known version, although shrimp and other seafood can also be used.
The dish typically begins with a base of butter or oil, onion, celery, and bell pepper. The seafood is then cooked in a seasoned sauce that may be thickened with a roux, butter-flour mixture, or another local technique. It is spooned over cooked white rice.
Étouffée is often confused with gumbo. Gumbo is generally a more liquid soup or stew containing a broader range of ingredients, while étouffée is thicker and centers on smothered seafood. Recipes differ between Cajun and Creole cooks, especially in their use of tomatoes.