Crawfish is the shellfish most traditionally associated with Louisiana étouffée.
Crawfish étouffée is a thick, seasoned dish in which crawfish are simmered with vegetables and a rich sauce, then served over rice. The French word étouffée means “smothered” or “suffocated,” describing the gentle cooking method used for the seafood and sauce.
The dish is strongly associated with Cajun and Creole cooking in southern Louisiana. Its base may include a roux, butter, or both, along with onion, celery, and bell pepper. Exact methods vary between restaurants, communities, and families.
Shrimp étouffée also exists, so crawfish is the traditional association rather than the only possible seafood. Étouffée is not the same as gumbo: it is generally thicker and more sauce-like, while gumbo is a soup or stew commonly served with rice.