Étouffée

01 / ABOUT THE DISH

About the dish

Étouffée refers to a group of dishes with Cajun origins which are typically served as a main course (unlike gumbo , which is considered a soup) and are made with one type of shellfish such as shrimp or crawfish that are smothered in a thick sauce. The sauce is made with either a blond or brown roux, and the dish is almost always served over rice. The name étouffée is derived from the French word étouffer , meaning smothered , referring to the method of cooking.