étouffé

Étouffé, from the French étouffer meaning "to smother" or "to suffocate," is a Louisiana dish associated with Cajun and Creole cuisines. It is a smothered, seafood-forward preparation in which the protein is cooked in a light- to medium-brown roux with the "holy trinity" of onions, celery, and bell peppers, then finished with stock and seasonings. The dish is traditionally served over white rice.

In typical preparation, the aromatics are sautéed in fat, a roux is made and cooked to a pale to medium brown, the trinity is added and cooked until soft, then the protein—most commonly shrimp or crawfish, though chicken étouffé exists—along with stock, garlic, paprika, thyme, bay, and cayenne. The mixture is simmered until thick and spoon-coating. The resulting sauce is rich and velvety, with the seafood or meat delivering the primary flavor.

Regional variants include shrimp étouffé, crawfish étouffé, and lobster or crab étouffé in some coastal adaptations. The color of the roux and the extent of thickening can vary by household, with Cajun versions often lighter in color than some Creole preparations. The dish is distinct from gumbo in its thicker sauce and lack of okra or file powder in many versions.

Étouffé occupies a central place in Louisiana culinary identity, particularly within Acadiana. It is commonly served over rice and may be accompanied by bread or a simple salad.