étouffée — United States

Étouffée is a smothered stew of shellfish, typically shrimp or crawfish, cooked down in a rich, roux-based sauce until the flavors concentrate, then spooned over steamed white rice. Its name, from the French verb meaning “to smother,” describes the slow, covered cooking that defines it. It is reported from the Cajun and Creole kitchens of south Louisiana, with New Orleans and the Acadiana region most often cited, and it also appears along the Gulf coast in Mississippi, Alabama and eastern Texas. A roux of butter and flour is cooked until golden, then the so-called holy trinity of onion, celery and bell pepper is softened in it along with garlic. Stock is whisked in gradually to keep the sauce smooth, cayenne pepper is added for heat, and the mixture simmers until it thickens. The shrimp or crawfish tails go in last and cook only briefly, just until they turn opaque, so they stay tender. Cajun versions tend to build a darker roux without tomato, while Creole kitchens often use a lighter, butter-based roux and sometimes a touch of tomato; the choice between shrimp and crawfish, and the level of cayenne, likewise shifts from one cook's pot to the next.