Étouffée or etouffee (French: [e.tu.fe], English: AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana.
Étouffée or etouffee (French: [e.tu.fe], English: AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana.
Source: Wikipedia "Étouffée" · CC BY-SA 4.0
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