Étouffée or etouffee is a traditional dish found in both Cajun and Creole cuisine. It’s a creamy, saucy delicacy typically served with shellfish over savory rice. It literally means “to smother” and is a popular method of cooking in the Cajun areas of southwest Louisiana.
Resembling a miniature lobster, crawfish are a freshwater shellfish eaten in jambalaya, gumbo, étouffée, or boiled with spices. Also know as crayfish, crawdads and even mud bugs.