Étouffée

 


Étouffée refers to a group dish of Cajun origin made with some type of shellfish, such as shrimp or crayfish, in a thick sauce, typically served as a main course.

The sauce is made with either a yellow or brown roux, and the dish is almost always served over rice. The name etouffée is derived from the French word étouffer, meaning drowned, referring to the cooking method.

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