Étouffée is a traditional dish from the southern United States, particularly associated with Cajun and Creole cuisines. The name "étouffée" means "smothered" in French, referring to the cooking technique where ingredients are cooked slowly in a covered pot. It typically features shellfish, such as shrimp or crayfish, combined with a rich, flavorful sauce made from a roux, vegetables, and spices. The dish is often served over rice, allowing the sauce to soak into the grains. Étouffée is a staple in Louisiana cooking and is celebrated for its deep, complex flavors. It is commonly enjoyed at family gatherings and local festivals, showcasing the region's culinary heritage.