Crawfish étouffée is a traditional dish from Louisiana that features a rich, flavorful sauce made from a roux, which is a mixture of flour and fat. The dish typically includes crawfish, a type of freshwater crustacean, along with vegetables like onions, bell peppers, and celery, known as the "holy trinity" in Cajun and Creole cooking. It is often served over rice, making it a hearty and satisfying meal. The preparation of crawfish étouffée involves simmering the ingredients to develop deep flavors. It is commonly enjoyed during the crawfish season, which runs from late winter to early summer. This dish is a staple at many Louisiana gatherings and showcases the region's unique culinary heritage.