Étouffée is a classic dish from Louisiana cuisine, typically made with shellfish or meat, such as shrimp or chicken. The name means "smothered" in French, referring to the cooking technique where the main ingredient is cooked slowly in a flavorful sauce. The dish often includes a base of roux, which is a mixture of flour and fat, along with vegetables like onions, bell peppers, and celery, known as the "holy trinity" of Cajun cooking. Served over rice, étouffée is known for its rich, savory flavor and is often seasoned with spices like cayenne pepper and garlic. It is a popular dish at Cajun and Creole restaurants and is enjoyed for its comforting and hearty qualities.