a Cajun stew, typically of crayfish or shrimp that are smothered and simmered in a sauce of vegetables, spices, and a well-browned roux and served over rice
Word origin
Fr, a stew < étouffer, to smother: see stifle1
Examples of 'étouffée' in a sentence
étouffée
"They had room-service crawfish étouffée Dennis said was as good as you got in New Orleans.