Étouffée or etouffee (French: [e.tu.fe], English: /ˌeɪtuːˈfeɪ/ AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.

The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana.

Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.

[1] Étouffée is a dish of shellfish, simmered in a sauce made from a light or blond roux, served over rice.

[5] Around the 1950s, crawfish étouffée was introduced to restaurant goers in Breaux Bridge, Louisiana; however, the dish may have been invented as early as the late 1920s, according to some sources.