Étouffée or etouffee is a Creole and Cajun dish typically served with shellfish or chicken over rice, similar to gumbo, very popular in New Orleans and in the bayou country of the southernmost half of Louisiana.
The base of an étouffée is either a dark brown-red roux, a blonde roux (a roux that isn't browned as much) or simply onions cooked down in butter. It is usually seasoned with cayenne pepper, onions, green bell pepper and celery (a.k.a. the holy trinity), garlic, and salt and has a thicker consistency than gumbo. A crawfish étouffée, if made with a roux usually has a reddish colour.