Etouffee is a traditional dish from the southern United States, particularly Louisiana. It typically consists of shellfish (such as shrimp or crawfish) or sometimes chicken or sausage cooked in a roux-based sauce with vegetables like celery, onions, and bell peppers. The dish is usually served over rice and is heavily seasoned with spices like paprika, garlic, and cayenne pepper. The word “etouffee” is derived from the French word for “smothered” or “suffocated,” which describes the way the ingredients are cooked in the sauce to create a thick, flavorful dish.