Étouffée is a Creole dish popular in the American South. It is traditionally made with seafood covered in a dense, rich, very spicy sauce. The étouffée is served over rice, and is intended to be a main course or entree.
Shrimp étouffée
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Crawfish Étouffée
Melt 1/4 pound of butter (one stick) in a large skillet over medium-high heat.
Étouffée (Fr.): 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.
 See also: Sauce, Rice, Flour, Garlic, Flavor
  
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