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Étouffée is a cajun dish. The word is derived from the french étouffer which means smothered or suffocated. It's usually rice 'smothered' with a large quantity of meaty sauce (seafood or crawfish is most common, but chicken is sometimes used as the meat as well -- or a combination of the two). The dish is thickened with either a dark or blonde roux (depending on region) and a vegetable base consisting of at least (but not limited to) onions, green peppers and celery.

Typically seasoned with garlic, salt, cayenne pepper and ground pepper (black and white) it is usually thicker than gumbo. It should be noted that traditional

Étouffée lacks tomato, though in recent times, in some areas, adding tomato has become popular.

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