1. A Creole or Cajun dish of shellfish (typically shrimp or crawfish) served in a thick, spiced sauce over rice.
Usage: Plural of etouffée; Primarily used in Louisiana cuisine; From French étouffée, meaning 'smothered'

Examples

• The restaurant's shrimp etouffees are famous throughout New Orleans.
• She ordered two crawfish etouffees for dinner.
• The chef prepared several etouffees with different spice levels.
• Etouffees are a staple of Cajun cuisine.
• The menu featured both shrimp and crawfish etouffees.