The word étouffer means "smothered or braised," and is a technique often used with crawfish, which come in season during the spring when rain floods the rice fields. Creole cooks make etouffée as well, and however much it may vary from Cajun to Creole and from cook to cook, one constant remains: serving it over a plate of hot rice.
In my part of the country crawfish etouffee is a very common dish and is quite frankly, one of my "go-to" dishes when I want something that is quick, easy and delicious. I always have at least 10 packages of crawfish tails in the freezer and stock up when they get to a price that I like. This southern classic will quickly become a favorite in your home too!