Simply put, etouffee is a dish found in both Cajun and Creole cuisine, where shellfish cooked in a flavorful sauce is served smothered over rice. As you might imagine, etouffee is popular in the New Orleans and surrounding areas. The sauce generally starts with a light roux of flour and butter along with the "holy trinity" of Cajun vegetables which are onion, celery, and green pepper. You'll find this flavor combination in tons of Cajun dishes. Sometimes tomatoes are added, which is exactly what I did for this recipe.