Etouffée is a Cajun dish in which a main ingredient (usually shellfish) is smothered in a chunky sauce made of stock, tomatoes, peppers, and onions. Crawfish is the most popular version of étouffée; shrimp is easier to find and equally delicious.
Cajun cuisine comes from Acadian immigrants deported from Canada to Louisiana in the 18th century who brought French culinary techniques to locally available ingredients. Crawfish étouffée is a prime example of a perfect pairing of the two cultures. Serve with white rice.
Given the number of ingredients in this dish, make sure to chop your vegetables and portion out your spices ahead of time.