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The base of an étouffée is either a dark brown-red roux, a blonde roux (a roux that isn't browned as much) or simply onions cooked down in butter. Like many Louisiana dishes, onions, green peppers and celery (a combination often referred to as the holy trinity) form the base of an étouffée. — “Étouffée - Wikipedia, the free encyclopedia”, en.wikipedia.org
Crayfish, crawfish, or crawdads – members of the superfamilies Astacoidea and Parastacoidea – are freshwater crustaceans cuisines of Louisiana include crawfish étouffée, fried crawfish, crawfish pie, crawfish. — “Crayfish - Wikipedia, the free encyclopedia”, en.wikipedia.org
Broadly speaking, the French influence in Cajun cuisine is descended from various French Crawfish Étouffée. Jambalaya. Crawfish Fettuccine. Pompano en Papillote. Red Beans and Rice. — “Louisiana Creole cuisine - Wikipedia, the free encyclopedia”, en.wikipedia.org