Shrimp Etouffee PieThe technical explanation of as Etouffee is as follows: touffe or etouffee (pronounced: [e. tu. fe] ay TOO fay) is a dish found in both Cajun and creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. touffe is most popular in New Orleans and in the Acadiana area of the southernmost half of state. In simple terms, this slow