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Etoufee (literally meaning “smothered”) is a popular Cajun and Creole dish popular in New Orleans and the Louisiana bayous. For the this simple, flavorful shrimp stew, you’ll be using a combination of bell pepper, onion and celery, sometimes called the “trinity” of Cajun and creole cuisine. These aromatic ingredients are used in the same way traditional French cuisine uses mirepoix, to establish a flavorful base for the dish. To this base you’ll add other traditional herbs and spices like fresh bay leaves and a special blend of Cajun seasoning.