Smothered dishes are a familiar classic to some and perhaps a strange curiosity to others. Cajun food tends to have bolder and hotter seasoning profiles, whereas Creole food often tastes more refined. But both cuisines share étouffée, which means "smothered" in French. In addition to the iconic shrimp étouffée, chicken and pork chops are commonly smothered as well. Just as important, the meat and sauce must be served on top of something to soak up all that flavor.