If you ask a local which New Orleans restaurant serves the best étoufée, many are likely to boast that their own homemade version is best. But the truth is, there are many delicious variations on this time-honored classic, many documented in the city's Southern Food and Beverage Museum
. Like jambalaya and gumbo, most varieties start with the "holy trinity"
—onion, bell pepper, and celery—but from there, recipes diverge wildly.