'Smothered' describes a cooking method in which food, usually a tougher cut of meat or a vegetable, is cooked slowly in a covered pan with a generous amount of liquid or sauce until tender. The English word comes from Old English smorian ("to suffocate"); it isn't derived from the French étouffée, though étouffée describes a closely related covered, moist-heat technique used in Louisiana Creole and Cajun cooking (as in crawfish étouffée), and the two terms are often used interchangeably in the American South. The main ingredient is submerged in a flavorful liquid, such as broth, wine, or tomato sauce, then covered and cooked over low heat for one to three hours, breaking down tough connective tissue. Smothered dishes are a staple of Southern American, Creole, and Cajun cooking, smothered chicken, pork chops, and beef are common, usually served over rice, and the method also shows up elsewhere, as in Mexican smothered enchiladas and Italian braised dishes like osso buco. Smothered cabbage, collard greens, and bell peppers apply the same method to vegetables. It suits tougher, less expensive cuts well and reheats without losing quality, making it good for meal prep.