{ "items" : [
    { "id" : "http://dbpedia.org/resource/Étouffée"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Étouffée 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. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as a popular dish in the coastal counties of Mississippi." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Étouffée" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Crawfish_etouffee.jpg" ] ,
        "http://purl.org/dc/elements/1.1/type" : [ "Main" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/United_States" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Rice",
          "http://dbpedia.org/resource/Shellfish" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Shellfish,rice" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Crawfish_etouffee.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Stew"] } } }
