étouffée
[ ey-too-fey ]
/ ˌeɪ tuˈfeɪ /
noun, plural é·touf·fées [ey-too-feyz; French ey-too-fey] /ˌeɪ tuˈfeɪz; French eɪ tuˈfeɪ/.
New Orleans Cookery.
a stew of crayfish, vegetables, and seasonings, served over white rice.
Origin of étouffée
< Louisiana French; French
(à l')étouffée cooked in a closed vessel with little liquid, braised; noun use of feminine past participle of
étouffer literally, to smother, suffocate, Old French
estofer, apparently identical with
estofer to
stuff