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étouffée

[ ey-too-fey ]
/ ˌeɪ tuˈfeɪ /
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noun, plural é·touf·fées [ey-too-feyz; French ey-too-fey]. /ˌeɪ tuˈfeɪz; French eɪ tuˈfeɪ/.
New Orleans Cooking. a stew of crayfish, vegetables, and seasonings, served over white rice.
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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

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