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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

Words nearby étouffée

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2023

MORE ABOUT ÉTOUFFÉE

What is étouffée?

Étouffée is a New Orleans stew containing crawfish, vegetables, and rice.

Étouffée is the general name for a style of dish that includes crawfish or other seafood with vegetables and sauce served over rice. The sauce is usually spicy, often containing black pepper, cumin, and cayenne pepper, among other seasonings. The vegetables most often include onion, green pepper, and celery, though other vegetables may be added. Étouffée was first popularized in New Orleans in the 1950s, although dishes like it had been in Cajun culture for decades prior.

Example: My Louisianan grandfather taught me to make étouffée with crawfish we caught in the creek and vegetables we grew in the garden.

Where does étouffée come from?

The first records of the term étouffée come from around the 1950s. It ultimately comes from the Old French term estofer, meaning “to stuff.”

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How is étouffée used in real life?

Étouffée is a popular seafood stew often associated with New Orleans.

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Étouffée is a sweet dessert made with toffee.

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