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.

Nearby words

  1. équipe,
  2. étagère,
  3. étape,
  4. étienne,
  5. étoile,
  6. étrier,
  7. étude,
  8. étui,
  9. évasé,
  10. évian-les-bains

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

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019