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

équipe,
étagère,
étape,
étienne,
étoile,
étrier,
étude,
étui,
évasé,
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