étouffée
[ey-too-fey]
- New Orleans Cookery. 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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Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018