étouffée

American  

[ey-too-fey] / ˌeɪ tuˈfeɪ /

noun

plural

étouffées

1. New Orleans Cooking. a stew of crayfish, vegetables, and seasonings, served over white rice.

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Etymology

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

Example Sentences

They held regular dinner parties for friends, colleagues and students, and Morgan was renowned for her cooking, with a repertoire that included jambalaya, French beef stew, fried chicken and shrimp étouffée.

From The Wall Street Journal

During the festival, food available on site includes crawfish bread, pecan catfish meuniere and catfish almondine, cochon de lait and turducken po-boys, boudin, crawfish étouffée, jambalaya, crawfish Monica and shrimp and grits.

From Seattle Times

The Clesies said their menu will include the dirty rice as well as boiled crawfish, crawfish etouffee and something called a “messi clesi,” which is a combination of the dirty rice and etouffee.

From Seattle Times

At the annual Louisiana Crawfish Festival in St. Bernard Parish, fans chowing down on crawfish pasta, bread, pies and etouffee said the crustaceans have been limited so far this season.

From Seattle Times

“The étouffée wasn’t ready when we were first there, and she had to get back to try it.”

From Washington Post