étouffée

[ ey-too-fey ]

Phonetic (Standard)IPA

noun

, plural é·touf·fées [ey-too-, feyz, ey-too-, fey].

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

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Word History and Origins

< 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

etorphine Etr.

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