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etouffee - 2 dictionary results
é⋅touf⋅fée
[ey-too-fey] 
–noun, plural -fées [‑feyz; Fr. ‑fey] .
[‑feyz; Fr. ‑fey] . | New Orleans Cookery. a stew of crayfish, vegetables, and seasonings, served over white rice. |
Origin:
< LaF; F (à l')étouffée cooked in a closed vessel with little liquid, braised; n. use of fem. ptp. of étouffer lit., to smother, suffocate, OF estofer, appar. identical with estofer to stuff
< LaF; F (à l')étouffée cooked in a closed vessel with little liquid, braised; n. use of fem. ptp. of étouffer lit., to smother, suffocate, OF estofer, appar. identical with estofer to stuff
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Based on the Random House Dictionary, © Random House, Inc. 2009.
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Based on the Random House Dictionary, © Random House, Inc. 2009.
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Link To etouffee
| é·touf·fée (ā'tōō-fā') n. pl. é·touf·fées (-fā') A spicy Cajun stew of vegetables and seafood, especially crayfish. [Louisiana French, from French (à l')étouffée, stewed, alteration (influenced by étouffer, to smother) of étuvée, past participle of étuver, to stew, from Old French estuver; see stew.] |
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Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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