[ey-too-fey] 
[‑feyz; Fr. ‑fey] . | New Orleans Cookery. a stew of crayfish, vegetables, and seasonings, served over white rice. |
| 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.] |
