étouffée

étouffée [ey-too-fey] Word Origin noun, plural é·touf·fées [ey-too-feyz; French ey-too-fey] /ˌeɪ tuˈfeɪz; French eɪ tuˈfeɪ/.

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

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