étouffée
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See also: etouffee
English[edit]
Alternative forms[edit]
Etymology[edit]
Borrowed from Cajun French étouffée, from French (à l’)étouffée (“smothered; dish cooked in a closed pot”).
Pronunciation[edit]
Noun[edit]
étouffée (countable and uncountable, plural étouffées)
- A spiced Cajun stew of meat (crayfish, shellfish, alligator, chicken or another meat) and vegetables, typically cooked in a closed pot and then served with rice.
French[edit]
Pronunciation[edit]
Noun[edit]
étouffée f (plural étouffées)
- étouffée (stew cooked in a closed pot); the manner of cooking which is used to make such stews
- une étouffée d’écrevisses
- (please add an English translation of this usage example)
- pommes de terre à l’étouffée
- (please add an English translation of this usage example)
Participle[edit]
étouffée f sg
Further reading[edit]
- “étouffée”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.
Categories:
- English terms borrowed from Cajun French
- English terms derived from Cajun French
- English terms derived from French
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- en:Foods
- French 3-syllable words
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