etouffee
etouffee Lexical Profile
etouffee Game Scores & Validity
• noun
American A savory Cajun and Creole dish, traditionally made with shellfish such as crawfish or shrimp, smothered in a thick, seasoned roux-based sauce and served over rice.
"For dinner, the chef prepared an authentic Louisiana crawfish etouffee with a dark, rich roux."
Word Nuance & Usage
While occasionally confused with gumbo or jambalaya, etouffee is distinctly characterized by its 'smothering' cooking technique and a thicker, roux-based sauce that is traditionally served over rice rather than mixed into it.
• Rhymes for etouffee
• Nearby Words
Word Origin & Etymology
Borrowed from Louisiana French 'étouffée', the feminine past participle of 'étouffer' (to smother or stifle), referring to the culinary method of cooking ingredients covered over low heat with a small amount of liquid.
Usage Trend
Historical frequency of usage in published text.