étoufféen.

Brit.

/ˌeɪtuːˈfeɪ/, U.S.

/ˌeɪtuˈfeɪ/

Forms: 1900s– etouffe, 1900s– étouffé, 1900s– etouffee, 1900s– etouffée, 1900s– étouffée.

Origin: A borrowing from French. Etymon: French étouffé.

Etymology: < French étouffé (feminine étouffée ) braised, use as adjective (earliest and chiefly in à l'étouffée : a1373 in Middle French) of étouffé , past participle of étouffer to smother, stifle (1230 in Old French), alteration of estoper estop v. after estofer stuff v.¹

U.S.

In Cajun cookery: a dish consisting of seafood and vegetables in a rich, spicy sauce, typically served over rice. Frequently as postmodifier, esp. in crawfish étouffée.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > fish dishes > [noun] > shell-fish or crustacean dishes

musculadea1475

oyster loaf1747

clambake1835

lobster Newburg1914

tempura1920

moules marinière1928

scampi1930

lobster thermidor1933

shrimp cocktail1937

étouffée1958

chao tom1969

vongole1977

stuffie1980

1958 Gettysburg (Pa.) Times 18 Dec. 2/4 Plan to be in Breaux Bridge at mealtime, for this French-speaking community is famed for a delicacy known as Crawfish Etouffee.

1962 Los Angeles Times 22 Feb. iv. 15/8 (advt.) Shrimp Etouffe..Eggs Benedict..Bananas Foster. These are only a few of the favorites served at the famous Brennan restaurant in New Orleans.

1984 Chef Paul Prudhomme's Louisiana Kitchen iii. 77 Mound 1/2 cup rice on each heated serving plate. Surround the rice with 3/4 cup of the etouffée.

1993 Atlantic Sept. 69/2 In the other can the women put tail meat for the bisque and the gumbo and the étouffé.

2002 J. Grisham Summons (2003) xxviii. 261 After a slow dinner of crawfish étouffée and shrimp rémoulade..he drifted back across the bay.

This entry has been updated (OED Third Edition, March 2014; most recently modified version published online March 2022).

单词	étouffée
释义	étoufféen. Brit. /ˌeɪtuːˈfeɪ/, U.S. /ˌeɪtuˈfeɪ/ Forms: 1900s– etouffe, 1900s– étouffé, 1900s– etouffee, 1900s– etouffée, 1900s– étouffée. Origin: A borrowing from French. Etymon: French étouffé. Etymology: < French étouffé (feminine étouffée ) braised, use as adjective (earliest and chiefly in à l'étouffée : a1373 in Middle French) of étouffé , past participle of étouffer to smother, stifle (1230 in Old French), alteration of estoper estop v. after estofer stuff v.¹ U.S. In Cajun cookery: a dish consisting of seafood and vegetables in a rich, spicy sauce, typically served over rice. Frequently as postmodifier, esp. in crawfish étouffée. ΘΚΠ the world > food and drink > food > dishes and prepared food > fish dishes > [noun] > shell-fish or crustacean dishes musculadea1475 oyster loaf1747 clambake1835 lobster Newburg1914 tempura1920 moules marinière1928 scampi1930 lobster thermidor1933 shrimp cocktail1937 étouffée1958 chao tom1969 vongole1977 stuffie1980 1958 Gettysburg (Pa.) Times 18 Dec. 2/4 Plan to be in Breaux Bridge at mealtime, for this French-speaking community is famed for a delicacy known as Crawfish Etouffee. 1962 Los Angeles Times 22 Feb. iv. 15/8 (advt.) Shrimp Etouffe..Eggs Benedict..Bananas Foster. These are only a few of the favorites served at the famous Brennan restaurant in New Orleans. 1984 Chef Paul Prudhomme's Louisiana Kitchen iii. 77 Mound 1/2 cup rice on each heated serving plate. Surround the rice with 3/4 cup of the etouffée. 1993 Atlantic Sept. 69/2 In the other can the women put tail meat for the bisque and the gumbo and the étouffé. 2002 J. Grisham Summons (2003) xxviii. 261 After a slow dinner of crawfish étouffée and shrimp rémoulade..he drifted back across the bay. This entry has been updated (OED Third Edition, March 2014; most recently modified version published online March 2022). < n.1958
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