French for smothered and refers to a stewed dish cooked little liquid in a tightly closed pot. Usually served over white rice.

The French term a l'etouffee, meaning "to smother or suffocate," refers to a method in which foods are cooked over low heat with a minimal amount of liquid in a tightly covered pan. Exa [..]

(ay-too-fay) – The term literally means, “smothered.”  It is a cooking method of cooking something smothered in a blanket of chopped vegetables over a low flame in a tightly covered pan.  Crawfish and [..]

The French term à l'étouffée, meaning "to smother or suffocate," refers to a method in which foods are cooked over low heat with a minimal amount of liquid in a tightly covered pan. Example

A method of Cajun food preparation meaning smothered and cooked without a Roux - used to cook crawfish, fish, and other foods.

spicy cajun stew prepared with rice and, usually shrimp or crawfish. The French word meaning smothered.

French for smothered and used to describe a stewed dish cooked with little or no liquid in a tightly closed pot; usually served over white rice. Search Cooking Dictionary alphabetically: | A | B | C | [..]

A traditional Cajun dish made from smothered seafood, and, unlike a gumbo, light roux, eaten over rice. The gravy for this dish is thicker than gumbo, and should not be served like gumbo.

Dried, ground sassafras leaves used to thicken and add flavor to a gumbo. Introduced to Creole cookery by the Choctaw people.