| 释义 |
étouffée, n. U.S.
Brit. |ˌeɪtuːˈfeɪ|, U.S. |ˌeɪtuˈfeɪ|
Forms: 19– etouffee, 19– etouffée, 19– étouffée, 19– etouffe, 19– étouffé
[‹ French étouffée braised, spec. use (earliest and chiefly in à l'étouffée (14th cent. in Middle French)) of past participle of étouffer to smother (13th cent. in Old French; ultimately an alteration of estoper estop v. after estofer: see stuff v.1).]
In Cajun cookery: a dish consisting of seafood and vegetables in a rich, spicy sauce, typically served over rice. Freq. as postmodifier, esp. in crawfish étouffée.
1958Gettysburg (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. 1962Los 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. 1984P. Prudhomme 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. 1993Atlantic Sept. 69/2 In the other can the women put tail meat for the bisque and the gumbo and the étouffé. 2002J. Grisham Summons (2003) xxviii. 261 After a slow dinner of crawfish étouffée and shrimp rémoulade..he drifted back across the bay. |