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What (who) is cuire à l"étouffée - definition
AMERICAN STEW
Crawfish étouffée; Etouffee; Etouffée; Etoufee; Etouffe; Crawfish etouffee; Étouffee
Étouffée
Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana.
etouffee
[?e?tu:'fe?]
¦ noun US a spicy Cajun stew made with vegetables and seafood.
Origin
Fr., past participle of etouffer 'stifle, suffocate, choke'.
Ľ
LETTER OF THE SLOVAK ALPHABET, L WITH A CARON DIACRITICAL MARK
L-caron; L with caron
Ľ/ľ is a grapheme found officially in the Slovak alphabet and in some versions of the Ukrainian Latin alphabet. It is an L with a caron diacritical mark, more normally ˇ but simplified to look like an apostrophe with L, and is pronounced as palatal lateral approximant , similar to the "lj-" sound in Ljubljana or million.
Wikipedia
Étouffée
Étouffée or etouffee (French: [e.tu.fe], English: AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.
