À l’Étouffée is a French term that is sometimes translated as stewed but actually means braised, with only a small amount of flavoured liquid used, when cooked covered on low heat.
The cooking method can be applied to fruit, vegetables, meat or fish.
In Cajun cooking, “Étouffer” means to cover or “smother” a dish in a sauce. Étouffée is a dish of rice covered with a crayfish stew.
“Étouffer” in French means “to smother”.