Definition
To cook food slowly in a closed pot with its own steam; a cooking technique particularly associated with Creole cuisine.
Etymology
From French 'étouffer' meaning 'to suffocate' or 'to smother.' The culinary technique uses trapped steam to cook food gently, which is why 'étouffée' dishes are so tender.
Kelly Says
Shrimp étouffée is a Louisiana classic—the name literally means the shrimp are being 'smothered' in sauce, which sounds unappetizing but tastes absolutely incredible!
Translations
ARالعربية
مُقيّض
moo-kee-d
CACatalà
ofegat
oh-feh-gat
CSČeština
udusen
oo-doo-sen
DADansk
stiflet
stiff-let
DEDeutsch
Erstickt
er-shtickt
ELΕλληνικά
πνιγμένος
pni-g-men
ESEspañol
asfixiado
as-fee-k-ya-doh
FAفارسی
Suffocated
su-fo-ka-ted
FISuomi
hukassa
hoo-ka-ssa
FRFrançais
étouffé
e-too-fe
GUGU
પેટમાં દબાયેલો
pet-maan dab-ay-e-lo
HIहिन्दी
कपड़े से दबा हुआ
kap-de se da-ba hoo-a
IDBahasa Indonesia
tercekik
ter-che-kik
ITItaliano
soffoco
sof-foh-koh
KKKK
төбелген
to-be-l-gen
MSBahasa Melayu
tercekik
ter-che-kik
NLNederlands
verstikte
ver-stik-teh
PLPolski
dusić
doo-sheech
PTPortuguês
sufocado
soo-fo-kah-doh
RORomână
sufoca
soo-fo-kah
RUРусский
душенный
doo-sheh-nyy
SVSvenska
stiflad
stif-lad
SWKiswahili
kufuliwa
koo-foo-lee-wa
TEతెలుగు
నరిగిపోయి
na-ri-gi-po-yi
TLTL
nababalutan
na-ba-ba-lu-tan
TRTürkçe
boğulmuş
bo-goo-moo-sh
UKУкраїнська
душений
doo-sheen-yih
VITiếng Việt
nghẹt thở
nghet tho
ZH中文
Suffocated
su-fo-ka-ted