(ay' too fay) "Smothered" with a dark roux (tomato-based sauce) of seasoned vegetables, poured over rice--usually served with Crawfish

A method of cooking something (usually shrimp or crawfish) smothered in chopped vegetables over a low flame, tightly covered, until tender.

French word meaning smothered. A method of cooking seafood smothered in vegetables in a succulent tomato-based sauce to create a stewed-like seafood entree. Served with rice.