Glossary A
Acepipes Variados is the Portuguese for "appetizers" which might include everything from fish like swordfish and tuna, olives, soups, etc.
Ameijoas is the Portuguese word for "baby clams", a kind of seafood/edible seashell) used in varieties of Portuguese dishes like Porco con Ameijoas, Porco com Ameijoas à Alentejana, Açorda com Amêijoas, etc.
A l'Etouffée is the French word which means "smothered" and used to refer to stewed dishes generally cooked slowly in a sealed pot with few water, especially of peas
Likewise, A l'Etouffée refers to a thick and spicy Cajun stew made from crayfish and varieties of vegetables which is served with rice.
A l'Etouffée is ronounced "ah leh-too-fay"