| Andouille |
ahn-doo-wee |
Lean pork sausage with a spicy smoked flavor used in
Cajun cooking. |
| Beignet |
ban-yay |
Square French doughnut, deep fried
and sprinkled with powdered sugar. |
| Bisque |
bisk |
Thick, cream or milk-based
shellfish soup, usually made with crawfish, shrimp or
oysters. |
| Boucherie |
boo-shuh-ree |
Community butchering which
involves several families contributing the animal(s) to be
slaughtered. Each family helps to process the different cuts
of meat, like sausage, ham, boudin, chaudin, chops, and head
cheese. Each family gets to take home their share of the
yield. This process was done in late fall to provide meat
throughout the cold months. |
| Boudin |
boo-dan |
Cajun favorite, made by cooking
ground pork rice and seasonings and stuffing the mixture into
a casing. It is then cut like sausage and eaten any time of
day. |
| Bouilli |
boo-yee |
French for ""boiled"", is a stew
made from boiled meats. |
| Bouillie |
boo-yee |
Spelled this way means a boiled
milk custard. |
| Couche-couche |
koosh-koosh |
A popular breakfast food, made by
frying cornmeal and topping it with milk and/or cane
syrup. |
| Café au Lait |
kah-fay-oh-lay |
Coffee with steamed
milk. |
| Cajun Cuisine |
|
Typified by long, slow cooking in
covered pots and adaptation of the native food sources of
South Louisiana. |
| Cayenne Pepper |
|
A strong seasoning made from the
cayenne chili used in many cooking
recipes. |
| Courtbouillon |
koo-bee-yawn |
Spicy tomato-based seafood
stew. |
| Creole Cuisine |
|
Typified by the use of
peppers, spices, roux, and seasoning vegetables; developed
from the early French, Spanish, and Afro-Caribbean influences
in Louisiana. |
| Etouffee |
ay-too-fay |
Gravy made by smothering seasoned
vegetables. It is the ultimate Cajun dish, usually made with
seafood in a smothered vegetable sauce. |
| File |
fee-lay |
Exotic spice made from powdered
sassafras leaves and used as a garnish for
gumbo. |
| Fricassee |
(free-kay-say) |
Stew made by browning then
removing meat from the pan, making a roux with the pan
drippings, and then returning meat to simmer in the thick
gravy. |
| Gumbo |
gum-boh |
Roux-based soup of poultry,
sausage, or seafood, served over rice. |
| Jambalaya |
jum-buh-lie-yuh |
Main dish usually made from rice
and a combination of meats. Similar to
paella. |
| Lagniappe |
lon-yop |
"Something Extra"; an unexpected
treat or favor. |
| Poboy |
|
Sandwich made of meats stuffed in
a length of French bread. |
| Praline |
prah-leen |
Candy usually made from cream,
sugar, and pecans. |
| Roux |
roo |
Base for gumbo or stews made of
flour browned in oil. |
| Sauce Piquante |
saws-pee-kawnt |
"Spicy Sauce" is a spicy
stew. |
| Tasso |
tah-soh |
Strips of spiced pork or beef
which are smoked like jerky and used to flavor many dishes; a
sort of Cajun
pepperoni. |
