(ahn DO ee) - A spicy (but not usually
hot), smoked country sausage, usually
stuffed with large pieces of pork, used
in gumbo and other Cajun dishes.
(ben YAY) - Sweet, square-shaped doughnuts,
minus the hole, sprinkled with powdered
Bisque (bisk) - A rich, roux-based soup,
traditionally garnished with crawfish
heads stuffed with savory dressing. Served
with a bowl of rice on the side which
may be added according to individual taste.
(BOO dan) - Hot, spicy pork (sometimes
including giblets, especially liver) mixed
with onions, cooked rice, herbs, and stuffed
in sausage casing. Sold pre-cooked and
warm at meat markets, etc
(KI yan) - A hot pepper that is dried
and used to season many Louisiana dishes.
(chick-ory) - An herb whose roots are
dried, ground, and roasted; used to flavor
de lait (koh SHON duh lay) - "suckling
pig"; a pig roast with the whole
hog slowly roasted over an open flame.
- Fried strips of pork skin, often including
pieces of meat and fat. Snack food.
- Sometimes spelled "crayfish"
but always pronounced crawfish. Resembling
toy lobsters, these little critters are
known locally as "mudbugs" because
they live in the mud of freshwater streams.
They are served in a variety of ways,
including boiled, fried, and in etouffée.
- When referring to a sandwich or Po-Boy
this means adding mayonnaise, lettuce,
(eh too fay) - Cajun term for smothered
meat or seafood, cooked with a roux and
the Cajun "Holy Trinity" (onions,
celery, and bell pepper). Usually served
with rice. The term is derived from the
French verb "etouffer", which
means "to smother or suffocate."
(FEE lay) - Ground sassafras leaves, added
at the end of cooking, used to season
and thicken, among other things, gumbo.
Introduced to the French by local Indian
(GREE yads) - Medallions of broiled beef
or veal. Grillades and grits is a popular
breakfast, especially in New Orleans.
(gum-boe) - A Cajun/Creole delicacy of
South Louisiana, reflecting its rich history:
wild game or seafood (from the Acadians),
thickened with okra (from the Africans),
file (from the Indians), and roux (from
the French). A thick, robust soup with
thousands of variations including chicken
and andouille, shrimp, and seafood gumbos.
(jam buh Lie yuh) - A hearty dish of South
Louisiana origin featuring a choice of
meats (ham, sausage, shrimp, chicken,
tasso), cooked with Trinity, tomato, and
(MEL e taun) - A hard-shelled vegetable
pear. It is cooked like squash and stuffed
with either ham or shrimp and spicy dressing
or smothered, like cabbage, also ham or
shrimp. It is native to Mexico where it
is called Chayote squash.
Choux (mock shoo) - Corn stewed down with
tomato, peppers, caramelized onion, and
spices. Meat or seafood may be added to
serve as the main dish.
(moof a LOT ta) - This huge sandwich is
made up of thick layers of several different
types of Italian meats, cheeses, and a
layer of olive salad. Served on special,
seeded Muffuletta bread (but French bread
(PRAW leen) - Smooth, creamy candy made
of sugar and butter, with pecans or other
nuts mixed in for crunch.
(poor boy) - A New Orleans-style sandwich
(fried oysters, roast beef and gravy,
shrimp or soft-shell crab) served on crispy-crusted
loaf bread (French bread). In Cajun Country,
the best ones are stuffed with fresh,
Beans & Rice - Kidney beans cooked
in seasonings and spices, usually with
chunks of sausage and ham, and served
over a bed of rice. Because this dish
is easy to prepare and convenient to eat,
it is traditionally served on Monday (laundry
(ROW moo lad) - A cold mayonnaise based
dressing made with Creole mustard, chopped
green onions, paprika and any combination
of spices, served on chilled, boiled seafood.
(rue) - Flour cooked in fat (butter, oil
or lard) until it is brown with a nut-like
flavor and aroma. Used as a thickening,
coloring, flavoring base for pot foods,
like gumbos, gravies, sauces, and soups.
May be light-gold (for fish and other
delicate ingredients) to very dark for
Piquant (PEE kant or pee CAHNT) - A fiery-hot,
thick, reddish gravy made with roux and
tomatoes, combined with alligator, chicken,
pork, sausage, game or tasso, highly seasoned
with herbs and peppers, and simmered for
(TASS o) - A strip of smoked, seasoned
pork or beef. Similar in substance to
beef jerky, but used to flavor pot food
(gumbo, jambalaya, beans, etc.) or thinly
sliced and simmered in a sauce for rice
- Cajun Trinity: Onions, bell peppers
and celery, the three most often used
ingredients in Cajun/Creole cooking. Holy
Trinity: The Cajun Trinity with garlic
- A sweet-potato-like, orange-colored
vegetable. Opelousas is Cajun Country's
1 ~ A - K
2 ~ L - Z
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U.S. and Australian/British Culinary Terms