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Cajun
Dictionary
Alligator: (al-a-gay-tor)
A white meat with a texture like pork which is perfect for absorbing the spices it is cooked with.
Andouille: (an-doo-wee)
A Cajun-made lean, spicy, smoked pork sausage that adds great flavor. Andouille is used in gumbos and jambalaya dishes
Bayou: (ba-you)
The outlet of a lake or one of the delta streams of a river.
Beignet: (ben-yey)
Square French doughnut, deep fried & dusted with powdered sugar.
Blacken: (black-end)
Blackening is a method of cooking invented by Chef Paul Prudhomme. Though he is a Cajun country native, the dish isn't part of traditional Cajun cooking. To blacken fish or meat, the chef coats it with spices and quickly sears it in butter in a cast iron skillet. The goal is to get a crunchy coat. It is not supposed to be burned, over-charred or excruciatingly spiced with pepper.
Bon Appetite!
French phrase meaning literally "good appetite" or "Enjoy!"
Boudin: (boo-dan)
A Cajun-made sausage of pork and rice and spices. There are different versions of boudin, including sausages made with seafood.
Bread Pudding:
A traditional New Orleans dessert made from yesterday's French bread. The loaf is broken up, soaked in custard and baked until golden brown. Restaurants usually serve it with whiskey sauce.
Cafe au Lait: (caf-ay-oh-ley)
A half-and-half blend of strong chicory coffee and hot milk. It literally means coffee with milk.
Cane Syrup:
A rich sweet syrup extracted from Sugar Cane. It tastes great on pancakes and waffles, and it's an essential ingredient in Louisiana Pecan Pie and lots of other favorite Southern dishes.
Cajun: (Ka-Jun)
A native of Louisiana of French Acadian ancestry
Cajun Cuisine:
The cooking of the Cajun people, the transplanted Acadians expelled from Nova Scotia in the 1750s who settled in Louisiana. Coming out of hard times, Cajun cooking traditionally involved one large pot and often stretched limited offerings to feed many.
Chicory:
Herb that is ground, roasted and used to impart the unique flavor of New Orleans coffee.
Courtbouillon (Cou-be-on)
A rich, spicy soup or stew made with fish fillets, tomatoes, onions, and mixed vegetables.
Crawfish:
Tasty freshwater crustaceans, locally known as "crawdads" or "mudbugs". Cooked in Crawfish Boils throughout South Louisiana, and used in various Louisiana dishes, such as gumbo, stews, and etouffee. They live and grow in the mud of the freshwater bayous.
Creole: (cre-old)
Originally described those people of mixed French and Spanish blood who migrated from Europe or were born in Southeast Louisiana and lived as city or plantation dwellers. The term has expanded now to include a type of cuisine and a style of architecture.
Creole Cuisine:
New Orleans Creole cuisine is derived from French, Spanish and African cooking techniques, aided by some Native American ingredients and dishes and making use of regionally available produce, meat and seafood. Generally, it is a city cuisine, commonly employing sauces and more involved preparations.
Creole Mustard:
Spicy version of mustard using mustard seeds soaked in vinegar.
Crescent City:
Nickname for New Orleans which is located at a bend of the Mississippi River that is shaped like a crescent.
Deep Fried Turkey:
The Cajun way of cooking turkey, where the bird is immersed in a pot of cooking oil. If you've tried it, you know how fantastic it is!
Dirty Rice:
Rice dish sautéed with green peppers, onions, celery and variety meats.
Dressing:
In Louisiana, dressing is synonymous with stuffing, or a side dish for a meal.
Etouffee: (ay-too-fay)
A tangy dish, usually made with crawfish or shrimp, prepared by simmering over a slow flame.
Fais do do: (fay-do-do)
A traditional South Louisiana dance party with Cajun and Zydeco music.
File: (fee-lay)
Ground sassafras leaves used to thicken and flavor gumbo.
French Quarter:
The one hundred block area in New Orleans originally settled by the French. It is one of the best Party Spots in the World!!
Gumbo:
A deep rich Cajun stew often thickened with okra or file. Some popular types are Chicken & Sausage Gumbo and Seafood Gumbo.
Hushpuppies:
A cornbread-type mixture, formed into balls & fried until crispy & golden on the outside.
Jambalaya: (jam-bah-lah-ya)
A traditional Southern Louisiana rice dish. Well seasoned mixture of Chicken, sausage, pork, vegetables and rice cooked in a single pot. There are contest all over Louisiana to find the best Jambalaya cook!!
Jazz:
Rhythmic, syncopated music, often improvised, that was originated by African American musicians.
King Cake:
Traditional Mardi Gras cake, decorated in gold, purple and green, and served at King Cake parties throughout Mardi Gras season. It is a tradition to place a plastic baby in the King Cake and the person that gets the piece with the plastic baby you has to buy the next King Cake!!
Laissez les Bon Temps Rouler: (lez-ay lay bon tom rule-air)
You often hear this popular Cajun phrase during Mardi Gras.
It means "Let the good times roll!" and that's what we do in Louisiana!!
Lagniappe
Cajun word for "a little something extra." That is what "SellingLouisiana.com" is trying to provide!!
Mardi Gras:
"Fat Tuesday", the day before Ash Wednesday which marks the beginning of Lent. Mardi Gras starts on the 12th night after Christmas and builds to the finale on "Fat Tuesday". Mardi Gras parties abound during the whole period, but the big day is "Fat Tuesday".
Marinade:
A mixture of liquids and seasonings in which foods are soaked before cooking. Marinades are an important part of Louisiana cuisine.
Molasses:
Molasses is made from Cane Syrup which is cooked down to a thick consistency, giving a rich and robust flavor and color. The savory sweetness of all-natural molasses imparts moistness and a delicate caramel aroma to cookies, pies and brown breads.
Muffuletta:
A popular New Orleans French Quarter sandwich originating along Decatur Street near the Old French Market. Ham, salami and cheese are stacked with olive salad on a round loaf of Italian bread. It's served hot and it's delicious!
Okra:
A vegetable brought to the United States by Africans.
It is used to thicken and flavor gumbo.
Pain Perdu: (pan-per-doo)
French toast (literal translation is "Lost Bread")
Po' Boy:
Any sandwich served on French bread and usually served dressed with lettuce, tomato and mayonnnaise. Po' Boys are made with everything from fried shrimp, oysters, crawfish and catfish to roast beef or other lunch meats.
Praline: (praw-leen)
A delicious sweet New Orleans candy made with pecans, brown sugar and cream.
Red Beans and Rice:
A traditional South Louisiana dish with red kidney beans, rice, seasonings and sausage.
Remoulade (rem-oo-lard):
A spicy sauce used with shrimp and other seafood.
Roux: (roo)
A slow-cooked mixture of flour and oil. Adds flavor and body to Gumbo and other Cajun dishes.
Sauce Piquante:
A thick, sharp flavored sauce made with roux and tomatoes, highly seasoned with herbs and peppers, simmered for hours.
Shrimp:
A small shellfish which can be fried, boiled, smothered, etc. and is used in many cajun dishes.
Tasso: (tah-so)
Thin cut highly seasoned smoke cured ham. Used for seasoning in beans, gumbos, vegetables and many other Cajun dishes.
The Big Easy:
A nickname for New Orleans meaning people here take it easy.
Turducken:
What's a turducken? This unique "Cajun Bird" is a turkey, stuffed with a duck, stuffed with a chicken. And it's also stuffed with lots of Cajun dressings and seasonings. Turduckens are the ultimate Cajun feast! And a perfect choice for every Holiday or special occasion!
Vieux Carre:
French phrase meaning "old quarter," which refers to the French Quarter.
Zydeco (zie-de-coe):
Cajun country music with black influences.
Andouille: (an-doo-wee) A Cajun-made lean, spicy, smoked pork sausage that adds great flavor. Andouille is used in gumbos and jambalaya dishes
Bayou: (ba-you) The outlet of a lake or one of the delta streams of a river.
Beignet: (ben-yey) Square French doughnut, deep fried & dusted with powdered sugar.
Blacken: (black-end) Blackening is a method of cooking invented by Chef Paul Prudhomme. Though he is a Cajun country native, the dish isn't part of traditional Cajun cooking. To blacken fish or meat, the chef coats it with spices and quickly sears it in butter in a cast iron skillet. The goal is to get a crunchy coat. It is not supposed to be burned, over-charred or excruciatingly spiced with pepper.
Bon Appetite! French phrase meaning literally "good appetite" or "Enjoy!"
Boudin: (boo-dan) A Cajun-made sausage of pork and rice and spices. There are different versions of boudin, including sausages made with seafood.
Bread Pudding: A traditional New Orleans dessert made from yesterday's French bread. The loaf is broken up, soaked in custard and baked until golden brown. Restaurants usually serve it with whiskey sauce.
Cafe au Lait: (caf-ay-oh-ley) A half-and-half blend of strong chicory coffee and hot milk. It literally means coffee with milk.
Cane Syrup: A rich sweet syrup extracted from Sugar Cane. It tastes great on pancakes and waffles, and it's an essential ingredient in Louisiana Pecan Pie and lots of other favorite Southern dishes.
Cajun: (Ka-Jun) A native of Louisiana of French Acadian ancestry
Cajun Cuisine: The cooking of the Cajun people, the transplanted Acadians expelled from Nova Scotia in the 1750s who settled in Louisiana. Coming out of hard times, Cajun cooking traditionally involved one large pot and often stretched limited offerings to feed many.
Chicory: Herb that is ground, roasted and used to impart the unique flavor of New Orleans coffee.
Courtbouillon (Cou-be-on) A rich, spicy soup or stew made with fish fillets, tomatoes, onions, and mixed vegetables.
Crawfish: Tasty freshwater crustaceans, locally known as "crawdads" or "mudbugs". Cooked in Crawfish Boils throughout South Louisiana, and used in various Louisiana dishes, such as gumbo, stews, and etouffee. They live and grow in the mud of the freshwater bayous.
Creole: (cre-old) Originally described those people of mixed French and Spanish blood who migrated from Europe or were born in Southeast Louisiana and lived as city or plantation dwellers. The term has expanded now to include a type of cuisine and a style of architecture.
Creole Cuisine: New Orleans Creole cuisine is derived from French, Spanish and African cooking techniques, aided by some Native American ingredients and dishes and making use of regionally available produce, meat and seafood. Generally, it is a city cuisine, commonly employing sauces and more involved preparations.
Creole Mustard: Spicy version of mustard using mustard seeds soaked in vinegar.
Crescent City: Nickname for New Orleans which is located at a bend of the Mississippi River that is shaped like a crescent.
Deep Fried Turkey: The Cajun way of cooking turkey, where the bird is immersed in a pot of cooking oil. If you've tried it, you know how fantastic it is!
Dirty Rice: Rice dish sautéed with green peppers, onions, celery and variety meats.
Dressing: In Louisiana, dressing is synonymous with stuffing, or a side dish for a meal.
Etouffee: (ay-too-fay) A tangy dish, usually made with crawfish or shrimp, prepared by simmering over a slow flame.
Fais do do: (fay-do-do) A traditional South Louisiana dance party with Cajun and Zydeco music.
File: (fee-lay) Ground sassafras leaves used to thicken and flavor gumbo.
French Quarter: The one hundred block area in New Orleans originally settled by the French. It is one of the best Party Spots in the World!!
Gumbo: A deep rich Cajun stew often thickened with okra or file. Some popular types are Chicken & Sausage Gumbo and Seafood Gumbo.
Hushpuppies: A cornbread-type mixture, formed into balls & fried until crispy & golden on the outside.
Jambalaya: (jam-bah-lah-ya) A traditional Southern Louisiana rice dish. Well seasoned mixture of Chicken, sausage, pork, vegetables and rice cooked in a single pot. There are contest all over Louisiana to find the best Jambalaya cook!!
Jazz: Rhythmic, syncopated music, often improvised, that was originated by African American musicians.
King Cake: Traditional Mardi Gras cake, decorated in gold, purple and green, and served at King Cake parties throughout Mardi Gras season. It is a tradition to place a plastic baby in the King Cake and the person that gets the piece with the plastic baby you has to buy the next King Cake!!
Laissez les Bon Temps Rouler: (lez-ay lay bon tom rule-air) You often hear this popular Cajun phrase during Mardi Gras. It means "Let the good times roll!" and that's what we do in Louisiana!!
Lagniappe Cajun word for "a little something extra." That is what "SellingLouisiana.com" is trying to provide!!
Mardi Gras: "Fat Tuesday", the day before Ash Wednesday which marks the beginning of Lent. Mardi Gras starts on the 12th night after Christmas and builds to the finale on "Fat Tuesday". Mardi Gras parties abound during the whole period, but the big day is "Fat Tuesday".
Marinade: A mixture of liquids and seasonings in which foods are soaked before cooking. Marinades are an important part of Louisiana cuisine.
Molasses: Molasses is made from Cane Syrup which is cooked down to a thick consistency, giving a rich and robust flavor and color. The savory sweetness of all-natural molasses imparts moistness and a delicate caramel aroma to cookies, pies and brown breads.
Muffuletta: A popular New Orleans French Quarter sandwich originating along Decatur Street near the Old French Market. Ham, salami and cheese are stacked with olive salad on a round loaf of Italian bread. It's served hot and it's delicious!
Okra: A vegetable brought to the United States by Africans. It is used to thicken and flavor gumbo.
Pain Perdu: (pan-per-doo) French toast (literal translation is "Lost Bread")
Po' Boy: Any sandwich served on French bread and usually served dressed with lettuce, tomato and mayonnnaise. Po' Boys are made with everything from fried shrimp, oysters, crawfish and catfish to roast beef or other lunch meats.
Praline: (praw-leen) A delicious sweet New Orleans candy made with pecans, brown sugar and cream.
Red Beans and Rice: A traditional South Louisiana dish with red kidney beans, rice, seasonings and sausage.
Remoulade (rem-oo-lard): A spicy sauce used with shrimp and other seafood.
Roux: (roo) A slow-cooked mixture of flour and oil. Adds flavor and body to Gumbo and other Cajun dishes.
Sauce Piquante: A thick, sharp flavored sauce made with roux and tomatoes, highly seasoned with herbs and peppers, simmered for hours.
Shrimp: A small shellfish which can be fried, boiled, smothered, etc. and is used in many cajun dishes.
Tasso: (tah-so) Thin cut highly seasoned smoke cured ham. Used for seasoning in beans, gumbos, vegetables and many other Cajun dishes.
The Big Easy: A nickname for New Orleans meaning people here take it easy.
Turducken: What's a turducken? This unique "Cajun Bird" is a turkey, stuffed with a duck, stuffed with a chicken. And it's also stuffed with lots of Cajun dressings and seasonings. Turduckens are the ultimate Cajun feast! And a perfect choice for every Holiday or special occasion!
Vieux Carre: French phrase meaning "old quarter," which refers to the French Quarter.
Zydeco (zie-de-coe): Cajun country music with black influences.
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