Andouille

(ahn-doo-wee) is a lean Cajun pork sausage with a spicy smoked flavor.

 

Cajun  

(kay-jun) is an adaptation of the word 'Cadien' used to describe the descendants of French settlers who began arriving in Louisiana in 1765 after 10 years of forced exile from their native Acadie (now Nova Scotia). Today, the term can describe anyone in South Louisiana who has become assimilated in Cajun culture.

 

Cajun Cuisine 

is typified by long, slow cooking in covered pots and adaptation of the native food sources of South Louisiana.

 

Cajun Trinity or Holy Trinity 

is the nickname for the three vegetables that are a must in Cajun/Creole cuisine; bell pepper, celery, onion.

 

Etouffee

(eh-too-fay) is gravy made by smothering seasoning vegetables.  It is the ultimate Cajun dish, usually made with seafood in a smothered vegetable sauce.

 

Fricassee

(free-ka-say) is a stew made by browning then removing meat from the pan, making a roux with the pan drippings, and then returning meat to a simmer in the thick gravy.

 

Roux

(roo) is a base for gumbo or stews made of flour browned in oil.

 

Gumbo 

(gum-bow) is a roux based soup of poultry, sausage, or seafood served over rice.

 

Jambalaya

(jum-buh-lie-yuh) is a main dish usually made from rice and a combination of meats or seafood such as shrimp, similar to Spanish paella.

 

Po’ Boy 

is a sandwich made of meats or seafood stuffed in a length of French bread slathered with mayonnaise and topped with shredded lettuce and tomatoes.  "Po Boy" is short for "poor boy" so named because the sandwiches were popular with the "poor boys" who frequented the French Quarter area years ago.