Gateau de sirop (gat-tow d seer-up) – This word translates to ‘syrup cake,’ a moist cake made with cane syrup. Fįil é (fee-lay) – Ground sassafras leaves used to thicken and flavor gumbo.įricassee (free-kay-say) – A thick Cajun stew made with roux and any type of meat. Étouffée(ay-too-fay) – A savory dish, usually made with crawfish or shrimp, prepared by simmering over a low flame. It has a delicate flavor and is served over rice.ĭirty Rice – Rice dish sautéed with green peppers, onions, celery and variety meats.ĭressing – Synonymous with stuffing, but usually served as a side dish for a meal as opposed to being stuffed in a turkey also known as ‘rice dressing.’ E Dĭebris (day-bree) – A dish made combing the leftover parts of the animal such as the liver, spleen, intestines and the like with lots of onions. The Cajun Trinity – The Holy Trinity of Cajun cooking includes celery, onions and bell pepper.Ĭane Syrup – An essential ingredient in Louisiana Pecan Pie and lots of other favorite Southern dishes.Ĭochon de Lait (coo-shon duh lay) – An event where a suckling pig is roasted over a blistering hickory fire until the inside is tender and juicy and the outside brittle as well-cooked bacon.Ĭouche-Couche (koosh-koosh) – A popular Cajun breakfast food made by frying cornmeal and topping it with milk, coffee milk or cane syrup.Ĭourtbouillon (coo-boo-yon) – A spicy Louisiana stew made with fish, tomatoes, onions and vegetables, and typically thickened with roux. Bīeignet (bin-yey) – Square French doughnut, deep-fried & dusted with powdered sugar.īisque (bisk) – A rich, thick creamy soup made from seafood In Cajun country it’s usually made with crawfish or shrimp.īoudin (boo-dan) – A seasoned Cajun sausage traditionally made of pork, rice and spices.īoulettes (boo-lets) – Ground seafood, usually fish, crawfish, or shrimp, mixed with seasonings and breadcrumbs, then deep-fried in oil. A | B | C | D | E | F | G | J | M | P | R | S | T | Y AĪmandine (ar-man-deen) – a method of serving fish or seafood with a lemon butter sauce topped with toasted, slivered almonds.Īndouille (ahn-doo-wee) – A lean, spicy, smoked Cajun pork sausage that adds great flavor. We want to know about the new dishes you taste in Southwest Louisiana! Share your culinary explorations with the hashtag #VisitLakeCharles. Here’s a list of Cajun cooking words and their meaning to help you navigate your way through our menu or through our delectable cuisine. While you’re visiting the area, you’ll probably see some “interesting” words and ingredients on the menu.
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