If you want to be a be a true Cajun, you have to learn our language...
A
Acadians (uh-KAY-dee-enz)
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descendants of Nova Scotians who settled in Louisiana in the 18th century.
Amandine
(AH-mahn-deen)
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fish or seafood served with a topping of lemon, butter and toasted, slivered almonds.
Andouille
(AHN-do-ee)
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a spicy country sausage used in gumbo and other Cajun dishes.
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B
Banquette (bang-KET)
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sidewalk.
Bayou (BY-you)
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a small river or stream with a slow current.
Beignets (ben-YEYZ)
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square donuts covered with powdered sugar, often served with café au lait.
Bisque (bisk)
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a thick, cream-, milk- or tomato-based shellfish soup usually made with crawfish, shrimp, crab or oysters.
Blackened
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spice-coated fish or meat that is seared quickly (but not burnt)
Boucherie (BOO-shuh-ree)
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a community butchering which involves
Boudin (BOO-dan)
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a Cajun sausage filled with spicy meat and rice.
Bourre (BOO-ray)
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French for stuffed, it is the name of a Cajun card game which requires the loser of each hand to stuff the pot with chips.
Bread Pudding
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a traditional New Orleans dessert made from day-old French bread.
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C
Café au Lait
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coffee with milk.
Cajun
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See Acadians.
Calle (kal-LAY)
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the Spanish word for street.
Calliope
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a musical instrument found on steamboats consisting of a set of steam whistles played from a keyboard.
Cane Syrup
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rich, sweet syrup extracted from sugar cane.
Cayenne (KYE-en)
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a hot pepper that is dried and used to season many Louisiana dishes.
Cher (shair)
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Cajun word for dear.
Chicory (CHIK-uh-ree)
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the roots of lettuce-like vegetable which are dried, ground, roasted and used to flavor coffee.
Cochon de Lait (KO-shon duh-LAY)
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the roasting of a suckling pig over an open
Courtbouillon (KOO-bee-yawn)
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a rich, spicy tomato-based soup or stew made with fish fillets, onions and sometimes mixed vegetables.
Crawfish
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a freshwater shellfish resembling a miniature lobster eaten in étouffée, jambalaya, gumbos or boiled with spices.
Crawfish Boil
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a social event with friends of family to boil up live Louisiana crawfish.
Crème Brulee (BROO-lay)
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French for “burnt cream;” a rich, custard-based dessert
Creole (KREE-ol)
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Can refer to a people or a style of cooking, music or architecture.
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D
Dirty Rice
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Rice dish sautéed with green peppers, onions, celery and meat varieties.
Dressed
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a po’boy served with mayonnaise, lettuce, tomatoes and pickles.
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E
Étouffée (eh-too-FAY)
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spicy Cajun stew prepared with rice and, usually shrimp or crawfish. The French word meaning smothered.
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F
Fais-Do-Do (FAY-doh-doh)
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Cajun party with music, dancing and plenty of food.
Filé (FEE-lay)
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ground sassafras leaves used to season and thicken gumbo.
Fricasee (FREAK-ah-say)
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a stew made by browning and removing
Fried Turkey
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Cajun practice of cooking a turkey by immersing it in hot cooking oil.
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G
Garçonnière (gar-sohn-YEHR)
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the bachelor’s quarters on a plantation, usually located behind the kitchen.
Gratons (grat-TOHNZ)
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Cajun word for cracklings, or deep fried pig skins.
Gris-Gris (gree-gree)
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good luck charm.
Grillades (GRIH-ahdz)
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beef or veal round steak simmered in a browned tomato sauce and served over rice or grits.
Gumbo (GUM-bo)
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thick, spicy soup prepared with ingredients such as sausage, chicken, seafood and okra and served over rice.
Gumbo Ya Ya
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everybody talking at once.
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P
Praline (prah-LEEN)
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a candy patty made of sugar, cream and pecans.
Prayer Beads
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garlic braids that hang in the French Market.
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R
Red Beans and Rice
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a New Orleans traditional dish with kidney beans cooked with seasonings and sausage and served over rice, traditionally served on Mondays.
Remoulade (RAHM-uh-lod)
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a cold spicy mayonnaise-based sauce served with shrimp and other seafood.
Roux (ROO)
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flour and oil mixture used to start many Louisiana dishes.
Rue (ROO)
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the French word for street.
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S
Sauce Piquante (pee-KAWNT)
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thick, sharp sauce made with roux and tomatoes that is highly seasoned with herbs and peppers and simmered for hours.
Second Line
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a celebratory dance accompanied by jazz and decorated umbrellas; a south Louisiana tradition at weddings, jazz funerals and other festive occasions.
Shotgun House
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style of house that got its name because you can shoot from the front door straight through the back door of the house without hitting anything.
Streetcar
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New Orleans’ electric street railway system.
Swamp
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a low, freshwater wetland that is heavily forested and subject to seasonal flooding.
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T
Tasso (TAH-so)
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seasoned pork strips that are smoked like jerky and used to flavor dishes.
Trinity
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The seasoning mixture prevalent in Cajun and Creole cuisine: Celery, onions and bell peppers.
Turducken (tur-DUH-kin)
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Cajun dish of a turkey stuffed with a duck that is stuffed with a chicken.
Turduckens (tur-DUH-kins)
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More than one Cajun dish of a turkey stuffed with a duck that is stuffed with a chicken.
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V
Vieux Carre (VOO kuh-RAY)
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French for “old square,” referring to the French Quarter in New Orleans./p>
Voodoo
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mysterious religion involving charms and spells that came to Louisiana via the Caribbean.
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W
Where Y’at
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in some neighborhoods in New Orleans this is how you say “How are you?”
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Z
Zydeco (ZYE-duh-koe)
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a blend of African and Cajun music.
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