- andouille: pronounced (ahn-dwee) ...a specialized south Louisiana sausage made with pork meat, pepper, garlic, and other seasoned salts used to add flavor to many Cajun dishes.
- au gratin: a layered dish with cheese sauce slowly baked such as in 'potatoes au gratin'.
- bisque: a thick soup made with shellfish usually stuffed and served in the shell.
- boudain: pronounced (boo-dain) ...a specialty rice based sausage made from pork, pork fat, rice, green onions, red pepper and other herbs which are stuffed into a casing. There are also varieties of seafood boudain made with shrimp, crab and crayfish.
- boulettes: round meat ball like entrees made with various meats and/or seafood and spices.
- cochon de lait: pronounced (coo shon de lay) ...literally 'pig in milk', or 'suckling pig'. A cajun pig roast of a whole young pig.
- courtbouillon: pronounced (coo-bee-yon) ...a tomato and herb based fish stew.
- etouffee: pronounced (A-2-fay) ...a French expression synonymous with the term 'smother' meaning a slow low-heat cooking process used in many Cajun entriees. To smother a dish means to keep the lid on when simmering any of a variety of Cajun dishes.
- file: pronounced (fee-lay) ...finely ground sassafras leaves. This adds an exotic flavor to the gumbo and is a thickening agent. It can be purchased in most supermarkets.
- fricassee: pronounced (free-ca-say) ...the stewing of meat or seafood using a slow cooking process under low to medium heat.
- gumbo: a term also used to describe a thick soup made of a flour and oil based ingredient. Gumbo is also used by many Cajuns to mean "okra".
- jambalaya: a Cajun dish containing meats or seafood along with long grain rice and other vegetables and spices cooked together.
- lagniappe: a little extra for good measure. Like a baker's dozen.
- mais, c'est bon!: but this is good!
- maque chou: pronounced (mock chew) ...any of a variety of meat and vegetable dishes prepared using cream or whole kernel corn.
- piquante: a very spicy dish to which hot pepper is added.
- roux: pronounced (roo) ...a flour/oil base created from high heat and constant stirring in a heavy cast iron skillet. Roux is used to thicken a soup. It is also an absorbing agent to inhance flavor.
- tasso: a specialty Cajun meat which has been highly seasoned and slowly cured. It is used to add a distinct flavor to many main dishes.
Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for over 50 years. Create the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.
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