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    Andouille (ahn-do-ee) A spicy country sausage used in Gumbo and other Cajun dishes.

    Atchafalaya {uh chaf uh ly uh} Choctaw Indian word meaning “long river.” The Atchafalaya River runs through a scenic river basin east of Lafayette, Louisiana. This swamp area is rich with wildlife and seafood that are the basis of many Cajun dishes


    Beignet (ben-yea) Delicious sweet doughnuts, square-shaped and minus the hole, lavishly sprinkled with powdered sugar. Sometimes served with caf? au lait (coffee with chicory and milk).

    Bisque {bisk} rich, thick cream soup made from seafood.

    Boucherie (boo-shuh-ree)
    A community butchering which involves several families contributing the animal(s) –usually pigs — to be slaughtered. Each family helps to process the different cuts of meat, like sausage, ham, boudin, chaudin, chops, and head cheese. Each family gets to take home their share of the yield. This process was done in late fall to provide meat throughout the cold months.

    Boudin: (boo-dang)
    A sausage of pork and rice and spices. There are different versions of boudin, including sausages made with seafood.

    A dish made with pork heart and liver. Cajuns never throw anything away, even pig feet get pickled.

    A pudding dish made with flour, water and milk. Used as a dessert or a treat when you were sick. Spelled also, Bouillie, it is another term for cane syrup pie.

    A Cajun meatball made with anything from ground beef, shrimp or garfish. Usually has various seasonings and a small amount of flour for flavor and browning.

    To cut small pockets in various meats such as a roast, chicken or wild game and stuff the slotted pockets with a seasoning mix of onion, garlic, vinegar, salt, red pepper and black pepper.



    cafe au lait (coffee with chicory and steamed milk).

    Cafe Brulot ‘{caf ay broo loh} this dramatic after dinner brew is a blend of hot coffee, spices, orange peel, and liqueurs. It is blended in a chafing dish, ignited, and served in special cups.

    The Cajun’s version of Espresso coffee. Strongly flavored drip black coffee that usually made your hair stand on end. That is why it was served in very small coffee cups. The coffee was made in the small granite white drip pots and never boiled. The water had to be boiling before pouring it very slowly over the coffee grinds. Whenever the compaigne (company) came, the oldest child or lady of the house served the coffee, cream and sugar on a serving platter going from one guest to the other with the oldest, usually the MawMaw, served first.

    Cajun (cay-jun)
    Slang for Acadians, the French-speaking people who migrated to South Louisiana from Nova Scotia in the eighteenth century. Cajuns were happily removed from city life preferring a rustic life along the bayous. The term now applies to the people, the culture, and the cooking.

    Calliope’ a musical instrument found on a steamboat consisting of a set of steam whistles played from a keyboard.

    Cayenne {ky yen} a hot pepper that is dried and used to season many Louisiana dishes.

    Chank-a-Chank- rollicking Cajun music, usually involving an accordion.

    Cher’ {sheh} cajun word for “dear”.

    Chicory {chik or ee} an herb, the roots of which are dried, ground, roasted and used to flavor coffee.

    Cochon de lait’ {koo shon duh lay} a cajun party revolving around the roasting of a pig in a open pit, usually a hole dug into the ground

    A vinegar type of pickle that is canned in a glass jar and made with either cucumbers or mirlitons (vegetable pears or chayote squash) and usually contains hot peppers. These are eaten with gumbos or rice and gravy. The vinegar juice is used by many Cajuns to flavor gumbo (as if it needs it).

    Couche-Couche (koosh-koosh)
    A popular breakfast food, made by frying cornmeal and topping it with milk and/or cane syrup.

    A body of water that can be free flowing or a pond in the backyard. Coulees often have small fish, crawfish and snakes. Some coulee’s waters are rain filled only

    Courtbouillon (coo-boo-yon)
    A rich, spicy tomato-based soup or stew made with fish fillets, onions, and sometimes mixed vegetables.

    These were generally made at the Boucherie by deep fat frying the pork skin that had fat and meat attached. The cracklins were then flavored with a mixture of salt and peppers. Some people call pork rinds cracklins. Cracklins go really well with boudoin.

    Crawfish (craw-fish) Crawfish, sometimes spelled “crayfish,” resemble lobsters, but are much smaller. Locally, they are known as “mudbugs,” because they live and grow in the mud of freshwater bayous. They can be served many ways: in etouffees, jambalaya, gumbos or, simply boiled.

    Creole (cree-ol)
    The word originally described those people of mixed French and Spanish blood who migrated from Europe or were born in Southeast Louisiana and lived as sophisticated city or plantation dwellers. The term has expanded and now embraces a type of cuisine and a style of architecture.



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