Home Forums Cooking Cajun Dictionary D – E – F – G

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  • #4240
    luckylucky
    Moderator

    D-

    Debris
    A dish made combing the leftover parts of the animal such as the liver, spleen, intestines and the like with lots of onions. It has a delicate flavor and is served over rice

    Dirty Rice – pan-fried leftover cooked rice sauteed with green peppers, onion, celery, stock and giblets.

    #17532
    luckylucky
    Moderator

    E-

    Etoufee (ay-too-fay)
    1. A succulent, tangy tomato-based sauce.
    2. A “smothered” dish usually made with crawfish or shrimp.

    #17533
    luckylucky
    Moderator

    F-

    Fais do do (fay-doe-doe)
    The name for a party where traditional Cajun dance is performed. This phrase literally means “to make sleep”…………….i guess you sleep better after the dancing.??

    File (fee-lay)
    Ground sassafras leaves used to season, among other things, gumbo.

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

    Fruite de Mer
    Fruits of the sea referred to oysters, crabs, shrimp, fish or anything else fished from the waters. Also refers to a plate of food with a combination of seafood.

    #17548
    luckylucky
    Moderator

    G-

    Garconniere{gah son yair} the bachelor’s quarters on a plantation, usually located behind the kitchen

    Gateau de sirop
    This word translates to Syrup Cake, a moist cake made with cane syrup.

    Grillades (gree-ahds), from the French word “to grill,” were first created by the butchers in early Louisiana as they prepared a freshly killed pig into hams, sausages and other fresh cuts of meat. Tiny slivers of meat “grillade” were cooked in a black iron skillet over the coals of a wood fire. This made a perfect mid-morning meal for the hungry workers, especially when served over steaming grits.

    Gris Gris{gree gree} Voodoo spell that brngs good or bad luck.

    Grits- coarsely ground hominy corn, somewhat similar in appearance to mashed potatoes, but with a grainy texture, often served with butter or gravy.

    Gumbo (gum-boe)
    A thick, robust roux-based soup sometimes thickened with okra or file’. There are thousands of variations, such as shrimp or seafood gumbo, chicken or duck gumbo, okra and file’ gumbo.

    Gumbo Ya Ya- when everybody talks at once.

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