Home Forums Cooking Cajun Dictionary Q – R – S

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    luckylucky
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    Q-

    #17539
    luckylucky
    Moderator

    R-

    Reintier
    The cut of meat on a pig referring to the backbone. One of the best cuts that can either be roasted or deep fat fried.

    Remoulade (rem-oo-lard)
    A spicy sauce used with shrimp and other seafood.

    Roux (rue)
    The most classic Cajun creation made by cooking flour and oil together. The popular phrase, “First you make a roux” is used to create dishes such as gumbo, fricassee stews, courtbouillion, and sauce piquant, even spaghetti sauce and other dishes.

    Rue’ {roo} the French word for street, used in the New Orleans French Quarter.

    #17540
    luckylucky
    Moderator

    S-

    Sauce Piquante (saws-pee-kawnt)
    Means “spicy sauce”; is a spicy stew. made with any sort of meat, fish or game, served over rice or pasta.

    Second Line- a celebratory dance accompanied by jazz, and decorated umbrellas; a New Orleans tradition at weddings, jazz funerals and other festive occasions. The First Line consists of the somber mourners at a jazz funeral.

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