| A la Creole |
Creole-style dishes, usually with tomatoes, green peppers, and onions. |
| Andouille |
Hard, smoked Cajun sausage. |
| Bisque |
Thick soup or puree made using shellfish or certain meats, served over rice. |
| Boudin |
Cajun pork blood and rice sausage, hickory seasoned. The proportion of blood to rice makes it "white" or "red" boudin. |
| Cafe Au Lait |
1/2 hot coffee (Louisiana dark roast or chicory) and 1/2 hot milk. Poured from separate containers into the cup at the same time. |
| Chicory |
Endive. The root of the chicory is used as a substitute or adulterant in coffee. Dried, ground and added to coffee for Louisiana chicory coffee. |
| Cafe Noir |
Black coffee |
| Courtboullion |
(coo bee yon) An aromatic broth in which fish has been cooked. Louisiana or Creole "coobeeyon" is a fish stew. |
| Crawfish |
A small freshwater crustacean which looks something like a small lobster. |
| Creole Cuisine |
A mixture of French and Spanish cooking with undertones of African American and American Indian cultures. |
| Daube |
A round roast, usually beef, braised in stock with different seasonings and vegetables. |
| Daube Glace |
A roast braised with various seasonings and the addition of gelatinous substances, then refrigerated in the stock to form a cold jellied meat. |
| En Papillote |
Baked in an oiled paper bag. |
| Etouffee |
Shellfish, poultry or meat smothered in a covered pan with butter, cooking oil, or grease. |
| Filé |
("fee lay") Powered leaves of sassafras tree. It is sprinkled sparingly over gumbo as a flavoring and thickening agent. Never used in okra gumbo. |
| Flambe |
Served with ignited spirits poured over. |
| Grillades |
Beef or veal round steak, browned and then simmered until tender in a brown tomato sauce. |
| Gumbo |
A rich soup thickened with okra or filé, containing vegetables with meat or seafood. |
| Jambalaya |
A dish in which rice is simmered in a seasoned liquid with cooked meat, shrimp, or sausage until the liquid is absorbed by the rice. The variations are endless. |
| Mirliton |
(MER-leh-ton)A green, mild-flavored squash, which grows prolifically on climbing vines in the humid climate. Also known as Aztec squash, vegetable pear, mango squash, or chayote. |
| Praline |
A candy patty of creamy sugar (most often brown) and pecans. Often used as a light dessert. |
| Remoulade |
Tangy sauce of vinegar, oil, creole mustard, horseradish, and other seasonings. Served over shrimp. |
| Roux |
An equal mixture of oil or grease and flour, browned together. Used for thickening sauces and soups. |
| Shallots |
In Louisiana cooking, this means green onions. |
