- Andouille (ahn doo' e)
- A spicy pork sausage used in gumbo, jambalaya or
with red beans and rice
- Beignet (ben yay')
- Lighter than a doughnut, and square (no holes),
sprinkled with powdered sugar
- Bisque (Bisk)
- A thick creamy spicy soup served with crawfish,
oysters, or shrimp (fantastic with mud bugs!)
- Boudin (boo dan')
- Hot, spicy pork mixed with onions, cooked rice,
herbs. Two types: boudin blanc is pork and rice,
boudin rouge is a blood sausage
- Bread Pudding
- Custard baked french bread - often served with
raisins and rum sauce
- Cafe au Lait (caf ay' oh
lay') Coffee served with steamed milk. Chicory
- based coffee is often used.
- Calas
- Sweet fried rice cakes
- Chickory (Chick' o ree)
- Ground-up, roasted roots from the herb; used to
flavor coffee--related to endive
- Court
Bouillon (coo' boo yon)
- A rich, spicy fish soup
- Crawfish (craw' fish)
- Spicy fresh water shell fish, also known as
"mudbugs" from the bayous!
- Creme
Caramel
- A glazed custard
- Dirty Rice
- Pan-fried rice cooked with green peppers, onions,
celery, stock and giblets
- Dressed
- Sandwiches served with lettuce, tomatoes and
mayonnaise--"the works"
- Eggs
Sardou
- Poached egg served with artichoke hearts, and
hollandaise sauce
- Etouffee' (ay' too fay)
- "Smothered" with a dark roux (tomato-based sauce)
of seasoned vegetables, poured over rice--usually
served with Crawfish
- File' (fee' lay)
- Ground sassafras leaves used to season gumbo and
other dishes
- Grillades (gree' yads)
- Thin slices of beef served with a tomato roux
- Grits
- Ground hominy grain, served as breakfast
- Gumbo (Gum bow)
- Thick file' soup stock served with rice, duck,
chicken, okra, shrimp, crabs (See New Orleans Gumbo recipe--gotta
try it!)
- Hurricane
- Popular fruit punch drink served at Pat O'Brien's.
Watch them...they sneak up on you!
- Hush
Puppy
- Fried cornmeal bread ball
- Jambalaya (Jum' ba lie' ya)
- Rice based dish with just about everything thrown
in! Poultry, tomatoes and cooked rice, ham, shrimp,
chicken, celery, onions & and just about every
seasoning. (See New Orleans recipes for a great
one!)
- King
Cake
- Extra-large oval doughnut pastry dusted with
colored candied sugar and often filled with cream
cheese, apple filling, etc. A plastic baby doll is
hidden inside the cake--the lucky person who gets the
piece of cake with the doll inside buys the kingcake
for the next party throughout the Mardi Gras season!
- Mirliton (Mirl' a tawn)
- Pear-shaped vegetable, cooked like squash and
stuffed with ham, shrimp and spicy dressing
- Mudbugs
- Crawfish from the bayou! ("Crawfish boils" are
a big party in New Orleans!)
- Muffuletta (Muf' a lotta) and a lotta it
is!
- Super-large, round, fat sandwich filled with
salami-type meats, mozzarella cheese, pickles, and
olive salad
- Okra
- A seeded pod chopped and served in gumbo, or
served as a fried dish
- Pain
Perdu (Pan pair do)
- French bread served in similar fashion to french
toast
- Plantain (plan' ten)
- Vegetable banana side dish--cooked like candied
yams, served wih meats; sometimes for breakfast
(great!)
- Po-Boys
- French Bread sandwich split open and served with
oysters, shrimp, ham, roast beef and gravy, soft
shelled crabs-- the list goes on.... "Dressed"
means using lettuce, tomato, and mayonaise on the
sandwich (see above).
- Praline (Praw leen')
- Brown sugar, pecan-filled, candy patty. (Very
sweet and so delicious you can't eat just one! )
- Red Beans and
Rice
- Monday night tradition in New Orleans--Kidney
beans served with rice, seasonings, spices and chunks
of hot sausage
- Remoulade
Sauce (Rum a laud)
- Spicy mustard based cocktail sauce
- Sauce
Piquante (Sauce pee
kont)
- Spicy red gravy or sauce
- Shrimp Creole
- Shrimp dish served with a garlic, onion, bell
pepper and tomato sauce
- Tasso
- Smoked red pepper ham
- Trout
Meuniere
- Trout served with a rich butter sauce
Http://www.neworleansrestaurants.com/glossary.html
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