Andouille (ahn-DOO-ee) – Andouille is a type of smoked sausage made with pork, garlic, pepper, onions, wine, and seasonings.
Boudin (boo-DAHN) – Boudin is a type of Cajun sausage made of pork, rice, onions, and seasoning stuffed into a casing.
Ça c’est bon! (SAH-say-bohn) – That’s good!
Cajun (cay-jun) – Originated from Acadia and the natives of Southern Louisiana. Now refers to the people, culture, and cooking
Cajun Microwave – A Cajun microwave is a large charcoal-heated outdoor cooker.
Cajun Sausage – What Southern Louisiana is known for. Made from pork or a variety of meats and typically available in mild, medium, or hot.
Cajun Trinity (or Holy Trinity) – The combination of chopped onion, celery, and bell pepper; the base of most savory Cajun dishes.
Cayenne (ki-yan) – A dried hot pepper used in many Cajun recipes
Cher (sha) – While not necessarily limited to cooking, cher is a term of endearment used in kitchens and at tables across Louisiana. i.e., “That was some good boudin, cher!”
Creole (cree-ol) – Originally described the people of French and Spanish blood, who lived in Southern Louisiana as plantation dwellers or a sophisticated group of people. Now represents the type of southern cuisine or architectural style
Dirty Rice – Dirty Rice, also known as rice dressing, is a dish that gets its “dirty” color from being cooked with ground meat, green bell pepper, celery, and onion.
Envie (ahn-VEE) – If you’ve got an envie for something, it means you’re craving it. We Cajuns almost always have an envie for boudin!
Étouée (ay-too-FAY) – Étouée is a dish prepared by braising or smothering the ingredients (meat, seafood, vegetables) in a covered pot with a little water, and which is usually onion-based (rather than roux-based) and served over rice.
Filé (fee-LAY) – Filé is ground sassafras leaves. Filé is used as a thickening and seasoning agent in gumbo.
Gradoux (grah-DOO) – Gradoux is the good stuff that gets stuck to your pot when cooking things down. It’s essential to making a tasty gravy. Some also call this “grismies” (gree-MEEZ).
Gumbo – Gumbo is a roux-based, soup-like dish made with meat, seafood, or both and with or without okra, served over rice.
Jambalaya (jahm-buh-LIE-uh) – Dish made from raw rice cooked in the broth of meat or seafood with other seasonings. Great for feeding a Cajun crowd.
Lagniappe (LAHN-yop) – Lagniappe is “a little something extra” or a bonus.
Pastalaya (pasta-LIE-uh) – A spicy, pasta-based jambalaya with shrimp, chicken and Andouille sausage. Yum!
Patate (pah-TOT) – Potato. Used in the popular Cajun phrase “Lâche pas la patate!” which means “Don’t drop the potato,” or “Don’t give up.” i.e., Don’t give up on learning to make your own roux!
Roux (roo) – Flour browned in fat (usually butter, oil or lard) and used for thickening gravies, gumbo, court-bouillon, and many other Cajun dishes. If you can make your own roux, it’s a source of pride. If you can’t, you can always buy it by the jar.
Sauce Piquante (pee-KAHNT) – Highly seasoned sauce that accompanies many traditional meat and fish dishes, usually served over rice.