Sauce Piquante (saws-pee-kawnt): Means "spicy sauce" is a spicy stew.Roux (rue): Base of gumbos or stews, made of flour and oil mixture.Praline (praw-leen): The sweetest of sweets, this is a candy patty made of sugar, cream and pecans.Always made with French bread, po-boys can be stuffed with fried oysters, shrimp, fish, crawfish, meatballs, smoked sausage and more. Po-Boy: A sandwich extravaganza that began as a five-cent lunch for poor boys.Pauve ti bete (Pove tee bet): Poor little thing.Pain Perdu (pan-pear-doo): Means "lost bread" a breakfast treat made by soaking stale bread in an egg batter, then frying and topping with cane syrup or powdered sugar.Maque Choux (mock-shoo): A dish made by scraping young corn off the cob and smothering the kernels in tomatoes, onion, and spices.Laissez les bons temps rouler (Lay say lay bohn tohn roo lay): Let the good times roll.Lache pas la patate (Losh pa la pa tot): Don’t let go of the potato or don’t give up (a testament to the enduring spirit of the Cajun people).Joie de vivre (Jhwa da veev): Joy of living.A rice dish with any combination of beef, pork, fowl, smoked sausage, ham, or seafood, as well as celery, green peppers and often tomatoes. Jambalaya (jum-bo-lie-yah): Louisiana chefs "sweep up the kitchen" and toss just about everything into the pot.There are thousands of variations, such as shrimp or seafood gumbo, chicken or duck gumbo, okra and file' gumbo.
Gumbo (gum-boe): A thick, robust roux-based soup sometimes thickened with okra or file'.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.Filé (fee-lay): Ground sassafras leaves used to season, among other things, gumbo.Literally “go to sleep” – a phrase whispered by French-Speaking Cajuns to their children so the parents could join in the dancing. Crawfish and Shrimp etouffees are New Orleans and Cajun country specialties. A smothered dish usually made with crawfish or shrimp. Etouffee (ay-too-fay): A succulent, tangy tomato-based sauce.The term has expanded and now embraces a type of cuisine and a style of architecture. Creole (cree-ol): The word originally described those people of mixed French and Spanish blood who migrated from Europe or were born in Southeast Louisiana and lived as sophisticated city or plantation dwellers.Courtbouillon (coo-boo-yon): A rich, spicy tomato-based soup or stew made with fish fillets, onions, and sometimes mixed vegetables.Couche-Couche (koosh-koosh): A popular breakfast food, made by frying cornmeal and topping it with milk and/or cane syrup.Cher (Sha): Dear (a term of endearment).Cayenne (ky-yen): A hot pepper that is dried and used to season many Louisiana dishes.Later came the Americans who could not pronounce "Acadien" or "'Cadien", so the word, "Cajun" was born. The French of noble ancestry would say, "les Acadiens", while some referred to the Acadians as, "le 'Cadiens", dropping the "A". Cajun (cay-jun): The word Cajun began in 19th century Acadie.
Ça c’est bon (Sa say bohn): That’s good.Bourre (boo-ray): French for "stuffed”, it is the name of a Cajun card game which requires the loser of a hand to stuff the pot with chips.Boudin (boo-dan): Hot, spicy pork mixed with onions, cooked rice, herbs, and stuffed in sausage casing.This process was done in late fall to provide meat throughout the cold months. Each family gets to take home their share of the yield. Each family helps to process the different cuts of meat, like sausage, ham, boudin, chaudin, chops, and head cheese. Boucherie (boo-shuh-ree): A community butchering which involves several families contributing the animal(s) -usually pigs - to be slaughtered.Bon Appetit! (bon a-pet-tite'): Good appetite - or "Enjoy!".Bayou (bi-yoo): The streams crisscrossing Louisiana.Andouille (ahn-do-ee): A spicy country sausage used in Gumbo and other Cajun dishes.Lache pas la patate (Losh pa la pa tot): Don't let go of the potato or don't give up (a testament to the enduring spirit of the Cajun people).University of Louisiana at Lafayette Student Union Ballroom.Industries Meetings Groups Sports Media Members
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