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New Orleans Food Terms |
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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!) 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
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found in New Orleans restaurants |
