Re: LOUISIANA BAYOU HUNT - DATE SET - APRIL '08 !
Cajun Dictionary...y'all better study cause there will be a test!!! I will add more words tomorrow and more the day after.
Alligator: (al-a-gay-tor) A white meat with a texture like pork which is perfect for absorbing the spices it is cooked with.
Andouille: (an-doo-wee) A Cajun-made lean, spicy, smoked pork sausage that adds great flavor. Andouille is used in gumbos and jambalaya dishes
Bayou: (ba-you) The outlet of a lake or one of the delta streams of a river.
Beignet: (ben-yey) Square French doughnut, deep fried & dusted with powdered sugar.
Blacken: (black-end) Blackening is a method of cooking invented by Chef Paul Prudhomme. Though he is a Cajun country native, the dish isn't part of traditional Cajun cooking. To blacken fish or meat, the chef coats it with spices and quickly sears it in butter in a cast iron skillet. The goal is to get a crunchy coat. It is not supposed to be burned, over-charred or excruciatingly spiced with pepper.
Bon Appetite! French phrase meaning literally "good appetite" or "Enjoy!"
Boudin: (boo-dan) A Cajun-made sausage of pork and rice and spices. There are different versions of boudin, including sausages made with seafood.
Bread Pudding: A traditional New Orleans dessert made from yesterday's French bread. The loaf is broken up, soaked in custard and baked until golden brown. Restaurants usually serve it with whiskey sauce.
Cafe au Lait: (caf-ay-oh-ley) A half-and-half blend of strong chicory coffee and hot milk. It literally means coffee with milk.
Cane Syrup: A rich sweet syrup extracted from Sugar Cane. It tastes great on pancakes and waffles, and it's an essential ingredient in Louisiana Pecan Pie and lots of other favorite Southern dishes.
Cajun: (Ka-Jun) A native of Louisiana of French Acadian ancestry
Cajun Cuisine: The cooking of the Cajun people, the transplanted Acadians expelled from Nova Scotia in the 1750s who settled in Louisiana. Coming out of hard times, Cajun cooking traditionally involved one large pot and often stretched limited offerings to feed many.
Chicory: Herb that is ground, roasted and used to impart the unique flavor of New Orleans coffee.
Courtbouillon (Cou-be-on) A rich, spicy soup or stew made with fish fillets, tomatoes, onions, and mixed vegetables.
Crawfish: Tasty freshwater crustaceans, locally known as "crawdads" or "mudbugs". Cooked in Crawfish Boils throughout South Louisiana, and used in various Louisiana dishes, such as gumbo, stews, and etouffee. They live and grow in the mud of the freshwater bayous.
Creole: (cre-old) Originally described those people of mixed French and Spanish blood who migrated from Europe or were born in Southeast Louisiana and lived as city or plantation dwellers. The term has expanded now to include a type of cuisine and a style of architecture.
Creole Cuisine: New Orleans Creole cuisine is derived from French, Spanish and African cooking techniques, aided by some Native American ingredients and dishes and making use of regionally available produce, meat and seafood. Generally, it is a city cuisine, commonly employing sauces and more involved preparations.
Creole Mustard: Spicy version of mustard using mustard seeds soaked in vinegar.
Crescent City: Nickname for New Orleans which is located at a bend of the Mississippi River that is shaped like a crescent.
Deep Fried Turkey: The Cajun way of cooking turkey, where the bird is immersed in a pot of cooking oil. If you've tried it, you know how fantastic it is!
Dirty Rice: Rice dish sautéed with green peppers, onions, celery and variety meats.
