Page 175 - (DK Eyewitness) Travel Guide - New Orleans

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Glossary of New Orleans Food

The distinctive cuisine of New Orleans has its own vocabulary.
Some styles and ingredients are particular to Creole and
Cajun cooking; others are more common but take on that
special Louisiana touch. Creole dishes often have as their base
peppers, onions, and tomatoes, and can be more refined than
the flavorful Cajun one-pot dishes.
Vegetables and fruit for sale in the
Andouille Crawfish French Market
A hard, smoked, spicy Cajun Known elsewhere as crayfish,
sausage made with pork. these deliciously sweet, small granulated and colored sugars.
Bananas Foster crustaceans are prepared in A tiny doll, repre senting the
Bananas sprinkled with brown various ways like stews, etouffée, baby Jesus, is hidden inside.
sugar and flambéed in rum and or boiled (see p171). Maque Choux
banana liqueur (see p171). Crawfish Boil A Cajun dish made with a
Barbecued Shrimp Crawfish boiled in mixture of corn, tomatoes,
Jumbo shrimp in their water seasoned with onions, and cayenne pepper.
shells sautéed in oil and mustard, coriander, Mirliton
butter, garlic, peppers, dill, cloves, all-spice, A pear-shaped squash with
and spices. bay leaves, and the prickly ribbed skin.
Beignet main ingredient, Muffuletta
Deep-fried square dried chilies. A sandwich combining Italian
donut (no hole), covered Ripe bananas, used Dirty Rice deli meats, and one or two
in powdered sugar. for desserts Rice cooked with kinds of cheese on an Italian
Biscuits chicken livers and round loaf slathered with olive
Flour and baking powder rolled gizzards, and other seasonings. salad – pickled olives, celery,
and baked, often served with Eggs Sardou olive oil, carrots, cauliflower,
eggs at breakfast. Eggs poached on artichoke and garlic.
Boudin bottoms, cradled on a bed of Okra
Highly seasoned Cajun pork creamed spinach, and covered A pod vegetable, originally
sausage combined with rice. with hollandaise. from Africa, served as a side
Bouillabaisse New Etouffée dish or used in Cajun gumbos
Orleans-style Literally “smothered,” a method and stews.
A spicier version of the French of cooking slowly with little Pain Perdu
seafood dish. liquid, in a covered pan. The local version of French toast
Cajun Filé (bread fried with eggs).
A style of cooking that combines Filé refers to the dried ground Po’Boy
French methods with local sassafras leaves used to thicken A big French bread sandwich,
Southern ingredients. and flavor gumbos. with shrimp, oysters, ham, roast
Calas Grits beef, or a combination.
Fried sweet rice cakes. Ground, cooked corn grains Pompano en Papillotte
Chow Chow served at breakfast with A sweet fish common in Gulf
A relish usually made with butter, salt, pepper, waters, baked in an
green pickles, green tomatoes, and eggs. oiled paper bag to
and green cayenne peppers. Gumbo retain its full flavor.
Courtbouillon of Redfish A spicy, thick soup Pralines
A seafood stew, prepared containing shrimp, A candy patty made
with local fish, spices, and crawfish, oysters, with brown sugar
white wine. okra, and served over Shrimp cocktail and pecans.
rice (see p171). Shrimp Remoulade
Gumbo z’Herbes Shrimp with a mayonnaise-based
A meatless version of gumbo, sauce seasoned with mustard,
made during Lent. anchovies, gherkins, scallions,
Jambalaya lemon, spices, and herbs.
A mixture of rice, seafood, Sweet Potato Pie
Tasso (ham), vegetables, and Made with sweet potatoes
seasoned with onion, green flavored with cinnamon,
peppers, and celery (see p170). nutmeg, and ginger.
King Cake Tasso
Oranges and other fruits, used as A round cake made during Highly spiced smoked ham
ingredients in Creole food Mardi Gras. It is sprinkled with seasoned with red pepper.

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