Page 246 - (DK Eyewitness) Travel Guide - New Orleans

244  phr ase book

Lafayette (laugh-e-YET) unofficial capital of grillades meat smothered with thick tomato
Cajun Country gravy, always served with grits
Plaquemine (PLACK-a-meen) town and parish
south of Baton Rouge grits ground, hulled corn, cooked and
served with butter, salt, and pepper
Baton Rouge (bat’n ROOZH) capital of Louisiana
Thibodeaux (TIBB-a-doh) common surname, also a gumbo spicy soup with okra, tomatoes,
town in Cajun Country seafood, served over rice
Natchitoches (NACK-uh-dish) oldest town in the jambalaya thick stew of rice, sausage, seafood,
Louisiana Purchase area
vegetables, and spices
Ponchatoula (ponch-a TOOL-ah) town on the north
shore of Lake Pontchartrain muffuletta huge sandwich of cold cuts, cheese,
and olive salad, served on Italian
Cajun & Creole Cooking bread
andouille pork and garlic sausage okra pod vegetable, usually served in
gumbo
beignet square, deep-fried doughnut, dusted
with powdered sugar oysters Rockefeller oysters on the half shell, covered
boudin spicy pork, rice, and onion sausage with a creamy spinach sauce, and
baked on a bed of saltl
bread pudding French bread soaked in milk and egg,
baked, and served with whiskey po’boy sandwich of fried seafood, roast beef,
sauce ham, or a mixture, served on French
bread
bouillabaisse French seafood stew
remoulade spicy mayonnaise-based seafood
café au lait dark roast coffee served with sauce
steamed milk
chicory coffee additive, made of roasted, roux mixture of butter and flour, mixed
ground roots with water and seasonings; used as a
base formany soups, gravies, and
crawfish (cray-fish) often called “mudbugs,” a sauces
delicious, small, lobster-like
crustacean found in the creeks and shrimp Creole shrimp cooked with tomato sauce
bayous in Louisiana and seasoned with onions, green
dirty rice rice mixed with chicken gizzards and pepper, celery, and garlic
livers, green pepper, onions, and Tabasco™ hot, red pepper sauce made
spices
only at Avery Island; often used
etouffée method of cooking crawfish or for any brand of pepper sauce,
shrimp, simmered with vegetables of which there are hundreds of
brands available
filé ground sassafras leaves, used to
thicken gumbo tasso local highly seasoned smoked ham

243-244_EW_New_Orleans.indd 244 13/08/14 2:09 pm
Eyewitness Travel LAYERS PRINTED:
Phrase book template “UK” LAYER
(Source v1)
Date 14th August 2012
Size 125mm x 217mm