Cajun Terminology

• Andouille-Spicy Louisiana smoked sausage.
• Boudin- Rice dressing stuffed in a sausage casing.
• Bouilli- Dish made with pork heart and liver.
• Bould- Cajun meatball.
• Courtbouillon- Tomato based fish soup.
• Cracklins- Deep fried pork skin, may have small bits of meat attached.
• Crawfish- Small red crustacean that resembles a lobster.
• Cush Cush- Cereal made with cornbread and/or water.
• Etoufee- Literally means cooked down. Typically made with seafood in a cream based gravy.
• File- Powdered sassafras leaves used for thickening and seasoning a gumbo.
• Gumbo- Cajun/Creole soup made with any combination of chicken, seafood, and smoked sausage. Always includes the trinity and always served over rice.
• Jambalaya- Similar to Spanish Paella. A mixed rice dish with either seafood, chicken, and/or sausage.
• Poisson- Cajun word for fish.
• Roux- A base gravy made with equal amounts of oil and flour. It can be cooked to various color levels from light to dark.
• Tasso- Heavily smoked pork strips or cubes used to season meat, beans, or vegetables.