GLOSSARY OF CREOLE & CAJUN TERMS

GLOSSARY OF CREOLE & CAJUN TERMS

• Andouille – Smoked pork sausage used in many Cajun dishes.

• Boudin – A Cajun sausage made of pork, rice, and spices.

• Crawfish – Also called mudbugs; freshwater shellfish used in boils and étouffée.

• Étouffée – A thick, smothered dish made with roux and served over rice.

• Filé powder – Ground sassafras leaves used as a thickener and flavor enhancer.

• Holy Trinity – Bell pepper, onion, and celery—the base of most Cajun/Creole cooking.

• Jambalaya – A rice dish with meat, seafood, and vegetables, cooked in one pot.

• Roux – A browned flour and fat mixture used as a thickener.

• Tasso – Spiced, smoked pork used for flavor.

• Zydeco – A music genre closely tied to Cajun culture—great for setting the mood.