Recipes

Crawfish Pasta Recipe

Directions

Crawfish Dip

Directions

Crawfish and Corn Chowder

Directions

Cajun food terms/ sayings

Andouille ( an DOO ee)  
Cajun sausage made from pork meat, pork stomach and seasonings. Used for flavoring gumbos, jambalayas, beans and other dishes.

Boudin ( BOO-danh)
Traditionally made with pork, rice and various vegetables, like green onions. However, you won't find one central recipe, because each butcher makes boudin a different way.
Etouffee/ Etouffe/ Etoufee  (AY too fay)
No matter how you spell it, this is probably one of the more popular Cajun dishes made with a blend of spices and crawfish or shrimp. It is served over rice. The term etouffee means "smother" or "cook down". This dish does not use any roux.
Filé (FEE-lay)
Made from dried and ground sassafras leaf. It is used as a seasoning and primarily thickening agent in gumbo. Filé should never be added to a pot of gumbo while it's cooking, but rather added at the end when the gumbo is off the fire.
Gumbo
Called a "brown soup", gumbos are roux based and are made with just about any meat you can find. Meats such as duck, chicken, blackbirds, pork or deer sausage, tasso, Andouille sausage or seafood can be used singly or in any combination. Gumbo is an excellent example of cultural blending, melding African, European, and Native American cultures. The word itself is derived from the Bantu word for okra, nkombo. The okra plant, a favorite in Africa, is a Middle Eastern plant brought to America by Portuguese traders. Any gumbo researcher soon discovers that there are many types and that there is no consensus about what makes a good gumbo. Families from the prairies west of the Atchafalaya Basin typically use a very dark roux. And in southeast Louisiana, east of the Atchafalaya, cooks prefer a lighter roux or add tomatoes to the gumbo.
 
Jambalaya ( jum ba LIE ya)
Highly-seasoned mixture of any of several combinations of seafood, meat, poultry, sausage and vegetables, simmered with raw rice until liquid is absorbed.  The Spanish added jambalaya to Louisiana’s cuisine, it’s probably based on the Spanish paella.
 
Joie de vivre (zhwah duh viv-re)
“The joy of living”
Lagniappe (lan'-yap) 
A little something extra that is free.
Laisez les bons temps rouler (lay-say lay bawn tawn roulay)
“Let the good times roll”
Roux    
Just as it is in classical French cuisine, roux is a mixture of flour and fat, usually butter or oil. The proportion is roughly 1:1. It is the basis for many Louisiana dishes, particularly gumbo, but also etouffees, sauce piquantes, and more. Roux is used to thicken gumbos, sauces, étouffées or stews, and in the case of a darker roux to flavor the dish as well.   
Sauce Piquant   
A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is turtle or alligator sauce piquant.
Tasso  (TAH so)  
A very highly seasoned lean pork butt, used as a seasoning meat. It has an intense, delicious flavor, and a little goes a long way.