Saturday, March 20, 2010

New Orleans Food Dictionary

Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener (roux), and the vegetable "holy trinity" of celery, bell peppers, and onion. The key ingredient is okra. Gumbo is traditionally served over rice. There is also a traditional meatless lenten variety.

Boudin (bōō-dān' ) describes a number of different types of sausage used in Creole and Cajun cuisine. Crawfish boudin, popular in Cajun cuisine, is made with the meat of crawfish tails added to rice. It is often served with cracklins (fried pig skins) and saltine crackers, hot sauce, and ice cold beer.

A po' boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat or seafood, usually fried, served on baguette-like Louisiana French bread.

Red beans and rice is an emblematic dish of Louisiana Creole cuisine.

Crawfish Boil: Shrimp, crab, and crawfish boils can be found across southern Louisiana, but it is the crawfish boil that is most closely associated with the region. A Crawfish Festival is a showcase for Cajun music and culture.

A beignet (pronounced [bɛ.ɲɛ] (which is the French word for fried dough)) in American English refers to a pastry made from deep-fried dough and sprinkled with confectioner's sugar. It is a kind of French doughnut. In the US, beignets are associated with the city of New Orleans, Louisiana. They are served at the well known restaurant Cafe du Monde.
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