Cajun and Creole Dictionary Cajun (cay-jun) Slang for Acadians, “Cajuns” settled along the swamps and bayous of Louisiana. The term now applies to the people, the culture, and the cooking. This cooking style evolved from using the available resources such as the local seafood and wild game. The local native Americans lent the use of corn, ground sassafras and bay leaves. Cajun cooking is associated with “one-pot meals.” Allons (al-on): Let’s go! Andouille (ahn-do-ee) A spicy country sausage used in Gumbo and other Cajun dishes. Bayou (bi-yoo) The streams or small rivers in Louisiana. Bisque (bisk) A thick, cream or milk-based shellfish soup, usually made with crawfish, shrimp or oysters. Bon Appetite! (bon a-pa-teet) “Good appetite” or "Enjoy!" Boucherie (boo-shuh-ree) A community butchering which involves several families contributing the animal(s) --usually pigs -- to be slaughtered. Each family...
Great info! I had no idea Galveston had so much to offer!
ReplyDeleteThanks
Delete