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Crawdaddy
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Dish Price
Crawdaddy A South Louisiana Glossary -
Eggs Sardou: Poached Eggs With Creamed Spinach, Artichoke Hearts And Hollandaise Named After The Prolific French Playwright. -
Andouille: A Pork Sausage Used In Some Gumbo. -
Beignet: A New Orleans French Market Doughnut -
Etoufee: Usually Crawfish, Sometimes Shrimp, Smothered With Tomatoes And Onions. -
Bienville: A Rich White Wine Sauce With Mushrooms And Shrimp, Named After General Bienville, Founder Of New Orleans. -
File: A Powder Made From Ground Sassafras Leaves, Sometimes Used To Thicken Gumbo. -
Bisque: A Thick Soup. Crawfish Bisque, Featuring Stuffed Crawfish Heads, Is The Best Known. -
Green Onions: Scallions, Which Are Used Extensively With The Green Tops. -
En Brochette: Usually Oysters Or Chicken Livers With Bacon On A Skewer. -
Grillades: A Veal Or Beef Fricassee Stewed In Red Wine And Served With Grits. -
Boudin: A Type Of Pork Sausage, Which Includes Rice. -
Gumbo: A Roux Based Soup With Various Combinations Of Okra, Shellfish, Chicken Or Sausage. -
Cafe Au Lait: Strong Coffee With An Equal Amount Of Heated Milk. -
Hushpuppies: A Fried Bread Made With Corn Meal. The Name Was Supposedly Acquired From Being Thrown To Quiet The Dogs. -
Cajun: A Derivative Of Acadian. Originally Acadians Were French Settlers From Canada In The South Louisiana Bayon Country. It Is Now Used To Describe French South Louisiana, Except New Orleans. -
Jambalaya: Basically Rice As A Main Dish With Dozens Of Different Variations. -
Chicken Rochambeau: Layered Chicken And Ham On Toast With Two Sauces Named After The French General Who Gave Support To George Washington In The American Revolution. -
Maque Choux: A Vegetable Melange With Tomatoes And Corn. -
Mirleton: A Local Vegetable Related To Squash, Also Called A Vegetable Pear. -
Chicory: A Plant Of The Dandelion Family. The Leaves Are Used For Salads And The Root Is Roasted And Mixed With Coffee. -
Muffuletta: A New Orleans French Market Sandwich Creation Featuring Italian Cheese, Cold Cuts And Condite. -
Cochon De Lait: Roasted Suckling Pig And The Party Which Is A Part Of The Roasting. -
Oysters Rockefeller: Oysters Sauced With Spinach, Green Onions And Anise Flavoring, Created Towards The End Of The 19th Century By Jules Alciatore, Founder Of Antoine's Restaurant. -
Court Bouillon: A Fish Soup With Red Fish Or Red Snapper. -
Crab Boil: A Mixture Of Spices Used To Make Boiled Shellfish Highly Seasoned. -
En Papillote: An 18th Century French Method Of Baking In An Oiled Paper Bag. -
Creole: Aristocratic New Orleanian French Traditions. -
Roux: A Cooking Term Usually Used In South Louisiana Only For The Combination Of Fat And Flour Cooked To The Color Of Fudge. -
Daube Glace: Highly Spiced Stewed Beef Aspic. -
Sauce Piquante: A Roux Based Highly Peppered Brown Sauce With Tomatoes. -
Diable: Seasoning, Ranging From Hot To Very Hot. -
Yam: A Deep Orange Louisiana Sweet Potato. -
Dirty Rice: A Rice Dressing Cooked With Giblets. -