Speaking Cajun....

Often, when I am talking about food or cooking, I reference something that I assume the listener knows, but then I see that blank on his/her face and realize that a little translation is needed! So I thought that a post on the Cajun Dictionary might be in order both here and on our cooking blog!


CAJUN DICTIONARY


But we have to start with the BASIC VOCAB... What the heck is a Cajun?!  (although my father-in law insists that we are a form of Indians...right down to the FEATHERS... WE ARE NOT.)


The REAL definition is this:
CAJUN: Slang for Acadians, the French-speaking people who migrated to South Louisiana from Nova Scotia in the eighteenth century. Cajuns were happily removed (they say they kicked us out; we say we chose this life!!) from city life preferring a rustic life along the bayous. The term now applies to the people, the culture, and the cooking. Our food is spicy and so is our attitude! 




So here are a few more for your dictionary:
THE HOLY TRINITY.... the most basic Cajun term you need to know.... Onions, Bell Pepper, Celery. Period. 

Andouille (ahn-do-ee)	A spicy country sausage used in Gumbo and other Cajun dishes.
Bayou (bi-yoo)	The streams crisscrossing Louisiana.
Beignet (ben-yea)	Delicious sweet doughnuts, square-shaped and minus the hole,  lavishly sprinkled with powdered sugar.
Bisque (bis-k)	A thick, cream or milk-based shellfish soup, usually made  with crawfish, shrimp or oysters. (but in our house, NEVER  oysters!)
Boudin (boo-dan)	Hot, spicy pork mixed with onions, cooked rice, herbs, and  stuffed in sausage casing. (OMG The Danes need to learn how  to create this...they say they are the Pork Kings, but until  Boudain can be found in the local butcher shop, I say that  DK is still a bit incomplete on the meat-front!)
Bourrée (boo-ray)	French for "stuffed”, it is the name of a Cajun card game which  requires the loser of a hand to stuff the pot with chips. We  actually had a Bourree group in Dallas when I lived there...  wonder if I could get this going in DK???
Café au Lait (kah-fay-oh-lay)	Coffee with steamed milk. No, Starbucks did not create the  Latte concept! We Cajuns have had it for generations. But  perhaps this is why I am SOOO drawn to SB! It's in my  blood!
Cayenne (ki-yan)	A hot pepper that is dried and used to season many Louisiana  dishes.
Chicory (chick-ory)	An herb, the roots of which are dried, ground; roasted and  used to flavor coffee.
Coonass (koon-ass) BE VERY CAREFUL USING THIS ONE!!!	A controversial term in the Cajun lexicon: to some Cajuns it  is regarded as the supreme ethnic slur, meaning "ignorant,  backwards Cajun"; to others (like me!) the term is a badge  of pride. In South Louisiana, for example, one can often see  bumper stickers reading "Registered Louisiana Coonass". The  word originated in South Louisiana, and is derived from the  myth that Cajuns frequently ate raccoons. Like I said... BE  CAREFUL; I call myself and my family members  "COONASS", but you and I better have a GREAT  relationship before you try it!
Couche-Couche (koosh-koosh)	A popular breakfast food, made by frying cornmeal and  topping it with milk and/or cane syrup.
Courtbouillon (coo-boo-yon)	A rich, spicy tomato-based soup or stew made with fish fillets,  onions, and sometimes mixed vegetables. The BEST is Catfish  Courtbouillon, but I cannot find a Catfish-like  fish in DK!!
Crawfish (craw-fish)	Crawfish resemble lobsters, but are much smaller. Locally,  they are known as "mudbugs" because they live and grow  in the mud of freshwater bayous. They can be served many  ways: in etouffees, jambalaya, gumbos or, simply boiled.  And you know you are a real CAJUN if you are willing  to boil 'em and suck the heads before you eat the tail meat! :-)
Creole (cree-ol)	The word originally described those people of mixed French and Spanish blood who migrated from Europe or were born in  Southeast Louisiana and lived as sophisticated city or plantation  dwellers. The term has expanded and now embraces a type of  cuisine.
Dirty Rice	Leftover cooked rice sauteed with green peppers, onion, celery,  stock, liver, giblets and many other ingredients. It is a whole  meal in itself.. .and don't forget to put in the HEART..that is  the best part! Yes, the chicken heart.
Etoufee (ay-too-fay)	A smothered dish usually made with crawfish or shrimp.  Crawfish and Shrimp etouffees are Cajun country specialties.  We even eat it for breakfast over an omelette!
Gumbo (gum-boe)	A thick, robust roux-based soup. There are thousands of  variations, such as shrimp or seafood gumbo, chicken or duck  gumbo, okra and file' gumbo. But in my family, we NEVER  make it with OKRA!!
Jambalaya (jum-bo-lie-yah)	Louisiana chefs "sweep up the kitchen" and toss just about  everything into the pot. A rice dish with any combination of  beef, pork, fowl, smoked sausage, ham, or seafood, as well as  celery, green peppers and often tomatoes.
Joie de Vivre (zhwa-d-veev)	An attitude towards life
Laissez les bon temps rouler  (lay-zay lay bon ton rule-ay )	Let the good times roll! This was the THEME for Mads'  Birthday party last month! And it's the theme at Mardi Gras, too!
Maque Choux (mock-shoo)	A dish made by scraping young corn off the cob and smothering  the kernels in tomatoes, onion, and spices.  A STAPLE in our  house! We never eat just REGULAR OL' Corn!
Mardi Gras (mardi graw)	Commonly known as Fat Tuesday, it is the day before Ash  Wednesday, the first day of the Roman Catholic season of Lent.  It's also the day of the Biggest Party on Earth!
Po-Boy	A sandwich extravaganza that began as a five-cent lunch for  poor boys. Always made with French bread (not like what we  call French bread in DK!), the best po-boys are stuffed with  shrimp and spread with REMOULADE...again, NOT like what we have in DK!
Praline (praw-leen)	The sweetest of sweets, this New Orleans tradition is a candy  patty made of sugar, cream and pecans. (Savannah, GA  claims they created the praline, but we know the truth!)
Red Beans & Rice	The traditional Monday meal in New Orleans, red beans are cooked with ham or sausage and seasonings, and served  over rice. Yes, it's a whole meal in itself!
Roux (rue)	Base of gumbos or stews, made of flour, oil, and onions.  A STAPLE that you will find in the back of EVERY  Cajun's fridge. Mads learned LONG AGO that you do  not ever throw it away!
Zydeco (zi-de-co)	A relatively new kind of Creole dance music that is a  combination of traditional Cajun dance music, R&B, and  African blues.  Want to see a sample?? CLICK on this video for the music:

And then here are some pics of our family.... Gettin' down in New Orleans.....

So hopefully now you know a bit more about WHAT/WHO I am and what the heck I am talking about when I get excited describing something related to food......Cajun culture is like nothing else.... and neither are the folks called Cajuns. 100% unique.