A Glossary of Terms

    

     There are numerous culinary items that are unique to New Orleans.  I've mentioned some previously, like the Po'boy and Muffaletta sandwiches, pralines, beignets and roux.  And then there is the distinction between Cajun and Creole style cooking, which in itself can be confusing.  So here are some terms to become familiar with as you plan to do your own culinary research in The Big Easy.

1. Andouille - A coarse grained smoked sausage made using pork, pepper, onions, wine and seasonings, especially garlic.  The taste is spicy but has a wide variation depending on location and the chef making it.

2. Boudin - A general term for a number of different types of sausage, i.e: blanc, noir, rouge.  It is primarily made with pork but can also include crab, shrimp or rice and seasoned with green onion.  Traditionally found in links but can also be rolled into small balls and deep fried.

3. `Etouffee - A main course made using one kind of shellfish, like shrimp or crawfish that are smothered in a thick sauce and most often served ladled over rice.

4. Gumbo - A mix of vegetables and meat or shellfish thickened with stock and roux.  It is decidedly thinner than either jambalaya or `etouffee and served as a soup along side rice that's cooked separately.

5. Jambalaya - A distant relative of paella, loaded with meat, seafood, and vegetables.  Rice and stock are later simmered together or combined before serving.

6. Red Beans & Rice - Red kidney beans simmered all day on Monday, wash day, with the trinity of celery, bell pepper and onion with pork, ham and/or sausage and bay leaves and served over hot rice.

7. Tasso - A spicy, peppery version of smoked pork cut from the shoulder of the pig.  It is never eaten by itself but is used as a flavor base for stews and jambalaya.  It is sometimes inaccurately called ham.

8. Turtle Soup - A dark, rich, thick, stew-like soup thickened by butter and flour that forms an intense roux.  It is made with turtle meat, onion, celery and garlic and cooked in beef or veal stock and tomato puree then seasoned with parsley, thyme, oregano and a generous splash of sherry.