Hurricane Update

Hurricane Update

Dear Valued Partners, Residents, and Visitors:

The Jefferson Convention and Visitors Bureau hopes that you and your families are safe following Hurricane Ida.

While our team members – like so many in our parish – have suffered from damage to homes, as well as loss of power and water, we are grateful that all are safe and remain committed to supporting you as we restore our region together.

As we work diligently to bring our communications back online, please be patient and rest assured that our commitment to our parish and to you is unwavering.



Louisiana Cooking Terminology

We do things a little differently in Louisiana, even cooking! Check out some of our cooking lingo below!

  • Amandine: Butter sauce with almonds, served over fish
  • BBQ Shrimp: Head-On Shrimp baked in butter, Worcestershire, garlic and black pepper.
  • Blackened: Searing seasoned fish or meat in a smoking hot skillet. The food gets blackened from the burnt butter and paprika.
  • Court-bouillon: a spicy roux-based tomato sauce or broth for cooking or saucing fish.
  • Crawfish Bisque: Stuffed crawfish heads in a bisque containing the crawfish tails. Usually served over rice.
  • File': Powered sassafras leaves used to thicken gumbo
  • Gumbo: Classic New Orleans! Roux based soup usually made with various seafood, okra, tomatoes and file'. Also made with chicken and andouille sausage. Served over rice
  • Jambalaya: Cajun creole dish usually made with seafood and sausage, mixed with spices and rice
  • Oysters Bienville: Created in New Orleans, Oyster cooked in half shell and topped with sauce of shrimp, cream & cheese
  • Oysters en Brochette: Oysters skewered then wrapped in bacon, battered and deep fried.
  • Oysters Rockefeller: Oysters on the half shelf, covered in absinthe-flavored greens.
  • Oyster Stuffing: Oysters, French bread crumbs, and seasoning. A Thanksgiving staple.
  • Panee: breaded and pan-fried
  • Peacemaker Po-Boy: Oysters and Shrimp dressed
  • Pompano en Papillote: Fish cooked in folded parchment paper
  • Remoulade: Spicy sauce usually served as an appetizer with boiled shrimp. Made with Mustards, horseradish, oil, ketchup, chopped veggies and various seasonings.
  • Roux: Flour browned in fat, used to thicken and flavor many Southern recipes.
  • Shrimp Creole: Stew of tomatoes and shrimp served over rice.
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