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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