Local Info – Baton Rouge & Louisiana Vocabulary Guide

Andouille and Boudin (ahn-doo-ee and boo dan)

Two types of Cajun sausage. Andouille is made with pork, boudin with pork and rice.

Bayou (by-you or by-yo)

A sluggish stream, bigger than a creek and smaller than a river.

Beignet (bin-yay)

A fritter or strangely shaped doughnut without a hole, sprinkled with powdered sugar. A New Orleans favorite.

Cajun Cooking

Robust, inventive cooking evolved by the Acadian settlers rooted in resourcefulness, use of available ingredients and made do in artful ways.

Cher (sha)

Term of endearment or my sweet.

Cochon de lait (coo-shon duh lay)

An event where a suckling pig is roasted over a blistering hickory fire until the inside is tender and juicy and the outside brittle as well-cooked bacon.

Crawfish-crayfish (craw-fish)

A small fresh water crustacean related to the lobster.

Etoufee (ay too fay)

Method of cooking something (usually shrimp or crawfish) smothered in chopped vegetables over low flame, tightly covered until tender.

Fais-do-do (fay-doh-doh)

A type of street dance derived from European religious festivals. Originally called Festival of God.

Gumbo

Thick, savory soup with chicken, seafood, sausage or wild game.

Jambalaya

Highly-seasoned mixture of any of several combinations of seafood, meat, poultry, sausage and vegetables, simmered with raw rice until liquid is absorbed.

Laisez les bons temps rouler (lay-say lay bawn taw roulay)

Let the good times roll a motto of many Louisianans.

Pirogue (pee-rogue)

Cajun canoe, originally made from a dug-out cypress log.

Roux (roo)

Basic ingredient of many Louisiana recipes. Essentially seasoned flour browned in a skillet.

Zydeco (zy-duc-coh)

Lively variant of Cajun music derived from the word haricot, French for string bean.