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 Cooking Terminology:

  • Amandine: Butter sause 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.
  • Courtbouillion: 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
  • Meni'ere: Fish cooked by lightly battering and frying in butter
  • 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 Rockerfeller: Oysters on the half shelf, covered in abstinthe-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.