Looking to pass a good time

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Some time in s, businessmen with the Japanese electronics company Hitachi flew to southwest Louisiana, specifically, we are told, to Ville Platte . The Cajuns' Love of Rice Some time in the s, businessmen with the Japanese electronics company Hitachi flew to southwest Louisiana, You can go ahead and tell the kids that Santa Claus is real. According to the History channel, St. Nicholas was an actual person—a Turkish monk Stay in Touch with Lafayette, LA. Up. Events Festivals.

Concert Series. Submit an Event. Things To Do Trip Ideas. Food Tours. Outdoor Adventure. Restaurants Recipes. Explore What is Cajun? Acadian Flag. Flag of Creoles. History of Acadiana. Legend of Evangeline. Acadiana by Parish. History of Lafayette. Trip Planner Newsletter. Request Inspiration Guide. About Us. Privacy Policy. What is Cajun? Music Zachary Richard. Chubby Carrier. Roddie Romero. Language French Phrases.

French Tables. Allons Al lohn : Let's go. Lache pas la patate Losh pa la pa tot : Don't let go of the potato or don't give up a testament to the enduring spirit of the Cajun people. Andouille ahn-do-ee : A spicy country sausage used in Gumbo and other Cajun dishes. Bayou bi-yoo : The streams crisscrossing Louisiana. Bon Appetit! Each family helps to process the different cuts of meat, like sausage, ham, boudin, chaudin, chops, and head cheese. Each family gets to take home their share of the yield.

This process was done in late fall to provide meat throughout the cold months. Boudin boo-dan : Hot, spicy pork mixed with onions, cooked rice, herbs, and stuffed in sausage casing. Cajun cay-jun : The word Cajun began in 19th century Acadie. The French of noble ancestry would say, "les Acadiens", while some referred to the Acadians as, "le 'Cadiens", dropping the "A". Later came the Americans who could not pronounce "Acadien" or "'Cadien", so the word, "Cajun" was born.

Cayenne ky-yen : A hot pepper that is dried and used to season many Louisiana dishes. Cher Sha : Dear a term of endearment. Courtbouillon coo-boo-yon : A rich, spicy tomato-based soup or stew made with fish fillets, onions, and sometimes mixed vegetables.

Creole cree-ol : The word originally described those people of mixed French and Spanish blood who migrated from Europe or were born in Southeast Louisiana and lived as sophisticated city or plantation dwellers. The term has expanded and now embraces a type of cuisine and a style of architecture. Etouffee ay-too-fay : A succulent, tangy tomato-based sauce. A smothered dish usually made with crawfish or shrimp.

Crawfish and Shrimp etouffees are New Orleans and Cajun country specialties. Fais-do-do Fay doe doe : A dance. Fricassee free-kay-say : A stew made by browning then removing meat from the pan, making a roux with the pan drippings, and then returning meat to simmer in the thick gravy. Gumbo gum-boe : A thick, robust roux-based soup sometimes thickened with okra or file'.

There are thousands of variations, such as shrimp or seafood gumbo, chicken or duck gumbo, okra and file' gumbo. Jambalaya jum-bo-lie-yah : Louisiana chefs "sweep up the kitchen" and toss just about everything into the pot. A rice dish with any combination of beef, pork, fowl, smoked sausage, ham, or seafood, as well as celery, green peppers and often tomatoes. Joie de vivre Jhwa da veev : Joy of living. Lagniappe Lahn yop : Something extra.

Laissez les bons temps rouler Lay say lay bohn tohn roo lay : Let the good times roll. Maque Choux mock-shoo : A dish made by scraping young corn off the cob and smothering the kernels in tomatoes, onion, and spices. Merci Mare see : Thanks. Nonc Nonk : Uncle. Pain Perdu pan-pear-doo : Means "lost bread"; a breakfast treat made by soaking stale bread in an egg batter, then frying and topping with cane syrup or powdered sugar. Pauve ti bete Pove tee bet : Poor little thing. Pirogue pee-row : A Cajun canoe.

Po-Boy: A sandwich extravaganza that began as a five-cent lunch for poor boys. Always made with French bread, po-boys can be stuffed with fried oysters, shrimp, fish, crawfish, meatballs, smoked sausage and more. Praline praw-leen : The sweetest of sweets, this is a candy patty made of sugar, cream and pecans. Roux rue : Base of gumbos or stews, made of flour and oil mixture. Sauce Piquante saws-pee-kawnt : Means "spicy sauce"; is a spicy stew.

Tante Taunt : Aunt. Tasso tah-soh : Strips of spiced pork or beef which are smoked like jerky and used to flavor many dishes; a sort of Cajun pepperoni. Ingrained - The History of Rice in See All Posts.

Looking to pass a good time

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