He Knows You Are Crazy in Cajun

Cajun French Dictionary

Pop quiz time! How many of the words do y'all know beneath?

While you are traveling in the state of Louisana, you might hear some terms that you are not used to hearing. You are not going crazy; you are just speaking to a Cajun.
In the mid 18th Century, French colonists settled in the Canadian province of Nova Scotia, only above the tip of what is now Maine. These settlers, known as the Acadians, were soon exiled by the British and found refuge in Southern Louisiana, with its already-strong French heritage. The Acadians somewhen became known every bit "Cajuns" and developed their distinct lifestyle and dialect, now known every bit Cajun French.

So go ahead, enjoy this little lagniappe (see definition beneath). Learn more nearly Cajun and Creole heritage in our entertaining cooking classes!

Allons (ah-lohn) - Let's go!

Andouille (ahn-do-wee) - a spicy sausage made with pork, typically used in gumbos and other Cajun dishes.

Bayou (bye-you) - a slow moving stream.

Beignet (bin-yay) - a fried French donut covered in powdered sugar. Typically, beignets come in the classic square shape, but some restaurants in Baton Rouge, like Coffee Telephone call, will take them in long, thin strips called Beignet Fingers.

Bon Ami (bon ah-mee) - a good friend.

Boucherie - A boucherie is a historical term for a communal hog butchering political party. The customs would assemble to butcher i pig and make traditional pork-based products such as sausage, boudin, hoghead cheese, and tasso for all to share.

Boudin (boo-dan) - a combination of cooked rice, pork, onions, green peppers, and seasonings. The mixture is put into a meat grinder before being stuffed into a sausage casing. It is so steamed or heated. Boudin assurance are amazing also, which is just Boudin molded into a ball and then fried.

Bourre (boo-ray) - French for "stuffed", information technology is too the proper noun of a Cajun carte du jour game.

Cassoulet (cass-ou-lay) - a hearty French bean stew typically fabricated with white beans and sausages, along with pork, lamb or other meat.

Cher (shaa) - Cajun and Creole slang, derived from the French. A term of affection meaning darling, love, or sweetheart. When used every bit an adjective, it is to describe something sweet or cute.

Couyon (coo-yawn) - used to depict a foolish person.

Courtbouillon (pronounced "coo-be-yahn): In Louisiana courtbouillon is a thick, rich, aromatic Cajun fish stew, usually made with catfish. It's completely different from the Courtroom-burgoo of the French, which means a liquor or stock that'south used as a cooking liquid. The Creole version would use a lycopersicon esculentum-based stew and whole redfish.

Étouffée (ay also fay) - a dish common in Cajun and Creole cuisine that consists of some type of smothered seafood stew served over rice.

Fais Practice Do (fay doh doh) - the French way to say "get to sleep," and oddly enough, also a term for a Cajun trip the light fantastic political party, often held on Saturdays or Sundays.

Fifolet (fee foo lay) - Cajun Sociology. In Billy Rouge, also the name of a popular Halloween Festival.

Filé (fee-lay) - footing Sassafras leaves used to thicken and flavour gumbo.

Gris-gris (gree-gree) - to put a curse on someone, most commonly used in discussions of voodoo or black magic.

Gumbo (gum-boe) - a thick, robust, roux-based soup prepared with seafood or game & often thickened with okra or filé.

Jambalaya (jum-bo-lie-yah) - a rice dish with any combination of beef, pork, fowl, smoked sausage, ham, or seafood, also equally celery and green peppers. In the traditional Creole recipe, tomatoes are added.

Joie de vivre (Jhwa da veev) - French translation of "the joy of living."

Lagniappe (lan-yap) - pregnant "a niggling extra"

Laissez les Bon Temps Roulez (lay-zay lay bon ton rule – ay) – Cajun French for "Allow the good times ringlet!"

Maque Choux (mock-shoo) - corn stewed downwards with love apple, peppers, caramelized onion and spices. Meat or seafood may be added.

Mardi Gras (mardi graw) - French for "Fat Tuesday," Mardi Gras is centered around the Cosmic traditional holidays, Fat Tuesday and Ash Midweek leading upwardly to Easter. Normally occurs in late January, Feb and sometimes even March. For Louisianians, Mardi Gras is the biggest festival of the year.

Petite (pe-teet) - small.

Po-Boy - a sandwich that is always made with French breadstuff, po-boys can be blimp with fried oysters, shrimp, fish, crawfish, meatballs, smoked sausage and more. Gets its proper name from a historical sandwich costing only v cents for "poor boys."

Pirogue (pronounced pee-row) A pirogue is a Cajun canoe.

Roux (rue) - the oh-and then-important base of gumbos or stews. It's a irksome-cooked mixture of flour and oil that adds flavor to the dish, but everyone's grandma has their ain special technique.

Sauce Piquante (saws-pee-kawnt) – means "spicy sauce" usually used in a spicy dish or stew.

Tasso- Tasso is a specialty of south Louisiana, a spicy version of smoked ham made from the shoulder butt part of a grunter.

Zydeco (zi-de-co) – a mode of music combining traditional Creole and Cajun music with R&B and African Dejection.

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Source: https://neworleansschoolofcooking.com/cajunfrench-dictionary

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