dining in the big easy

Dining in the Big EasyThe recipes for many local dishes include the instruction to “throw everything into the pot and simmer,” and that's an apt description for Louisiana culture. Though the Creoles and Cajuns started out with different backgrounds and customs, they shared in creating a unique cuisine. “Cajun” generally refers to the swamplander dishes of early French-Acadian farmers. “Creole” has come to mean a style of cooking influenced by French, Spanish, African, Caribbean and Cajun settlers. Don't spend too much time worrying about the definitions—just eat.

Alligator Pear—avocado.

Andouille (ahn-DOO-ee)—spicy country sausage used in gumbo and other Cajun dishes.

Bananas Foster—traditionally prepared tableside, a dessert of bananas sautéed in butter and brown sugar, flambéed with banana liqueur and rum, served over vanilla ice cream.

Beignets (ben-YAYS)—square, fluffy pastries, deep-fried and covered with powdered sugar. Locals refer to them as doughnuts; they're de rigueur with café au lait.

Café au lait—coffee blended with chicory and hot milk.

Étouffée (eh-too-FAY)—a seafood sauce made with crawfish or shrimp and served over rice (it literally means “smothered”).

Gumbo—soup traditionally made with chicken or seafood, seasoned with spicy sausage and thickened with okra or roux.

The Holy Trinity—Bell peppers, onions and celery, the trio of diced vegetables forming the basis of Cajun and Creole cooking.

Jambalaya (jahm-bal-EYE-ah)—a one-pot stew of chicken, seafood and/or sausage, sautéed with diced vegetables and simmered with rice.

Muffuletta (moo-fah-LET-ta)—a hearty Italian sandwich on round bread with ham, salami, bologna and mozzarella cheese, topped with a relish of olives, garlic and marinated vegetables.

Po'boy—French bread stuffed with roast beef, fried shrimp or oysters, smoked sausage—or whatever the chef has on hand. Ask for a “dressed” po'boy if you want lettuce, tomato and mayonnaise.

Pralines (PRAW-leens)—Creole candy made with brown sugar, cream, butter and pecans.

Red Beans & Rice—A long-simmered pot of beans, ham and sausage, traditionally served on Monday—washing day—when women were busy with other chores.

Roux (roo)—A thick, browned mixture of flour and butter, the base for gumbo, jambalaya and other sauces.