CSCA - Louisiana and the Gulf Coast
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| CREOLE | show 🗑
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| show | French immigrants to Nova Scotia in the early 16th century who came for religious freedom. They were persecuted by the British and left in the middle 1700s, fleeing to New Orleans. They settled in the bayous of New Orleans - known as the Cajuns.
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| show | French immigrants of Nova Scotia (Acadia), became known as Acadians. Moved to New Orleans because of religious persecution & became known as Cajuns, derived from Acadians. Their food was hunted and gathered from back bayous - considered country food.
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| HOLY TRINITY | show 🗑
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| show | These dishes are smothered dishes, cooking slowly in a covered pot or skillet with a little added liquid to sautéed ingredients.
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| show | This is the Creole word for pan-frying.
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| CRAWFISH | show 🗑
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| FILÉ | show 🗑
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| show | AKA chayote, custard marrow or vegetable pear, it is a member of the cucurbit family – think watermelon and cucumber. Their delicate flavor pairs well with crabmeat and shrimp and they are most often served roasted and stuffed with a mixture of seafood.
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| OKRA | show 🗑
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| show | Africans brought sesame seeds with them where they knew them as benne. They appear in savory crackers and in the thin, brown sugar cookies known as benne wafers and in praline-like candies.
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| show | First cultivated on Avery Island, Louisiana, during the Civil War these peppers are crushed into a mash and combined with vinegar and salt. After aging the mixture in oak barrels it is bottled and sold.
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| show | This is a popular breakfast item literally meaning “lost bread”. It is similar to French Toast.
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| show | Pounded veal or beef round fried in oil and butter and served over hominy grits with a reddish brown gravy.
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| BEIGNETS | show 🗑
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| GUMBO | show 🗑
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| show | This dish might be aptly named “cleaning out the kitchen.” It is a highly seasoned, strongly flavored rice dish, which may contain any combination of pork, fowl, smoked sausage, ham or seafood. It often contains tomatoes.
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| show | Cajun Andouille is made from a diced, lean cut of pork – the shoulder, butt or shank – mixed with a little pork fat and seasoned with garlic, salt and black and often red pepper.
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| BOUCHERIE | show 🗑
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| TASSO | show 🗑
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| RED BEANS AND RICE | show 🗑
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| show | These came from Antoine’s Restaurant in New Orleans. The owner’s son wanted to create an oyster dish to replace snails so he covered oysters on the shell with a rich green-colored sauce.
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| show | A sub like sandwich born in the early 1900s when the Italian grocers sold plate lunches to workers consisting of cold meats, cheese, bread and pickled olive salad. The name comes from the name of the Sicilian bread which was stamped on the paper and
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| PO’ BOY | show 🗑
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| BLACKENED REDFISH | show 🗑
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| show | A central part of Mardi Gras. It is a brioche, or other rich dough ring filled with a nut mixture (sometimes fruit and cream) and derived from a pithivier. The top is decorated with sugar in the 3 Mardi Gras colors. A plastic baby is hidden inside.
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| PRALINES | show 🗑
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| BANANAS FOSTER | show 🗑
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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