ACADIANA

Acadiana, or The Heart of Acadiana (Cajun French: L’Acadiane), is the official name given to the French Louisiana region that is home to a large Francophone population.

BOUCHERIE

The traditional Cajun outdoor food event hosted by a farmer in the rural areas of the Acadiana. Family and friends of the farmer gather to socialize, play games, dance, drink, and have a copious meal consisting of hog and other dishes. Men have the task of slaughtering a hog, cutting it into usable parts, and cooking the main pork dishes while women have the task of making boudin.

BOUDIN

Boudin are various kinds of sausage in French, Belgian, German, Quebec, Acadian, Creole, Austrian and Cajun cuisine.

CAJUN

noun: a member of any of the largely self-contained communities in the bayou areas of southern Louisiana formed by descendants of French Canadians, speaking an archaic form of French.

adjective: of or relating to the Cajuns, especially with reference to their folk music (typically featuring the concertina, accordion, and fiddle) or spicy cuisine.

COCHON DE LAIT

Cochon de lait is one of Acadiana’s most famous and most delectable dishes — marinated, pit-roasted young suckling pig, sliced thin and served with gravy, on a plate or on a po-boy.

CRACKLINS

A piece of pork skin fried in deep fat until crisp and then seasoned, eaten as a snack.

ETOUFEE

A spicy Cajun stew made with vegetables and seafood.

GUMBO

  1. Okra, especially the gelatinous pods used in cooking.
  2. A French-based patois spoken by some blacks and Creoles in Louisiana.

HEIRLOOM

Denoting a traditional variety of plant or breed of animal that is not associated with large-scale commercial agriculture.
“his garden is filled with heirloom vegetables”

HOPPIN’ JOHN

  1. Hoppin’ John, also known as Carolina Peas and Rice is a peas and rice dish served in the Southern United States.
  2. Hoppin’ John, also known as John Martin Taylor, is an American food writer and culinary historian, best known for his expertise on the cooking of the American South, and, in particular, the foods of the lowcountry, the coastal plain of South Carolina and Georgia.

JAMBALAYA

A Cajun dish of rice with shrimp, chicken, and vegetables.

LAGNIAPPE

Something given as a bonus or extra gift.

LANDRACE

A local cultivar or animal breed that has been improved by traditional agricultural methods.

LOWCOUNTRY

The Lowcountry (sometimes Low Country or just low country) is a geographic and cultural region along South Carolina’s coast, including the Sea Islands.

LOWCAJUN

Pertaining to the overlapping cultural nuances of both the Acadiana and Lowcountry regions of the Southern United Sates of America.

SAUCE PIQUANT

In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. “Piquant” comes from the French for “to prick or sting,” which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course.

SERCY

A term, usually used in the Southern US, to describe a small, possibly unexpected gift.

TRINITY

The holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking consists of onions, bell peppers and celery, the base for much of the cooking in the regional cuisines of Louisiana. The preparation of Cajun/Creole dishes such as étouffée, gumbo, and jambalaya all start from this base.