1 bay leaf. Cajun stew is an easy skillet meal you can make in very little time for any weeknight or anytime you want a great quick dish for your family. Amandine (ar-man-deen) – a method of serving fish or seafood with a lemon butter sauce topped with toasted, slivered almonds. Copyright © 2002-2019 RealCajunRecipes.com. Heat oil in large stock pot. A stick-to-your ribs kind of meal. 1 teaspoon dried thyme. It is easy to make and feeds a bunch. Tasso (tah-so) – Thin-cut, highly seasoned smoke-cured ham. 1/4 cup chopped green bell pepper. The roux thickens and flavors dishes like étouffée, a classic Cajun dish of crawfish or other seafood smothered in a gravy-like sauce. Fricassee (free-kay-say) – A thick Cajun stew made with roux and any type of meat. Stir in the browning sauce or Kitchen Bouquet. Excellent! Fish court-bouillon (pronounced COO-be-yon) is the favorite dish of many Cajuns. 1 tablespoon oil. ANSWER. 1205 N. Lakeshore Drive, Lake Charles, LA 70601 Andouille (ahn-doo-wee) – A lean, spicy, smoked Cajun pork sausage that adds great flavor. Share you culinary explorations with hashtag, #eatswla. ETOUFFEE. Beignet (bin-yey) – Square French doughnut, deep-fried & dusted with powdered sugar. paprika, 2 Tbs. Grattons (grah-tawns) – The Cajun word for cracklins. Add the milk and heat the mixture until almost boiling. Cochon de Lait (coo-shon duh lay) – An event where a suckling pig is roasted over a blistering hickory fire until the inside is tender and juicy and the outside brittle as well-cooked bacon. Heat thoroughly and serve over rice. Coat beef stew meat with the mixture. This cookbook is filled with more than 40 traditional Christmas recipes, from boudin balls and Cajun firecrackers, to crawfish etouffee and cornbread dressing, these are the dishes Cajun families in Southern Louisiana will be cooking for Christmas! DIRECTIONS. Gumbo is one of those Cajun recipes that has been widely adapted over its centuries-old history, so there's a good chance that you've already tasted this thick stew that's made with a dark roux of flour and fat. Saute the onion, bell pepper and celery in the bacon drippings or butter until softened; add the garlic and cook another minute. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Debris (day-bree) – A dish made combing the leftover parts of the animal such as the liver, spleen, intestines and the like with lots of onions. RANK. Beer, pork, paprika, tomatoes… The flavours are incredible! Gateau de sirop (gat-tow d seer-up) – This word translates to ‘syrup cake,’ a moist cake made with cane syrup. 2. Dressing – Synonymous with stuffing, but usually served as a side dish for a meal as opposed to being stuffed in a turkey; also known as ‘rice dressing.’. And it’s also stuffed with lots of Cajun dressings and seasonings. Boudin (boo-dan) – A seasoned Cajun sausage traditionally made of pork, rice and spices. Trinity – The Cajun trinity or holy trinity is the combination of three chopped vegetables (celery, onions, and green bell pepper) that is the foundation of most every Cajun recipe. Chicken, sausage, and shrimp are usual components of this dish, while other possible add-ins include okra and rice. Best Answer: GUMBO The crossword clue published 4 time/s and has 1 unique answer/s on our system. Combine flour, Cajun seasoning, and salt. Jambalaya (jam-bah-lah-ya) – A traditional South Louisiana rice dish, it is a well-seasoned mixture of meat, onions, bell pepper and rice cooked in a single pot. Add the onions, celery, bell pepper, salt, black (and/or red) pepper and toss again to coat evenly. Pistolette (pistol-let) – A small French bread that is cut and the middle scooped out so that it can be filled with a delicious Cajun favorite, such as crawfish étouffée. Cajun stew. Cajun Stew Beef Fricot. 1 H 15 M. cook time. Step 2. Added one carrot. © 2020 Lake Charles Convention & Visitors Bureau. This spicy fish stew with a fancy-looking name is a Cajun classic. Pain Perdu (pan-per-doo) – Literally, “Lost Bread,” referring to the stale bread that would otherwise be thrown out, also known as French toast. The trick is getting the … GUMBOS, BISQUES AND SOUPS. Add tomatoes and their liquid, 1/2 cup water, and cayenne; season with salt. In a large skillet, cook and stir sausage pieces in oil over medium heat browning both sides; remove from skillet and set aside. 5-7. serves. Chunks of tender beef, creamy potatoes, fragrant onions, mild peppers, celery, and lots of garlic simmered in a rich brown gravy makes this Cajun Stew Beef Fricot the ultimate cold weather comfort food meal. In a 5-to-6-quart slow cooker, place sausage, onion, garlic, celery, and bell pepper. Adds flavor and body to gumbo and other Cajun dishes. The Creole version would … 1 cup chopped onion. To make your own Cajun spice mixture, mix together 3 Tbs. Added 1/3 cup brown rice (uncooked). kosher salt, 1 Tbs. Sauce Piquante (sos pee-kawnt) – A thick, sharp flavored sauce made with roux and tomatoes, highly seasoned with herbs and peppers, simmered for hours. Add … A little time consuming but well worth it! Post was not sent - check your email addresses! CLUE. See What's Open! Cajun roux is a mixture of flour and oil or animal fat that slowly cooks to a deep brown color. Continue cooking uncovered 5 minutes or until meat and potatoes are tender. Heat the oil over medium-high heat in a large pot or Dutch oven. Sprinkle with flour and toss to coat. Cajun Crawfish and Shrimp Etouffe 455 An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. ! In a small bowl, whisk together the flour and water until the mixture is smooth. Store in an airtight container for up to 2 months. Sometimes shrimp or crawfish are added to make a main dish. There is devastation to many properties, businesses, and homes. chili powder and 1 Tbs. Step 1. Gumbo (Gom-bo) – A deep rich Cajun stew often thickened with okra or filé. 1/2 teaspoon ground allspice. It has a delicate flavor and is served over rice. This old recipe can be considered a thin fish stew or a thick fish soup. One might call a gumbo a soup, but doing that is like calling a Rolls-Royce a thing to drive you from one place to another. Here’s a list of Cajun cooking words and their meaning to help you navigate your way through our menu or through our delectable cuisine. 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