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Beignets. Beignets are donuts with corners and no holes. The coffee shop Cafe du Monde in the French Quarter made them world famous. At Cafe du Monde the beignets come two ways, sugared or plain.
Boudin. Highly seasoned ground pork mixed with rice packed in hog cassings, and boiled (Mostly, artificial cassings are used today).
Bread pudding. It is made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices, and dried fruit. The bread is soaked (often overnight), squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked. It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten cold in squares or slices. In Malaysia, bread pudding is consumed with custard sauce. In Hong Kong, bread pudding is usually served with Vanilla Cream Dressing
Calas. Are deep fried rice cakes, made with sugar, flour, eggs and rice. It was an extremely popular breakfast food in New Orleans in the early twentieth century, and has a mention in most Creole cuisine cookbooks. Calas, another New Orleans tradition, is a breakfast fritter mixed with cooked rice, flour, sugar, and spices, and then deep-fried. According to "The Dictionary of American Food & Drink," the word Calas was first printed in 1880. Creole street vendors sold the fresh hot calas in the city's French Quarter, with the familiar cry, "Calas, bels calas tout chauds!"
Court Bouillon. Creole cooking this is a tomato enhanced fish stew with innumerable recipes and spellings. In his autobiography Louis Armstrong called it "cubie yon."
Dirty Rice. A soul food recipe adding liver and spices to rice.
Etouffee. French for smothered. It's a Creole and Cajun cooking technique often used with shellfish, like shrimp or crawfish, or even duck. The main ingredient is cooked in a brown sauce with tomatoes, onions and seasonings. Pronounced eh-TO-fay.
Gumbo. Comes from the African term for okra, which slaves used to thicken the soups. Gumbos are now thickened in different ways and can include everything (a gumbo ya-ya) or be predominantly seafood, fowl and sausage, or vegetarian (gumbo z'herbes).
Gumbo Zabe- Originally made with nine greens: pepper grass from the neutral ground, la passion, nightshade (a poisonous weed), spinach, mustard greens, beet tops, turnip tops and carrot tops. No okra or file in this green gumbo. Cooked without meat on Holy Thursday and Good Friday. Eaten both days for good luck. Cooked on other occasion with ham, hot or smoked sausage or stew meat.
Grits and grillades. Sometimes grillades and grits, are at breakfast or brunch. The recipe can vary to include beef, veal or pork; any of which would be slow cooked with vegetables and served over grits.
Hurricane. Pat O'Brien's invented and popularized New Orleans' most famous cocktail. The rum drink is served in a tall glass with passion fruit juice and an orange and cherry.
Jambalaya. A well seasoned rice dish cooked with sausage and usually chicken. It's a rustic dish meant to be cooked in a large pot to feed many.
Pecan Pie. Tradition holds that the French invented pecan pie soon after settling in New Orleans, after being introduced to the nut by Native Americans. Attempts to trace the dish's origin, however, have not found any recipes dated earlier than 1925. The makers of Karo syrup popularized the dish and many of its' recipes. Karo Syrup's own website contends that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife.
Po' Boy. A sandwich of anything from roast beef to sausage to shrimp to oysters served on french bread, with (dressed) or without (undressed) tomato, lettuce and mayonnaise.
Praline. A super sweet cookie made from melted sugar. Originally a French recipe with almonds, the locals have generally preferred the more readily available pecan.
Red beans and rice. Is an emblematic dish of Louisiana Creole cuisine, traditionally made on Mondays with red beans, vegetables (onion and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly Andouille , and Tasso ham are also frequently used in the dish. It is an old custom from the time when ham was a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. Similar dishes are common in Latin American cuisine, including moros y cristianos and gallo pinto. Red beans and rice is one of the few New Orleans style dishes to be commonly cooked both in people's homes and in restaurants. Many neighborhood restaurants continue to offer it as a Monday lunch special, usually with a side order of either smoked sausage or a pork chop. And while Monday washdays are largely a thing of the past, Red Beans remains a staple for large gatherings such as Super Bowl and Mardi Gras parties. Red Beans and Rice is also an important staple in Central America, where it is known "arroz con habichuela". They are important in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine. They are usually accompanied with any form of plantain snack (including "tostones" and "fritos"), chicken, or meat. In the Dominican Republic it is common to pour olive oil on top of the dish.
Roux. The basis for much Creole and Cajun cooking, including gumbos, soups, sauces and other dishes, used for thickening gravies, gumbo, stew, etc. A roux is simply flour and oil cooked in a pan till it browns. Depending on what it will be used for it can be blond or dark brown for richer, smokier flavors.
Tasso. Smoked strips of meat, usually pork. It is used to add flavor to certain foods such as gumbo, other meats and used in cooking dried blackeyes. It is also excellent cooked by itself in a gravey served with rice.