A thick soup, usually made out of shellfish

Acadian pork blood sausage, contains rice and seasonings.

A type of appetizer, served on bread, toast, or crackers

The cleaned out and cooked intestines of a pig or calf

A roasted pig

A method of cooking where chicken or seafood is smothered by chopped vegetables and cooked over a low flame in a tightly covered pan

Braised Poultry or Beef

A Fried Pastry filled with meat or fruit filling

A Person who is an excellent judge of fine foods

Comes from the African word for Okra

Leaves of a plant used to season food

A Batter of cornmeal and water formed into balls and fried

Raw rice is simmered in a seasoned liquid and cooked with meat, shrimp or sausage until the liquid is absorbed.

A little something extra

The juice or stock from greens

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A French sauce for salads

A mixture of flour and fat (or oil) - used for thickening sauces and soups

To fry in a little hot fat

Liquid made from Cayenne peppers grown in Louisiana

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