Mardi Gras Cooking Terms

A spicy Creole dish made with rice, ham, tomatoes, onions, peppers, and seasonings, and occasionally other meats or shellfish.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

A Cajun dish made as a stew containing vegetables and a single type of seafood served over a bed of rice.