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A Cajun Cook's Glossary of Creole Culinary Terms

Last updated 5 years ago

When you want to dive into the vibrant, rich flavors of Cajun cuisine at home, you may encounter some common Creole terms as you peruse some Louisiana recipes from the bayou. Cajun cooking is relatively simple, but you may be stumped if you don’t have a translation for this culinary vocabulary. Here is a quick guide to some of the most frequently used Cajun-specific recipe terms to help you out in the kitchen.

Andouille

Cajun Andouille sausage is different from French Andouille sausage, so it may be an unfamiliar ingredient if you are just starting to experiment with Cajun cooking. The type of Andouille sausage used in Louisiana favorites such as Red Beans and Rice comes in links, which are made from smoked pork and garlic. Hot pepper may also be added to give the sausage a spicy kick.

Roux

A basic roux consists of equal parts fat and flour, which are cooked together into a paste that thickens dishes such as Gumbo once liquid is added. Classic Creole roux follows French tradition and uses butter, but Cajun cooking also utilizes oil or lard, depending on the dish and the preference of the cook.

Trinity

The Trinity is a familiar staple of Cajun cooking, and for good reason: it serves as a base for almost every stew, seafood boil, and soup. It consists of a simple mixture of equal parts chopped celery, onion, and green bell pepper, which are fragrant aromatics in long-cooking dishes such as Etouffee. Variations on the trinity may include chopped garlic and sweeter red or yellow bell peppers.

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