Creole & Cajun cuisines - Page two

Creole and Cajun
cuisines

page 2

More renowned
Creole and Cajun
specialties

Alligator

The tail meat of the alligator is typically fried or braised - or ground into sausage meat.

Andouille

Smoked, seasoned sausage made with coarse-ground pork. An andouille is eaten directly or used as a flavoring ingredient.

Bananas Foster

Sliced bananas are flavored with cinnamon and brown sugar, then fried, then flambéed with a liqueur. Bananas Foster is served with vanilla ice cream.

Boudin Blanc

Seasoned sausage made with coarse-ground pork (often rice is added). The Cajun Boudin Blanc is heartier than the original French version.

Chicory Coffee

Brew is flavored with a touch of a ground roasted root. Chicory coffee is the standard coffee in New Orleans.

Dirty Rice

Rice cooked with poultry giblets, which darkens its color.

Po-Boy

New Orleans most famous sandwich can be stuffed with almost anything, though the shrimp, oyster and roast beef versions are exceptionally popular. A Po-Boy (poor boy) style sandwich is known elsewhere in America by various names, including grinder, hero, hoagi, and sub.

Sazerac Cocktail