As a Cajun, it is easy to be misunderstood when we talk about our first love (food) so here is a quick breakdown of the terms.

Cajun

Andouille (ahn-DOO-ee) – Andouille is a type of smoked sausage made with pork, garlic, pepper, onions, wine and seasonings.
Boucherie (boo-sher-EE) – A boucherie is a communal neighborhood hog-butchering party that usually results in boudin, cracklins and hogshead cheese.
Boudin (boo-DAHN) – Boudin is a type of Cajun sausage made of pork, rice, onions and seasoning stuffed into a casing.
Boulettes (boo-LETS) – Boulettes are meatballs, and are commonly found in a Cajun stew.
Cajun Microwave – A Cajun microwave is a large charcoal-heated outdoor cooker.
Cajun Trinity (or Holy Trinity) – The combination of chopped onion, celery and bell pepper; the base of most savory Cajun dishes.
Ça c’est bon! (SAH-say-bohn) – That’s good!
Cher (sha) – While not necessarily limited to cooking, cher is a term of endearment used in kitchens and at tables across Louisiana. i.e., “That was some good boudin, cher!”
Cochon de Lait (ko-SHOHN-duh-LAY) – A cochon de lait is a social gathering at which a suckling pig is roasted.
Courtbouillon (KOO-be-yahn) – Courtbouillon is fish stew served over rice. It’s usually made with catfish and sometimes is called Couvillion.
Coush Coush (KOOSH-KOOSH) – The name “Coush Coush” comes from “couscous,” a North African dish of steamed semolina. Coush Coush is a Cajun cornmeal recipe most often used as a hot cereal.
Dirty Rice – Dirty Rice, also known as rice dressing, is a dish that gets its “dirty” color from being cooked with ground meat, green bell pepper, celery and onion.
Envie (ahn-VEE) – If you’ve got an envie for something, it means you’re craving it. We Cajuns almost always have an envie for boudin!
Étouffée (ay-too-FAY) – Étouffée is a dish prepared by braising or smothering the ingredients (meat, seafood, vegetables) in a covered pot with a little water, and which is usually onion-based (rather than roux-based) and served over rice.
Filé (fee-LAY) – Filé is ground sassafras leaves. Filé is used as a thickening and seasoning agent in gumbo.
Fricassée (free-kah-SAY) – Fricassée is a stew that’s usually roux-based and served over rice.
Gradoux (grah-DOO) – Gradoux is the good stuff that gets stuck to your pot when cooking things down. It’s essential to making a tasty gravy. Some also call this “grismies” (gree-MEEZ).
Gratin (grah-TAHN) – Gratin is the crispy, brown or burnt crust along the bottom of a pot of rice.
Graton (grah-TOHN) – A graton is a cracklin, or piece of fried pork rind.
Grillade (GREE-yahd) – Slice or cube of meat, often marinated and cut into small pieces for cooking.
Gumbo – Gumbo is a roux-based, soup-like dish made with meat, seafood, or both and with or without okra, served over rice.
Jambalaya (jahm-buh-LIE-uh) – Dish made from raw rice cooked in the broth of meat or seafood with other seasonings. Great for feeding a Cajun crowd.
Lagniappe (LAHN-yop) – Lagniappe is “a little something extra” or a bonus.
Maque Choux (mock-SHOO) – Maque choux is a dish made of young corn, onions and tomatoes.
Pastalaya (pasta-LIE-uh) – A spicy, pasta-based jambalaya with shrimp, chicken and Andouille sausage. Yum!
Patate (pah-TOT) – Potato. Used in the popular Cajun phrase “Lâche pas la patate!” which means “Don’t drop the potato,” or “Don’t give up.” i.e., Don’t give up on learning to make your own roux!
Po’ Boy – A po’boy is a traditional submarine sandwich from Louisiana. It almost always consists of roast beef or fried seafood and is served on baguette-like French bread.
Roux (roo) – Flour browned in fat (usually butter, oil or lard) and used for thickening gravies, gumbo, courtbouillon and many other Cajun dishes. If you can make your own roux, it’s a source of pride. If you can’t, you can always buy it by the jar.
Sauce Piquante (pee-KAHNT) – Highly seasoned sauce that accompanies many traditional meat and fish dishes, usually served over rice.
Tasso – Sun-dried or smoked meat (esp. pork, beef or fish) cut into strips resembling jerky.